Abstract: A container for use with live or fresh crawfish comprising an expansive support member carrying a plurality of sockets. Each socket having a continuous sidewall conforming generally to the shape of each crawfish, the sockets being spaced apart so that multiple crawfish can be stored within the dimensions of the horizontal member, separate from one another. Each socket includes a front end portion of gradually increasing width, a tail end portion, and a transverse trough that connects the tail portions of adjacent sockets sized so that the thumb and forefinger of a user can grip the tail of a stored crawfish by entering the trough.

Abstract: In order to reduce splitting in a perforated, heat shrinkable, thermoplastic bags made from seamless tubing, rather than employ needle punched perforations, it has been discovered that slits cut by a knife blade will surprisingly reduce the splitting when a product, such as a meat product, is cooked within the bag.

Abstract: This invention relates to a sterilization process for vacuum-packaged raw meat, comprising vacuum-packaging, ultraviolet sterilization and heat shrinkage in sequence.The present invention provides an apparatus comprising an ultraviolet sterilization apparatus and an apparatus for shrinking film packaging material as an embodiment; sterilization effect obtained by means of the apparatus is great and bacteria as well as mold are sterilized. The packaged product does not change color or smell so that it does not lose its value as merchandise. No deterioration about the product could be found.

Abstract: A meat product having the flavor, aroma and texture of a common frankfurter fabricated as a patty for easier cooking and use. A process for fabricating the meat product where molds are filled with the meat product for producing the desired shape while maintaining the skin tension appreciated in a common frankfurter. The molds are flexible and a multiplicity of the molds may be placed over a nozzle through which the meat product is extruded.

Abstract: Thermally processing seafood, e.g., shrimp, sardines, or salmon, in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are maintained through thermal processing and storage. Also, a package having a thermally processed seafood product and gluconic acid therein. The preferred mixture is obtained by combining the seafood with glucono-delta lactone, and the mixture is comprised of gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone.

Abstract: The present invention involves a method of packaging a product including drawing a thermoplastic thermoformable web into a thermoforming mold to form a cavity, inserting the product into the cavity, moving the web and product to a vacuum chamber, placing a tray, upside down, in the chamber on top of the web to define an unsealed package; sealing the tray to the web under vacuum; and shrinking the bottom web.

Abstract: A microwavable package for storing and cooking a food product such as bacon, includes an absorbent bed enclosed within a sealed plastic sleeve. During microwave cooking, the corrugated bed collects oil or grease released by the food product and maintains a portion of the food product in contact with the collected oil or grease to impart a pan-fried quality to the cooked food product. Vents in the sleeve permit the controlled escape of water vapor so that the sleeve billows away from the food product during cooking. An inert, oxygen-free atmosphere is contained within the package, and a pulrality of the microwavable packages are enclosed in a sealed outer barrier wrap prior to their removal for cooking.

Abstract: A unitary product tray made from expanded polystyrene material and having first and second layers. The tray has a central area, a reservoir area and a sidewall area. The reservoir area surrounds the central area and is intended to hold the liquid or juice exuded by the product supported by the tray.

Abstract: A package of shrunken heat-shrinkable flexible film conformed to a contained food product has no gap or virtually no gap between the food product and the shrunken film. Prior to heat shrinking, the package is subjected to non-ionizing radiation.

Abstract: A gas mixture comprising carbon dioxide, oxygen and argon is provided to extend the shelf life of sea-food products and fish from 15 to 21 days at the storage temperature of 4.degree.0 C.Comparison is made with similar mixtures comprising nitrogen in lieu of argon which shows the unexpected results obtained with the mixtures of the invention.

Abstract: A flexible, bag-like package which includes an access opening containing a reclosable seal at or near its top edge, is encompassed by a tamper-evident band. The band is bonded to the front and back wall panels of the package and extends across the access opening. Attempts to remove the band in order to open the package will result in disruption of the band or the wall panels.

