Abstract: A package for shingled food slices (e.g., sliced bacon), including:a. a substantially flat support member supporting thereon a group of shingled food slices;b. a flexible film enclosing the food slices on the support member, the film being sealed to the support member outside the periphery of the food slices and substantially conforming to the shape of the food slices; andc. one or more printed images on at least one of the support member and the flexible film.

Abstract: A packaged product has a film configured around a cooked meat product. The cooked meat product is adhered to a meat-contact surface of the film. The meat-contact surface of the film comprises an olefin/acrylic acid copolymer having a Vicat softening point, in .degree.F., of at least 232 minus 5 multiplied by the weight percent of acrylic acid mer in the olefin/acrylic acid copolymer. The cooked meat product comprises at least one member selected from the group consisting of sausage, bologna, mortadella, braunschweiger, and high-wateradded added ham. The olefin/acrylic acid copolymer has been found to adhere well to high fat/low protein meat products is orientable for the formation of heat-shrinkable films, and provides a stronger seal than previously available olefin/acrylic acid copolymers.

Abstract: A process and packaging for shrimp, bacon wrapped, and coated in sauce, in which the product is vacuum sealed within packaging before being flash frozen for shipping and storage.

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: Such has discontinuous areas soaked in a proofing substance, preferably polyvinylidene chloride (PVDC) which is impermeable to both gases and liquids, and thereby on establishing areas representing a logotype, a text, an anagram or any other design with said proofing substance, when the cellulose casing is later filled with the meat emulsion, and the same is smoked or colored through the cellulose casing, the proofing substance will provide a barrier to such later soaking thereby for the smoke or coloring to cross only those areas of the cellulose casing which have not been treated with the proofing substance, that are then colored, providing a background upon which "printed devices" appear that are formally, dimensionally and positionally coincident with those existing on the cellulose casing, when the casing is finally removed, such "printed devices" being duly established upon the sausage proper.

Abstract: Heat sealable films for packaging food products, particularly in applications where the packaged food product is heated at high temperatures in a hot water bath. The films have a sealant layer containing an acid copolymer. The acid copolymer has a high degree of ethylene crystallinity and therefore an unusually high melting temperature. The sealant layer provides excellent seal strength and excellent adhesion to meat, particularly poultry, even during hot water immersion.

Abstract: Packaging for shellfish and other seafood in which the product may be microwaved, including the use of pallet structure for positioning the product within the packaging to avoid penetration by shells, fish bones or fins of the plastic wrapping film to enable the product to be preserved by flat packing and vacuum sealing to be subsequently microwaved without rupture of the packaging until intentionally done at the completion of microwaving.

Abstract: A meat product package for storing and displaying a plurality of tubular meat products preferably in an arcuate configuration, the package having a meat product forming section with plural arcuate recesses utilizing overformed recess edges to hold the tubular meat products in a curved position under tension within the recesses for storage and display. An alternative embodiment includes a method of arcuately shaping straight sticks of meat products cooked or smoked in a casing and placing them in a formed film pocket made on a form-fill-seal rollstock packaging machine.

Abstract: A process and packaging for shellfish and other seafood, including the use of pallet structure for positioning the product within the packaging to avoid penetration by shells, fish bones or fins of the plastic wrapping film to enable the product to be preserved by flat packing and vacuum sealing and then placed within an outer package designed to promote a pleasing appearance of the product within.

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 food casing based on cellulose hydrate, which is preferably used as a sausage casing, in addition to cellulose hydrate, includes a copolymer having units of methyl vinyl ether and maleic acid and/or alkali metal maleate. It can additionally contain further polymers.

Abstract: The present invention provides a freezer bag comprising a multibag having at least an inner liner bag and an outer support bag, the inner liner bag having a first sidewall and a second sidewall attached together along respective lateral edges forming edge seals, each sidewall having a top edge, and the liner bag having a folded edge defining the bottom of the liner bag, the outer support bag having two sidewalls attached together along respective lateral edges forming edge seals, each sidewall having top edges defining the opening to the multibag, and the support bag having a folded edge defining the bottom of the multibag, the top edges of the liner bag being attached to an inner surface of each respective sidewall of the support bag wherein the liner is thermoplastic and has a thickness of less than 2.0 mil (50.8 micron).

