Abstract: A process for reducing a fishy smell in a packaged food product containing a fishy ingredient wherein a non-toxic reducing agent in a fishy odor reducing amount is mixed with other ingredients including fish material, to produce a food product, the product is sealed in a container and subjected to heat sterilization within the sealed container.

Abstract: Shaped articles of a blend of PPMS and triallyl cyanurate or isocyanurate are provided. They are thermoformed and irradiated with sufficient ionizing radiation to effect sufficient cross-linking to render the shaped article resistant to fatty foods under microwave oven conditions. Claims are also directed to the method.

Abstract: A transparent, heat-sealable, laminated film is provided that comprises a first layer of a difficultly heat-sealable polymer chemically interfacially bonded to a second layer of a readily heat-sealable polymer. The second layer contains from about 0.3% to 0.7% by weight of an anti-fogging agent. The film resists the formation of fog when utilized to package refrigerated foods.

Abstract: A receptacle is provided for containing and displaying food products which tend to exude juices or liquids, and which comprises a supporting member, such as a tray or bag, and an absorbent pad associated therewith. The absorbent pad comprises a mat of liquid absorbent material, an upper liquid impermeable plastic sheet overlying the absorbent mat, and a bottom plastic sheet underlying the absorbent mat. At least one of the sheets is perforated, and spacer means is disposed between the two sheets to maintain their separation under a compressive load, and such that the ability of the pad to absorb liquids is unimpaired when the pad is subjected to a compressive load resulting from the food product resting thereon or the like.

Abstract: A laminated film containing at least two layers of which one layer is a gas-barriering layer comprising a copolymer of vinylidene chloride with a reduced viscosity of 0.030 to 0.050 and the other layer is a strengthening layer arranged to be adjacent to the gas-barriering layer, comprising a copolymer of vinylidene chloride with a reduced viscosity of 0.050 to 0.075.

Abstract: The invention relates to a tubular film for packing foodstuffs that in the state in which they are introduced into the tube are paste-like or fluid and that either after packing are heated to approximately 70.degree. to 95.degree. C. or are packed in the hot, fluid state. The tubular film consists of at least one aliphatic polyamide, of which the glass transition temperature of .gtoreq.321 K in the dry state can be lowered, by moisture absorption, to 293 K, or of a mixture of this polyamide with at least one ionomer resin, wherein the ionomer resin may be partly or completely replaced by a modified ethylene/vinyl acetate copolymer. The tubular film according to the invention lies wrinkle-free against the contents after cooling. The tubular film is produced by shaping the plastic or plastic mixture and subjecting to biaxial stretching according to processes that are known per se.

Abstract: A process for packaging units of food in which the food units are placed on a bottom film and slits made in the film. The film with the food units thereon is passed into an open chamber, the chamber closed, and a vacuum drawn on it followed by back-filling with a substantially oxygen-free gas. The film with the food units thereon and a top film over the units is then subjected to vacuum and the top and the bottom films sealed. Alternately the package may be back-filled with oxygen-free gas prior to being sealed about the food unit. The disclosure includes also the steps of partially sealing food units between top and bottom films in a first chamber, back-filling with a substantially oxygen-free gas, then vacuumizing in a second chamber, and fully sealing the packages in a second chamber, or alternately back-filling with the oxygen-free gas before fully sealing.

Abstract: A shipper package for shipping sliced meat and the like is disclosed in which a substantially ridged base is formed with a ridge which defines a target area for the location of a meat product thereon. The ridge is interrupted at at least one point about the periphery of the target area to provide a peripherally extending gap which extends to the surface of the platform on which the meat product is to be supported such that the full height of the product above the support platform can be ascertained visually through the gap in the ridge. A transparent wrapper encloses the product and seals the product with respect to the base.

Abstract: A receptacle is provided for containing and displaying food products which tend to exude juices or liquids, and which comprises a supporting member, such as a tray or bag, and an absorbent pad associated therewith. The absorbent pad comprises a mat of liquid absorbent material, an upper liquid impermeable sheet overlying the absorbent mat, and a perforated bottom sheet underlying the absorbent mat. When a food product is positioned upon the upper sheet of the absorbent pad, any exuded liquids will flow around the pad and enter the mat by capillary action through the perforated openings of the bottom sheet, and the liquids will be held out of contact with the food product to thereby minimize contamination of the product and maintain its appearance and improve its shelf-life. The pad also has independent utility as a moisturizing device for use in closed food containers or packages.

