Cryovac, Inc.

W. R. Grace Co.-conn.

David C Noel

Charles Rice Barmore

H Walker Stockley

E Susanne Troutt

James A Mize, Jr

Henry W Stockley

James Randall Mabry

A package, which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, a channel 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 the impermeable film provides for the exchange of gases into and out of the package. The channel for exchanging of 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. The channel for exchanging gases having a gas transmission rate of at least about 50,000 cc/m/24 hrs./atm. at 73&#xb0; F.

Packaging film having permeable patch covering an opening in the film and package made therefrom

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 /24 hrs./atm. at 73&deg; F.

Dual web package having improved gaseous exchange

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 film article exhibits a Standard Drop Test&mdash;Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film 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, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the film article which is to be sealed. The film article is then sealed across an open end thereof, the seal being made through the liquid blend on the inside surface of the meat product. The resulting film article exhibits a Standard Drop Test&mdash;Boneless failure rate of less than 60 percent.

Process for making a packaged product

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, together with juice from the meat, forms a liquid blend which deposits on 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 liquid blend on the inside surface of the meat product. The resulting packaged product exhibits a Standard Drop Test failure rate of less than 60 percent.

Packaged food product having added liquid

A method and apparatus for enclosing a product in a tray having an outwardly extending flange is provided. A permeable web is secured to an inner periphery of flange and the secured portion is severed from the web to form a permeable lid. An impermeable web is then secured to an outer periphery of the flange and then severed from the web to form a peelable, impermeable lid. The outer periphery of the flange is protected from damage when the permeable lid is severed from the permeable web by elevating the permeable web above the outer periphery of the flange and severing the web at the elevated portion. If a fresh red meat product is to be packaged, the tray may be at least partially evacuated and then at least partially filled with a gas which is lower in oxygen content than air. Prior to retail sale, the impermeable lid may be removed to cause the packaged meat product to bloom to a red color.

Method and apparatus for packaging a product in a dual-lid package

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.

A method of preparing a package having a product enclosed between a support member and a multiple-film lid, comprising the steps of providing a support member supporting a product; providing a multiple-film lid over the product and the support member, the multiple-film lid having a first film for enclosing the product on the support member when sealed thereto and a second film over the first film, the first film and the second film defining a first space therebetween and the first film and the support member defining a second space therebetween; evacuating the first and second spaces; and sealing the multiple-film lid to the support member so as to form a sealed package.

Growing community of inventors

Greer, SC, United States of America

David C Noel