Abstract: The invention relates to uncooked dry or semi-dry sausage products in tubular casings that are based on an optionally-coated textile material. The tubular casing has a longitudinal seam with a sealing strip. On the sealing strip is located a discontinuous layer of a sealing polymer. The sealing strip is bonded to the casing essentially at sealing points defined by the discontinuous layer. The invention further relates to a process for producing the uncooked dry or semi-dry sausage product.

Abstract: A multilayer packaging film or sheet is disclosed. The film comprises at least one layer comprising or produced from an olefin copolymer, a composition, or combinations thereof in which the composition comprises the olefin copolymer and a polyamide, a barrier resin, a polyolefin, a vinyl ester copolymer, a carboxylate ester copolymer, or combinations of two or more thereof and the olefin copolymer is a magnesium-neutralized ionomer and comprises repeat units derived from an ?-olefin and a comonomer including one or more ?-, ?-ethylenically unsaturated carboxylic acids. Further disclosed is a shaped article comprising or produced from the packaging film or sheet and packaged food.

Abstract: The food package includes a base with a food storage compartment and a lid selectively mateable with the base for closing the compartment. The periphery of the base has a flange that abuts a corresponding flange of the lid when the lid is mated to the base to close the compartment. Prior to initially opening the food package, the flanges of the base and lid are sealed together at a sealing area surrounding the food compartment to seal the food compartment. The flanges of both the base and lid have an outwardly extending tab portion that at least partially overlap with each other. An easy-open feature, located on one of the overlapping tab portions, is sized and positioned to space the adjacent tabs apart in order to facilitate pulling apart the flanges to separate the lid from the base to gain access to the food product in the food compartment of the base.

Abstract: A multi-perforated collagen film is provided on rolls or in the form of sheets for use as a food wrapping. The perforations and made by laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes are spaced with respect to their nearest neighbors by 3 to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped in the film. The film still has sufficient mechanical strength and extensibility to be able to stand the food processing steps in the manufacture of cooked ham or in comparable operations under industrial conditions.

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Abstract: Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 15-30% salt and a gelling agent comprising xanthan and locust bean gum.

Abstract: A container having the function of absorbing blood and water of fresh food includes a lower box body, an opening, a lower latch member at the periphery of the opening, a recessed surface at an internal bottom an absorbent material flatly disposed in the recessed surface, and an upper box body corresponding to a lower box body. The lower box body includes an opening, an upper latch member at the periphery of the opening, a plurality of through holes disposed at the bottom corresponding to the absorbent material, and the upper box body is sheathed into the lower box body, and the upper latch member is latched onto the lower latch member, so that the upper and lower box bodies are combined into a double-layer box and the absorbent material is included inside. Further, the lower box body includes a plurality of longitudinal ribs on its internal side wall and perpendicularly contacted with a plurality of transversal ribs on the external sidewall of the upper box body.

Abstract: A reclosable food package is provided for packaging and displaying a foodstuff, such as a shingled stack of sliced bacon, in a highly visible manner, including a generally rigid tray member for receiving a foodstuff, a flexible film for covering the foodstuff and adjacent tray base areas uncovered by the foodstuff in a vacuum sealed manner, and a generally rigid lid member that manually reclosably attaches to the tray member, where at least one of the tray member and lid member is transparent.

Abstract: An edge stackable absorbent display container (10) includes an open-top tray (14) that has an array of liquid receiving cavities (A-I) formed by intermediate longitudinal and laterally extending support ribs (36, 37, 38 and 39). The side cavities (A, B, C and G, H and I) are sloped with respect to the central cavities (D, E and F), forming the tray bottom wall (22) in a spread U-shape that enhances the tilting of the tray. Liquid absorbent material (56) is placed in at least some of the cavities (A-I), and a porous sheet (16) is supported over the cavities on the support ribs and the sheet support rim (60). Liquid from the product, such as raw poultry, can drain through the porous sheet and become absorbed by the absorbent material.