Abstract: A shaped generally rigid, polymeric sealed package having an ordered set of bacon pieces is provided. The ordered pieces can be provided as multiple arrays of bacon strips, whether whole, partial or broken slices. Each array can include a plurality of bacon pieces with a flexible sheeting positioned between vertically adjacent bacon piece arrays. Corresponding slices from respective arrays are in general vertical alignment with each other so as to form multiple stacks of bacon pieces. A generally rigid cover or pedestal is releasably hermetically secured to a rigid tray or bubble. Package walls are substantially transparent so that the consumer can readily inspect, prior to purchase, multiple entire lengths of bacon slice surfaces. The package is especially advantageous when the bacon pieces are in the form of partially-to-fully-cooked slices or slice portions. The bacon pieces are supported in their ordered set configuration by engagement, directly or indirectly, with interior surfaces of the sealed package.

Abstract: The invention provides a film, a package and methods for employing the same. The film has a first layer of an elastomer and a second layer of a polyethylene such as a single site catalyst polyethylene. The film can have a third layer of a polyethylene such that the second layer is disposed between the first and third layers. The polyethylene of the third layer also can be single site catalyst polyethylene and, the elastomer of the first layer can be styrene butadiene copolymer. The film has an oxygen transmission rate of up to about 1000, such as 150-450 cc/100 in.sup.2 /24 hr., typically 260-400 cc/100 in.sup.2 /24 hr., with values of 300, 350-360, 400 cc/100 in.sup.2 /24 hr. and even higher exhibited by the film. The film is suitable for packages, for instance, packaging for cole slaw and leafy salad. The film also exhibits excellent clarity, durability, seal strength and machinability.

Abstract: A polyamide-based sausage casing of a polymer blend comprisinga) nylon 6,b) 5-50% by weight, based on the total weight of all polymers in the layer, of ab1) aliphatic copolyamide containing units of the formulae --NH--?CH.sub.2 !.sub.5 --CO-- and --NH--?CH.sub.2 !.sub.m --CO--where m is an integer from 7 to 11, orb2) an aliphatic copolyamide containing units of the formulae --NH--?CH.sub.2 !.sub.5 --CO--, --NH--?CH.sub.2 !.sub.n --NH-- and --CO--?CH.sub.2 !.sub.o --CO--, where n is an integer from 6 to 12 and o is an integer from 7 to 10, orboth b(1) and b(2); andc) 0-20% by weight of an amorphous copolyamide containing hexamethylenediamine, and at least one of terephthalic acid and isophthalic acid units; andd) 0-20% by weight of a polyolefin modified by carboxyl groups.

Abstract: A meat product package for storing and displaying a plurality of tubular meat products, preferably in an arcuate configuration, having a meat product forming station with plural arcuate recesses utilizing overformed recess edges to hold the tubular meat products in a curved position within the recesses for storage and display.

Abstract: Automatic in-line food preparation machines. The machines comprise perforating mechanisms which can provide multiple perforations in substrates. Preformed portions of food are then placed on the predetermined lengths of substrate having multiple perforations. An in-line foldover mechanism is also provided which folds paper flaps over food slices for efficient food preparation creation.

Abstract: A multi-layer heat-shrinkable film endowed with high anti-fog properties, and having a barrier layer (1), an adhesive layer (2, 2'), and an adhesive layer (3, 3'), wherein at least one external layer (3, 3') is made of a polyolefinic polymer. Said anti-fog properties are obtained by incorporating in said film from 1 to 5% by weight of a composition comprising (i) a glycerol mono-ester of a saturated or unsaturated fatty acid having from 8 to 20 carbons, (ii) a glycerol di-ester of a saturated or unsaturated fatty acid having from 8 to 20 carbons, and (iii at least one polyoxyethylene ether of a fatty alcohol having from 8 to 20 carbons.

