Abstract: A sealing station for a packaging machine, the sealing station may be a tray sealer. The sealing station includes an upper die with a sealing plate and a lower die with a tray holder for receiving at least one packaging tray to be sealed. A cutting blade is arranged within the sealing station, and cuts a lid for closing the packaging tray out of a top film. The cutting blade has an endless cutting edge for cutting out the lid along its contour. The cutting blade includes a first and a second blade section, for cutting out a first and second section of the contour of the lid respectively. The second blade section may produce a tear-off corner in the lid projecting beyond the edge region. The sealing station may include a first clamping jaw on the sealing plate, and a second clamping jaw on the tray holder.

Abstract: A web packaging machine for enclosing a food product within a food product package has a first sealing station that seals an upper web of packaging material to a lower web of packaging material to thereby partially enclose the food product in the food product package and a second sealing station configured to further seal the upper web of packaging material to the lower web of packaging material to thereby fully enclose the food product in the food product package. A lower web transport conveyor conveys the lower web of packaging material from upstream to downstream first through the first sealing station and then through the second sealing station.

Abstract: A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

Abstract: A film comprising, consisting of, or consisting essentially of: a) a polyolefin component; b) an additive comprising i) a first polyethylene oxide/polyethylene copolymer having a HLB value in the range of from 1 to 7 and a structure selected from the group consisting of CH3CH2(CH2CH2)aCH2CH2(OCH2CH2)bOH and CH3CH2(CH2CH2)aCO(OCH2CH2)bOH wherein a is from 9 to 25 and b is from 1 to 10; and ii) a second polyethylene oxide/polyethylene copolymer having a HLB value in the range of from 7 to 18 and a structure selected from the group consisting of CH3CH2(CH2CH2)aCH2CH2(OCH2CH2)bOH and CH3CH2(CH2CH2)aCO(OCH2CH2)bOH wherein a is from 9 to 25 and b is from 1 to 10, is disclosed. The film is used in greenhouse applications.

Abstract: In a structure such as a liquid ejecting head configured to cover an opening of a base with a covering member, the present invention alleviates the generation of a warp on the structure or the base even if the covering member is hardened and shrunk. The structure includes the base and the covering member attached onto the base. A manufacturing method for the structure includes: a first step of attaching the covering member having flexibility onto the base in such a manner as to cover an opening of the hole formed at the base and a second step of hardening the covering member attached onto the base. In the first step, the covering member is attached onto the base in a state in which a non-stuck portion of the covering member, covering the opening of the base, is slack.

Abstract: A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4° C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef.

Abstract: A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

Abstract: A monoaxially oriented film including an ethylene-propylene copolymer elastomer, a non-elastomeric propylene-based random copolymer, and a low density polyethylene, which is oriented at least about 2.5 times in one direction and exhibits excellent linear directional tear properties parallel to the orientation direction, excellent heat seal performance in terms of high heat seal strengths and low seal initiation temperature, and is less than 50 ?m in thickness after orientation. This “thin” film formulation and orientation is suitable for pouch applications requiring an “easy-tear” linear tear feature and excellent hermetic seal properties.

Abstract: The present invention refers to a polymeric film comprising an odor barrier material and being able to pack malodorous waste.

Abstract: A theft resistant product packaging has a rear shell, a middle shell, and a front shell for containing a product. The front and rear shells have cut resistant contours for resisting cuts therethrough. The middle shell abuts the rear shell such that they may contain the product therebetween. The front shell covers the middle shell such that cut resistant contours of the front shell nest within the cut resistant contours of the middle shell, thereby cooperating to prevent cutting through the front shell to remove the product.

Abstract: A container for items such as food products that exude liquid includes a tray (12) with a liquid collection space (34) at the bottom of the tray, liquid absorbent pad (18) in said liquid collection space that includes a liquid impervious upper sheet (30), a porous bottom sheet (31) and absorbent material (32) positioned there between. Liquid exuding products are supported on the pad (18) and the tray includes a plurality of upright grooves (27) in the side wall structure that face inwardly that form liquid channels for draining liquid exuded from the food products downwardly to the recessed bottom panel of the tray where the liquid can be absorbed through the bottom sheet by the absorbent material of the pad.

Abstract: The invention relates to an animal feed for dogs or cats based on animal tissue, water, and hydrocolloid as a thickener, wherein the animal feed includes a water content of at least 80% by weight, preferably at least 85% by weight. According to the invention, said feed is liquid at room temperature, has a fat content at least 1% by weight and less than 5% by weight, and is packed in a tubular bag, wherein the top side and the bottom side thereof are welded at a welding surface at a front end and back end of the tubular bag, and a designed fracture point for tearing open the bag is provided at the front end in the welding surface.

