Abstract: A generally transparent flexible packaging structure having an anti-transfer layer which, in a closed and sealed package, is at or close to an interior surface of the package. A contained food product in the package has a tendency to deposit a food product component on the interior surface of the packaging material and to thereby have a visually obscuring affect on transparency of the packaging structure. Anti-transfer material in the anti-transfer layer migrates to the interior surface of the package and interacts with the visually-obscuring component of the contained food product, thereby to attenuate or eliminate the visually obscuring effect of such component. Preferred primary polymer in the anti-transfer layer is EVA. Preferred anti-transfer materials include fatty acid esters and other amines and derivatives. The invention includes certain aspects of multiple layer packaging structures, closed and sealed packages, and methods of packaging food product.

Abstract: According to this method, the products are produced by continuously co-extruding a bead (B) coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath (2), said bead then being shared out into portions (P) placed in trays (C)

Abstract: Methods and devices for sanitation using bacteriophage are disclosed. According to one embodiment of the present invention, a method for sanitation using at least one bacteriophage includes the steps of (1) storing the at least one bacteriophage in a container; and (2) applying the at least one bacteriophage to a surface to be sanitized with a dispersing mechanism. According to another embodiment of the present invention, a sanitation device that dispenses at least one bacteriophage includes a container, at least one bacteriophage stored in the container, and a dispersing mechanism that disperses the at least one bacteriophage from the container.

Abstract: 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 open cell foam. The tray of the juice absorbing package is 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: Apparatus for use in packing meat cuts including a machine vision system arranged to scan or view individual meat cuts and acquire dimensional, volume, shape, cut type, or meat quality or grading information or other information relating to the individual meat cuts, two or more meat cut packing stations arranged to receive the acquired information relating to individual meat cuts and to dispense to an operator or automatedly apply to the meat cuts a pack matched to each individual meat cut as meat cuts arrive at the packing stations, and a diversion stage arranged to direct individual meat cuts to one or other of the packing stations based on the acquired information relating to the individual meat cuts from the machine vision system.

Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: A package which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes a an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, means 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 said impermeable film provides for the exchange of gases into and out of the package. The means for exchanging 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, said means for exchanging gases having a gas transmission rate of at least about 50,000 cc/m2/24 hrs./atm. at 73° F.

Abstract: An end-seal patch bag has a patch which extends more than 50 percent of the total transverse distance around the bag, the patch covering at least a portion of at least one side edge of the bag. A side-seal patch bag has a patch which extends more than 50 percent of the total longitudinal distance around the bag, the patch covering at least a portion of the bottom edge of the bag. For both end-seal and side-seal patch bags, the patch covers at least a portion of each lay-flat side of the bag. The invention includes a process for making these end-seal and side-seal patch bags, as well as packaged products utilizing these patch bags. By providing a patch which covers more than just one lay-flat side of the bag, the use of a second patch can be avoided, together with the inefficiency, alignment, and registration challenges encountered if more than one patch is applied to the bag.

Abstract: A packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A packaging material comprises a substrate suitable for contact with food and a food treatment layer comprises a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to −4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it.

Abstract: A patch bag has a continuous patch adhered to a first lay-flat side of a bag. The continuous patch is in an region of the bag which has one side of the bag not covered by the patch. The continuous patch extends from one end of the bag to the other end of the bag, and/or from one lay-flat side of the bag to the other lay-flat side of the bag. The continuous patch covers a region of the bag in which the bag film is sealed to itself. Optionally, the second lay-flat side of the bag may have a second patch adhered thereto. The second patch does not cover the region of the bag in which the bag film is sealed to itself. In this manner, the patch bag can be produced by adhering the patches to the bag film and thereafter sealing the bag film to itself, in order to form the bag without having to produce the seal by transmitting heat through one or more patches.

Abstract: A container for containing, treating and dispensing a bun in a hot dog dispensing machine has a container element having an inner cavity for accommodating a bun, an open side an a bottom located opposite to the open side, and a projection provided on the bottom and formed so that it supports a bun accommodated in the cavity and can be engaged by a formation of transporting means for transporting the container with the bun.

