Curwood, Inc.

Dan G Siegel

Kevin Philip Nelson

Otacilio Teixeira Berbert

Gregory Robert Pockat

Thomas Andrew Schell

Douglas Mark Latreille

Matthew LeRoy Mengel

Ryan Arthur Michaud

Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

Packaging inserts with myoglobin blooming agents, packages and methods of packaging

Food packaging articles, food packaging webs, and food packaging methods comprising a myoglobin blooming agent and synergist that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging webs may comprise a myoglobin blooming agent and a synergist.

Webs with synergists that promote or preserve the desirable color of meat

Non-shrink, forming and nonforming thermoplastic webs comprising a myoglobin blooming agent on a food contact surface are useful for packaging fresh meat and other products to fix a desirable color on the surface of the product.

Myoglobin blooming agents, films, packages and methods for packaging

Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.

Myoglobin blooming agent containing shrink films, packages and methods for packaging

A process includes introducing a base polymer into an extruder, heating to a temperature sufficient to form a polymer melt, introducing a liquid comprising water and at least one additive consisting of an NO donating compound with mixing and subsequent vaporization and venting of the liquid to produce an extrudate having a uniform distribution of preferably uniformly small additive particles.

Process for introducing an additive into a polymer melt

Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.

Packaging articles, films and methods that promote or preserve the desirable color of meat

A method of distributing or commercializing fresh meat having the general steps of butchering a slaughtered animal into a plurality of retail cuts; packaging the retail cuts into a plurality of articles wherein each article comprises a polymeric oxygen barrier film having a transparent portion in contact with at least a portion of the fresh meat product; transporting the packaged article to a retail outlet, wherein the packaged article is adapted for retail display and sale without removing the polymeric film and wherein the fresh meat product has a desirable appearance especially a desirable red color e.g. having an 'a*' value of at least about 15 for the fresh beef product or of at least about 6 for a fresh pork or fresh poultry product and the color is maintained for at least five days and up to four weeks or more after display.

Method for distributing a myoglobin-containing food product

Packaging inserts with myoglobin blooming agents, packages and methods for packaging

Packaging method that causes and maintains the preferred red color of fresh meat

Myoglobin blooming agent, films, packages and methods for packaging

A process includes introducing a base polymer into an extruder, heating to a temperature sufficient to form a polymer melt, introducing a liquid such as water including an additive with mixing and subsequent vaporization and venting of the liquid to produce an extrudate having a uniform distribution of preferably uniformly small additive particles.

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Belleville, IL, United States of America

Dan G Siegel