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Publication numberUS2891870 A
Publication typeGrant
Publication dateJun 23, 1959
Filing dateJul 7, 1958
Priority dateJul 7, 1958
Publication numberUS 2891870 A, US 2891870A, US-A-2891870, US2891870 A, US2891870A
InventorsBaush Edward R, Selby Meyer S
Original AssigneeGrace W R & Co
Export CitationBiBTeX, EndNote, RefMan
External Links: USPTO, USPTO Assignment, Espacenet
Method of packaging
US 2891870 A
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Description  (OCR text may contain errors)

June 23, 1959 Mjs. SELBY ETAL 2,891,870

METHOD OF PACKAGING Filed July 7; 1958 v INVENTQRS v MEYER s. SELBY- EDWARD R.BAUSH KM QQM KMM ATTORNEYS METHOD OF PACKAGING Meyer S. Selby, Revere, and Edward R.:Baush, Bedford, Mass, assignors to W. R. Grace 8:v .Co.,,Cambridge, Mass, a corporation of Connecticut,

Application July 7, 1958, Serial No. 746,683;

6 Claims. (Cl. 99-174) The present invention relates to the packaging of bonein cuts of meat. V

The use of heat shrinkable-plastic as flexible packaging materials for variousfoodstuffs including. meats is a large and growing industry. Such plastic materials,,however, have not been satisfactory as flexible. packing materials for sharp or bony products. For example, attempts to package bone-in primal cuts of meat have resulted in over 85% bag failures due to bone punctures. The use of cushioning materials such as paper, paper laminates, cloth and various types of plastic have proved unsatisfactory in solving the problem.

The preparation of special cuts or close bone trim with removal of oflending. boneshas also-been attempted. However, this is at best onlyv a limited soluti n to the problem since it does not offer the positive protection necessary for'all commercial bone-in-types of meat. Furthermore, removal of the homes is a relatively expensive and time-consuming procedure.

Accordingly, it is an object of thepresent invention to develop a rapid, low-costmethod-for-minimizing or eliminating the puncturing of flexible heat-shrinkable bags by sharp bones.

Another object is to develop a relatively puncture-proof flexible package for bone-in cuts of meat.

A further object is to reduce or eliminate entirely bag failures caused by sharp bones.

An additional object is to develop a self-sealing package comprising a heat-shrinkable plastic.

Still another object is to develop a flexible packaging material having improved sealing on soft or moist products.

Still further objects and the entire scope of applicability of the present invention will become apparent from the detailed description given hereinafter; it should be understood, however, that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications Within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description.

It has now been found that these objects can be attained by applying to the sharp or bony or soft product a wax impregnated cloth prior to packaging the same in the heat-shrinkable plastic.

More specifically cheesecloth is coated with a food grade petroleum wax. This wax impregnated cloth is laid over the object, e.g., a bone, to be protected and the cloth is molded to the surface of the object. The protected object, e. g., a bone-in cut of meat is then placed in the shrinking bag and the bag evacuated and heat shrunk in conventional fashion.

The invention will best be understood if the description is read in connection with the drawings, wherein:

Figure 1 is a perspective view of meat enclosed in the heat shrunk bag with the cloth in position.

Figure 2 is a view similar to Figure 1 but showing the meat with the cloth in position prior to bagging.

nited States Patent "ice Figure 3 is a sectional view taken along the line 3-.-.3

wax coated cloth is then laid over the bones 4 and 6 and the cloth moldedto the shape of the bone. Unlike plastic sheeting orsimilar material, it maintains its shape to a good degree without springing back. This facilitates the subsequent step of loading the product into the bag 12. After the bones are suitably protected by the wax coated cloth, the meat is placed in a heat shrinkable plastic bag of a size slightly larger than the meat. The air is then expressed or evacuated from the package in conventional-fashion and the open end is sealed, e.g., with a hot bar sealer orby twisting and tying the end portion. The sealed package is heated to a temperature between and C'., for example, to shrink the bag around the enclosed bone-in cut of meat. The shrinking operation can be accomplished in conventional fashion by immersing the sealed package in water heated to the stated temperature range.

During the shrink process the heat softens the low melting point, tacky wax and creates a tight cling between the package filin and the coated cloth. Any punc-.

ture that might'occur due to a bone, for example, at this point has a tendency to seal off because of the selfsealing feature of the coatedcloth. In the event a leaker does occur, the tight cling or adhesion of the plastic film to the wax surface prevents complete relaxation of the film. In other words, the ingress of air into the package is thus stopped by the adhesion of the wax to the splinter of the bone and the bag in the area of the puncture.