Abstract: A multi-layer laminated meat package is disclosed which has a panel of the bag adapted for clear sight of the meat inside and another portion of the bag which has a boneguard panel constructed to resist puncture when drawn firmly over protruding bones in the meat. The bag is adapted to be evacuated after insertion of the meat so as to be drawn tightly over the meat, and to have the open end of the bag thereafter heat sealed together to complete the package. In addition, all interior surfaces of the bag are formed of heat sealable materials such that the completed package can be post heated after insertion of the meat to seal areas of the bag which have been drawn together during the evacuation. Embodiments of the bag are disclosed which have more than 50% of the surface of the bag covered by a boneguard panel. Boneguard panels which include a relatively thick layer of foamed plastic are also disclosed.

Abstract: An improved package for containing a slab of sliced comestible product disposed in overlapping array, the package including a backing board having rounded and upwardly disposed corners with a smooth radius and lateral edges all of which are covered by the overlapping array of sliced comestible, and a film of transparent flexible material snugly enclosing the backing board and the overlapping array of sliced comestible product with the overlapping array of sliced comestible product interveningly cooperating with the lateral edges and rounded corners of the backing board to prevent puncturing of the film by the lateral edges and upwardly extending rounded corners of the backing board.

Abstract: A labelled package for low temperature use is disclosed. The label, with an ionomer adhesive, is adhered to an outer ionomer surface of the package wrapping by heat seal means and exhibits excellent adhesion at low temperatures.

Abstract: This invention relates to a reclosable package including a semi-rigid receptacle and a flexible cover and an interlocking rib and groove closure strip which allows the package to be reclosable.

Abstract: The specification discloses a method for packaging hot foods in a unique container having an inner layer of absorbent paperboard adhered to an outer layer of resinous foam insulating material. The inner paperboard layer has an absorbent porous surface and has sufficient thickness and rigidity to lend body to the container. The outer foam layer is sufficiently thick to insulate and prevent moisture leakage.

Abstract: The invention relates to a method for the processing, sterilization and packaging of a food product starting from a raw material basically consisting of Krill, in order to obtain a protein rich food product with good taste, consistency, structure, preparing abilities and keeping properties. Said method includes the steps of breaking down the whole Krill into small particles, sterilization of the broken down Krill, cooling and grinding the sterilized product into liquid or semi-liquid form and packaging the liquid substance under aseptic conditions, whereby the liquid substance is solidified in the aseptic packages.

Abstract: A one piece, collapsible package especially adapted for packaging pre-cooked, frozen lobster, hermetically sealed in a clear plastic bag is disclosed. The package includes means for attractively displaying the lobster in the package and means for securely holding it in the package.

Abstract: A food casing suitable to impart an apparent smoke color to at least a portion of a food product including the food casing, comprises a food casing having interior and exterior surfaces and a coating comprising caramel and an antiblock agent on at least a portion of one of the surfaces.

Abstract: Synthetic resin compositions based on vinyl polymers or copolymers are stabilized against degradation by both heat and light by the incorporation therein of a 1,4-dihydropyridine derivative represented by the general formula: ##STR1## wherein R represents a straight or branched-chain saturated or unsaturated alkyl radical containing from 9 to 22 carbon atoms. The stabilizer can be present in an amount of from 0.01 to 0.5 percent by weight, based on the vinyl resin. The vinyl resin may be, for example, polyvinyl chloride, a vinyl chloride-vinyl acetate copolymer or a vinyl chloride-vinylidene chloride copolymer. The stabilized vinyl resins can be used in the manufacture of food packaging materials and containers and also of flooring tiles and recording discs.Some of the dihydropyridine derivatives are novel compounds.