Abstract: The presently disclosed subject matter is directed to a package that allows substantially the entire surface of a product (such as fresh red meat) to be in contact with a desired internal gas concentration. In addition, the disclosed package ensures that large amounts of the product surface are not in contact with the packaging materials to prevent discolored product areas. Particularly, the disclosed package comprises a support member, a thermoformed lidding film, and an oxygen-sensitive product. The lidding film includes one or more ridges that prevent direct contact with the product. As a result, uniform product color is maintained and the product appearance is preserved.

Abstract: A package including a tray (10) provided with a base (11), a plurality of sidewalls (12, 13, 14, 15) extending upwardly and slightly outwardly from said base (11), a primary flange (20) integrally joined to the upper edges of the sidewalls (12, 13, 14, 15) and extending outwardly all around the upper periphery of the sidewalls (12, 13, 14, 15), a rim (21), i.e., a downward flap extending downwardly and tapering slightly outwardly from the outer periphery of the primary flange (20), and a secondary flange (22), i.e., an overhanging portion extending outwardly from the lower edge of the rim (21), said tray being characterized in that a plurality of strengthening ribs (23) extend substantially vertically along the rim (21) and outwardly with respect to the tray body.

Abstract: A solid thermoformed plastic tray (10) provided with a base (11), a plurality of sidewalls (12, 13, 14, 15) extending upwardly and slightly outwardly from said base (11), a primary flange (20) integrally joined to the upper edges of the sidewalls (12, 13, 14, 15) and extending outwardly all around the upper periphery of the sidewalls (12, 13, 14, 15), a rim (21), i.e., a downward flap extending downwardly and tapering slightly outwardly from the outer periphery of the primary flange (20), and a secondary flange (22), i.e., an overhanging portion extending outwardly from the lower edge of the rim (21), said tray being characterized in that a plurality of strengthening ribs (23) extend substantially vertically along the rim (21) and outwardly with respect to the tray body.

Abstract: A synthetic bacon board does not wick and may be printed on both the inside of the package, with direct food contact, and on the outside of the package. The synthetic bacon board is lighter than conventional bacon boards, reducing freight costs, and is recyclable (#5 recyclable polypropylene, for example). Since it does not wick, the synthetic bacon board may be more appealing to the consumer. Moreover, consumer messages, such as coupons with optional varying background colors, may be printed on the inside of the packaging.

Abstract: Proposed is a package for objects that have a portion of liquid, comprising a container (1) which consists of a liquid-impermeable material for receiving the object (9) and a dimensionally stable hollow body (10, 13, 15) which has at least one opening (12, 14, 16) and is arranged in the container (1) and receives the liquid that escapes from an object (9) arranged in the container (1).

Abstract: In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

Abstract: A package has inner and outer layers of formed web material. The outer layer has a bottom wall portion, and has a side wall portion projecting upward from the bottom wall portion. A flange portion of the outer layer projects outward from an upper end of the side wall portion. The inner layer has bottom and side wall portions defining a cavity for containing a product. The inner layer further has a flange portion that is sealed to the flange portion of the outer layer fully around the upper end of the cavity. The bottom and side wall portions of the inner layer are nested within the bottom and side wall portions of the outer layer, and are unattached to the bottom and side wall portions of the outer layer.

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 relates to a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an absorbent is in the permeable container and the absorbent comprises an acid that substantially irreversibly reacts with biogenic amines within the covering to form a salt or an amide that is without objectionable odor or toxicity.

Abstract: The invention relates to a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an oxidizer is in the permeable container oxidizer substantially irreversibly reacts with biogenic amines within the covering to form compounds without objectionable odor or toxicity; in another embodiment the invention provides a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an unreactive absorbent is in the permeable container and the unreactive absorbent absorbs, but does not react with biogenic amines within the covering to largely remove the biogenic amines from the package.

Abstract: A process includes introducing a base polymer into an extruder, heating to a temperature sufficient to form a polymer melt, introducing a liquid comprising water and at least one additive consisting of an NO donating compound with mixing and subsequent vaporization and venting of the liquid to produce an extrudate having a uniform distribution of preferably uniformly small additive particles.

