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: A storage bag formed from a thermoplastic film includes a pad secured to the inside bottom thereof. The pad is disposed adjacent the bag material at or near the bottom by one or more strips of material extending across the pad. Each strip has an intermediate portion extending over the pad and two opposed portions each affixed on opposite sides of the intermediate portion to the bag material. If a single strip is used to secure the pad, the single strip has a sufficiently narrow width that the pad extends preferably beyond the strip on opposite sides of the intermediate portion. If two strips are used to secure the pad, each strip is disposed at a spacing to the other in extending over the pad. Thus, in either case at least part of the pad is exposed and uncovered by the strips of material.

Abstract: A support for food products includes a cardboard support on which an impermeable layer of plastic material is applied. The layer of plastic material can be of the polyethylene type, for example. The impermeable layer has perforations that provides for the absorption of exudate and any other liquid from food product support. The support advantageously can form the bottom of a liquid-tight boat-shaped tray for packaging, storing and/or displaying of meat products, such as poultry of slices of beef, for example.

Abstract: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: A plastic sheet for packaging meat products such as bacon that consists essentially of a laminate of first and second sheet substrates. The first substrate is a coextruded polystyrene substrate that consists of a non-foam layer and a foam layer that is thinner than the non-foam layer. The second substrate is a coextruded polystyrene substrate that consists of a non-foam layer and a foam layer that is thicker than the non-foam layer. The first and second substrates are secured to each other with the foam layers facing each other. The first substrate provides toughness and a smooth surface for printing information to be visible within the meat product package, and the second substrate provides stiffness at light weight.

Abstract: Process and device for packaging foodstuffs having a recess, such as meats and sausages and gutted poultry, in which a previously sealed tubular section is taken through the aperture by means of an insertion pin, whereafter one end of the tubular section is turned back around the hollow body towards the other end in order to fully encase the foodstuff.

Abstract: Packaging for food products is provided which combines a flexible pouch with a tent-style paperboard carton which effects display of the product in an upright orientation, such as suspended from a merchandiser peg. The flexible pouch has a folded-over mouth portion which provides a folded width that is less than the width of the tent-style carton and preferably also less than the width of the pouch along its unfolded portion.

Abstract: A method for packaging a food product for staged production and sale involves packaging the food product in a first package containing a preservative atmosphere which is low in oxygen content. In this way, the useful life of the meat product is extended. At the retail level, when sale is imminent, the package may be opened, the meat product bloomed and subsequently repackaged for retail sale.

Abstract: A modified atmosphere package includes first and second compartments separated by a partition member that is substantially permeable to oxygen. The first compartment contains an oxygen scavenger activated with an oxygen scavenger accelerator. The second compartment contains a retail cut of raw meat. Various techniques are employed to rapidly reduce the oxygen level in the second compartment below pigment sensitive levels so that the growth of metmyoglobin is inhibited. Some of these techniques increase the flow of oxygen from the second compartment to the first compartment through the partition member to a level inhibiting the formation of metmyoglobin in the raw meat.

Abstract: A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in excess of atmospheric wherein the meat is exposed for a predetermined period of time. The method may also includes the step of pre-treating the meat in a substantially anaerobic environment for a sufficient time to achieve a predetermined close down of aerobic bacteria on the meat and suspension of most biochemic effects of oxygen on the meat. Subsequently, the method includes the treating of the meat under aerobic conditions including the step of supplying oxygen under pressure. The method also includes the prepackaging of meat in at least partially gas permeable packaging suitable for use in a retail sale environment, prior to aerobic gas pressure treatment. The method improves shelf life and appearance of meat over a traditionally handled product.

Abstract: A package is capable of enclosing a food product in two different gaseous atmospheres at different times. Initially, the food product may be packaged in a low oxygen atmosphere in order to prolong the shelf life of the product. When it is time to sell the product for example, it may be desirable to supply oxygen to the food product. In the case of red meats, the oxygenation process causes the meat to turn a bright red color. The package includes a tray covered by a film with a plurality of apertures formed in the tray. The package may be maintained at a pressure below atmospheric pressure. The apertures are covered by a bacterial barrier layer covered by resealable tape which can be removed to allow air ingress and then resealed to protect the integrity of the tray contents.

