Process and polymer films for fresh meat packaging
OwnerAdrianus Theodorus Josephus van den Broekinventor
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Abstract
This invention consist of the application of ionomers with high acid comonomer content and neutralisea with specific metal ions as sealant layers for multilayer for fresh meat packaging with improved meat juice or purge retention and a process to archieve this. It has been found that for this application a copolymer of ethylene and an α,β-unsaturated C3-C8 carboxylic acid, preferably 1-30% by weight, preferably acrylic acid or methacrylic acid, that is partly neutralized with at least one metal ion is most suitable. The copolymer may further contain an acrylate, and may be processed by e.g. extruding or casting a sheet or blowing a film.
Claims16
A process for packaging fresh meat in a flexible packaging film, comprising;
- providing, as said flexible packaging film, a plural-layer film having at inner layer of an acid copolymer or ionomer sealant layer comprising a copolymer of ethylene and from 15-30wt % alpha-beta unsaturated C3-C8 carboxylic acid, wherein acid groups thereof are optionally neutralized from 10-99.5% with at least one metal ion;
- vacuum packaging and heat sealing fresh meat in said flexible packaging film with said fresh meat adjacent said sealant layer to provide a packaged and sealed fresh meat;
- and
- heating said packaged and sealed fresh meat for 0.5-5 seconds at a temperature of 50-85° C. to develop and maintain adhesion between the fresh meat and said sealant layer.
A process for packaging fresh meat in a flexible packaging film, comprising:
- providing, as said flexible packaging film, a plural-layer film having an inner layer of an acid copolymer or ionomer sealant layer comprising a copolymer of ethylene and from 15-30% alpha-beta unsaturated C3-C8 carboxylic acid, said acid groups being neutralized from 10-99.5% with at least one metal ion;
- vacuum packaging and sealing fresh meat in said flexible packaging film with said fresh meat adjacent said sealant layer to provide a packaged and sealed fresh meat;
- heating said packaged and sealed fresh meat for 0.5-5 seconds at a temperature of 50-85° C. to develop and maintain adhesion between the fresh meat and said sealant layer;
- and
- storing said packaged and sealed fresh meat at 0-4° C.,
- whereby purge retention of said fresh meat is achieved.
Dependencies are inferred from the claim text.