Abstract: A food product including a generally cylindrical hot dog with a hollow core formed therein, which may extend along a longitudinal axis of the hot dog.

Abstract: A freshwater shrimp product is provided by cutting the tail portion of the shrimp along the dorsal region thereof to expose the vein for removal. The cut is made to a depth of at least about one-half the thickness of the tail portion. This not only permits easy removal of the vein, but permits the flesh of the tail portion to be spread apart and exposed prior to being individually quick frozen. This facilitates cooking the shrimp by means other than boiling, and makes them particularly well-suited for cooking by means of dry heat, such as grilling or broiling.

Abstract: A food container includes a first compartment for retaining a food item and a second compartment for retaining an accessory for the food item. The first and second compartments are defined by first and second flexible sheets that are secured to each other.

Abstract: A new safer and cost-reducing packaging and storing system and product to store corned beef, in a flexible packaging for a posterior slicing step.

Abstract: A packaging system for perishable food products, especially for meat products discharging residual blood and other natural fluids, comprising a tray and an outer tray closure film spanning the perimeter of the tray, wherein the tray possesses structural features for transmission of draining fluids away from the meat product extending the shelf-life of the packaged meat while avoiding the usual “browning” appearance. Instead, the natural redness and appetizing appearance or “bloom” properties of the meat product are maintained for enhanced customer acceptance. The outer film preferably incorporates at least a sufficient amount of a biostatic and/or biocidal agent. The tray includes an elevated meat supporting porous film, and a reservoir below the porous film for collecting descending fluids. The descending fluids are managed by a series of elevations and lower channels for collection/retaining the fluids in supporting relationship with the porous film.

Abstract: A cook-in bag having a patch adhered thereto provides is designed for cook-in of bone-in meat products. The patch is adhered to the bag with an adhesive capable of withstanding cook-in conditions.

Abstract: Method and apparatus for tracking processed meat provided to the public from the time the raw meat was handled by an initial production facility.

Abstract: A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the packages are taken to an effective pasteurization temperature and then continuously cooling the packages of product. The heating and cooling steps are preferably conducted in a manner such that no more than a 10° temperature increase and preferably substantially no temperature increase occurs in the internal core of the product as a result of the heating step.

Abstract: A packaged product has a food product having an added liquid thereon, and a packaging article at least partially surrounding the food product. The packaging article having a seal layer comprising a member selected from the group consisting of a slip agent and a surfactant. The slip agent or surfactant causes contamination from the added liquid to bead up or wet out, respectively, thereby permitting heat sealing through the contamination with a lower leaker rate than would otherwise be the case.

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

Abstract: Tubular, biaxially stretched, heat shrinkable multilayer film food casings comprising inner and outer polyamide layers on either side of a core layer of EVOH surrounded by an inner and outer adhesive layer, and a coextrusion process for making the film.

Abstract: A method of stacking packages, wherein an upper package has a configuration to avoid touching the contents of a lower package. The finished packages can be stacked within cartons for distribution and shipped long distances without causing damage to the contents of the trays in the lower position.

Abstract: A highly absorptive open cell foam having a ratio of cell size to pore size of between about 1 and about 10. A juice absorbing food package comprising a tray having a bottom bounded by an upwardly extending lip around the perimeter of the bottom and a liquid-absorbing pad comprised of polymer foam joined to the bottom of said tray, wherein the polymer foam is a highly absorptive open cell foam having a ratio of cell size to pore size of between about 1 and about 10. The tray of the juice-absorbing package may be overwrapped with gas permeable film, and may be provided with an oxygen absorbing substance therein. Alternatively, the overwrapped tray may be placed in a sealed barrier bag that is subsequently purged with a non-oxidizing gas such as carbon dioxide.