Abstract: A packaging method and apparatus perform the steps of:a. providing a film including a first film component peelably adhered to a second film component;b. providing a support member for supporting a product thereon;c. forming a seal between the second film component and the support member, the seal extending around the product to define a sealed enclosure for the product between the film and the support member;d. separating the first film component from the second film component within a predetermined region of the film located outside of the sealed enclosure; ande. severing the film within the predetermined, separated region to form an edge on the first film component within the separated region, thereby providing a tab for peeling the first film component from the second film component.

Abstract: A method of extended shelf life packing of a food, wherein the food comprises meat, consists of the step of packaging the food by sealing the food in a non-barrier, oxygen permeable, flexible package. The package comprises plastic film and the atmosphere sealed within the package is pure oxygen (100% O.sub.2). The plastic film may comprise polyethylene film or low density polyethylene film.

Abstract: A base for displaying and holding shrimp comprises a well having a bottom wall, and a first side wall. The bottom wall has a surface for holding a sauce receptacle. The first side wall encompassing and extends upwardly and outwardly from the bottom wall. The first side wall has a plurality of slots each for displaying and holding an individual shrimp. Each slot has a section extending outwardly as viewed from an interior of the well. The base also includes a peripheral trough having a second side wall, a trough bottom wall and an outer wall. The second side wall encompasses and extends downwardly from an upper portion of said first side wall.

Abstract: A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to maintain color and freshness while retarding bacterial growth.

Abstract: A fish product is packed in a tomato base sauce which is specifically formulated to withstand the high temperatures of vacuum sealing. In order to avoid any degradation in flavor of the fish product and the sauce, and particularly to avoid the occurrence of a burnt taste in the fish product and the sauce, the amounts of sugar, salt and white pepper in both the fish product and the sauce are maintained within close limits.

Abstract: A laminate includes:a. a first, substantially gas-impermeable film;b. a second, delaminatable film; andc. a third, gas-permeable film.The second film is positioned between the first and third films and the laminate is capable of delaminating within the second film when the laminate is subjected to a delaminating force. A portion of the delaminatable film thus remains bonded to the gas-permeable film after delamination.

Abstract: A fiber-reinforced, tubular food casing based on regenerated cellulose, which is produced using an amount of viscose solution which is decreased by 10 to 30% in comparison with the standard casing at a spinning speed increased by at least 25%.

Abstract: A laminate comprising two or more films, at least one of the films being a coextruded, multilayer film, wherein the laminate delaminates within the coextruded, multilayer film when the laminate is subjected to a peel force ranging from 0.001 to 2.5 pounds per inch. The laminate advantageously provides the lid for a package and delaminates into a substantially gas-impermeable portion and a gas-permeable portion, with the gas-permeable portion being bonded directly to a product support member of the package. In this manner, the gas-impermeable portion may be peelably removed from the package to allow atmospheric oxygen to enter the interior of the package.

Abstract: A shrimp tray having a raised, circular, outer rim, a first annular surface extending downwardly from the outer rim toward the center of the tray and a central recessed area. The first annular surface includes a lower portion that defines a plurality of drain holes. The tray is preferably made from a single sheet of material having a uniform thickness. A plurality of shrimp are nested relative to each other on the first annular surface with their tail ends overhanging the circular outer rim of the tray and their forward ends preferably contacting an annular wall. An annular spacer member may be provided to increase the diameter of the tray. Additional annular surfaces may be provided for serving additional layers of shrimp.

Abstract: A puncture resistant barrier pouch for the packaging of bone-in-meat and other products. The pouch includes a body portion having a chamber and an open end, and a neck portion that extends outwardly from the open end of the body portion. The neck portion includes an open mouth and a passageway that extends from the mouth of the neck portion to the chamber of the body portion. The body portion includes walls that are formed by relatively thick film material and the neck portion includes walls that are formed by relatively thin film material. The product to be packaged is placed in the chamber of the body portion such that the relatively thick walls of the body portion enclose the product while resisting tearing or puncturing by the product. The relatively thin walls of the neck portion allow the walls of the neck portion to be easily heat sealed together, thereby hermetically sealing closed the passage to the chamber and hermetically sealing the product within the chamber of the body portion.

Abstract: A package which allows for butchering and packaging of a fresh red meat product at a centralized facility is provided. The package includes a support member which contains the product; a first, preferably permeable film sealed to the support member for enclosing the product; a second, preferably impermeable film enclosing the first film and removably secured to the package; and labeling means including a label removably affixed to an outer surface of the support member. Upon removal of the second film, the label may be removed from the outer surface of the support member and adhered to the first film, thereby providing a package labeled with individualized information relating to the particular product.