Abstract: A heat-shrinkable multilayer film suitable for use in the packaging of primal meat cut, includes a first outer layer comprising a blend of a propylene-ethylene copolymer, a (butene-1)-ethylene copolymer, and a thermoplastic elastomer selected from the group consisting of ethylene-propylene copolymers and ethylene-propylene diene terpolymers; a first core layer connected to the first outer layer and being capable of being stretched during the biaxial orientation of the multilayer film and comprising an extrudable adhesive; a second core layer connected to the first core layer and serving as an oxygen barrier to protect the meat cut from spoilage and being compatible to the biaxial orienting and heat shrinking of the film; and a second outer layer comprising an ethylene vinyl acetate copolymer; the multilayer film being biaxially oriented.

Abstract: There are provided shaped articles, such as trays and food containers, thermoformed from oriented poly (p-methylstyrene) sheet, oriented foamed poly (p-methylstyrene) film with oriented poly (p-methylstyrene) foam or polystyrene foam, that have been cross-linked by exposure to radiation. Such articles are resistant to fats and fatty foods contained therein can be placed in microwave ovens without destruction by hot, melted fats. The articles can also withstand conventional oven temperatures.

Abstract: There is disclosed a novel process for preparing a pasteurized meat-containing salad having a long shelf-life under refrigeration. This process includes the essential steps of acid treatment and of high temperature-short time heat treatment.

Abstract: Sausages are made by stuffing a meat emulsion into a thermosealable tubular casing, effecting preliminary sealing of the casing into "sausage lengths", at least partially cooking the product and then effecting a final sealing at the site of the preliminary seals which seals are wider than the preliminary seals and thereby compress the meat into the unsealed portion of the tube.

Abstract: A tray for shipping and displaying dressed poultry for sale is disclosed. The rear end wall of the tray forms an acute angle with the tray bottom and contains an aperture through which the ends of the legs of the poultry are inserted so as to prevent hocking (spreading of the legs). Preferably, a sunburst die pattern is cut around the aperture. The sunburst fingers prevent the legs from pulling away from the rear walls and lock the fowl in place. Also, preferably, a tail shield folds down from the top of the rear wall to cover the ends of the legs extending through the aperture. This prevents the legs from puncturing the plastic overwrap on the tray.

Abstract: Disclosed is a bag adapted for lining the inside of a container, comprising side walls and a closed end wall comprised of a flexible synthetic resinous sheet material and an open end wall opposite to the closed end wall, wherein the inside circumference of the bag defined by the side walls becomes increasingly larger from an intermediate point on the side walls in the direction of the open end wall, while the outside circumference preferably remains substantially constant.

Abstract: A tubular food casing is treated with an admixture of an albumin and a Maillard reaction product of an amino acid and a reducing sugar to provide a casing that is suitable to impart a smear resistant brown smoke color coating to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a Maillard reaction product.

Abstract: An elastic multilayer film suitable for use in connection with the packaging of poultry, comprises a first outer layer including a plasticized polyvinyl chloride having an inherent viscosity greater than about 1.10 and having a plasticizer content of from about 35 phr to about 40 phr, and a second outer layer including an ethylene vinyl acetate copolymer having a vinyl acetate content of from about 16% to about 20% by weight and having a melt flow of from about 1.0 to about 3.0 decigrams per minute.

Abstract: A prepared meat patty is made thin at its radial center and is wrapped in a metal foil wrapper so that heat for cooking the patty may be applied to its circumferential edge through the wrapper. In one form, the wrapper is vented.

Abstract: A film useful as a packaging material having a self-adhering layer on the interior thereof has improved optical and adhesion characteristics. The self-adhering layer is composed of a terpolymer of ethylene, a vinyl ester and an alkenoic acid. The saran layer is plasticized with a polyester to synergistically improve both the optical and adhesive characteristics of the composite laminate.

Abstract: A tear and puncture resistant container for use in packaging meat products having protruding bone sections. The container is multilayer having an outer body portion of a flexible packaging material and an inner layer of puncture resistant material disposed between the meat product and the outer layer.

Abstract: A layer of foamed material and an oxygen impervious surface covering are interposed between areas of a meat portion and a wrapper film where puncture is likely to occur.

