Method of making a multilayer biaxially stretched film and heat shrunk meat-containing bag

A process for making a multilayer biaxially stretched film, said process comprising the steps of:

• (a) forming a multiple layer film consisting of three layers having first and second layers whose compositions consist essentially of ethylene vinyl acetate copolymer and a third layer of vinylidene chloride copolymer disposed between said first and second layers;
• (b) heating said multiple layer film to an elevated temperature appropriate for biaxial stretching, and biaxially stretching said multiple layer film;
• and
• (c) after said biaxial stretching of said multiple layer film, subjecting said multiple layer film, containing said first, second and third layers, to irradiation in an amount of at least about 1 megarad for cross-linking said layers, said irradiation after said biaxial stretching causing an initial cross-linking for each of said first, second and third layers.

A process for making a heat shrunk meat-containing bag wherein the bag is formed with one open end of multilayer biaxially stretched film, said process comprising the steps of:

• (a) forming a multiple layer film consisting of three layers having first and second layers whose compositions consist essentially of ethylene vinyl acetate copolymer and a third layer of vinylidene chloride copolymer disposed between said first and second layers;
• (b) heating said multiple layer film to an elevated temperature appropriate for biaxial stretching, and biaxially stretching said multiple layer film;
• (c) after said biaxial stretching of said multiple layer film, subjecting the entire surface of said multiple layer film, containing said first, second and third layers, to irradiation in an amount of at least about 1 megarad to cause the sole cross-linking for each of said first, second and third layers;
• (d) heat sealing the cross-linked and biaxially stretched film to form a bag;
• (e) placing meat within the bag;
• (f) evacuating air from the meat-containing bag;
• (g) heat sealing the open end of the evacuated meat-containing bag;
• and
• (h) heat shrinking the heat sealed, evacuated, meat-containing bag comprising the solely irradiatively cross-linked multilayer film.