MULTI-LAYERED THERMAL SHRINKAGE FILM FOR WRAPPING PROCESSED MEAT PRODUCT FOR COOKING AND WRAPPED BODY THEREOF

摘要

PURPOSE:To obtain the subject film suitable for a wrapping material of zero-loss cooking system having excellent adhesion to processed meat product, keeping of appearance and preservability without stagnation of drip, having a surface layer containing plural specific components. CONSTITUTION:(A) An ethylene-ethyl acrylate-maleic anhydride copolymer having preferably 1.0 - 20.0 g/10 min melt index is laminated with (B) a multi- layer constructing component such as a saponified copolymer of ethylene-vinyl acetate having high gas-barrier properties to afford the aimed film having a surface layer of the component A brought into contact with meat product containing 2 - 20 wt.% ethyl acrylate component and 1 - 5 wt.% maleic anhydride component and having preferably 10 - 30% / 20 -40% (longitudinal direction/transverse direction) shrinkage in hot water at 80 deg.C for 30 sec.