Abstract: Alcoholyzed ethylene-vinyl acetate resins and unplasticized, thermoplastic packaging films constituted thereof which are suitable as food wraps, particularly for the packaging of fresh red meat. The alcoholyzed resin is prepared from an ethylene-vinyl acetate copolymer containing from about 9 to 45 weight percent combined vinyl acetate and having a melt index of from about 0.1 to 70 g/10 min., the alcoholyzed resin containing from about 5 to 20 weight percent residual vinyl acetate and having a melt index of from about 0.1 to 100 g/10 min. Preferred films prepared from these alcoholyzed resins exhibit oxygen transmission rates in excess of about 350 cc/100 sq.in./24 hr./atm. at 23.degree. C, carbon dioxide transmission rates in excess of about 1000 cc/100 sq.in/24 hr./atm. at 23.degree. C, and moisture vapor transmission rates of from about 10 to 50 g/100 sq.in./24 hr. at 100.degree. F and 90% relative humidity (R.H.), essential characteristics of the thermoplastic films for wrapping cuts of fresh red meat.

Abstract: A packaging laminate suitable for use in the manufacture, for instance, of bags capable of packaging bulky cuts of meat containing sharp edged bones as prepared subsequent to butchering, comprising a face or outer layer of a polyamide such as nylon, an intermediate non-woven web of synthetic resin filaments, and an inner layer formed by a grease-resistant synthetic-resin film and the bags, pouches and wrappings prepared from such laminates. The web may be spun-bonded polyester, polypropylene or polyethylene. The innermost layer may be an ionomer or an ethylene/acrylic acid copolymer.

Abstract: A package is provided for controlling the atmospheric condition of a packaged product and includes first and second package walls sealed at their peripheries to define a product cavity therebetween. One package wall is formed from a gas impermeable material and the second package wall includes a composite of an inner gas permeable layer and an outer gas impermeable layer. The outer layer is adapted for removal from the inner layer without destroying the seal between the first and second package walls so as to allow gases to flow through the inner layer and to thereby change the atmospheric condition of the packaged product.

Abstract: A sealed package comprising a cup-shaped container of relatively heavy-gauge, semi-rigid (form-retaining) plastic, with a protective member of relatively stiff material over the opening. Between the container and the protective member is a hermetic sealing closure member in the form of a relatively thin (flexible) plastic film secured around the rim of the cup. The package interior is evacuated and atmospheric pressure stretches the flexible film into the cup to engage the packaged article(s) across the full width thereof, i.e., up to the side walls of the cup. A relatively rigid and planar paper board sheet overlies the flexible film and is secured thereto by an adhesive stronger than the bond between the flexible film and the semi-rigid cup.

Abstract: A substantially homogeneous aqueous aerosol suspension of cooked, solid, finely divided proteinaceous particles which are produced by comminuting a proteinaceous material, preferably animal kidney; mixing such comminuted material with water and cooking such under non-liquifying and non-hydrolyzing conditions to produce an aqueous mass containing solid particles of cooked proteinaceous material at least part of which is not suspended; homogenizing such aqueous mass into said substantially homogenous aqueous suspension of said finely divided particles, and admixing the colloidal suspension with an aerosal propellant in a container suitable for spraying.

Abstract: Disclosed is a process for preparing a protein-containing food wherein the use of a carbon dioxide packaging atmosphere is found to unexpectantly increase the effectiveness of polyhydric alcohol, especially propylene and butylene glycol, stability agents employed for antimicrobial purposes. In the preferred embodiment, an intermediate moisture pet food, containing cooked meat and employing propylene glycol at a level less than that otherwise effective against mold or bacterial growth, is packaged in an atmosphere of carbon dioxide to provide a pet food stable against mold and bacterial growth.

Abstract: Disclosed is a process for preparing a protein-containing food wherein the use of a carbon dioxide packaging atmosphere is found to unexpectedly increase the effectiveness of edible aliphatic acids and their edible soluble salts, especially sorbate salts, employed for antimicrobial purposes. In the preferred embodiment, an intermediate moisture pet food containing cooked meat and employing a sorbate salt at a level less than that otherwise effective against mold or bacterial growth, is packaged in an atmosphere of carbon dioxide to provide a pet food stable against mold and bacterial growth.