Abstract: A packaging system for a fresh meat product is disclosed. The packaging system includes a tray having a base and a wall defining an interior space. The tray has an outward protruding lip extending generally around a perimeter of an upper portion of the wall. An oxygen permeable film surrounds the tray and covers the interior space. The film further defines a second space external to the tray between the outward protruding lip and the base. The protruding lip has at least one channel, the channel connecting the interior space to the second space. The oxygen permeable film includes openings sized to allow exchange of gases between the second space and the surrounding atmosphere.

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: A product such as a joint of meat is encapsulated in a cut length of a continuous sleeve of elasticated netting. A seam has been sewn along the sleeve offset from its centre so that the cut length has a lateral projection which will not become embedded in the product during cooking and can be used in handling the hot product. Preferably the seam is sewn using stitches which will unravel when one end of the yarn is pulled to facilitate stripping the sleeve from the product.

Abstract: The production of a plurality of quickly frozen, natural, raw, and open calamari squid rings, and the product and the packaging thereof with either bread crumbs and/or flavoring.

Abstract: A shrimp container for precooked shrimp has an integral serving tray that slidably receives a transparent cover, the tray and cover cooperatively defining a cavity enclosing a plurality of shrimp. The serving tray includes a cup holder that is surrounded by an annular shelf for supporting the shrimp. A plurality of transverse grooves intersects the shelf radially to drain liquids away from the shrimp. Annular drain grooves disposed at the inner and outer periphery of the shelf receive the drained liquids from the radial grooves. A condiment cup is removably insertable into the cup holder. The cup holder includes a cylindrical wall that extends upwardly higher than the annular shelf, thereby precluding the shrimp from sliding over the cup holder.

Abstract: A porous food casing consisting essentially of a film of food grade thermoplastic having a plurality of interconnected interstices therein. The interstices are defined by a porosity modifier selected from the group consisting of soybean oil, peanut oil, corn oil, glycerin, polyethylene glycol, monolaurate, mineral oil, polyoxyethylene, sorbitan monostearate, sorbitan monooleate and glycerol monooleate. The interstices are in a range of approximately 0.002 to 1 micron and the casing has a water vapor permeability in a range of about 1 to 1500 gms/m2/min.

Abstract: A packaged food article includes a meat product and a thermoplastic, heat shrinkable film. The film includes a meat-contact layer that contains a polymer which includes mer units derived from a C2-C4 &agr;-olefin. The film is sealed so as to form a bag which encloses the meat product. At least one of the seals defines an arc which includes at least four segments. Each of the segments has a radius of curvature which differs from the radius of curvature of any adjoining segment. When the packaged food article is subjected to a temperature of from about 50° C. up to about the Vicat softening point of the polymer of the meat-contact layer, the packaged food article takes the general shape of a poultry breast.

Abstract: A packaging system includes a packaging member adapted to support a foodstuff in use. The packaging member includes a container or tray formed from an open celled material. The container or tray has an interior for contacting the foodstuff in use and an outside. The tray containing a foodstuff is wrapped in plastic and then placed in an oxygen barrier bag for evacuation, charging and sealing in a chamber to decrease the oxygen content in the barrier bag to prolong the shelf life of the foodstuff.

Abstract: This invention consist of the application of ionomers with high acid comonomer content and neutralisea with specific metal ions as sealant layers for multilayer for fresh meat packaging with improved meat juice or purge retention and a process to archieve this. It has been found that for this application a copolymer of ethylene and an &agr;,&bgr;-unsaturated C3-C8 carboxylic acid, preferably 1-30% by weight, preferably acrylic acid or methacrylic acid, that is partly neutralized with at least one metal ion is most suitable. The copolymer may further contain an acrylate, and may be processed by e.g. extruding or casting a sheet or blowing a film.

Abstract: A liquid absorbing sheet for absorbing liquids exuding from a food product disposed in a container of the type having a bottom wall provided with a furrow extending along a side wall of the container. The absorbing sheet comprises a first absorbing zone centrally located on the sheet and comprising a permeable top layer made of a liquid permeable material, an impermeable bottom layer made of a liquid impermeable layer and an absorbing mat between the top layer and the bottom layer, made of a liquid absorbing material. The sheet further comprises a second absorbing zone having an elongated and narrow configuration adapted to fit over the furrow, and comprising an impermeable top layer made of a liquid impermeable material, a permeable bottom layer made of a liquid permeable material and an absorbing mat between the top and the bottom layer, made of a liquid absorbing material.