Abstract: A water absorbing article and method of using the same are provided in order to remove drip accumulated at the interface of a food and an water absorbing article and to prevent foods from quality degradation. The water absorbing article comprises a water absorbing sheet comprising at least three layers; a liquid permeable layer made of paper or pulp, a water absorbing layer made of paper or pulp containing water absorbing particles, and a liquid-in permeable layer inserted in between the liquid permeable layer and the water absorbing layer, and the water absorbing sheet is inserted in a bag made of a liquid permeable sheet. The object is attained by placing a food on a liquid permeable layer of the thus-formed water absorbing article and subsequently the whole is vacuum packed.

Abstract: A bone cap device for use over a meat cut having at least one exposed bone is provided. The meat cut is positionable inside a separate outer bag with the bone cap device cushioning the exposed bone from piercing the separate outer bag. The bone cap device comprises a first bone cap positionable over the first exposed bone. A second bone cap is positionable over the second exposed bone. A connection member connects the first bone cap to the second bone cap wherein the first bone cap and the second bone cap inhibits the first exposed bone and second exposed bone, respectively, from piercing the separate outer bag.

Abstract: Disclosed is a bag arrangement and packaging method for packaging bone-in cuts of meat using two bags to provide a double wall of film surrounding the cut of meat for bone puncture resistance. Both bags are bottom sealed bags formed of a heat shrink film, the inner bag has an interrupted bottom seal to provide an opening for venting air between the bags and the outer bag has a continuous bottom seal. The outer bag is longer than the inner bag so the outer bag can be closed without involving any portion of the inner bag in the closure. The bone-in cut of meat is inserted first into the first bag and then the first bag and its contents are inserted into the second bag, the bags are evacuated and then the outer bag is closed.

Abstract: Salmon or trout ovary is processed into food to make a mouthful of salmon or trout roe. The ovary is taken out of a salmon or trout by incising the salmon or trout abdomen, divided into small ovary pieces of a mouthful size, immersed in saturated salt water, drained to be deprived of salt water, and stored for a prescribed period of time in packing cases having perforated sheet separators.

Abstract: A system for packaging of perishable food products involves initially packaging the food product in a receptacle containing an inert gas atmosphere and sealing a film to the receptacle. The inert gas atmosphere prevents deterioration of the food product subsequent to shipment from a central processing facility. The receptacle includes a sealing flange and a tab portion extending from the sealing flange, to which the film is sealed. To prepare the food product for display at a retail establishment, the tab and the film sealed thereto are removed from the package, to form an opening between the film and the receptacle. An atmosphere exchange operation is carried out through the opening, by inserting a nozzle through the opening and introducing an oxygen-containing gas into the receptacle cavity through the opening. The inert gas atmosphere initially contained within the receptacle is exhausted through the opening.

Abstract: A ham product which is formed by cutting a spirally sliced half ham longitudinally through the bone. The cut can be made by feeding the half ham through a band saw blade by hand, by pushing a split cart through the blade, or by feeding the product through the blade on a split belt conveyor. A special tray for packaging of the ham product has either a flap providing a double layer of material at the location of a sharp exposed corner of the femur or a plurality of cushioning dimples extruded at appropriate location thereon to pad the femur corner.

Abstract: A composite film and vacuum skin package for packaging a product such as a fresh red meat is disclosed. The composite film is thermoformed and sealed under vacuum to a support member to completely enclose a product which is positioned on the support member. The composite film is a gas-permeable film weakly bonded to a gas-impermeable film, permitting the gas-impermeable film to be peeled from the package while leaving the gas-permeable film intact so that the fresh red meat product can bloom from a purplish color to a desirable red color upon exposure to oxygen. A peel initiation mechanism which is a grippable film sealed along an edge of the gas-impermeable film is provided.

Abstract: Process for producing a meat product, such as an animal food, particularly for domestic pets or the like, comprising substantially lumpy meat material on the one hand and a substantially liquid gravy on the other and which is filled into a container, such as a shell pack, tin can, etc., in which the meat raw material is cut up in frozen form to meat lumps, together with the gravy is filled into a base of the container and finally with the container base is connected in a substantially liquid and gas-tight manner a container top and in which a sterilization process takes place, characterized in that both the meat material, comprising the meat lumps, optionally accompanied by the addition of prefabricated moulded pieces with a meat or vegetable base, and the sauce or gravy, the latter in granule form, are compression moulded to a shaped article in frozen, solid, quasi-dry state and as such introduced into the base, as well as meat product produced by this process.