Abstract: The present invention provides rubber articles for single or multiple use food contact which, when used in smoking, curing or cooking meat or poultry, produce a low level of nitrosoamines or nitrosatable amines in the meat or poultry product.

Abstract: The invention is a packaging method including providing a tray with heat-sealable rims; loading the tray with a product to be packaged; applying a lid on top of the tray, the tray rims and lid having contacting surfaces being made of materials which can be heat bonded to each other at a lid sealing station to effect sealing of the lid to the tray rims, the lid comprising a biaxially oriented heat-shrinkable film having a maximum shrink force, measured at the temperature in the lid sealing station during sealing, of 0.05 kg/cm in at least the transverse direction; and heat-sealing the lid to the tray rims. A modified atmosphere can be introduced between the lid and the tray. The invention is also a package including a product; a tray in which the product is placed, the tray having heat-sealable rims; and a lid heat-sealed to the tray rims, wherein the lid comprises a biaxially oriented heat-shrinkable film having a maximum shrink force of 0.05 kg/cm in at least the transverse direction.

Abstract: The present invention provides a peelable laminate suitable for cook-in packaging and a method of cooking a food product. The method includes the steps of:a) enclosing a food product in the peelable laminate, the peelable laminate having(1) an edible film in contact with the food product, and(2) a protective film peelably adhered to the edible film; andb) heating the enclosed food product to at least partially cook the food product, the edible layer adhering to the at least partially cooked food product with an adhesive strength which is greater than the force required to peel the protective film from the edible film. In this manner, the protective film can be peeled from the edible film after cooking without product loss due to adherence of food particles to the film. Furthermore, the peelable laminate prevents or minimizes cook-out and allows a modifier to be transferred to the food product via the edible film during the cooking process.

Abstract: A method for packaging products susceptible of absorbing carbon dioxide, in particular perishable food products. The method comprises the step of inserting a product in a containment package and the step of sealing the package. Before sealing, a preset amount of solid-phase carbon dioxide is introduced in the containment package. The sublimated carbon dioxide is then absorbed by the packaged product, avoiding collapse of the package.

Abstract: A tray of plastics material for foodstuffs which may release liquids including a base and side walls constituted by an upper layer and a lower layer, the layers forming the side walls being joined together while those forming the base are spaced apart to define an interspace, in which the upper layer is pierced by holes having a diameter of 0.2-1.5 mm and is of foamed plastics material including a surfactant and the surface of the upper layer facing the interspace is rough.

Abstract: A package for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized for receiving a piece of fresh meat of predetermined cut. The tray is overwrapped with a web of clear plastic wrapping material. The overwrapped tray is ventilated to ensure gas communication between enclosed regions of the overwrapped tray and the outside ambient without blockage due to run off juices from the meat product or shifting of the meat product within the tray during transport. A number of similarly ventilated overwrapped trays are then placed within an outer barrier bag which is first evacuated of normal atmosphere and then flushed with a preservation-enhancing gas. The outer barrier bag is then sealed.

Abstract: In a package for food products having a tendency to exude liquids, an absorbent pad underlying the food product in a tray is made up of an absorbent layer underneath a layer of polyethylene film having an array of elongated, thermoformed apertures. These apertures efficiently transport liquid into the absorbent layer and resist reverse flow when pressure is applied to the absorbent pad, thereby making it possible to utilize a paperboard tray. The absorbent layer and apertured polyethylene film can be laminated together with a paperboard base layer, and the laminate can then be die cut and folded to form a tray made up entirely of the laminate and having its bottom and side walls lined with the absorbent material and apertured film.

Abstract: A package is disclosed for the packaging and the preservation of fresh food, such as meat, sea products and the like, which tends to exude fluids favoring a rapid growth of bacterial flora which limits the selling deadline. The package is of the type which includes a tray upon which the fresh food product is placed, and a thermoretractable thin sheet of film material for overlapping the food product contained in the tray. The tray includes a relatively rigid and impermeable first container portion and a second container portion upon which the fresh food product rests. The second container portion is fitted in the first container portion, and includes apertures which allows for the passage of the fluid which may be exuded by the fresh food product.