Abstract: Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.

Abstract: A tray for packaging meat product at a centralized meat packaging facility and transporting the package meat product in a low oxygen environment to a retail point of sale. Centralized packaging of meat products for distribution to remote retail establishments requires techniques to prolong the shelf life of the meat product. Trays according to certain embodiments of the present invention have side walls terminating in a lip and a downturned flange. A notch is formed in the flange adjacent to a groove formed in the lip of the tray. The meat is placed in the tray at the centralized meat packaging facility and sealed with a film having perforations. The packaged meat is transported to the retail establishment in a low oxygen environment. Once the packaged meat reaches the retail establishment, it may be exposed to atmospheric oxygen which passes through the perforations of the film, the notch, and the groove causing the meat product to turn red, which is desirable to consumers.

Abstract: A process for the preparation of a peeled and cooked shrimp product includes the steps of placing peeled raw shrimps side-by-side on a shape setting platter, covering the shrimps with a mesh, cooking the shrimps, removing the mesh from the cooked shrimps, covering the shrimps with a cover, turning assembly of the cover and the shape setting platter upside down, removing the shape setting platter, superimposing a packaging platter on the cover, and turning assembly of the cover and the packaging platter upside down.

Abstract: The sealability of a thermoplastic, mono- or multi-layer film having an irradiated sealing layer comprising a polyethylene and/or an ethylene-x-olefin copolymer with a density ≧0.915 g/cm3 is improved by corona treating said sealing layer. The integrity of the obtained sealed container is maintained under pasteurizing or cook-in conditions.

Abstract: A recloseable multibag freezer bag including an inner liner bag and an outer support bag. The inner liner bag is a thermoplastic with a thickness of less than 2 mil and a specified secant modulus, has a mouth through which the interior of the inner liner bag is accessible, and is joined by a mouth seal to the throat of the support bag along the entire length of the mouth of the liner bag substantially enclosing an air space between facing walls of the inner liner bag and outer support bag. The outer support bag is a thermoplastic, and has a mouth and a throat. A recloseable mouth seal is affixed to its mouth to provide recloseable access to the interior of the liner bag through the outer bag while maintaining the enclosed air space between the inner and outer bags.

Abstract: A protein-containing composition is provided which is produced by the steps of: coagulating a protein-containing material; emulsifying the protein-containing material; continuously heating the protein-containing material to a predetermined temperature and maintaining that temperature for a period of time sufficient to sterilize the protein-containing material; continuously cooling the protein-containing material; and aseptically packaging the protein containing material. The resulting product is a high quality, highly palatable, and highly digestible protein source which can be shipped without special accommodations regardless of temperature.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 10,000 p.s.i. to 60,000 p.s.i. for 1-15 minutes. The process is conducted at elevated temperatures, in the range of between 50 and 130 degrees Fahrenheit, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 60,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: A method of manufacturing a modified atmosphere package comprises supplying a first package including a non-barrier portion substantially permeable to oxygen. A retail cut of raw meat is placed within the first package and the first package is sealed. A second package substantially impermeable to oxygen is supplied. The first package is covered with the second package without sealing the second package so as to create a pocket between the first and second packages. A mixture of gases is supplied into the pocket. The gas mixture comprises from about 0.1 to about 0.8 vol. % carbon monoxide and at least one other gas to form a low oxygen environment so as to form carboxymyoglobin on a surface of the raw meat. The oxygen is removed from the pocket so as to sufficiently reduce an oxygen level therein so as to inhibit or prevent the formation of metmyoglobin on the surface of the raw meat. The second package is sealed.

Abstract: A meat preservation process using a carbon monoxide and helium mixture as a preservant which achieves a limited penetration into the meat such that the color of the meat is not altered after cooking, comprising, applying a vacuum to the meat to remove atmospheric gases from the surface of the meat, introducing the carbon monoxide and helium mixture to achieve a limited penetration of the mixture into the surface of the meat, and applying a second vacuum to the meat.