Abstract: A tubular film for encasing food. The tubular film comprises a material which has been regenerated from a viscose solution. The tubular material is longitudinally stretched by from +8 to +40 percent and transversely stretched by from -20 to +40 percent while wet and the stretch is maintained during drying, said transverse stretch and longitudinal stretch being sufficient to obtain a surface area increase of at least 10 percent from the point of regeneration. In general, the tubular material has a wall thickness of from about 60 to about 90 percent of the same tubular material except without the combined stretch. The invention also includes the method for making the tubular material by stretching the regenerated tubular material while wet and maintaining the stretch during drying.

Abstract: A modified atmosphere packaging method creates a modified atmosphere in a package including an inner package and an outer package. The inner package is composed at least partially of a polymeric material substantially permeable to oxygen, while the outer package is composed of a polymeric material substantially impermeable to oxygen. After a food product such as raw meat is placed within the inner package, the inner package is flushed with a desired mixture of gases to substantially remove oxygen from the inner package. The flushed inner package is then sealed and inserted into the outer package without sealing the outer package. Next, the outer package is flushed with the desired mixture of gases to substantially remove oxygen from the outer package. After flushing the outer package, the outer package is sealed. An oxygen scavenger is provided in the package to substantially absorb any residual oxygen within the package.

Abstract: A cook-in package for food products is provided having a printed label layer positioned within at least one wall portion of the cook-in package. The printed cook-in package serves dual purposes and eliminates the need for a second printed shrink bag. Moreover, the printed package is capable of being formed and cooked, while still retaining it readable qualities and being resistant to abuse and some distortion.

Abstract: The present invention relates to sterilisation-resistant barrier films based on polyamides and polyolefins, wherein the film consists ofat least one aliphatic polyamide layer (A) andat least one polymer blend layer (B), which consists of 50-85 wt. % of polyarylamide and 15-85 wt. % of aliphatic polyamide andat least one thermoplastic heat sealing layer (C) of a polyolefin having a crystallite melting point of 121.degree. C. or above (C1) or of a polymer blend containing at least one polyolefin having a crystallite melting point of 121.degree. C. or above (C2) andat least one bonding layer (D),arranged in such a manner that a heat sealing layer and a layer of aliphatic polyamide are located on the outer sides of the film, and wherein the film is not stretched.

Abstract: A processor tray is provide for maintaining plastic film wrapped thereabout in a taut state. The tray is unitarially formed with a plurality of sidewalls, a comer joining each pair of sidewalls, and a base. A flange is formed to extend outwardly and downwardly from uppermost portions of the sidewalls and the corners preferably in the range of 15.degree.-35.degree.. Additionally, the flange may be formed with varying widths about the perimeter of the tray. The base may be either formed flat or, alternatively, the base may be formed with three concentric regions to define a concavity, with one region being planar and raised relative to the bottom of the tray.

Abstract: Sausage casings of starch which can be processed like a thermoplastic and to processes for the production and use thereof. The sausage casing comprises a thermoplastic starch which is comprised of natural starch which has been converted into an amorphous state.

Abstract: The present invention relates to an at least single-layer, tubular, biaxially stretched, biodegradable and compostable food casing, in particular a sausage casing, at least one layer consisting substantially of a thermoplastically processable, biodegradable polymer.

Abstract: The invention relates to a biaxially stretch-oriented and heat-set, single-layer or multilayer shirred stick, polyamide-based packaging casing which has a shirring density of up to 1:200, at a length of the shirred stick of from 40 to 100 cm, and to a process for producing the packaging casing.

Abstract: A reclosable, hermetically-sealed flexible package which has an inner, hermetic pool seal and a reclosure seal comprised of interlocking closure strips is provided with a tamper-evident feature located peripheral to the reclosure seal. The tamper-evident feature must be visibly disrupted to gain access to the reclosure seal.

Abstract: A package comprising a product support member, an O.sub.2 -permeable film over the product support member, and an O.sub.2 -impermeable film over the O.sub.2 -permeable film and in close proximity to the O.sub.2 -impermeable film, has an O.sub.2 -permeable region between the O.sub.2 -permeable film and the O.sub.2 -impermeable film. The O.sub.2 -impermeable film bounds at least a portion of an confined-O.sub.2 volume within the package. The confined-O.sub.2 volume comprises a gas comprising an amount of gaseous oxygen effective to inhibit discoloration of the product.