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: A package, which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, a channel defined within the first film for exchanging gases into and out of the package, and a second impermeable film enclosing the first film, such that removal of the impermeable film provides for the exchange of gases into and out of the package. The channel for exchanging of gases may be perforations defined within the first film, a second highly permeable film sealed to the first film, or an enlarged opening formed within the first film, which is enclosed with a patch following adequate gas exchange at retail. Such gas exchange is required to release any low oxygen atmosphere and allow for the introduction of oxygen to the packaged meat product. The channel for exchanging gases having a gas transmission rate of at least about 50,000 cc/m2/24 hrs./atm. at 73° F.

Abstract: Packaging methods and apparatus for bonding a lidding web to a tray web, characterized in that the lidding web is placed under tension in both the longitudinal and lateral directions before being bonded to a tray web. A tray web having recesses and channels that form a conduit when the tray web is overwrapped with a lidding web is provided. A lidding web has microperforations to control the transfer of gases.

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 invention provides an absorbent pad for a case-ready package that has a controlled rate of wicking. The packaging comprises a support member, a food product that exudes liquids positioned on the support member, an absorbent pad between the food product and the support member, and a lid member enclosing the package. The absorbent pad is composed of an upper layer, an intermediate absorbent layer, and a lower layer. The upper and lower layers extend beyond the periphery of the absorbent layer and are attached directly to one another. Preferably, the upper and lower layers are composed of nonwoven materials that are coated with a hydrophilic composition. Typically the upper layer will be a spunbonded/meltblown/spunbonded web and the lower layer will be a spunbonded web. The hydrophilic coating wicks liquid exuded by the food product into the absorbent layer, and therefore prevents the accumulation of liquids within the support member.

Abstract: The present invention relates generally to a shirred concertina formed from a seamless, tubular foodstuff casing that is tied-off at one end, and has an outer surface provided with a coating or impregnation including a food additive. The tied-off end of the present casing is turned back inwardly, into the hollow cavity formed by the concertina. Concertinas of the present invention are particularly adapted for use with automatic sausage filling, portioning, and clipping machines.

Abstract: The invention concerns a biaxially stretched and thermoset tubular seamless single- or multi-layered foodstuff skin wherein the layer, or, a multi-layered skin wherein at least one of the layers, contains a block copolymer with “hard” aliphatic polyamide blocks and “soft” aliphatic polyether blocks, the block copolymer corresponding to one of formulae (I) to (III), Ea—(NH—[CH2]x—CO)m—Xa—(A—O)n—A Xa—(CO—[CH2]x—NH)m—Ea (I), (II), —[X—(CO—[CH2]x—NH)o—Y—X—(A—O)p—A]-(III). The invention is particularly suitable as a skin for a sausage which is to be boiled or heated in water, and does not form folds when the filling is introduced manually, with no or only slight pressure.

Abstract: This invention relates to a coextruded biaxially stretched tubular film for the durable and crease-free covering of goods packaged in the liquid or pasty state, in particular foodstuffs such as sausage-meat for boiling or cooking or soft cheese, which are heated during and/or after they are packaged.

Abstract: The invention relates to edible molded bodies in the form of a flat or tubular film based on plastifiable biopolymers, the cleavage products or derivatives thereof and/or synthetic polymers from natural monomers, characterized in that they are produced according to a method comprising the following steps: a) the biopolymers, cleavage products or derivatives thereof and/or synthetic polymers are mixed with at least one edible plasticizer, at least one lubricating agent and at least one cross-linking agent, b) the mixture thus obtained is melted into a thermoplastic material, c) said material is extruded and d) the product obtained by extrusion is calendered and/or stretched or blown and deformed into the edible molded body. The molded bodies cited in the invention are suitable for use as food wrappers for sausages and boiled ham, and are particularly suitable for use as seamless sausage casings.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: A packaging system for preserving perishable moisture-containing items comprising a shrinkable barrier bag comprising at least one compartment, and a one-way valve disposed in the wall of the barrier bag, sealing means for closing the barrier bag, a carbon dioxide gas source gas disposed within the barrier bag, a clear transparent oxygen-permeable container disposed within the barrier bag, for containment of perishable moisture containing items, and a water-containing pad disposed within the barrier bag for providing humidity within the barrier bag.