Abstract: A package is disclosed herein that includes a plurality of individual product slices positioned in face abutting engagement with one another, with the lateral edges of adjacent slices being offset relative to one another, and with the lateral edges of alternating slices being positioned in alignment with one another. All of the edges are parallel with one another, and the stack of staggered slices is enclosed within a wrapping material.The package is produced by interleaving a first group of product ribbons within a second group of product ribbons, with the lateral edges of all of the ribbons parallel, and with the lateral edges of the first group of ribbons being offset with respect to the lateral edges of the second group of ribbons. The stack of offset ribbons is severed in longitudinally spaced locations to segregate the stack of ribbons into individual stacks of staggered product slices, which are subsequently wrapped to provide individual packages.

Abstract: This invention relates to a pre-formed essentially puncture-proof pliable plastic shield shaped to cover the exposed bone ends in a cut of fresh meat preparatory to encasing same in an evacuated bag which is characterized by a marginal skirt that effectively holds the shield in place while completing the packaging operation, a series of spaced pleats around the edge of the skirt that permit the latter to fold in snug against the adjacent edge of the meat cut when drawn inwardly by the collapsing bag as well as expand both endwise and lengthwise to accommodate oversize cuts, systems of pre-formed corrugations between the pleats that define channels operative to carry the juices into the areas of greatest potential stress, a plurality of pockets overlying the bone ends effective to trap the fluids squeezed from the meat and produce fluid-filled cushions, dome-like crush-resistant dimples in the corners adjacent the thick edge of the cut subjected to the greatest abuse, and ribbed surfaces covering the boneless

Abstract: An improved metal foil composite sheet and method of fabricating the same for heating and/or cooling food products. Metal foil is coated on one surface with a heat stable, thermoplastic, epoxy and on its second surface with a heat resistant, dielectric, thermosetting base coat and a top coat of a heat resistant, heat absorptive, thermosetting material. The top coat may be applied in zones of distinct thicknesses simultaneously. Such application provides for legible printing, while preserving the desired heat absorptive properties on the entire foil pouch stock including both the printed and unprinted regions. A completed foil pouch composed of the foil composite sheet permits uniform heating and/or cooling of foods over an extended range of temperatures and times while resisting undesired deterioration.

Abstract: The disclosure relates to a process of packaging an edible product having an exposed bone by applying hot melt material to the exposed bone, encasing the product in a package, and closing the package which preferably is a bag which is heat shrunk and due to the heat shrinking operation or by the application of heat in the absence of heat shrinking the hot melt material is adhered to the bag with a bond strength greater than that between the hot melt material and the bone such that upon the removal of the bag the hot melt is removed from the bone to permit subsequent processing of the product.

Abstract: Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 20%. Where a rigid gel is required the pectic substance is preferably reacted with a di- or tri-valent metal ion, notably calcium ion and also with a sequestrant. The pectic substance may be a purified or isolated pectate or a natural pectin source, for example citrus peel, in which the pectic substance has the required low level of esterification, for example by enzymatic or chemical treatment of the natural material.

Abstract: In coextruded or extrusion coated, laminated, polymeric films which have been stretched by the inflated bubble technique, liquid can be entrapped between the collapsed bubble walls and can migrate to an interior layer of the laminate to treat same when the layer adjacent to the entrapped liquid is liquid permeable. For example, in a polyethylene/nylon/ethylene vinyl acetate/entrapped water/ethylene vinyl acetate/nylon/polyethylene laminated film the entrapped water will diffuse through the ethylene vinyl acetate layers to keep the nylon layers plasticized and impact resisitant.

Abstract: A laminated film suitable as a food packaging film comprised of a base layer of an oriented polypropylene film, a layer of a vinylidene chloride polymer adhered to one surface of the base layer, a layer of first ethylene/vinyl acetate copolymer having a vinyl acetate content greater than 10 percent by weight adhered to the vinylidene chloride polymer layer and a top layer of a second ethylene/vinyl acetate copolymer having a vinyl acetate content less than 10 percent adhered to the first ethylene/vinyl acetate copolymer layer.BACKGROUND OF THE INVENTION1. Field of the InventionThis application is a continuation-in-part of copending application Ser. No. 81,941 filed Oct. 19, 1970, and now abandoned.This invention relates to an improved packaging film and more particularly relates to a laminated packaging film having low permeability to gases and a method for the preparation thereof.2.