Abstract: An absorbent pad for meat and poultry products and the like and a method for constructing same is disclosed. The absorbent pad includes upper and lower plastic film layers, at least one of which is perforated, and an intermediate absorbent layer disposed between the layers. The intermediate absorbent layer includes a series of juxtaposed and overlapping absorbent material fibers with superabsorbent granules dispersed throughout the absorbent layer and supported by the absorbent material fibers within interstices thereof. The superabsorbent granules are capable of absorbing and suspending liquids therein while being retained and supported by the absorbent material fibers even when the absorbent material fibers have liquid therein. The upper and lower film layers are attached to one another at least partially along opposite marginal edge portions thereof to retain the absorbent layer between the upper and lower layers.

Abstract: A package for meat products and other oily foods and similar products marketed in stores and suitable for use to heat or cook the contents by microwave radiation comprising a absorbent insert having as basic elements a cooking surface of waxed paperboard or the like and an absorbent underlay. The cooking surface on which the food is laid is provided apertures so that fats and liquids released from the food during cooking may readily pass therethrough and be captured by the absorbent underlayer.

Abstract: Foodstuff items to be cooked, e.g., meats and boned poultry, are bound or wrapped in fibrous silicone elastomeric bindings, e.g., ties or nets, to maintain structural integrity during cooking. After cooking, such bindings have not decomposed, are not adhered to the foodstuff item, and have retained their elasticity.

Abstract: A method of packaging turkey emulsion and turkey skin in a flexible plastic package wherein the turkey skin has been frozen prior to insertion into the package.

Abstract: A method and apparatus for packaging perishable products is disclosed, said method and apparatus enabling the alteration of the gaseous environment surrounding a given product. The packaging system can be readily prepared for immediate transport and aging, retail display and consumer freezing. The present system comprises a relatively rigid tray which is sealed with a flexible gas impermeable cover, said tray being provided with a resealable septum valve. The tray is also preferably provided with a plurality of protrusions or mounds so as to facilitate gas flow and contact with a given perishable product. The atmosphere in the packaging system may be modified to inhibit bacterial decay of the product and/or to enhance its appearance. Likewise, the package may be prepared for freezing by drawing a substantial vacuum within the packaging system.

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: Discoloration of meat products due to oxygen starvation in stacked packages is significantly reduced by applying a textured surface to the bottom of the packages. A discrete textured film may be adhered to a tray or supporting member, or the tray or supporting member may itself be textured at its bottom surface.

Abstract: A process for the production of meat products, especially cooked ham, which is cooked in a compact form in a net, wherein the raw or pre-processed meat product is wrapped in a casing of edible collagen and a netting of optional mesh design is applied thereover and, in a subsequent step, the product is subjected to the final cooking process. Procedure for the simultaneous enveloping of compact meat products with an edible collagen film and an elastic netting includes employment of a feed sheet for the meat products, which fits into an inner guide tube, and an outer tube upon which a supply of the elastic netting is provided, and a guide channel situated therebetween for the collagen film(s). The procedure is complemented by elements for maintaining a supply of the collagen film and the unrolling and fold-free guidance of the collagen film, as well as a conventional clipping device.

Abstract: A method of cooking lobster is provided including cutting the shell of the lobster, removing and cleaning the meat of the lobster and positioning the meat atop the shell, placing the shell and meat inside a lobster pan or boat having upwardly extending sides and heating the lobster pan or boat and the lobster meat until it is cooked.

Abstract: A packing container for transport of products giving off moisture, e.g. fresh iced fish products and fresh meat products, comprising a box that opens upwards and is made from a liquid tight material with a lid and a bottom having drainage openings. The bottom is raised in relation to the lower edges of the side walls of the box for forming a chamber that is open downwards where a moisture absorbent is placed. The chamber may be closed with a lid being identical with said upper lid. The lids are provided with annular grooves on both side faces for engagement with projections on the upper and lower edges of the box side walls. Furthermore, the annular grooves in the lower lids are intended for engagement with packing containers that are open upwards when the packing containers are piled on top of each other to prevent lateral sliding.

