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 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.