The wax coated cloth can be used on soft and moist products, e.g., hams, quartered turkeys and meat cuts so that flexible packaging materials in roll, pouch, bag or other forms may be readily packaged and sealed. The coated cloth acts as a backing board providing rigidity to the product. Seals, especially with roll film materials can be readily made because of the coating of wax even on soft or moist products. The heat of sealing provides a tight adhesion between the film and wax.

The present invention is particularly applicable to bone-in cuts of meat including primal cuts of beef, legs of lamp, hams, lamb chops, pork chops, veal chops, etc.

As the heat shrinkable plastic, there can be used mate rials such as heat shrinkable saran (vinylidene chloride resins), heat shrinkable rubber hydrochloride, heat shrinkable polyolefins, such as polyethylene and polypropylene, heat shrinkable polyethylene terephthalate (Mylar), etc. Polyethylene and polypropylene which are suitable packaging materials are polymers of an olefin having 2 to 3 carbon atoms.

As the wax, there should be employed a wax which has the following characteristics:

(1) It is of food grade.

(2) It has a low melting point, e.g. between 152 F. and

(3) It has a good degree of tackiness.

(4) It is approved by the Meat inspection Bureau of the United States Department of Agriculture.

(5) It is flexible at cold room temperatures, eg, 33 F.

to 55 F.

(6) It is readily available.

3 There are numerous petroleum waxes which meet these requirements. A typical wax is Petroleum Wax #4582 which has the following specifications:

Melting point 152.5 F.

Color (NPA) 1% maximum. Viscosity at 210 F 97.

Penetration at 77 F 38.

Odor Nil.

Taste Nil.

Flash 500 F. minimum. Fire 600 F. Saponification No 0.1 maximum. Acid No 0.1 maximum.

In place of petroleum waxes, there can be used other non-toxic Waxes of appropriate melting point.

As the porous cloth, there can be used any cloth-like material, with cheesecloth being preferred.

The use of cheesecloth has the following advantages: it increases the tensile strength of the product, permits the use of lesser predetermined amounts of wax, has a good degree of resiliency, is readily available at low cost, presents a less brittle backing than paper, and presents a less opaque backing than paper.

In normal operation, the wax impregnated cloth is provided in the form of a roll and the necessary amount is cut off to protect the bone. To prevent sticking after impregnation of the cloth with the wax, the wax is thoroughly chilled, e.g., to below 75 F, on the rewind cycle.

The wax impregnated cloth is preferably stored at cool temperatures. Storage temperatures below 75 F. are best and cool room temperatures are preferred. Prolonged holding at temperatures above this can result in excessive softening of the Wax which can lead to adhesion of the layers making unrolling difficult. The preferred petroleum wax described supra, can be handled Well at freezing temperatures up to 75 F. It begins to soften above 75 F. and at approximately 100115 F. serious adhesion can occur. By changing the proportions of the ingredients in the wax, the wax can be hardened if desired, e.g., to insure against softening at temperatures encountered in transportation and storage during the summer months.

We claim:

1. A package comprising a heat shrinkable plastic packaging material containing a bone-in cut of meat having the exposed bone covered with a low melting nontoxic wax impregnated cloth.

2. A package according to claim 1, wherein the packaging material is a vinylidine chloride resin, the wax is a low melting non-toxic petroleum wax, and the cloth is cheesecloth.

3. A package according to claim 1, wherein the packaging material is a polymer of an olefin having 2 to 3 carbon atoms, the wax is a low melting, non-toxic petroleum wax, and the cloth is cheesecloth.

4. A method of preventing punctures and leakers in packaging bone-in cuts of meat in heat shrinkable plastic films comprising covering the exposed bone with a nontoxic wax irnpregnated cloth, placing the thus protected meat in a heat shrinkable plastic packaging material and then applying heat to the product to shrink the packaging material around the cloth protected bone-in cut of meat.

5. A method according to claim 4, wherein the wax is a low melting petroleum wax.

6. A method according to claim 5, wherein any leakers are sealed by the adhesion of the low melting Wax to the plastic during and subsequent to the shrinking step.

References Cited in the file of this patent UNITED STATES PATENTS 2,110,410 Westby Mar. 8, 1938 2,237,277 Williams et al. Apr. 1, 1941 2,238,546 Williams et al. Apr. 15, 1941 2,860,990 Guthrie Nov. 18, 1958 2,865,767 Gore Dec. 23, 1958 Disclaimer and Dedication 2,891,870.Meye1" S. Selby, Revere, and Edward R. Baush, Bedford, Mass. METHOD OF PACKAGING. Patent dated June 23, 1959-. Disclaimer and dedication filed Jan. 20, 1972, by the assignee, W. R. Gmce c@ 00.

Hereby disclaims the remaining term of said patent and dedicates said patent to the Public.