Abstract: The food component transfer sheet of this invention comprises(i) a water- and heat-resistant base sheet in the form of a continuous ribbon extending in one direction,(ii) a layer of granules, powders and/or chips of a food component to be transferred as disposed repeatedly along the length of said ribbon with a ligation interval between repeats, and(iii) a glue layer made of an edible water-soluble macromolecular substance as disposed between said base sheet and said food component layer.Casings fabricated from this food component transfer sheet can be easily gathered and mechanically clipped with the same clips as used for conventional casings so that the production of ham and other food items is greatly facilitated.

Abstract: A method of coding a package for identification includes the steps of providing a package including a product in a bag, the bag having a tail portion; and positioning at least one cut in the tail portion of the bag, the at least one cut having a pre-selected characteristic, wherein the pre-selecting characteristic comprises a code for identification. A coded package comprises a bag; and a product positioned within the bag, the bag having at least one cut positioned therein, the at least one cut having a pre-selected characteristic which comprises a code for identification, the bag being sealed between the product and the at least one cut. A system for providing a coded package includes a manner providing a product in a bag; a manner of vacummizing the bag; a manner of making a cut in the bag; and a manner of sealing the bag.

Abstract: A shaped generally rigid, synthetic plastic sealed package having multiple stacks of sliced bacon is provided. A generally rigid cover is releasably hermetically secured to a rigid tray. Package walls are substantially transparent so that the consumer can readily inspect, prior to purchase, multiple entire lengths of bacon slice surfaces. At least two stacks of vertically aligned bacon slices are arranged longitudinally in side-by-side relationship to each other.

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

Abstract: Tubular, biaxially stretched, heat shrinkable multilayer film food casings comprising inner and outer polyamide layers on either side of a core layer predominantly of one or more ethylenic polymers having a functional moiety selected from the group of esters, anhydrides, and carboxylic acids, and a coextrusion process for making the film.

Abstract: A package which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes a support member such as a tray for receiving and supporting the meat, a permeable film enclosing the meat and an impermeable film enclosing the permeable film which remains in place during distribution and is removed at retail. A discontinuity in the seal between the permeable film and the tray provides for rapid introduction of oxygen to the packaged meat.

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/m.sup.2 /24 hrs./atm. at 73.degree. F.

Abstract: A method of preparing raw molluscan shellfish meat in the shell or out of the shell is disclosed which employs a mild heat treatment and cold storage for the destruction of harmful pathogenic bacteria such as Vibrio Vulnificus. The raw molluscan shellfish, such as Oysters, arrives at the processing plant in a refrigerated state. The product is then culled, cleaned and graded into categories according the product size. The product is then enveloped in a polymer or metalized film bag to isolate the product. The bagged product is then placed on a rack which is then lowered into a circulating bath of water at a sufficient temperature and duration to kill the pathogens yet leave the meat in a raw state. The rack is then removed from the heated water bath and placed in a cold water bath with a continuous flow for a time period. The rack is removed from the cold water bath. At no time did the hot or cold bath waters come in contact with the bagged mollusk (product).

Abstract: A method of storing and aging a meat which comprises the steps of containing said meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of said meat from direct contact with a gas present in the controllable environment, controlling said gas in said controllable environment by reducing free oxygen gas in said controllable environment and controlling gas pressure in said controllable environment while protecting a majority of the surface of said meat from the effects of a pressure variation, and holding said meat under said controllable environment for a period of time within a predetermined temperature range; provided that said meat is held under the mechanical compression during the controlling of said gas in said controllable environment.

Abstract: A method for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized for receiving a piece of fresh meat of predetermined cut. The tray is overwrapped with a web of clear plastic wrapping material. The overwrapped tray is ventilated to ensure gas communication between enclosed regions of the overwrapped tray and the outside ambient without blockage due to run off juices from the meat product or shifting of the meat product within the tray during transport. A number of similarly ventilated overwrapped trays are then placed within an outer barrier bag which is first evacuated of normal atmosphere and then flushed with a preservation-enhancing gas. The outer barrier bag is then sealed.

