Abstract: A method for making an indicia-containing food package wherein a casing article is provided having a plasticized flexible inner surface with an indicia comprising an aluminum-organic dye lake and a binder-carrier. The casing is filled with water moisturized processable food and the food-containing casing is processed at elevated temperature to cook the food and transfer the indicia to the food outer surface. The casing is then peeled from this surface.

Abstract: A heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising a polyvinylidene chloride copolymer, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved toughness properties and heat-sealing characteristics.

Abstract: A coextruded, heat shrinkable, thermoplastic multilayer film for packaging fresh red meat cuts and processed meats. The film is produced by coextruding a multilayer structure which includes a first layer comprising very low density polyethylene, a first core layer of vinylidene chloride-methyl acrylate copolymer, and a second layer comprising very low density polyethylene. In another embodiment the first layer is a second core layer confined between said first core layer and a first outer layer comprising a heat sealable thermoplastic polymer or copolymer. In a further embodiment the second layer is a second core layer confined between said first core layer and a second outer layer comprising a thermoplastic polymer or copolymer.

Abstract: Method of manufacturing a heat shrinkable biaxially oriented thermoplastic film by extruding a primary tube including very low density polyethylene (VLDPE), heating the primary tube and biaxially stretching the heated primary tube using a double bubble method to form a tube which is heat shrinkable from about 30% to about 50% in at least one of the transverse and machine directions.

Abstract: An article comprising a substrate such as cellulose casing, having thereon a desired indicia such as grill marks or a corporate logo. The indicia comprises an aluminum-organic dye lake and a binder-carrier, with the lake dispersed in the binder-carrier and bonded to the substrate by the binder-carrier in a moisture insensitive manner to form the indicia. The organic dye may for example be an FD&C color and the binder-carrier may for example be zein or shellac. The indicia is substantially completely transferable from the substrate to a contiguous edible surface in the presence of water. The food surface may for example be frankfurter and the transfer may for example take place during elevated temperature processing of the frankfurter emulsion in the cellulose casing.

Abstract: A cooked meat product is prepared using a tube of multilayer film comprising at least three layers including an inner layer with an inner surface, the latter comprising EVA with starch particles dispersed across the inner surface and integral therewith, the starch particle-containing EVA layer being irradiated. Uncooked meat is stuffed in the tube and during cooking the meat outer surface adheres to the tube inner surface.

Abstract: A heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising vinylidene chloride-methyl acrylate copolymer, and a second outer layer of an ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved storage stability characteristics.

Abstract: A fiber-reinforced cellulosic casing article with 40%-65% moisture, a first ketene dimer peeling aid coating on the casing inner surface, a second wood-derived tar-containing liquid smoke coating and precipitated tar having a single mode mass spectrometric distribution below 400 atomic mass units.

Abstract: A moisturized cellulosic casing article with water activity of at least 0.80 and having in the casing wall and a spice-derived natural or synthetic equivalent antimycotic compound, such as eugenol or vanillin, imparting a food-related odor to the casing but at concentration below about 0.2 percent based on the total casing article weight.

Abstract: A heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a barrier film including a polyvinylidene chloride vinylchloride copolymer containing between about 70 weight percent and about 90 weight percent vinylidene chloride, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 2 megarads and 3 megarads and heat-sealed in the form of a bag. The bag has improved toughness properties and heat-sealing characteristics and is not significantly discolored by the irradiation.

Abstract: Heat-shrinkable films suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. In one embodiment, the film may be a biaxially stretched monolayer film of a very low density polyethylene copolymer. In another embodiment, the film may be a biaxially stretched multilayer film comprising a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film such as a polyvinylidene chloride copolymer or an ethylene-vinyl alcohol copolymer, and a second outer layer comprising a blend of an ethylene-vinyl acetate copolymer and a very low density polyethylene copolymer. The multilayer film is preferably made by coextrusion of the layers. The films for fabricated into bags useful for the aforementioned purposes. The bags have improved toughness.

Abstract: A coextruded, heat shrinkable, thermoplastic multilayer film for packaging fresh red meat cuts and processed meats. The film comprises a first layer comprising very low density polyethylene, a first core layer of vinylidene chloride-methyl acrylate copolymer, and a second layer comprising very low density polyethylene. In another embodiment the first layer is a second core layer confined between said first core layer and a first outer layer comprising a heat sealable thermoplastic polymer or copolymer. In a further embodiment the second layer is a second core layer confined between said first core layer and a second outer layer comprising a thermoplastic polymer or copolymer.

Abstract: An irradiated four layer meat-adherable heat shrinkable film comprising an ionomer first layer, a second layer of anhydride adhesive-EVOH blend, a third layer of EVOH-amide polymer blend, and a fourth layer of anhydride adhesive-EVOH blend.

Abstract: A four layer shrink film comprising an ethylene-propylene random copolymer as a meat contact first layer, a blend of anhydride-modified ethylene copolymer adhesive and EVA as an inner core second layer, a blend of EVOH and amide polymer as a barrier third layer, and a blend of anhydride- modified ethylene copolymer adhesive and EVA as an abuse fourth layer.

Abstract: An irradiated three layer thermoplastic film for holding hot-filled foods during the succeeding cold water tumble-chilling and further refrigerating steps, comprising a nylon 6.12 or nylon 6.66 core layer, and outer layers comprising a blend of 50-75% polyethylene or EVA, and 25-50% polyethylene-modified adhesive or EVA-modified adhesive.

Abstract: This invention relates to a process of making flat stock fibrous cellulosic food casings containing a low plasticizer level of between about 10 wt. % and about 17 wt. %, including at least about 9 wt. % polyol, both based upon the bone dry weight of cellulose in the casing, This process comprising forming a fibrous web into a tube, annularly extruding viscose onto the tube, passing the viscose coated tube through a regenerating bath, and incorporating water-soluble plasticizer into either or both the resulting cellulosic gel stock fibrous tube and the dried fibrous tube.

Abstract: A chuck for a stuffing machine for gripping and rotating a food-filled casing about a longitudinal axis to facilitate formation of links. The chuck has a plurality of antifriction free-wheeling rollers disposed along a longitudinal bore. Torgue for rotating the stuffed casing passing through the bore is transmitted by the engagement of a side edge of each roller against the casing. The casing, moving passed the rollers, causing the rollers to turn on their own axes so that torque transmission for rotating the casing about its longitudinal axis is accomplished with minimal longitudinal drag on the casing.

Abstract: A heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film contains a barrier layer comprising a blend of vinylidene chloride-methyl acrylate copolymer and vinylidene chloride-vinyl chloride copolymer having between about 2.9 and about 13.5 weight percent methyl acrylate, and between about 2.9 and about 11.6 weight percent vinyl chloride in the blend. The multilayer film preferably has the copolymer blend as a core layer with first and second outer layers preferably comprising ethylene-vinyl acetate copolymer. The film may be extruded without processing difficulties and is preferably irradiated, but the barrier layer does not show significant discoloration with irradiation.

Abstract: A meat product package comprising an enclosing multilayer film having an inner layer and an insitu aqueous medium-cooked meat product in adhering relation to the inner layer inner surface, the latter comprising EVA with starch particles dispersed across the inner surface and integral therewith, the starch particle-containing EVA layer being irradiated.

Abstract: A caramel-containing, liquid smoke impregnated, cellulosic article, e.g. casing, with the caramel uniformly distributed and immobilized, without chemical bonding, in the cellulose so as to be substantially nonextractable in water and steam and method of producing said article.