Abstract: A process or method for packaging an edible food product, particularly one having at least one bag puncturing surface such as a sharp protrusion, for cushioning the bag puncturing surface during packaging and shipping. The process includes the steps of selectively applying a foamed composition to the bag puncturing surface of the product to be packaged and encasing the product in an outer package or bag. The foamed material can be applied in liquid or semiliquid form at a point-of contact temperature less than about 130.degree. F. and solidifies substantially on contact. The foamed material contains a chemical substrate which includes a polymer selected from the group consisting of polyethylene, ethylene vinyl acetate and mixtures thereof having a molecular weight between about 1,800 and 25,000 molecular weight units, a resin and a stabilizer. A suitable gas is encapsulated within the chemical substrate. The process has particular utility in the meat-packing industry.

Abstract: A thermo box (1) for the transportation of fresh goods, such as meat, fish, medicines or the like, consists of a double sidewall, cover and bottom construction of a thermoplastic material. A hollow space (7, 8, 9) in the base portion defining the bottom of the box, sidewalls and the cover is filled with air or some other gas. The basic shape of the box is a generally flat hollow moulding (2), wherein the side walls (4) are folded upwardly along weakening lines (5) and joined at their corners. An inner sheet (19) of the base portion of the box has drainage channels (24) and through holes (25) permitting ice and drainage water exuded from the moist goods to flow into the hollow space (9) in the bottom of the box, where it is trapped. The hollow moulding (2) is produced via blast moulding, wherein plastic material is extruded through a ring shaped nozzle (10) to form a hose (11), which is then inflated and shaped between two dies (15, 16).

Abstract: The invention relates to canned pet foods and to a process for preparing them. Meat and gravy pet foods are prepared which are highly palatable due to high meat and significant fat contents. The meaty pieces exhibit high integrity and the gravy component is flowable from the can and coats the meaty pieces to provide a high sheen with no significant visible fat in the gravy.

Abstract: In a package for holding and partially displaying a plurality of bacon slices arranged lengthwise in partially overlapped relation on a relatively thin, flat, opaque, backing member having a window opening for viewing the bacon and overwrapped with a transparent film, an improved backing member that includes a wax saturated paperboard coated on both sides with a layer of low density extruded polyethylene film and having a third layer of film laminated to the entire inner surface of the backing member and covering the window.

Abstract: A package for extended storage and in-store display of fresh red meat is disclosed. Preferably the package is made by a vacuum skin packaging process wherein the forming web is a composite peelable film having a peelable oxygen barrier layer and an oxygen permeable skin layer which remains to enclose the product when the peelable film is removed after storing. A means and method for readily initiating the peeling process is provided by a combination of a manual pull tab and selected perforations of the forming web.

Abstract: Disclosed is a food-packaging material comprising a heat-shrinkable, gas-barrier, multi-layer plastics film having an innermost layer of polyolefin resin to be contacted with the food to be packed, the food-packaging material being characterized in that the polyolefin resin layer has a surface treated by corona discharge.

Abstract: Raw meat for ham, roast pork and sausage is wound or wrapped with member in the form of string or net made of thermoplastic resin such as polyvinylidene chloride which has been processed to possess heat contraction property. In heating process of the meat such as boiling or smoking, the string or netlike member contracts by heating to strongly fasten the heated meat so that the form of the processed meat is arranged.

Abstract: A method of packaging pre-cooking bacon wherein uncooked bacon is sliced onto a greaseproof, interleaving paper in a single-layer arrangement. The bacon is then cooked on the interleaving paper to a bacon yield of 25% to 40%. The interleaving paper with cooked bacon is then stacked, optionally cooled, and packaged for distribution. The interleaving paper has a multiplicity of holes, with the hole diameters between 0.07 inches to 0.20 inches and the center line between the holes of 0.3 inches to 1.25 inches. The paper has a minimum weight of 25 pounds and a greaseproofness rating of 600 or better.

Abstract: In order to reduce splitting in a perforated, heat shrinkable, thermoplastic bags made from seamless tubing, rather than employ needle punched perforations, it has been discovered that slits cut by a knife blade will surprisingly reduce the splitting when a product, such as a meat product, is cooked within the bag.

