| 摘要 |
<p>A backseamed casing has a casing film comprising a first outer layer and a second outer layer, the first layer containing a polyamide having a melting point of from about 250-400 °F, and the second outer layer containing a polyamide having a melting point of from about 250-400 °F. A butt-sealed backseamed casing has a casing film to which a butt-seal tape film is sealed, the casing film having an inside layer containing a polyamide having a melting point of from about 250-480 °F, and an outside layer comprising polyofin, with the butt-seal tape film comprising polyolefin. A heat-shrinkable film has a first outer layer, a second outer layer, and an inner layer. The first outer layer contains a first polyamide having a melting point of from about 250-400 °F; and the second outer layer contains a second polyamide having a melting point of from about 250-480 °F; the inner layer contains a first composition comprising at least one member selected from the group consisting of a third polyamide, a polyester; and, the first inner layer having a thickness of at least 5 % of a total thickness of the heat-shrinkable film. A package comprises a cooked meat product packaged in the film or casing according to the invention, in which the cooked meat adheres to the film.</p> |
