초록 ▼

Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have sufficient rigidity and strength to contain bone-in meat or other like

Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have sufficient rigidity and strength to contain bone-in meat or other like products. In addition, multilayer structures can easily seal to themselves or to other structures. Moreover, the multilayer structures are biaxially oriented and heat-shrinkable.

대표청구항 ▼

1. A package comprising a multilayer structure and bone-in meat, the multilayer structure comprising: an outer layer comprising polyethylene wherein the volume percent of the outer layer is between 5% and 25% of the multilayer structure;a first polyamide layer, wherein said first polyamide layer com

1. A package comprising a multilayer structure and bone-in meat, the multilayer structure comprising: an outer layer comprising polyethylene wherein the volume percent of the outer layer is between 5% and 25% of the multilayer structure;a first polyamide layer, wherein said first polyamide layer comprises a blend of between 91% by weight and 99% by weight semi-crystalline polyamide and 1% by weight to 9% by weight amorphous polyamide, wherein the volume percent of the first polyamide layer is between 15% and 25% of the multilayer structure;a first tie layer disposed between and in contact with each of said outer layer and said first polyamide layer, wherein the volume percent of the first tie layer is between 2% and 15% of the multilayer structure;a second tie layer comprising polyamide disposed in contact with said first polyamide layer;a second polyamide layer disposed in contact with said second tie layer, wherein said second polyamide layer comprises a blend of between 91% by weight and 99% by weight semi-crystalline polyamide, and between 1% by weight and 9% by weight amorphous polyamide, wherein the volume percent of the second polyamide layer is between 15% and 25% of the multilayer structure;a sealant layer, wherein the sealant layer comprises polyethylene, wherein the volume percent of the sealant layer is greater than the volume percent of the outer layer; anda third tie layer disposed between and in contact with each of said sealant layer and said second polyamide layer, wherein the volume percent of the third tie layer is between 2% and 15% of the multilayer structure,wherein the multilayer structure is biaxially oriented,wherein the multilayer structure has a low oxygen transmission rate due to the first and second polyamide layers, andthe package comprises a bone-in meat contained therein, where a bone of the bone-in meat protrudes from the meat and contacts the multilayer structure,wherein the multilayer structure does not comprise a double wall or patch, is heat-shrinkable, annealed and has rigidity, strength, oxygen barrier and puncture resistance to hold the bone-in meat. 2. The multilayer structure of claim 1 wherein said first and said second polyamide layers comprise an equal percent by volume of the multilayer structure. 3. The multilayer structure of claim 1 wherein said sealant layer is between 25% by volume and 30% by volume of the multilayer structure and the outer layer is between 15% by volume and 20% by volume of the multilayer structure. 4. A bone-in meat package comprising: a first wall comprising a multilayer structure comprising: an outer layer comprising polyethylene wherein the volume percent of the outer layer is between 5% and 25% of the multilayer structure;a first polyamide layer, wherein said first polyamide layer comprises a blend of 91% by weight to 99% by weight semi-crystalline polyamide and 1% by weight to 9% by weight amorphous polyamide, wherein the volume percent of the first polyamide layer is between 15% and 25% of the multilayer structure;a first tie layer disposed between and in contact with each of said outer layer and said first polyamide layer, wherein the volume percent of the first tie layer is between 2% and 15% of the multilayer structure;a second tie layer comprising polyamide disposed in contact with said first polyamide layer;a second polyamide layer disposed in contact with said second tie layer, wherein said second polyamide layer comprises a blend of 91% by weight to 99% by weight semi-crystalline polyamide and 1% by weight to 9% by weight amorphous polyamide, wherein the volume percent of the second polyamide layer is between 15% and 25% of the multilayer structure;a sealant layer, wherein said sealant layer comprises polyethylene, wherein the volume percent of the sealant layer is greater than the volume percent of the outer layer;a third tie layer disposed between and in contact with each of said sealant layer and said second polyamide layer, wherein the volume percent of the third tie layer is between 2% and 15% of the multilayer structure;wherein the multilayer structure is biaxially oriented,wherein the multilayer structure has a low oxygen transmission rate due to the first and second polyamide layers,wherein the multilayer structure is heat-shrunk around a bone-in meat and a bone of the bone-in meat protrudes from the meat and contacts the multilayer structure, andwherein the multilayer structure is annealed and has rigidity, strength, oxygen barrier and puncture resistance to hold the bone-in meat and does not comprise a double wall or patch. 5. The package of claim 4 wherein said first and second polyamide layers comprise an equal percent by weight of the multilayer structure. 6. The package of claim 4 wherein said sealant layer is between 25% by volume and 30% by volume of the multilayer structure and the outer layer is between 15% by volume and 20% by volume of the multilayer structure. 7. A method of making a package comprising a multilayer structure and bone-in meat, the method comprising the steps of: coextruding a multilayer structure comprising an outer layer comprising polyethylene, wherein the volume percent of the outer layer is between 5% and 25% of the multilayer structure;a first polyamide layer, comprising a blend of between 91% by weight and 99% by weight semi-crystalline polyamide and 1% by weight to 9% by weight amorphous polyamide, wherein the volume percent of the first polyamide layer is between 15% and 25% of the multilayer structure;a first tie layer disposed between and in contact with each of said outer layer and said first polyamide layer, wherein the volume percent of the first tie layer is between 2% and 15% of the multilayer structure;a second tie layer comprising polyamide disposed in contact with said first polyamide layer;a second polyamide layer disposed in contact with said second tie layer comprising a blend of between 91% by weight and 99% by weight semi-crystalline polyamide, and between 1% by weight and 9% by weight amorphous polyamide, wherein the volume percent of the second polyamide layer is between 15% and 25% of the multilayer structure;a sealant layer comprising polyethylene wherein the volume percent of the sealant layer is greater than the volume percent of the outer layer; anda third tie layer disposed between and in contact with each of said sealant layer and said second polyamide layer, wherein the volume percent of the third tie layer is between 2% and 15% of the multilayer structure;biaxially orienting said multilayer structure using a tubular process whereby each layer of the multilayer structure is coextruded together as a bubble, cooled, then reheated and oriented in both the longitudinal and transverse directions; andannealing said multilayer structure,wherein the multilayer structure has a low oxygen transmission rate due to the first and second polyamide layers, andplacing bone-in meat within the package andheat shrinking the package around the bone-in meat, wherein a bone of the bone-in meat protrudes from the meat and contacts the multilayer structure, andwherein the multilayer structure has rigidity, strength, oxygen barrier and puncture resistance to hold the bone-in meat and does not comprise a double wall or patch. 8. The method of claim 7 wherein the sealant layer is between 25% by volume and 30% by volume of the multilayer structure and the outer layer is between 15% by volume and 20% by volume of the multilayer structure. 9. The method of claim 7 further comprising a step of irradiating said multilayer structure to promote crosslinking between the layers of said multilayer structure, prior to the placing step. 10. The method of claim 7 further comprising a step of irradiating said multilayer structure to promote crosslinking within a layer of said multilayer structure, prior to the placing step. 11. The method of claim 7 further comprising a step of moisturizing said multilayer structure by applying water to said multilayer structure, prior to the placing step. 12. The method of claim 7 wherein the tubular process comprises a double bubble process. 13. The method of claim 12, wherein the multilayer structure is oriented in the second bubble of the double bubble process.