Abstract: A vacuum-skin packaging machine for sealing film onto a tray containing a product includes a vacuum system. The vacuum system includes a vacuum pump, piping, and valves. The machine includes a top structure and a bottom structure defining a vacuum chamber in communication with the vacuum pump via the piping. An actuating mechanism transitions the top structure and the bottom structure between an opened state where they are separated and a closed state where they are sealed. A platen-movement mechanism moves a platen to the chamber while the top and bottom structures are in the opened state. The platen holds the trays. A heating plate heats the film while the top and bottom structures are in the closed position. The heated film is forced against the trays in response to a valve venting a region of the vacuum chamber adjacent to the heated film.

Abstract: Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

Abstract: Food packaging articles, food packaging webs, and food packaging methods comprising a myoglobin blooming agent and synergist that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging webs may comprise a myoglobin blooming agent and a synergist.

Abstract: Non-shrink, forming and nonforming thermoplastic webs comprising a myoglobin blooming agent on a food contact surface are useful for packaging fresh meat and other products to fix a desirable color on the surface of the product.

Abstract: Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.

Abstract: A process includes introducing a base polymer into an extruder, heating to a temperature sufficient to form a polymer melt, introducing a liquid comprising water and at least one additive consisting of an NO donating compound with mixing and subsequent vaporization and venting of the liquid to produce an extrudate having a uniform distribution of preferably uniformly small additive particles.

Abstract: Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.

Abstract: Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

Abstract: A method of distributing or commercializing fresh meat having the general steps of butchering a slaughtered animal into a plurality of retail cuts; packaging the retail cuts into a plurality of articles wherein each article comprises a polymeric oxygen barrier film having a transparent portion in contact with at least a portion of the fresh meat product; transporting the packaged article to a retail outlet, wherein the packaged article is adapted for retail display and sale without removing the polymeric film and wherein the fresh meat product has a desirable appearance especially a desirable red color e.g. having an “a*” value of at least about 15 for the fresh beef product or of at least about 6 for a fresh pork or fresh poultry product and the color is maintained for at least five days and up to four weeks or more after display.

Abstract: Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.

Abstract: Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

Abstract: A process includes introducing a base polymer into an extruder, heating to a temperature sufficient to form a polymer melt, introducing a liquid comprising water and at least one additive consisting of an NO donating compound with mixing and subsequent vaporization and venting of the liquid to produce an extrudate having a uniform distribution of preferably uniformly small additive particles.

Abstract: Non-shrink, forming and nonforming thermoplastic webs comprising a myoglobin blooming agent on a food contact surface are useful for packaging fresh meat and other products to fix a desirable color on the surface of the product.

Abstract: Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.

Abstract: Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.

Abstract: Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.

Abstract: Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.

Abstract: Non-shrink, forming and nonforming thermoplastic webs comprising a myoglobin blooming agent on a food contact surface are useful for packaging fresh meat and other products to fix a desirable color on the surface of the product.

Abstract: A process includes introducing a base polymer into an extruder, heating to a temperature sufficient to form a polymer melt, introducing a liquid such as water including an additive with mixing and subsequent vaporization and venting of the liquid to produce an extrudate having a uniform distribution of preferably uniformly small additive particles.

Abstract: Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.