Abstract: A solid thermoformed plastic tray (10) provided with a base (11), a plurality of sidewalls (12, 13, 14, 15) extending upwardly and slightly outwardly from said base (11), a primary flange (20) integrally joined to the upper edges of the sidewalls (12, 13, 14, 15) and extending outwardly all around the upper periphery of the sidewalls (12, 13, 14, 15), a rim (21), i.e., a downward flap extending downwardly and tapering slightly outwardly from the outer periphery of the primary flange (20), and a secondary flange (22), i.e., an overhanging portion extending outwardly from the lower edge of the rim (21), said tray being characterized in that a plurality of strengthening ribs (23) extend substantially vertically along the rim (21) and outwardly with respect to the tray body.

Abstract: The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.

Abstract: The invention provides food products and methods for making the food products. The products comprise a container comprising a meat emulsion encasing one or more hydrocolloid dispersions wherein the one or more hydrocolloid dispersions and the meat emulsion have a different appearance and texture. Preferably, the one or more hydrocolloid dispersions are xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum, cassia, acacia, alginate, carobe, or a combination thereof.

Abstract: The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.

Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

Abstract: A laminate includes the following substantially coextensive layers in the following order: (a) a non-sealable, self-supporting, thermoformable copolyester film layer having a first surface and a second surface, the second surface constituting an outermost, exposed surface of the laminate; (b) a laminating adhesive layer on the first surface of the thermoformable copolyester film layer; and (c) a self-supporting, thermoformable structural film layer having a first surface and a second surface, the first surface contacting the laminating adhesive layer.

Abstract: Disclosed herein are systems, methods and processes for preparing, packaging and preserving red meat, especially maintaining the freshness and color of the meat. In one embodiment, the disclosed method comprises treating the meat with an inert gas followed by replacement of at least a portion of that inert gas with carbon dioxide.

Abstract: A food storage system including an ovenable tray storing a food product therein and an ovenable bag entirely receiving the tray and food product therein.

Abstract: An improved container for holding produce is provided. The container comprises a tub-like tray, an insert that forms a snap fit within the tray near the tray bottom wall, and an absorbent pad that fits in the space between the insert and the tray bottom wall. When in use, exuded liquid can drain into the reservoir below the insert where it is absorbed by the pad. The insert helps segregate the exuded liquid from the produce and is designed to remain in place when the container is titled.

Abstract: A food package for sliced food products to be maintained with a fluffed appearance, the package including a rigid base member forming a compartment for receiving the food product and a rigid lid sealed to the compartment. Advantageously, the base member includes a bottom wall and side wall portions that are configured to engage the food product to hold the slices in a fluffed arrangement thereof. Preferably, one or more tapered side wall portions hold the food product upwardly toward the lid and inwardly toward a center of the package. In preferred embodiments, the base member and lid provide a rigid-rigid construction of the food package. In preferred embodiments, the food package is also configured to stand-up in a vertical display orientation and does not require the food product be contained within a sealed pouch within the compartment.

Abstract: The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: A method for packaging crabmeat including the steps of providing a flexible pouch, placing a volume of crabmeat into the flexible pouch, controlling a volume of ambient air in the flexible pouch to obtain an ambient air to crabmeat ratio within the flexible pouch of about 13-20% by volume, sealing the flexible pouch to maintain the ambient air to crabmeat ratio within the flexible pouch, and pasteurizing the flexible pouch.

Abstract: A method for packaging crabmeat including the steps of providing a flexible pouch, placing a volume of crabmeat into the flexible pouch, controlling a volume of ambient air in the flexible pouch to obtain an ambient air to crabmeat ratio within the flexible pouch of about 13-20% by volume, sealing the flexible pouch to maintain the ambient air to crabmeat ratio within the flexible pouch, and pasteurizing the flexible pouch.

Abstract: A packaging for food products includes a food package forming an interior configured to receive a food product and an oxygen emitter configured to emit oxygen into the interior.

Abstract: The presently disclosed subject matter relates to packaging for products (such as fresh red meat) that are enclosed between a support member and a lid (i.e., a film). More specifically, the presently disclosed subject matter relates to packaging comprising an elevation unit that raises the profile of the packaged product to contact the lid at any desired time, such as at the time of retail display.

Abstract: A method for packaging crabmeat is provided. In a first embodiment, the method comprises providing a packaging vessel, placing crab meat into the vessel, adjusting the volume of air within the vessel to obtain an air to meat ratio of essentially 20 percent by volume, sealing the packaging vessel, and then pasteurizing the sealed vessel to achieve desired end results.

