Abstract: Biaxially stretched, heat shrinkable monolayer and multilayer films comprising very low density polyethylene terpolymers of monomers (a), (b) and (c), where (a) comprises ethylene, (b) comprises a C6-C8 alpha-olefin and (c) comprises 1-butene or 1-hexene, have a very good combination of physical properties and processability including high shrinkage values and puncture resistance.

Abstract: Biaxially stretched, heat shrinkable monolayer and multilayer films comprising very low density polyethylene terpolymers of monomers (a), (b) and (c), where (a) comprises ethylene, (b) comprises a C.sub.6 -C.sub.8 alpha-olefin and (c) comprises 1-butene or 1-hexene, have a very good combination of physical properties and processability including high shrinkage values and puncture resistance.

Abstract: A biaxially stretched, heat sealable, thermoplastic, flexible, food packaging film, preferably multilayer, having an outer heat sealable layer comprising an ethylene vinyl ester copolymer, preferably a blend of two different EVA copolymers wherein said heat sealing layer (which is preferably crosslinked by irradiation) has an M.sub.w of 50,000 or more, and an M.sub.n between 1000 and 18,000.

Abstract: A heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising a polyvinylidene chloride copolymer, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved toughness properties and heat-sealing characteristics.

Abstract: Heat-shrinkable films suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. In one embodiment, the film may be a biaxially stretched monolayer film of a very low density polyethylene copolymer. In another embodiment, the film may be a biaxially stretched multilayer film comprising a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film such as a polyvinylidene chloride copolymer or an ethylene-vinyl alcohol copolymer, and a second outer layer comprising a blend of an ethylene-vinyl acetate copolymer and a very low density polyethylene copolymer. The multilayer film is preferably made by coextrusion of the layers. The films are fabricated into bags useful for the aforementioned purposes. The bags have improved toughness.

Abstract: Biaxially stretched, heat shrinkable monolayer and multilayer films comprising very low density polyethylene terpolymers of monomers (a), (b) and (c), where (a) comprises ethylene, (b) comprises a C.sub.6 -C.sub.8 alpha-olefin and (c) comprises 1-butene or 1-hexene, have a very good combination of physical properties and processability including high shrinkage values and puncture resistance.

Abstract: A method for producing an extruded film article such as a bag, which is a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly(ethylene oxide), with a modifier such as liquid smoke absorbed in the blend. The modifier is transferable from the film to a receiving surface such as a food body in fluid transfer relationship with the film.

Abstract: An extruded film article such as a bag comprises a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly (ethylene oxide), with a modifier such as liquid smoke absorbed in the blend. The modifier is transferable from the film to a receiving surface such as a food body in fluid transfer relationship with the film.

Abstract: An extruded film article such as a bag comprises a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly (ethylene oxide), with a modifier such as liquid smoke absorbed in the blend. The modifier is transferable from the film to a receiving surface such as a food body in fluid transfer relationship with the film.

Abstract: Heat-shrinkable films suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. In one embodiment, the film may be a biaxially stretched monolayer film of a very low density polyethylene copolymer. In another embodiment, the film may be a biaxially stretched multilayer film comprising a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film such as a polyvinylidene chloride copolymer or an ethylene-vinyl alcohol copolymer, and a second outer layer comprising a blend of an ethylene-vinyl acetate copolymer and a very low density polyethylene copolymer. The multilayer film is preferably made by coextrusion of the layers. The films are fabricated into bags useful for the aforementioned purposes. The bags have improved toughness.

Abstract: A method of manufacturing heat-shrinkable, puncture resistant, biaxially stretched thermoplastic films from very low density polyethylene (VLDPE). The film may be entirely VLDPE or it may be multilayer with an oxygen barrier core layer formed of material such as a polyvinylidene chloride copolymer or an ethylene vinyl alcohol copolymer, and two outer layers. One of these outer layers may for example be a blend of ethylene vinyl acetate (EVA) and VLDPE, and the other outer layer may be EVA. The film may be fabricated into bags suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. The bags have high shrink and improved toughness.

