Abstract: A package for packaging a meat product. The package comprises a multilayer film with a food contact sealant layer and a food additive in an amount sufficient to capture oxygen bound to myoglobin on the surface of the meat product. The meat product may have a conversion rate of oxymyoglobin to deoxymyoglobin with less than 5% metmyoglobin remaining on the surface of the meat product within a time period of 36 hours or less. The present invention may also be used in a low oxygen environment package, such as vacuum skin packaging.

Abstract: A method of preparing a package having a product enclosed between a support member and a multiple-film lid, comprising the steps of providing a support member supporting a product; providing a multiple-film lid over the product and the support member, the multiple-film lid having a first film for enclosing the product on the support member when sealed thereto and a second film over the first film, the first film and the second film defining a first space therebetween and the first film and the support member defining a second space therebetween; evacuating the first and second spaces; and sealing the multiple-film lid to the support member so as to form a sealed package.

Abstract: A package and a method for making a package which allows for the central processing of fresh red meat is disclosed which includes a tray, a first film enclosing the product within the tray and a second film, which is removed at retail, enclosing the first film. The first film and the second film are sealed to the inner periphery and the outer periphery, respectively, of the single flange of a conventional foamed or nonfoamed tray. The first film is a heat shrinkable film which is sealed to the inner periphery of the flange forming a first seal, trimmed outboard of the first seal, thereby forming an excess portion of the first film outboard of the first seal, and then subjected to a sufficiently high temperature to shrink the excess portion and thereby expose a sealing area on the outer periphery of the flange. The second film is then sealed to the sealing area on the outer periphery of the flange, forming a second seal such that the second film encloses the first film.

Abstract: A patch bag has a patch adhered to a bag, with a primary seal primary seal across an uncovered portion of the bag, and a supplemental seal inward of the primary seal. The supplemental seal reduces or eliminates an uncovered region between the primary seal and the patch, and prevents a product in the bag from contacting the primary seal. The patch bag is especially useful in the packaging of a bone-in meat product, especially ham, sparerib, picnic, back rib, short loin, short rib, whole turkey, pork loin.

Abstract: A method for packaging a product includes the steps of providing a composite film including a non-barrier layer and a peelable barrier layer; providing a bottom web having the product supported thereon; removing a strip of the non-barrier layer from an edge of the composite film so as to provide an extending portion of the barrier layer which extends beyond the non-barrier layer; and sealing the composite film over the product to the bottom web so that the non-barrier layer overwraps the product and is sealed to the bottom web wherein the extending portion of the barrier layer forms a pull tab for peeling the barrier layer from the non-barrier layer.

Abstract: A method for packaging a product includes the steps of providing a composite film including a non-barrier layer and a peelable barrier layer; providing a bottom web having the product supported thereon; removing a strip of the non-barrier layer from an edge of the composite film so as to provide an extending portion of the barrier layer which extends beyond the non-barrier layer; and sealing the composite film over the product to the bottom web so that the non-barrier layer overwraps the product and is sealed to the bottom web wherein the extending portion of the barrier layer forms a pull tab for peeling the barrier layer from the non-barrier layer.

Abstract: A vacuum skin package for packaging fresh red meat and like articles is produced by using a composite, multilayer, oxygen barrier, vacuum skin packaging forming film in which the impermeable film can be manually separated from the non-barrier, oxygen permeable film. After the vacuum skin package is formed to enclose a fresh red meat product in a vacuum the meat will have a purplish color. Then, after storage, the impermeable film can be removed so that the remaining permeable film can admit oxygen to impart the desirable red bloom to the fresh meat. The oxygen permeable film preferably includes a core having enhanced permeation properties. The impermeable film preferably includes an EVOH layer sandwiched between ionomer layers for improved barrier properties.

Abstract: A method for providing sealed internal labels for vacuum skin packages and the like is disclosed. Labels with a heat sealable printed surface are placed on the trayed product prior to entering a vacuum skin packaging chamber. In the chamber the covering film is heated to its sealing temperature before it is applied by differential air pressure to the product and tray. The label seals to the interior surface of the covering film and is protected from being defaced during handling. Furthermore moisture and juices from the product will not discolor the label as it is sealed on its printed surface to the covering film. The package produced is intended for the display case in a retail supermarket.

Abstract: A package including a sealed, internal label comprises a product having a flat horizontal surface with a heat sealable label positioned thereon. A heat sealable web of heat formable, unshrunken film forms around the product, the web covering and heat being sealed to the label. A closure member encloses the uncovered portion of the product and being sealed to the covering web.

Abstract: A vacuum skin package for packaging fresh red meat and like articles is produced by using a composite, multilayer, oxygen barrier, vacuum skin packaging forming film in which the barrier layer can be manually separated from the non-barrier, oxygen permeable layer. After the vaccum skin package is formed to enclose a fresh red meat product in a vacuum the meat will have a purplish color. Then, after storage, the barrier layer can be removed so that the remaining permeable film can admit oxygen to impart the desirable red bloom to the fresh meat. Of importance is the "tear through" feature of the permeable inner layer which has a greater bond strength to the tray than internal strength or layer-to-layer bond strength so that a tab may be torn loose at a score line and then the barrier layer may be readily delaminated and peeled from the permeable layer.