Abstract: A circular tray has a sloping surface extending upwardly from a central base to form a circular support ridge. A retaining ridge concentrically surrounds the support ridge. The support ridge is configured to support a plurality of shrimp arranged to form a nearly arched-shaped ring. A sauce cup is removably disposed on the central base adjacent to tails of the arranged shrimp. An outer ridge concentrically surrounds the retaining ridge. A groove formed between the outer and retaining ridges is sized and configured so as to hold a plurality of pieces of surimi.

Abstract: Packaging envelope or packaging bag consisting of at least two plies, of which the one ply is elastic and the other ply is a gas-barrier layer. The inner ply can consist of a food-compatible material, so that foods, in particular meat, can be placed in the packaging envelope or the packaging bag. For packaging, the envelope is expanded and the object then inserted. After the insertion, the envelope contracts through its flexibility in the direction of the center line of the envelope and automatically presses the air present between object and envelope out of the packaging. In the packaging of shapable objects, in particular meat, the envelope presses these objects, in particular the meat, simultaneously into an at least approximately circular cross-sectional shape through the exerted radial forces. The gas-barrier layer prevents the entry of air through the envelope material even for a lengthy storage period.

Abstract: A method of producing a broth or stock, comprising mincing animal bone, mixing meat and/or meat extract and/or bone extract with the minced bone; and heating the mixture to effect coagulation thereof. The heating step may comprise retort sterilization. The coagulated mixture may be provided in a water permeable container, to retain insoluble material. A hydrometer may be provided with the minced bone, to assist in determining soup concentration. The invention provides an extended release of soup into boiling water of a period of hours, allowing replenishment of withdrawn soup stock.

Abstract: A compact and stackable package for displaying and protecting products including a transparent platform member having a planar portion on which a product may be placed, and a base portion at right angles to the planar portion on which the product is supported and which has a cavity or well therein in which an absorbent material, anti-microbial agent or atmosphere modifying agents may be placed, an overwrap of plastic film unitizing the platform member and product, and a sleeve member at least partially surrounding the periphery of the unitized platform member and product and on which indicia may be printed.

Abstract: An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.

Abstract: An L-seal patch bag has an open top, a bottom seal, a seal along a first side edge, and a patch covering a seamless second side edge. The bag is preferably made by adhering, at intervals and across a continuous flat film, a plurality of discrete film patches. Each of the patches covers a centerline running the length of the elongate flat film. The resulting laminated article is then folded along its length, preferably at the centerline, making a first seal by sealing the elongate flat film to itself by sealing along a first (open, non-seamless) side edge of the elongate flat film. A second seal is then made by sealing across an entirety of the folded, laminated article, which is thereafter cut across below the second seal, whereby an L-seal patch bag is produced. Analogous processes can be used to produce a side-seal patch bag or a backseamed patch bag.

Abstract: Multilayer structures useful for packaging bone-in meat or other like products are provided. More specifically, multilayer structures are provided that have sufficient rigidity, strength, tear resistance and puncture resistance to contain bone-in meat or other like products. In addition, multilayer structures are provided for packaging bone-in meat and other like products that can easily seal to itself or to other structures to provide the packages for the products. Moreover, the multilayer structures of the present invention may be biaxially oriented and heat-shrinkable.

Abstract: Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have sufficient rigidity and strength to contain bone-in meat or other like products, while also maintaining good oxygen barrier properties. In addition, multilayer structures can easily seal to themselves or to other structures. Moreover, the multilayer structures are biaxially oriented and heat-shrinkable.

Abstract: Packages made from multilayer structures useful for packaging bone-in meat or other like products are provided. More specifically, packages made from multilayer structures are provided wherein the multilayer structures have sufficient rigidity and strength to contain bone-in meat or other like products. In addition, packages made from multilayer structures are provided for packaging bone-in meat and other like products wherein the multilayer structures can easily seal to themselves or to other structures to provide the packages for the products. Moreover, the multilayer structures of the present invention may be biaxially oriented and heat-shrinkable.