Abstract: A container (1) for meat storage, treatment and distribution has an external rib (5) to facilitate handling and provide strength. Clips (32) are provided for attaching a lid (6) to the container, and a clip removal tool (52) which allows clips to be removed to open the container.

Abstract: Method of preserving clams. This method involves the steps of cleaning a clam, sorting the clam, freezing the clam while the clam is alive, packaging the clam, and cooking the clam. An apparatus for containing clams having a tray having an upper surface and a plurality of defined locations constructed and arranged to receive a clam, the clam deposited in one of the plurality of defined locations, and the tray disposed within a plastic freezer bag.

Abstract: A method of manufacturing a multilayer or a monolayer plastic container is disclosed. The container has a barrier layer manufactured from (i) a polyester resin, preferably an aromatic polyester resin such as a polyethylene terephthalate, (ii) a polyamide material, preferably an aromatic polyamide material, and (iii) an oxygen scavenging material, preferably a transition method. The present invention also provides containers having a multilayer or a monolayer body. In the preparation of the barrier layer. a preform first is prepared by an injection-molding process wherein a preblend containing a diluent polyester, polyamide material, and an oxygen scavenging material is added to a base polyester during the injection molding process. The preform then is expanded to form a container.

Abstract: A meat trussing system is provided which incorporates the use of an elastomeric net to receive and restrain meats and other food components, both unitary and combinations including independent meat and/or food elements. At least one flexible wrapper is provided into which the meat and/or food products are encased forming a cylindrical circumferential wrap having a low coefficient of friction with respect to the elastomeric net. The wrapper permits a relatively easy insertion of the wrapped food products into the elastomeric net. The wrapper is preferably provided with at least one perforation adapted to be circumferentially disposed near the midpoint of the food products within the elastomeric net. A method of use includes the deformation of the meat and/or food product. In order to sever the perforation which permits the relatively easy removal of the now separated wrapper portions from between the meat and/or food products and the elastomeric net.

Abstract: An object of the present invention is to provide a multilayered polyamide-based tube for food packaging that is free from blocking in a Layer (C), and that has an excellent adherence to processed meat or like packaged food. The present invention provides a multilayered polyamide-based tube for food packaging comprising a Layer (A), a Layer (B) and a Layer (C); the multilayered polyamide-based tube having a low-temperature shrinkage ratio of 2 to 10%, and exhibiting heat shrinkage properties and gas barrier properties; the Layer (A) containing a polyamide-based resin; the Layer (B) containing a polyolefin-based resin; and the Layer (C) that comes in contact with the packaged food, the Layer (C) being a Layer (C-1) that contains a polypropylene-based resin having a heat distortion temperature (ISO 75B-1 or ISO 75B-2) of not less than 60° C. and a Vicat softening point of not less than 120° C.

Abstract: Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.

Abstract: Various packages for food products are provided herein. In one embodiment, a food package includes a rectangular substantially planar rigid bottom wall; two slanted side/side walls extending angularly upwardly from the bottom wall, and a rectangular opening opposite the bottom wall, the opening larger in area than the rectangular rigid bottom wall. A top side wall and a bottom side wall extend upwardly from the bottom wall; and a flexible film extends over the opening and seals the opening. The side walls are configured to engage and hold the food product, each side wall being angularly ramped and extending downward and inward toward the bottom wall, and having at least one well which extends downwardly from the angularly upward extending side wall.

Abstract: The presently disclosed subject matter is generally directed to packaging materials comprising at least one antimicrobial agent. Particularly, the disclosed packaging materials incorporate, via extrusion into the sealant layer, an antimicrobial agent based on the lauroyl arginate (LAE) moiety. Such packaging materials are suitable for use in the packaging of food products (such as fresh red meat) to control microbial contamination.

Abstract: An easy-open package formed from a peelable thermoplastic laminate and adapted to peel open, whereby the manually tearing the package causes a removable strip to form thereby exposing a product enclosed therein.

Abstract: A microwavable vacuum-packed frozen sushi product comprising: a flexible microwave-safe plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in said packing bag; and a sushi product placed in said box; said vacuum-packed frozen sushi product being such that a space is formed in said packing bag in the pressure-reduced state around said sushi product and the space has, in total, a volume 0.1 to 0.7 times that of said sushi product; an inner surface of said packing bag is in contact with an upper surface of said sushi product; and said packing bag, said box and said sushi product are frozen together in a unified form. Water vapor generated during thawing is allowed to flow through a space formed between the sushi material and the box and the packing bag to heat a rice section and a material or materials, thereby providing the sushi product with diminished unevenness in temperature distribution.