Abstract: A sealed barrier bag that contains a first compartment, a second compartment, a non-oxidizing gas located in the first compartment, a perishable item located in the second compartment, and a device for venting the non-oxidizing gas from said second compartment.

Abstract: A packaged product comprises a cooked meat product surrounded by a multilayer film which, in turn, comprises a first layer and a second layer. The first layer comprises a flavor and a binder. The binder comprises at least one member selected from the group consisting of polysaccharide and protein. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. The flavor and the binder are present throughout the thickness of the first layer. The first layer is between the second layer and the cooked meat product. Also disclosed is a process for preparing a packaged food product comprises cooking the meat product and thereafter packaging the meat product in the multilayer film as described in the packaged product.

Abstract: A multilayered, coextruded tubular biaxially stretched casing, having oxygen and water vapor barrier properties plus reduced adhesion to contents, e.g., foodstuffs, contained within the casing, is disclosed. The tubular casing has five layers in the order of A|B|C|D|E. Outer layer A, contains as its principal component at least one polyamide. Layer B has oxygen barrier properties, and may be composed of a substantially hydrolyzed copolymer of ethylene and vinyl acetate. The core layer C contains as its principal component at least one polyamide. Layer D contains a modified polyolefin. Inner layer E (i.e., the layer that is in contact with the contents of the tubular casing) is a water vapor barrier layer, that contains as its principal component at least one member selected from the group consisting of homopolyolefin and copolyolefin. The tubular casing is useful for encasing foodstuffs, such as pasty or liquid foodstuffs.

Abstract: A shrimp and tray combination includes a shrimp tray having an outer retaining ridge and an inner support ridge. A groove is formed between the inner and outer ridges. A plurality of shrimp is arranged radially on the tray with head ends of the shrimp lying in and supported in the groove and convex sides of the shrimp bodies supported on the inner support ridge. A cup and cover contain sauce for the shrimp. The cup and cover are located in a depression formed in the center of the tray with the tail ends of the shrimp bodies held in place by the side of the cup. The combination including the shrimp tray, the shrimp bodies, the cup, the cover, and the sauce may be tightly enclosed in a plastic film material as by shrink wrapping and frozen together for storage and shipment.

Abstract: A multilayer film including an outer layer that includes a homo- or interpolymer of propylene and, directly adhered to the outer layer, a layer that includes a homogeneous ethylene/&agr;-olefin interpolymer having a density of no more than about 0.91 g/cm3 exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more, for example, bulk layers, O2-barrier layers, and/or abuse layers.

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 hermetically sealed package comprises an substantially rigid base(3; 22), preferably a tray, a product (2; 23) to be packaged, which in a preferred embodiment is higher than the tray side walls (5), supported on the tray (3; 22), and a stretch film (8; 15) welded to the substantially rigid base (3; 22) along a sealing line so as to form a hermetically sealed enclosure for the product. In a method and a machine for manufacturing a hermetically sealed package (1; 101) a stretch film (8; 15) is stretched by means of a stretching frame (17) against a base (3; 22) along a pressure line and is heat welded by means of a sealing frame (18) to the base (3; 22) along a sealing line so as to form a hermetically sealed enclosure for a product (2; 23). (FIG.

Abstract: The invention relates to a seamless, tubular sausage casing based on cellulose hydrate having a continuous coating made of a polymeric material on its outer surface, which is permeable to hot smoke and cold smoke. The coating preferably has a thickness of from 3 to 10 &mgr;m and can also comprise or consist of a plurality of individual layers. The coating can be applied by conventional coating processes, and in addition also by single or repeated whole-surface printing. The casing is adapted especially for smoked liver sausage.

Abstract: A combination of a liquid-tight meat tray an absorbent/separating layer inserted into the meat tray, wherein the absorbent/separating layer has an absorbent pad and a film arranged on the absorbent pad for reducing the permeability of meat juice released by gravity from a piece of meat placed onto the absorbent/separating layer. The meat tray, the absorbent/separating layer, and the piece of meat placed on the absorbent/separating layer are to be wrapped by a fresh-keeping foil such that a common closed envelope is formed of the fresh-keeping foil. The combination as a zone introduced into a space to be enclosed by the fresh-keeping foil, wherein the zone contains a purely plant-based preservative of crushed spice material having microbially active volatile components employed in a chemically unchanged form.