Abstract: Meat, especially pork, is cured by injection of saturated brine having microfine salt suspended therein. The method is especially advantageous when the meat is subsequently to be cured in a sealed plastic bag, and makes it possible to achieve salt contents not readily obtainable by other means.

Abstract: When uncured meat is stored, even for a relatively short time after cooking, it develops what is commonly referred to as warmed-over flavor (WOF). The present invention is drawn to, inhibiting WOF, and preserving (e.g. extending the shelf life of), uncured meat containing materials i.e. UMCM (for example, uncured meat per se or materials (e.g. foods) which include uncured meat) by combining said UMCM with an additive composition selected from the group consisting of, desferoxamine mesylate (also referred to as Desferal.RTM. mesylate or desferrioxamine), or N-carboxymethyl-chitosan.

Abstract: There is disclosed an absorbent food pad which absorbs exudate from food products in a package and inhibits the propagation of food-borne pathogens. The absorbent food pad contains an effective amount of an antimicrobial composition of one or more acids having the structure:R--COOHwhere R is selected from the group consisting of lower alkyl; substituted lower alkyl; carboxy lower alkyl; carboxy, hydroxy lower alkyl; carboxy, halo lower alkyl; carboxy, dihydroxy lower alkyl, dicarboxy, hydroxy lower alkyl; lower alkenyl; carboxy lower alkenyl; dicarboxyl lower alkenyl; phenyl and substituted phenyl groups. In addition, the antimicrobial composition may include an anionic surfactant. More particularlly, the antimicrobial composition comprises a mixture of citric acid, malic acid, and sodium lauryl sulfate in a rate ratio of 10:5:2 by weight respectively. The antimicrobial composition is disbursed within the absorbent medium of the absorbent food pad at a concentration of between 0.04% and 0.

Abstract: A coextruded, heat shrinkable, thermoplastic multilayer film for packaging fresh red meat cuts and processed meats. The film comprises 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: A microwavable package for storing and cooking a food product such as bacon, includes an absorbent bed enclosed within a sealed plastic sleeve. During microwave cooking, the corrugated bed collects oil or grease released by the food product and maintains a portion of the food product in contact with the collected oil or grease to impart a pan-fried quality to the cooked food product. Vents in the sleeve permit the controlled escape of water vapor so that the sleeve billows away from the food product during cooking. An inert, oxygen-free atmosphere is contained within the package, and a plurality of the microwavable packages are enclosed in a sealed outer barrier wrap prior to their removal for cooking.

Abstract: An improved packaging tray for an "In-Line" film wrapping machine incorporates reinforced side walls and friction-engaging planar side surfaces adapted to prevent slippage between the transport belts of the wrapping machine and thus avoid loss of tray/machine registration, miswrapped packages, machine damage and machine downtime.

Abstract: Disclosed is a multiple-layer cook-in film from which packages such as bags or casings can be made. The films have a first food contact layer that bindingly adheres during cook-in to a contained meat product. The first layer comprises a polyamide composition, which is preferably (I) a polyamide or (II) a blend of a polyamide and (i) polyethylene, or a blend of a polyamide and (ii) a copolymer of an alpha-olefin having the formula RHC.dbd.CH.sub.2 wherein R is H or C.sub.1 to C.sub.8 alkyl and an alpha,beta-ethylenically unsaturated carboxylic acid.

Abstract: Disclosed herein is a smokable food-packaging film comprising:at least one layer of a mixture of 50 to 80 wt % polyamide having a melting point of 120.degree. to 210.degree. C. and a recrystallization temperature of not lower than 50.degree. C. and 20 to 50 wt % .alpha.-olefin - vinyl alcohol copolymer, said film having properties of an initial stress of not higher than 0.6 Kg/mm.sup.2 at a 25% elongation, a transmission to 50% concentration of methanol of not less than 200 g/m.sup.2.day.atm at a temperature of 60.degree. C. and a relative humidity of 0%, and an oxygen gas-transmission of not more than 50 cc/m.sup.2.day.atm at a temperature of 30.degree. C. and a relative humidity of 60%, and the thickness of said film being 20 to 60 .mu.m.