Abstract: Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have sufficient rigidity and strength to contain bone-in meat or other like products. In addition, multilayer structures can easily seal to themselves or to other structures. Moreover, the multilayer structures are biaxially oriented and heat-shrinkable.

Abstract: A method of preparing a dehydrated, heat-treated, shelf stable meat protein product comprising the steps of: heat-treating a source of meat protein resulting in an original weight after heat-treating; dehydrating the source of meat protein sufficiently to reduce the source of meat protein to 33-65% of the original weight after heat treating; and packaging the source of meat protein into a barrier container. A shelf stable, dehydrated, heat-treated meat protein product prepared by the method above.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: The present invention provides a kit (200) for producing a high quality sushi product with uniformity and at a high rate of production. The kit (200) includes a Nigiri Sushi mold (10, 110) and a California Sushi Roll apparatus (54, 154.) In a preferred embodiment, the kit (200) includes a traditional Japanese bento box (18,20) that houses both the Nigiri Sushi mold (10, 110) and California Sushi Roll (54, 154.) The Nigiri Sushi mold (10, 110) is made up of a mold (12, 112) having several indentations (28, 128) for supporting the preferred ingredients. The Nigiri mold (12, 112) is joined with the plate (14, 114) and is placed in the bottom half of the Japanese bento box (18) to form the lower portion of the Sushi kit (200) of the present invention. The apparatus (54, 154) used to form the California Rolls sits atop an inverted Nigiri mold (12, 112) with plate (14, 114) and includes a roller sheet (56, 156) that is flexibly attached to a base plate (64, 164.

Abstract: A patch bag for, packaging bone-in meat cuts having a thin-walled heat shrinkable monolayer patch film adhered to a thin-walled heat shrinkable multilayer bag film wherein the adherence of one to the other is solely due to the surface energy of the films, the patch film and the heat seal layer of the bag film both including blend of a first polyethylene having a density below 0.900 g/cc and a second polyethylene having a density of 0.900 to 0.915 g/cc and a melting point of 90 to 110° C. and a third polyethylene having a density of 0.900 to 0.915 and a melting point of 115 to 130° C. with EVA being a third component of the bag film heat seal layer and an optional component of the patch film.

Abstract: A recloseable bag for marinading food including a flexible plastic sheet having side edges, a flexible foil sheet having side edges and sealed to the flexible plastic sheet along the edges of the sheets to form a generally rectangular bag having first and second ends and opposed sides, a recloseable closure joining the flexible plastic sheet and the flexible foil sheet adjacent the first end of the bag, and an arcuate rupturable seal extending from one opposed side to another opposed side and joining the flexible plastic sheet and the flexible foil sheet. The arcuate rupturable seal, the opposed sides, and the second end form a marinade storage compartment. A top of the arcuate rupturable seal is approximately centrally located between the opposite sides, and the recloseable closure, the opposed sides, and the second end form a food storage compartment for marinating food upon opening of the arcuate rupturable seal.

Abstract: A plurality of flat rigid supports protect flat surfaces, flexible membranes protect contoured surfaces, and intersections of these rigid and flexible surfaces form joints that protect the corners and edges of cut seafood such that the physical shape of each packaged seafood segment resembles its freshly cut shape. Cut seafood surfaces, corners, and edges protected by this supporting means avoid contact with other surfaces that may disfigure their original cut appearance. This supporting means accommodates varying seafood fillet sizes and shapes, and minimizes the unused space within the packing unit. As a result, a substantial cost savings is realized by shipping seafood fillets with the weight and volume of non-edible portions of the whole fish removed prior to shipping without compromising the quality of the delivered product.

Abstract: A thermoplastic film having at least one external film layer that includes vinylidene chloride polymer. The external film layer also includes an amount of non-polar polymer effective to reduce the adherence to the external film layer of a cooked protein-containing food that is cooked while contacting the external film layer. The film is useful for cook-in and retort packaging of protein-containing food.