Abstract: A fiber-reinforced cellulose-based food casing which comprises alginic acid and/or alginate, and fats, fat-like compounds, and/or oils and a non-reinforced cellulose-based food casing which comprises a copolymer containing 80 to 20 mol % of units of the formula I and 20 to 80 mol % of units of the formula II or III ##STR1## in which R.sup.1 to R.sup.4 are identical or different and are hydrogen or (C.sub.1 -C.sub.6)alkyl,Z is O or N--R.sup.5,R.sup.5 is hydrogen or (C.sub.1 -C.sub.6)alkyl,X.sup.- is Cl.sup.-, Br.sup.-, I.sup.-, (C.sub.1 -C.sub.6)alkyl-SO.sub.2 --O.sup.-, (C.sub.1 -C.sub.6)alkyl-O--SO.sub.2 --O.sup.-, HSO.sub.4.sup.- or 1/2 SO.sub.4.sup.2-,n is an integer from 1 to 3 andm is an integer from 2 to 6, andfats, fat-like compounds, and/or oils useful as casings for sausages.

Abstract: A storage bag with soaker pad. 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.

Abstract: Meat, particularly beef prime rib, of an elongated form having ends is, prior to cooking, shaped at its ends by substantially flat retaining elements whereby the ends are maintained substantially perpendicular to the longitudinal length of the meat form wherein, upon cooking, the meat form will retain the cooked form having "squared" ends. A variety of devices may be employed to engage and shape the meat form ends, and in most instances, the meat form will be encased within a heat shrunk bag, and may also be encased within mesh netting.

Abstract: A package for a product includes a support member having a barrier film disposed thereon and supporting the product; web structure for enclosing the product and the support member, the web structure including a first web and a second web sealed to the first web for enclosing the product wherein the second web includes a non-barrier layer sealed to the first web and a peelable barrier layer; and tab structure for initiating peel of the peelable barrier layer from the non-barrier layer at a location where the non-barrier layer is sealed to the first web whereby peeling of the peelable barrier layer does not cause peeling of the barrier film disposed on the support member.

Abstract: A method of sealing a peelable lid (7) to a package is disclosed. The package contains a base (1) and a potentially rupturable flexible web (5) of plastics material covering the base (1) which together define a sealed space therebetween. The lid (7) is in turn sealed above the flexible web (5). The method comprises the steps of: 1) placing a lid (7) over a thin flexible web (5); 2) sealing the lid (7) to the thin flexible web (5) over the base (1) with a strip like seal (13) which extends around the perimeter of the space so the lid (7) will be sealed at the same region as the thin flexible web (5) is sealed to the base (1). The sealing is achieved by a thermosealing process which provides a temperature gradient across the width provides the seal (13) with a peelable adhesion gradient across its width so that when the lid (7) is stripped from the package, it will be unlikely to rupture the thin flexible web (5). A package made by the method is also disclosed.

Abstract: A method and composition for producing an edible casing from an aqueous gelatin plasticizer composition which is given specific through-put parameters by means of a elongated rotating extruder which terminates in a die extruder for forming a film. The aqueous gelatin composition may also contain chitosan and/or hydroxypropylcellulose. Optionally, cross-linking agents, coloring agents, flavoring agents, preservatives and/or antioxidants may be included.

Abstract: A five-layer, tubular polyamide film for wrapping and/or covering pasty foodstuffs, in particular for use as a sausage casing, in which the film is made up of an inner layer and an outer layer made of the same polyamide material consisting of at least one at least one aliphatic polyamide and/or at least one aliphatic copolyamide and/or at least one partly aromatic polyamide and/or at least one partly aromatic copolyamide, a middle polyolefin layer, and two bonding agent layers each made of the same material. The proportion of partly aromatic polyamide and/or copolyamide is 5 to 60%, in particular 10 to 50%, relative to the total weight of the polymer mixture of partly aromatic and aliphatic polyamides and copolyamides.

