Abstract: A rigid or semi-rigid tray is provided, including a bottom and at least one side wall which forms at least one recessed product-receiving compartment, and a flange extending around the tray which forms distal edges of the container. The tray further includes a lidding film affixed to the flange which forms a peelable heat-seal extending around the product-receiving compartment and the distal edges of the container, and an easy-open member positioned between the product-receiving compartment and the distal edges of the container. The easy-open member has a frangible portion of the lidding film which forms a tab member when punctured, for example by the force of a human finger, to provide a means for removing the lidding film from the flange and gaining access to the product-receiving compartment.

Abstract: A rigid or semi-rigid tray is provided, including a bottom and at least one side wall which forms at least one recessed product-receiving compartment, and a flange extending around the tray which forms distal edges of the container. The tray further includes a lidding film affixed to the flange which forms a peelable heat-seal extending around the product-receiving compartment and the distal edges of the container, and an easy-open member positioned between the product-receiving compartment and the distal edges of the container. The easy-open member has a frangible portion of the lidding film which forms a tab member when punctured, for example by the force of a human finger, to provide a means for removing the lidding film from the flange and gaining access to the product-receiving compartment.

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: Multilayer film structures are disclosed having a first layer of polymer sealant material, a second layer comprising a frangible bond layer, and a third layer comprising an adhesive or polyolefin. The first layer comprises from about 1% to about 10% of the total thickness of the multilayer film structure, has a maximum thickness of about 0.25 mils. and has a thickness uniformity deviation of less than about 20% of the average thickness of the first layer.

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: Coextruded easy-opening film structures having at least three layers for use as a packaging film or as a component thereof suitable for storing and/or cooking food items contained therein. The first film layer includes a material selected from the group consisting of ethylene/?-olefin copolymer, propylene/ethylene copolymer and blends thereof, the second film layer comprises a first modified or unmodified polyolefin and a second modified or unmodified polyolefin which is immiscible in the first modified or unmodified polyolefin; wherein the second layer is disposed between said first layer and said third layer. The third layer includes a material selected from the group consisting of polyethylene, anhydride-modified polyolefin; ethylene/vinyl alcohol copolymer, polyamide and blends thereof. The multilayer coextruded frangible films are thermoformable and exhibit a heat seal strength of between 1000-2500 g/in. (393.7-984.3 g/cm) after being submerged in water at 100° C.

Abstract: A coextruded heat-shrinkable, biaxially-oriented multilayered packaging film comprising a first layer, a second polymer layer, a third polymer layer, and a fourth polymer layer wherein the first polymer layer comprises a first ethylene/?-olefin copolymer preferably, an ethylene/?-olefin copolymer having an ?-olefin comprising 4-8 pendant carbon atoms, a melting point of less than 105° C., a molecular weight distribution Mw/Mn of from 0.05-2.7, a melt index of from 6.5-34 g/10 min. at 190° C., and is present in the first layer is an amount of from 50-100%, based on the total weight of said first layer. The second layer comprises a second ethylene/?-olefin copolymer having a melt index of from 0.85-6.0 g/10 min.

Abstract: A puncture resistant barrier pouch for the packaging of bone-in-meat and other products. The pouch includes a body portion having a chamber and an open end, and a neck portion that extends outwardly from the open end of the body portion. The neck portion includes an open mouth and a passageway that extends from the mouth of the neck portion to the chamber of the body portion. The body portion includes walls that are formed by relatively thick film material and the neck portion includes walls that are formed by relatively thin film material. The product to be packaged is placed in the chamber of the body portion such that the relatively thick walls of the body portion enclose the product while resisting tearing or puncturing by the product. The relatively thin walls of the neck portion allow the walls of the neck portion to be easily heat sealed together, thereby hermetically sealing closed the passage to the chamber and hermetically sealing the product within the chamber of the body portion.

Abstract: A puncture resistant barrier pouch for the packaging of bone-in-meat and other products. The pouch includes a body portion having a chamber and an open end, and a neck portion that extends outwardly from the open end of the body portion. The neck portion includes an open mouth and a passageway that extends from the mouth of the neck portion to the chamber of the body portion. The body portion includes walls that are formed by relatively thick film material and the neck portion includes walls that are formed by relatively thin film material. The product to be packaged is placed in the chamber of the body portion such that the relatively thick walls of the body portion enclose the product while resisting tearing or puncturing by the product. The relatively thin walls of the neck portion allow the walls of the neck portion to be easily heat sealed together, thereby hermetically sealing closed the passage to the chamber and hermetically sealing the product within the chamber of the body portion.