摘要:
A method for packaging bone-in meat products using a self-adhesive bone cover wrap includes impregnating a non-woven polypropylene layer with a wax formulation. Microcrystalline wax, propylene glycol, and paraffin wax are combined to create the wax formulation. The self-adhesive bone cover wrap is particularly suitable for covering bone-in meat products including covering outwardly extending bones with the non-woven polypropylene layer precluding puncture of the bone cover wrap by the bones and self-adhering to itself to seal the meat product within.
摘要:
A patch bag comprises a heat-shrinkable bag comprising tubular bag film, and a heat-shrinkable patch comprising a patch film, the patch being adhered to the bag, the patch bag having a seal which is through both patches as well as through both lay-flat sides of the bag. A process for making the bag includes sealing an inside surface of the film tubing to itself, the sealing being carried out by applying heat to each of the patch outside surfaces, the heat being applied by a first means for heating and a second means for heating, the first and second means for heating being in alignment with one another, with the patches and bag tubing therebetween during sealing.
摘要:
A set of bags comprises a first lay-flat bag and a second lay-flat bag joined along their respective lengths. An end seal extending across both the first bag and the second bag. The first bag has a first side seal extending the length of the first bag, and the second bag has a second side-seal extending the length of the second bag. The first bag is connected with the second bag in an area between the first side-seal and the second side-sea. Both the first bag and the second bag having a total free shrink at 185° F. of at least 10 percent and a transverse free shrink at 185° F. which is greater than a longitudinal free shrink at 185° F.
摘要:
Multilayer structures useful for packaging products, such as bone-in meat, cheese and other like products, are provided. More specifically, the multilayer structures are useful for bone-in meat packaging, cook-in packaging, shrink film packaging and other like packaging. The multilayer structures are coextruded and have sufficient durability, strength, tear resistance and puncture resistance, while also providing oxygen barrier protection. In addition, the multilayer barrier structures are biaxially oriented so as to be heat-shrinkable around products.
摘要:
A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat product contaminates an inside surface of the packaging article which is to be sealed. The packaging article is then sealed across an open end thereof, the seal being made through the contamination on the inside surface of the meat product. The resulting packaged product exhibits a Standard Drop Test failure rate of less than 60 percent.
摘要:
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.
摘要:
A patch bag has a patch adhered to a bag, with a primary seal primary seal across an uncovered portion of the bag, and a supplemental seal inward of the primary seal. The supplemental seal reduces or eliminates an uncovered region between the primary seal and the patch, and prevents a product in the bag from contacting the primary seal. The patch bag is especially useful in the packaging of a bone-in meat product, especially ham, sparerib, picnic, back rib, short loin, short rib, whole turkey, pork loin.
摘要:
Disclosed is an oriented, heat shrinkable, thermoplastic vacuum bag having a protective heat shrinkable reverse printed patch attached thereto, thereby protecting the bag from puncture by sharp protruding bones in bone-in cuts of meat which are vacuum packaged within the bags while simultaneously providing desired graphics protected from abrasion. The protection is especially directed to prevention destruction of the desired graphics when used on bags for packaging bone-in cuts of both fresh and smoked or processed meat. The reverse trap printed bag produced by this method is also disclosed.
摘要:
A method for shrink packaging bone-in food masses such as meat cuts is disclosed, A patch bag comprising a thin-walled heat shrinkable thermoplastic film bag and a thick-walled non-heat shrinkable thermoplastic film patch having its inner surface bonded to the bag outer surface is used. Both surfaces have high energy as the sole bonding means and the patch-bag bond strength increases during heat shrinking around the meat mass such that the bag portion adhered to the patch shrinks less than the rest of the bag.
摘要:
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have sufficient rigidity and strength to contain bone-in meat or other like products. In addition, multilayer structures can easily seal to themselves or to other structures. Moreover, the multilayer structures are biaxially oriented and heat-shrinkable.