[Oyficz'al Gazette Noeember 6', 1973.]

Patent Citations
Cited PatentFiling datePublication dateApplicantTitle
US2110410 *Jun 28, 1935Mar 8, 1938Lund William EPreservation of fresh flesh products
US2237277 *Jun 7, 1939Apr 1, 1941Ind Patents CorpMeat product
US2238546 *Jun 13, 1939Apr 15, 1941Ind Patents CorpCarcass treatment
US2860990 *Sep 15, 1955Nov 18, 1958Guthrie James MTreating of hams
US2865767 *Feb 4, 1955Dec 23, 1958Union Carbide CorpMethod of packaging food items
Referenced by
Citing PatentFiling datePublication dateApplicantTitle
US3099567 *Jun 3, 1959Jul 30, 1963MunzCombination food package, shipping, display and heat exchange container and serving tray
US3165958 *Mar 14, 1962Jan 19, 1965Grace W R & CoDispensing apparatus for waximpregnated material
US3653927 *Dec 31, 1969Apr 4, 1972Bailiff Howard VanceA method of packaging meat
US3983258 *Feb 7, 1975Sep 28, 1976Continental Can Company, Inc.Process of packaging edible products containing exposed bones
US4029822 *Dec 29, 1975Jun 14, 1977Comer Robert EBone end shield for meat cuts
US4082829 *Jan 2, 1976Apr 4, 1978W. R. Grace & Co.Vinyl chloride-vinylidene chloride copolymer
US4136203 *Sep 21, 1977Jan 23, 1979Swift & CompanyMeat packaging
US4136205 *Mar 30, 1977Jan 23, 1979W. R. Grace & Co.Tear and puncture resistant
US4239111 *May 21, 1979Dec 16, 1980Laminating & Coating CorporationFlexible pouch with cross-oriented puncture guard
US4267960 *Aug 29, 1979May 19, 1981American Can CompanyBag for vacuum packaging of meats or similar products
US4391871 *Dec 9, 1982Jul 5, 1983Milliken Research CorporationMeat packaging shroud
US4393114 *Dec 9, 1982Jul 12, 1983Milliken Research CorporationSynthetic fabric such as polyester, coating of wax
US4534984 *Aug 16, 1983Aug 13, 1985W. R. Grace & Co., Cryovac Div.Flexible container formed from a heat shrinkable and heat sealable plastic
US4619361 *Dec 3, 1984Oct 28, 1986Paramount Packaging CorporationBag for displaying food
US4770731 *Dec 4, 1987Sep 13, 1988W. R. Grace & Co.-Conn.Method of making a patch for a shrinkable bag
US5540646 *Mar 20, 1995Jul 30, 1996W. R. Grace & Co.-Conn.Method of making a shrinkable bag with protective patch
US6004599 *Aug 10, 1998Dec 21, 1999Viskase CorporationUsing two bags to provide a double wall of film surrounding the cut of meat for bone puncture resistance
US6171627Oct 7, 1999Jan 9, 2001Curwood, Inc.Method for packaged bone-in cuts of meat
US6183791Jun 2, 1995Feb 6, 2001Cryovac, Inc.Heat shrinkable bag with a heat shrinkable protective patch which prevents or reduces the likelihood that a bone will completely puncture the package
US6228446Jan 12, 1994May 8, 2001Cryovac, Inc.Protective foamed patch for shrinkable bag
US6254909Jul 2, 1996Jul 3, 2001Cryovac, Inc.Shrinkable bag having side edge covered with protective patch
US6287613Dec 12, 1994Sep 11, 2001Cryovac IncPackaging meat with bone-in
US6663905Mar 16, 1998Dec 16, 2003Cryovac, Inc.Packaging of bone-in meats; protective patch preventing bone puncture
DE19546395A1 *Dec 12, 1995Jun 13, 1996Grace W R & CoHomogenes Ethylen-alpha-Olefin-Copolymer enthaltender Flickenbeutel
DE19546395B4 *Dec 12, 1995Apr 19, 2007Cryovac, Inc.Homogenes Ethylen-α-Olefin-Copolymer enthaltender Flickenbeutel
EP1396436A1Sep 4, 2003Mar 10, 2004Curwood, Inc.Failure-resistant receptacle and method of manufacture
WO1990000137A1 *Jun 30, 1989Jan 11, 1990Integrated Packaging Systems IBone-in meat package and method and distribution system employing same
Classifications
U.S. Classification426/124, 426/410, 426/415
International ClassificationB65B25/06, B65D75/00, B65B25/00
Cooperative ClassificationB65D75/004, B65D2275/02, B65B25/067
European ClassificationB65D75/00B1, B65B25/06D1