Abstract: A container for deli food has a base and a removable lid with male and female locking members extending around the periphery thereof. Stiff tabs extend from the periphery of the base and the lid. The tabs are displaced one from the other for easy opening of the container. The tabs are embossed with visual instructions for unlocking, The base of the container is formed of opaque plastic and the lid is clear plastic. The plastic materials are suitable for placing the container in a warming oven and for reheating the food in a microwave oven.

Abstract: The present invention relates to a packaging material for reduced transfer from a package to its content of substances causing undesirable taste and/or hazardous substances, this reduction being due to the packaging material containing a hydrophobic zeolite. More specifically, the invention concerns paperboard, in which case the substances causing undesirable taste mainly are naturally occurring extractive substances, oxidation products thereof and, to a lesser extent, the paper chemicals present. Further, the presence of a hydrophobic zeolite in the paperboard enhances the water-repellent (hydrophobic) capacity. Also, the present invention concerns a method for production of a packaging material of paper, board or paperboard by forming and dewatering a suspension of lignocellulose-containing fibres, where the dewatering takes place in the presence of a hydrophobic zeolite.

Abstract: A multi-seal flexible recloseable package having a tapered product cavity formed in one of the package sidewalls has a generally wedged-shaped cavity into which a doubled-over shingled stack of the food product slices are sealed. The package has a first, peelable hermetic seal located next to an access edge of the product cavity and a second, recloseable seal positioned directly above the peelable seal. Vertical extensions of the package sidewalls are sealed together at their tops to form a third package seal which has a tamper-evident tear strip. One or more openings in the vertical package extensions allow the package to be supported on a display hook.

Abstract: A shrink bag having an integral carrying handle is provided that includes an extended skin portion of the bag of a heat shrinkable thermoplastic material and having a carrying hole in the skirt portion with an essentially continuous heat seal around its margin, the carrying hole having a configuration which helps to distribute stress and substantially eliminates tear propagation. The bag is particularly adapted for packaging whole turkeys and the like and, to this end, the integral carrying handle is preferably located at the breast containing end of the bag.

Abstract: Barrier materials for reducing the permeability of plastic packaging materials are provided, characterized as containing at least about seven percent by weight amine nitrogen, or a total of at least about 17 percent amine nitrogen plus hydroxyl groups. The barrier materials exhibit oxygen permeability of less than about 1.5 cc-mil/100 in.sup.2 -day-atmosphere and a carbon dioxide permeability of less than about 15 cc-mil/100 in.sup.2 -day-atmosphere at 23.degree. C. and zero percent relative humidity. The barrier material can be formed from polyepoxide and polyamine. Optionally the polyamine may comprise prereacted polymeric resin formed from a polyepoxide and a polyamine. Multilayer packaging materials and multilayer containers including the polyamine-polyepoxide barrier material are part of the invention.

Abstract: A method of packaging goods such as red meats is disclosed. The goods (5) are packaged on a base (1) with an inner skin lid (11) which at least partially skin packs the goods (5) to the base (1) to hold the goods (5) to the base (1). An outer lid (7) is placed over the inner skin lid (11)and gas pressure is reduced therebetween causing the inner skin lid (11) to be urged relatively towards the undersurface of the outer lid (7). The outer lid (7) is then sealed to the inner lid (11) and the base (1). The inner skin lid (11) is of a material which will allow a required gas such as O.sub.2 to penetrate the inner skin lid (11) when the outer lid (7) is opened, removed or ruptured to, in turn, allow the red meat, if discolored, to bloom to a red color. The method enables unwanted gases such as O.sub.2 to be substantially excluded from the packaging until the outer lid (7) is opened, removed or ruptured.

Abstract: A package, packaged food product and method are provided for packaging thinly sliced proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thinly sliced products are supported by the packaging in a manner that resists shifting of the thinly sliced products within the package. The package has a generally wedge-shaped cavity into which a doubled-over shingled stack of the slices are sealed. Preferably, the package includes a semi-rigid panel and a flexible panel, at least one of which is generally transparent for displaying a substantial portion of the surface of at least one of the thin slices.