Abstract: An oriented multilayer film comprising a barrier layer, a first layer on one side of said barrier layer and a second layer on the opposite side of said barrier layer is provided for use in food packaging applications. The first and second layers have melting points of at least about 115.degree. C. The barrier layer comprises amorphous nylon having a glass transition temperature greater than the higher of the two melting points or higher than the melting point of the first and second layers. The barrier layer is substantially impermeable to oxygen, while the first and second layers may comprise certain polyethylene resins. The oxygen barrier properties of the film do not deteriorate as the barrier layer gradually absorbs moisture. A process for making such multilayer films is also provided.

Abstract: Heat-shrinkable films suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. In one embodiment, the film may be a biaxially stretched monolayer film of a very low density polyethylene copolymer. In another embodiment, the film may be a biaxially stretched multilayer film comprising a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film such as a polyvinylidene chloride copolymer or an ethylene-vinyl alcohol copolymer, and a second outer layer comprising a blend of an ethylene-vinyl acetate copolymer and a very low density polyethylene copolymer. The multilayer film is preferably made by coextrusion of the layers. The films are fabricated into bags useful for the aforementioned purposes. The bags have improved toughness.

Abstract: A flexible tube of multilayer film having an inner layer formed of a blend comprising EVA and an unneutralized copolymer of the ethylene acrylic acid type. At least the inner layer is irradiated. The tube is used for insitu cooking of encased meat by an aqueous bath, with resulting improved adhesions between the cooked meat outer surface and the film inner surface.

Abstract: A heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising a polyvinylidene chloride copolymer, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved toughness properties and heat-sealing characteristics.

Abstract: A coextruded, heat shrinkable, thermoplastic multilayer film for packaging fresh red meat cuts and processed meats. The film is produced by coextruding a multilayer structure which includes a first layer comprising very low density polyethylene, a first core layer of vinylidene chloride-methyl acrylate copolymer, and a second layer comprising very low density polyethylene. In another embodiment the first layer is a second core layer confined between said first core layer and a first outer layer comprising a heat sealable thermoplastic polymer or copolymer. In a further embodiment the second layer is a second core layer confined between said first core layer and a second outer layer comprising a thermoplastic polymer or copolymer.

Abstract: Method of manufacturing a heat shrinkable biaxially oriented thermoplastic film by extruding a primary tube including very low density polyethylene (VLDPE), heating the primary tube and biaxially stretching the heated primary tube using a double bubble method to form a tube which is heat shrinkable from about 30% to about 50% in at least one of the transverse and machine directions.

Abstract: A multilayer film is disclosed having improved heat sealing characteristics, comprising a first outer layer containing a heat sealable thermoplastic polymer having substantial freedom from cross-linking bonds, and a second layer containing a cross-linked ethylene polymer. In one embodiment the multilayer film is suitable for use in packaging primal and subprimal meat cuts, said film comprising a first outer layer containing a heat sealable thermoplastic polymer; a core layer comprising an oxygen barrier film; and a second outer layer comprising an ethylene polymer having siloxane cross-linking bonds. In another embodiment the multilayer film contains a second core layer containing an ethylene vinyl acetate copolymer, which is located between the barrier core layer and the second outer layer.

Abstract: A cooked meat product is prepared using a tube of multilayer film comprising at least three layers including an inner layer with an inner surface, the latter comprising EVA with starch particles dispersed across the inner surface and integral therewith, the starch particle-containing EVA layer being irradiated. Uncooked meat is stuffed in the tube and during cooking the meat outer surface adheres to the tube inner surface.

Abstract: An oriented multilayer film comprising a barrier layer, a first layer on one side of said barrier layer and a second layer on the opposite side of said barrier layer is provided for use in food packaging applications. The first and second layers have melting points of at least about 115.degree. C. The barrier layer comprises amorphous nylon having a glass transition temperature greater than the higher of the two melting points or higher than the melting point of the first and second layers. The barrier layer is substantially impermeable to oxygen, while the first and second layers may comprise certain polyethylene resins. The oxygen barrier properties of the film do not deteriorate as the barrier layer gradually absorbs moisture. A process for making such multilayer films is also provided.