Abstract: A patch bag has a heat-shrinkable patch adhered to a heat-shrinkable bag. The patch comprises an ethylene/alpha-olefin copolymer having a density greater than about 0.915 g/cm3, this copolymer being present in the patch in an amount of at least about 5 percent, based on a total patch weight. The patch also comprises a heterogeneous ethylene/alpha-olefin copolymer having a density of less than about 0.915 g/cm3, which is also present in the patch in an amount of at least about 5 percent, based on total patch weight. In addition, the two ethylene/alpha-olefin copolymers make up at least 70 percent of the total patch weight. VLDPE is a preferred heterogeneous ethylene/alpha-olefin less than 0.915 g/cc, and LLDPE is a preferred ethylene/alpha-olefin greater than 0.915 g/cc. The patch film can be selected to exhibit a total free shrink and/or bone-puncture resistance which is higher than either VLDPE or LLDPE alone. The patch film can be selected to exhibit Standard Rib Drop Test results (i.e.

Abstract: A packaging laminate useful as a lidstock comprises first and second films, and an image between the first and second films. The first film comprises a sealant layer forming the inside surface of the first film. The first film has a free shrink at 220° F. in at least one direction of at least about 7%. The second film comprises an outside layer forming the outside surface of the second film. The outside layer comprises at least about 40% by weight of the outside layer of one or more relatively high-melt polymers each having a melting point at least about 25° F. higher than the lowest melting point polymer of the sealant layer. The second film has a free shrink at 185° F. of no more than about 10% in each of the machine and transverse directions. The outside surface of the first film is directly laminated to the inside surface of the second film. The first film has an oxygen transmission rate greater than the oxygen transmission rate of the second film.

Abstract: A multilayer film suitable for cook-in end use includes an outer layer that includes a homo- or co-polymer of propylene and, directly adhered to the outer layer, a layer that includes at least one of: (a) an ethylene/alkyl acrylate copolymer having a high melting point, (b) propylene/&agr;-olefin copolymer having a lower propylene mer content than the outer layer and having a high Vicat softening point, and (c) an ethylene/vinyl acetate copolymer with at least 15% vinyl acetate mer content. The film exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more other layers including, for example, bulk layers, O2-barrier layers, and/or abuse layers.

Abstract: A packaging laminate useful as a lidstock comprises first and second films, and an image between the first and second films. The first film comprises a sealant layer forming the inside surface of the first film. The first film has a free shrink at 220° F. in at least one direction of at least about 7%. The second film comprises an outside layer forming the outside surface of the second film. The outside layer comprises at least about 40% by weight of the outside layer of one or more relatively high-melt polymers each having a melting point at least about 25° F. higher than the lowest melting point polymer of the sealant layer. The second film has a free shrink at 185° F. of no more than about 10% in each of the machine and transverse directions. The outside surface of the first film is directly laminated to the inside surface of the second film. The first film has an oxygen transmission rate greater than the oxygen transmission rate of the second film.

Abstract: A multilayer film suitable for cook-in end use includes an outer layer that includes a homo- or co-polymer of propylene and, directly adhered to the outer layer, a layer that includes at least one of: (a) an ethylene/alkyl acrylate copolymer having a high melting point, (b) propylene/&agr;-olefin copolymer having a lower propylene mer content than the outer layer and having a high Vicat softening point, and (c) an ethylene/vinyl acetate copolymer with at least 15% vinyl acetate mer content. The film exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more other layers including, for example, bulk layers, O2-barrier layers, and/or abuse layers.

Abstract: A multilayer film suitable for cook-in end use includes an outer layer that includes a homo- or co-polymer of propylene and, directly adhered to the outer layer, a layer that includes at least one of: (a) an ethylene/alkyl acrylate copolymer having a high melting point, (b) propylene/&agr;-olefin copolymer having a lower propylene mer content than the outer layer and having a high Vicat softening point, and (c) an ethylene/vinyl acetate copolymer with at least 15% vinyl acetate mer content. The film exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more other layers including, for example, bulk layers, O2-barrier layers, and/or abuse layers.

Abstract: A packaged product has a film configured around a cooked meat product. The cooked meat product is adhered to a meat-contact surface of the film. The meat-contact surface of the film comprises an olefin/acrylic acid copolymer having a Vicat softening point, in .degree.F., of at least 232 minus 5 multiplied by the weight percent of acrylic acid mer in the olefin/acrylic acid copolymer. The cooked meat product comprises at least one member selected from the group consisting of sausage, bologna, mortadella, braunschweiger, and high-wateradded added ham. The olefin/acrylic acid copolymer has been found to adhere well to high fat/low protein meat products is orientable for the formation of heat-shrinkable films, and provides a stronger seal than previously available olefin/acrylic acid copolymers.