Abstract: The present invention relates to a food product based on fish products, comprising at least one fish product on a supporting dish comprising starches and/or vegetables, said food product being packaged in a modified atmosphere, ready for use.

Abstract: Methodology for packaging and packages for meat or other foodstuffs in a carbon dioxide rich low oxygen environment by including without the packages carbon dioxide generating material and oxygen removing material where the production of carbon dioxide is not dependent upon removal of oxygen.

Abstract: A method of freezing a cured protein product to preventing or reducing purge produced from such frozen cured protein products is provided. The method includes the steps of preparing a brine including a cruciferous oil and a glycol, cooling the brine, and subjecting the cured protein product to the cooled brine.

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: Packaging and processes for facilitating fast, efficient, and reliable production line packaging of products, and more particularly perishable products including meat products. Product trays according to the present invention are formed of non-foam plastic material with three dimensional structure and configuration that imparts an esthetically pleasing appearance and feel to the customer at the point of sale, as well as offering to the consumer a container that is microwavable, dishwasher safe and freezer safe in addition, if desired, to being recyclable. Such packaging and processes are particularly useful in newly emerging automated supply chains where inventory sales are tracked to support centralized processing of meat and other perishable products at centralized facilities for shipment to geographically distant points of sale.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature to 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: A bag (101) for food products comprises a front panel (103) and a back panel (105) attached to define an open top (107) and a closed bottom (111). An absorbent pad (119) is attached to the back panel at a bottom portion (121) of the pad. The upper portion (123) of the pad is unattached to the bag. An air jet (505) of a bagging machine rotates the upper portion of the pad about a hinge portion (509) of the pad. The pad is secured by an inserted food product so that the pad covers the bottom and a portion of the front panel of the bag. The absorbent pad absorbs juices exuded by the food product and improves the esthetic qualities of the packaging. The attachment method reduces the thickness and bulk of the bag in the lay-flat condition as compared to conventional bags with a folded absorbent pad attached to the front and back panels of the bag.

Abstract: The invention provides two-component shelf-stable packaged food products, especially packaged sauce products. The products comprise a container, a first food component filling a first region of the container, and a second food component filling a second region of the container, wherein the second food component either directly contacts the first food component or is separated therefrom by an edible interfacial layer. The second food component can be decanted off the first food component, and the second and first food components are adapted for use in combination in sequential food preparation steps. Preferably, the first food component is a thick sauce concentrate and the second food component is a vegetable oil containing chopped vegetable pieces. The vegetable oil and vegetable pieces are decanted and fried, prior to addition of the sauce concentrate, thereby achieving improved organoleptic properties.

Abstract: A method of obtaining beef of increased shelf-life comprises the step of grazing cattle on forage on or into which seaweed supplement has been incorporated or directly feeding seaweed supplement to cattle during the feedlot finishing period. A method of obtaining pork of increased shelf-life comprises the step of feeding seaweed supplement to pigs during the nursery period of their life cycle. A preferred seaweed is Ascophyllum nodosum.

Abstract: One or more patches adhered to a bag have a first-patch-overhang-region and a second-patch-overhang-region, wherein at least a portion of said first-patch-overhang-region is adhered to said second-patch-overhang-region. The overhang regions are preferably present on separate patches adhered to the bag. The patches can extend completely around the bag, eliminating uncovered regions, thereby providing protection against puncture by a bone-in meat product packaged within the bag. This “full width patch bag” has been discovered to be particularly beneficial in reducing punctures in the packaging of whole bone-in pork loins. Other bag embodiments without patch overhangs are also disclosed, for solving the bone puncture problem by providing alternative full width patch bags.

Abstract: The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium salt of pantothenic acid, vitamin B12, folic acid, niacin and mixtures thereof with the fish. The composition is a tablet comprising the water soluble vitamin and sodium chloride.