Abstract: Dual state packaging may be implemented with a tray having a peripheral flange adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: A case-ready package and method of reducing discoloration in meat or poultry products enclosed within such packages when the packages are disposed in a stack of two or more packages. A non-textured and substantially smooth gas-permeable substrate is attached to the lower surface of the packages to allow air to flow into an underlying package in a stack of packages, thereby preventing or minimizing premature discoloration of packaged fresh meat or poultry product due to insufficient oxygen flow into such packages when disposed in a stack. In addition, the substrate may contain printed product indicia either directly or in the form of a label attached thereto.

Abstract: The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective gas. The invention also relates to a process and an apparatus for introducing an aroma into the headspace of a package containing a food product during the gas packing of the food product by introducing a modified atmosphere into the headspace, and introducing a food-acceptable aroma dissolved in or mixed with a gaseous food-acceptable inert gas into the headspace of the package.

Abstract: A pH increasing gas is placed under an operating pressure and in contact with the surface of a meat product to be treated. Keeping the pressurized pH increasing gas in contact with the meat product for an operating period increases the pH of the meat product at its surface. The increased pH reduces bacterial activity and helps maintain the quality of the meat product during storage. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the meat product and holding the pH lowering gas in contact with the meat product at the neutralizing pressure for a neutralizing period sufficient to bring the pH of the meat product back to a normal level. The method may further include the step of removing the treatment gas and any reaction materials either after releasing the pH increasing gas or after treating with the pH lowering gas if that step is employed.

Abstract: A shrimp tray having a raised, circular, outer rim, a first annular surface extending downwardly from the outer rim toward the center of the tray and a central recessed area. The first annular surface includes a lower portion that defines a plurality of drain holes. The tray is preferably made from a single sheet of material having a uniform thickness. A plurality of shrimp are nested relative to each other on the first annular surface with their tail ends overhanging the circular outer rim of the tray and their forward ends preferably contacting an annular wall. An annular spacer member may be provided to increase the diameter of the tray. Additional annular surfaces may be provided for serving additional layers of shrimp.

Abstract: A package is capable of enclosing a food product in two different gaseous atmospheres at different times. Initially the food product may be packaged in a low oxygen atmosphere in order to prolong the shelf life of the product. When it is time to sell the product for example, it may be desirable to supply oxygen to the food product. In the case of red meats, the oxygenation process causes the meat to turn a bright red color. The package includes a tray covered by a film with a plurality of apertures formed in the tray. The apertures are covered by a resealable gas impermiable tape which can be removed to allow air ingress and then resealed to protect the integrity of the tray contents.

Abstract: Packaging for lobster, within which the product may be microwaved, including the use of pallet structure for positioning the lobster within the packaging to avoid penetration of the plastic wrapping film by shell structure. The packaging is vacuum sealed, flash frozen and distributed to be subsequently microwaved without rupture of the packaging until after microwaving.

Abstract: Packaging for seafood that may have been coated in sauce or marinated, including the optional use of pallet structure for positioning the product within the packaging to be vacuum sealed and flash frozen before being subsequently microwaved without rupture of the packaging until after microwaving.

Abstract: A storage bag with soaker pad, and a material and method for making same. The bag of the invention includes a bag having a front and rear panel of a plastic film, the front and rear panels being closed at one end to form a bottom of the bag, the bag being open at the opposite end for receipt of goods to be stored in the bag, a fluid absorbing pad located inside the bag, and an enclosure connected to the inside of the bag for containing the fluid absorbing pad. The material of the invention comprises a bag film connected to a perforated enclosure material with a plurality of soaker pads sandwiched between the two layers. The width of the perforated enclosure material is substantially less than the width of the bag film whereby the soaker pads are continued to a limited space near the center of the material that creates the bottom fold of the resulting bags formed from the material. The method of making the bag of the invention includes a continuous supply of bag film be fed forwardly towards a bag machine.

Abstract: A heat-shrinkable bag generally includes a multilayer, coextruded, oriented, tubular film, the film comprising an inner, gas-permeable portion and an outer, substantially gas-impermeable portion peelably adhered to the inner portion at a peel force ranging from about 0.001 to about 2.5 pounds/inch.