Abstract: Vacuum seal packages can be classified based on image data. Training image data is received that includes image data about first vacuum seal packages. Labels associated with the first vacuum seal packages are received, where each of the labels includes a state of one of the first vacuum seal packages. A trained classification model is developed based on the training image data and the received labels. Image data representative of a second vacuum seal package is received. The image data is inputted into the trained classification model, where the trained classification model is configured to classify a state of the second vacuum seal package based on the image data. The state of the second vacuum seal package is received from the trained classification model.

Abstract: Vacuum seal packages can be classified based on image data. Training image data is received that includes image data about first vacuum seal packages. Labels associated with the first vacuum seal packages are received, where each of the labels includes a state of one of the first vacuum seal packages. A trained classification model is developed based on the training image data and the received labels. Image data representative of a second vacuum seal package is received. The image data is inputted into the trained classification model, where the trained classification model is configured to classify a state of the second vacuum seal package based on the image data. The state of the second vacuum seal package is received from the trained classification model.

Abstract: An automated process assesses an amount of meat remaining on a trimmed animal carcass by generating image data of the carcass and processing the image data in a computer to calculate the amount of meat remaining on the carcass. The automated process can be carried out using an equation developed by counting pixels in an area of interest in images of a plurality of reference trimmed carcasses from which the remaining meat is thereafter scraped and weighed, to produce data points used to develop the equation which is then used to calculate the amount of meat remaining on a trimmed carcass as it proceeds down a processing line.

Abstract: An automated process assesses an amount of meat remaining on a trimmed animal carcass by generating image data of the carcass and processing the image data in a computer to calculate the amount of meat remaining on the carcass. The automated process can be carried out using an equation developed by counting pixels in an area of interest in images of a plurality of reference trimmed carcasses from which the remaining meat is thereafter scraped and weighed, to produce data points used to develop the equation which is then used to calculate the amount of meat remaining on a trimmed carcass as it proceeds down a processing line.

Abstract: The presently disclosed subject matter is directed to an article that enables on-demand blooming of an oxygen-sensitive product packaged within the interior of the article. Specifically, the product can be packaged between two films, wherein at least one of the films is oxygen-permeable. The edges of the films can be attached to one or more suspension frames, such that the product is suspended between the two frames. The oxygen-impermeable film is covered in with an oxygen-impermeable material that can be removed on demand to promote blooming.

Abstract: The presently disclosed subject matter is directed to an article that enables on-demand blooming of an oxygen-sensitive product packaged within the interior of the article. Specifically, the product can be packaged between two films, wherein at least one of the films is oxygen-permeable. The edges of the films can be attached to one or more suspension frames, such that the product is suspended between the two frames. The oxygen-impermeable film is covered in with an oxygen-impermeable material that can be removed on demand to promote blooming.

Abstract: The invention is directed to a multicomponent package having an upper and lower component that are releasably attached to each other and wherein one of either the upper or lower component has high oxygen barrier properties and the other component has low oxygen barrier properties. In one embodiment, one of the components has an oxygen transmission rate of at least 4,000 cc at STP/m2/24 hr/atm, and the other component has an oxygen transmission rate of less than 1,000 cc at STP/m2/24 hr/atm. The multicomponent package can be used to package food products that may be incompatible with each other or where it may be desirable to package each food product in differing packaging environment. As a result, two or more dissimilar food products may be stored, shipped, and/or sold in the same package.

Abstract: Pre-padded bags are produced from polymeric film material having a machine direction and a transverse direction, for packaging products such as fresh meats and poultry. A set of pre-padded end-seal bags comprises a first bag and a second bag, each bag comprising a first film portion and an underlying second film portion, the first and second film portions being sealed together with a transversely extending seal to form an end seal of each bag, the first and second film portions being sealed together with a longitudinal seal along the machine direction to form a side seal of each bag, the first bag being connected to the second bag in an area between the side seals of the bags, and each bag containing a fluid-absorbent pad.

Abstract: A patch bag comprises a lay-flat bag having a patch adhered thereto. The bag has an open top, a closed bottom, and first and second closed sides. The bag is made from a bag film having an inside surface which is sealed to itself. The bag film includes a seal impression on its outside surface. The patch is made from a patch film which is adhered to the outside surface of the bag film. The patch covers at least a portion of the seal impression on the outside surface of the bag film. The patch has a smooth, unimpressed outer surface over the seal impression on the bag film. A process for making the patch bag comprises sealing the bag film to itself and thereafter adhering the patch to the bag, with the patch being adhered over the seal impression on the bag film.

Abstract: A set of bags comprises a first lay-flat bag and a second lay-flat bag joined along their respective lengths. An end seal extending across both the first bag and the second bag. The first bag has a first side seal extending the length of the first bag, and the second bag has a second side-seal extending the length of the second bag. The first bag is connected with the second bag in an area between the first side-seal and the second side-sea. Both the first bag and the second bag having a total free shrink at 185° F. of at least 10 percent and a transverse free shrink at 185° F. which is greater than a longitudinal free shrink at 185° F.

Abstract: An L-seal patch bag has an open top, a bottom seal, a seal along a first side edge, and a patch covering a seamless second side edge. The bag is preferably made by adhering, at intervals and across a continuous flat film, a plurality of discrete film patches. Each of the patches covers a centerline running the length of the elongate flat film. The resulting laminated article is then folded along its length, preferably at the centerline, making a first seal by sealing the elongate flat film to itself by sealing along a first (open, non-seamless) side edge of the elongate flat film. A second seal is then made by sealing across an entirety of the folded, laminated article, which is thereafter cut across below the second seal, whereby an L-seal patch bag is produced. Analogous processes can be used to produce a side-seal patch bag or a backseamed patch bag.

Abstract: A patch bag comprises a lay-flat bag having a patch adhered thereto. The bag has an open top, a closed bottom, and first and second closed sides. The bag is made from a bag film having an inside surface which is sealed to itself. The bag film includes a seal impression on its outside surface. The patch is made from a patch film which is adhered to the outside surface of the bag film. The patch covers at least a portion of the seal impression on the outside surface of the bag film. The patch has a smooth, unimpressed outer surface over the seal impression on the bag film. A process for making the patch bag comprises sealing the bag film to itself and thereafter adhering the patch to the bag, with the patch being adhered over the seal impression on the bag film.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The film article exhibits a Standard Drop Test—Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the film article which is to be sealed.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the packaging article which is to be sealed.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The film article exhibits a Standard Drop Test-Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat product contaminates an inside surface of the film article which is to be sealed. The film article is then sealed across an open end thereof, the seal being made through the contamination on the inside surface of the meat product.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat product contaminates an inside surface of the packaging article which is to be sealed. The packaging article is then sealed across an open end thereof, the seal being made through the contamination on the inside surface of the meat product.

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.