Abstract: A package containing skin-packed perishable goods including a base, goods on the base, a flexible plastic web over the goods and the base to, at least partially, skin pack the goods, and a lid for the base. A gas to permeate the web and enhance preservation of the goods is contained in the space between the lid and the skin packed goods.

Abstract: The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing treatment, and which has excellent qualities with respect to appearance and taste. The invention provides a container containing broiled fish, which comprises hermetically packaging in a container broiled fish which is obtained by broiling dried fish, then subjecting the container to a heat sterilizing treatment.

Abstract: A reclosable package comprising interlocking closure strips positioned outside of a hermetic seal or seal area and the method for producing same. The hermetic seal is of the easy-open or peelaway type so as to not destroy the integrity of the package or closure strips upon opening of the package.

Abstract: A method for cooking meat in a bag wherein a cling film is vacuum sealed and shrunk around the meat, said cling film having a cavity for forming the meat. Next, the cling film is surrounded by an outer film which is vacuum sealed and shrunk around the cling film. The outer film has a softening point above the cooking temperature of the meat. The meat is then heated in the bag to the cooking temperature of the meat. It is found that when this invention is employed that there is minimum purge formed in the bagged cooked product.

Abstract: A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period which is at least as long as the meat cuts retain the fresh meat coloration. The process involves initially treating the meat with a three component chemical composition which contains a phosphate compound, an ascorbic acid or ascorbate and a citric acid or citrate. After the cuts are treated with the aqueous solution, they are packaged in a modified gaseous atmosphere which is predominantly carbon dioxide, but also contains oxygen in a certain critical ratio to the amount of carbon dioxide employed.

Abstract: The process for shaping and slicing primal meat cuts and then packaging the slices to increase the shelf-life thereof includes crust freezing the primal cuts to a depth of approximately 3/8 to 1/2 inch. The crust frozen primal cuts are then tempered for a period of time until the internal temperature reaches approximately 26.degree.-28.degree. F. and the tempered cuts are shaped in a molding press. The shaped primal cuts are then sliced, placed in a tray, and a gas pervious film is applied skin-tight to the slices and the upper surface of the tray. The packages are then frozen before shipment to retain outlets.

Abstract: Bacon is rendered resistant to C. botulinum by curing with an amount of a nitrite-free pickling solution containing salt, glycerine, acetic acid and smoke flavor which imparts about 2-4% salt, 0.5-1.0% acetic acid, 0.5-2% glycerine and 0.3% smoke flavor contents by weight to fresh pork meat and then heat curing the meat until about 80-90% of the acetic acid is removed from the meat and the cured bacon has a pH of about 4-5.

Abstract: The present invention relates to a retort vessel containing fish which is excellent in quality and impact resistance strength. The vessel containing broiled fish of the present invention comprises broiled fish the meat of which has a hardness of 85 g to 1500 g and a retort vessel made of a flexible material in which said broiled fish is received, said broiled fish being vacuum-packaged so that air content becomes 25% or less and then subjected to retort sterilization processing.

Abstract: Smearing of fat by fat-containing trayed food products on the interior surface of a thermoplastic overwrap is substantially reduced or eliminated by applying loading forces during a sealing step to the longitudinal edges of the tray containing food product. A tray with a convex bottom is preferred to enhance the quality of the seal. A convex heating plate can be used in conjunction with conventional trays.

Abstract: A method is disclosed for continuously manufacturing individually wrapped, single slice, firm bodied meat products formed of a viscous heat settable non-syneresing meat emulsion which contains a heat-settable starch.

Abstract: The invention relates to canned pet foods and to a process for preparing them. Meat and gravy pet foods are prepared which are highly palatable due to high meat and significant fat contents. The meaty pieces exhibit high integrity and the gravy component is flowable from the can and coats the meaty pieces to provide a high sheen with no significant visible fat in the gravy.

Abstract: Precooked food products, especially meat products, which have been unpackaged and further processed, are repackaged in a heat tolerant structure and exposed to temperatures of between about 160.degree. F. and 205.degree. F. for 30 seconds to 10 minutes, time and temperature depending on the particular product. This post pasteurization treatment extends the shelf life of the product.