Abstract: The package includes a plurality of food packages (16) continuing fresh meat food products (17). Each food package is vacuum packaged in a case ready package with a permeable film. The case ready package being sealed within a master pouch (12) having a modified atmosphere. The modified atmosphere having an elevated concentration of carbon monoxide. The fresh meat (17) being in the case ready package and not in direct contact with the modified atmosphere. The fresh meat (17) retaining acceptable color within the case ready package after being removed from the master pouch.

Abstract: A package, system and method for packaging a fresh food product having an improved shelf-life. The system includes: one or more individual packages having a food product sealed therein, the packages are made from an oxygen permeable film having an oxygen transmission rate (OTR) of at least 10,000 cc (STP)/m2/day/1 atm at 23° C. at 0% relative humidity (RH) measured according to ASTM 3985. The individual packages are disposed in an interior space of a master pouch. The master pouch is made from a film having an oxygen barrier layer such that the OTR of the master pouch film is less than 20 cc (STP)/m2/day/1 atm at 23° C. at 0% RH measured according to ASTM 3985. The interior space of the master pouch includes a modified atmosphere having CO2 and has an oxygen concentration that is less than 0.1% by volume.

Abstract: A self-heating patch includes a bottom barrier layer, an air-activated heat-generating layer, an air regulation layer, optionally a top barrier layer, and optionally a skin contact layer, wherein the air-activated heat-generating layer is encapsulated by the air regulation layer and bottom barrier layer, and/or the top and bottom barrier layers, and the temperature of the patch, when the air-activated heat-generating layer has been exposed to air, and when the top barrier layer if present is removed, is controlled at least in part by the air regulation layer; and a perimeter seal seals the air regulation layer to the bottom barrier layer around the perimeter of the patch. Optionally a temperature-responsive mechanism, such as a wax, can be used to reduce oxygen intake into the self-heating patch and thereby control the temperature of the self-heating patch during use. Optionally, a portion of the self-heating patch can be thermoformed.

Abstract: The presently disclosed subject matter is directed to a compartmented marinade package comprising a food product, such as a cut of meat, loaded into a first compartment and a frozen food additive loaded into a second compartment. The package includes a rupturable seal separating the two compartments to allow the mixing and marinating of the food product and food additive when desired by a user. The user squeezes the desired storage chamber and the pressure applied thereto causes the rupturable seal to break, allowing intermixing between the compartments.

Abstract: One or more patches adhered to a bag have a first-patch-overhang-region and a second-patch-overhang-region, wherein at least a portion of said first-patch-overhang-region is adhered to said second-patch-overhang-region. The overhang regions are preferably present on separate patches adhered to the bag. The patches can extend completely around the bag, eliminating uncovered regions, thereby providing protection against puncture by a bone-in meat product packaged within the bag. This “full width patch bag” has been discovered to be particularly beneficial in reducing punctures in the packaging of whole bone-in pork loins. Other bag embodiments without patch overhangs are also disclosed, for solving the bone puncture problem by providing alternative full width patch bags.

Abstract: A package for a product, including: a support member having a peripheral flange and a cavity for receiving a product; a permeable film partially sealed to said flange to enclose the product; at least one channel between the permeable film and and flange; and an impermeable film enclosing the permeable film and at least one channel, the impermeable film being removable from the package such that removal thereof allows gas to flow into and out of the cavity through the at least one channel. The channel may comprise one or more grooves in the flange; a nonsealable substance present between the permeable film and the flange; or at least one corona-treated area of the flange, the permeable film, or both.

Abstract: A composite film and vacuum skin package for packaging a product such as a fresh red meat is disclosed. The composite film is thermoformed and sealed under vacuum to a support member to completely enclose a product which is positioned on the support member. The composite film is a gas-permeable film weakly bonded to a gas-impermeable film, permitting the gas-impermeable film to be peeled from the package while leaving the gas-permeable film intact so that the fresh red meat product can bloom from a purplish color to a desirable red color upon exposure to oxygen. A peel initiation mechanism which is a grippable film sealed along an edge of the gas-impermeable film is provided.

Abstract: A package comprising a product support member, an O.sub.2 -permeable film over the product support member, and an O.sub.2 -impermeable film over the O.sub.2 -permeable film and in close proximity to the O.sub.2 -impermeable film, has an O.sub.2 -permeable region between the O.sub.2 -permeable film and the O.sub.2 -impermeable film. The O.sub.2 -impermeable film bounds at least a portion of an confined-O.sub.2 volume within the package. The confined-O.sub.2 volume comprises a gas comprising an amount of gaseous oxygen effective to inhibit discoloration of the product.

Abstract: A package which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes a support member such as a tray for receiving and supporting the meat, a permeable film enclosing the meat and an impermeable film enclosing the permeable film which remains in place during distribution and is removed at retail. A discontinuity in the seal between the permeable film and the tray provides for rapid introduction of oxygen to the packaged meat.