Multilayer barrier structures, methods of making the same and packages made therefrom

Abstract

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, while also maintaining good oxygen barrier properties. In addition, multilayer structures can easily seal to themselves or to other structures. Moreover, the multilayer structures are biaxially oriented and heat-shrinkable.

1 - 40 . (canceled) 
     
     
         41 . A method of packaging a bone-in meat product, comprising:
 obtaining a multilayer structure comprising:
 a first polyamide layer; 
 a barrier layer disposed adjacent to the first polyamide layer, wherein the barrier layer comprises ethylene vinyl alcohol copolymer; 
 a second polyamide layer disposed adjacent the barrier layer; and 
 a sealant layer; 
 wherein the multilayer structure does not comprise a double wall or patch; and 
   heat shrinking the multilayer structure around a bone-in meat product.   
     
     
         42 . The method of  claim 41 , wherein the heat shrinking step comprises:
 heat shrinking the multi-layer structure around the bone-in meat product such that a bone of the bone-in meat product protrudes from the meat and contacts the multilayer structure.   
     
     
         43 . The method of  claim 41 , wherein the multilayer structure further comprises an outer layer comprising polyethylene. 
     
     
         44 . The method of  claim 43 , where the multilayer structure further comprises:
 a first tie layer disposed between the outer layer and the first polyamide layer; and a second tie layer disposed between the sealant layer and the second polyamide layer.   
     
     
         45 . The method of  claim 41 , wherein the first polyamide layer comprises a blend of semi-crystalline polyamide and amorphous polyamide. 
     
     
         46 . The method of  claim 45 , wherein the second polyamide layer comprises a blend of semi-crystalline polyamide and amorphous polyamide. 
     
     
         47 . The method of  claim 41 , wherein the barrier layer comprises ethylene vinyl alcohol copolymer having an ethylene content of between 24 mol % and 52 mol %. 
     
     
         48 . The method of  claim 41 , wherein the sealant layer comprises polyethylene. 
     
     
         49 . The method of  claim 41 , wherein the multilayer structure is biaxially oriented. 
     
     
         50 . The method of  claim 49 , wherein the multilayer structure comprises a total orientation factor of between 6 and 20. 
     
     
         51 . The method of  claim 41 , wherein both the first polyamide layer and the second polyamide layer together comprise between 20% by volume and 80% by volume of the multilayer structure. 
     
     
         52 . A method of packaging a bone-in meat product, comprising:
 obtaining a multilayer structure comprising:
 an outer layer comprising polyethylene; 
 a first polyamide layer; 
 a barrier layer disposed adjacent to the first polyamide layer, wherein the barrier layer comprises ethylene vinyl alcohol copolymer; 
 a second polyamide layer disposed adjacent the barrier layer; and 
 a sealant layer; 
 wherein the multilayer structure does not comprise a double wall or patch, and wherein the multilayer structure is biaxially oriented; and 
   heat shrinking the multilayer structure around a bone-in meat product.   
     
     
         53 . The method of  claim 52 , wherein the heat shrinking step comprises:
 heat shrinking the multi-layer structure around the bone-in meat product such that a bone of the bone-in meat product protrudes from the meat and contacts the multilayer structure.   
     
     
         54 . The method of  claim 52 , where the multilayer structure further comprises:
 a first tie layer disposed between the outer layer and the first polyamide layer; and a second tie layer disposed between the sealant layer and the second polyamide layer.   
     
     
         55 . The method of  claim 52 , wherein the first polyamide layer comprises a blend of semi-crystalline polyamide and amorphous polyamide. 
     
     
         56 . The method of  claim 55 , wherein the second polyamide layer comprises a blend of semi-crystalline polyamide and amorphous polyamide. 
     
     
         57 . The method of  claim 52 , wherein the barrier layer comprises ethylene vinyl alcohol copolymer having an ethylene content of between 24 mol % and 52 mol %. 
     
     
         58 . The method of  claim 52 , wherein the sealant layer comprises polyethylene. 
     
     
         59 . The method of  claim 52 , wherein the multilayer structure comprises a total orientation factor of between 6 and 20. 
     
     
         60 . The method of  claim 52 , wherein both the first polyamide layer and the second polyamide layer together comprise between 20% by volume and 80% by volume of the multilayer structure. 
     
     
         61 . A method of packaging a bone-in meat product, comprising:
 obtaining a multilayer structure comprising:
 a first polyamide layer; 
 a barrier layer comprising ethylene vinyl alcohol copolymer; 
 a second polyamide layer; and 
 a sealant layer; 
 wherein the multilayer structure is biaxially oriented and does not comprise a double wall or patch, and wherein both the first polyamide layer and the second polyamide layer together comprise between 20% by volume and 80% by volume of the multilayer structure; and 
   heat shrinking the multilayer structure around a bone-in meat product such that a bone of the bone-in meat product protrudes from the meat and contacts the multilayer structure.   
     
     
         62 . The method of  claim 61 , wherein the multilayer structure further comprises an outer layer comprising polyethylene. 
     
     
         63 . The method of  claim 62 , where the multilayer structure further comprises:
 a first tie layer disposed between the outer layer and the first polyamide layer; and a second tie layer disposed between the sealant layer and the second polyamide layer.   
     
     
         64 . The method of  claim 61 , wherein the first polyamide layer comprises a blend of semi-crystalline polyamide and amorphous polyamide. 
     
     
         65 . The method of  claim 64 , wherein the second polyamide layer comprises a blend of semi-crystalline polyamide and amorphous polyamide. 
     
     
         66 . The method of  claim 61 , wherein the barrier layer comprises ethylene vinyl alcohol copolymer having an ethylene content of between 24 mol % and 52 mol %. 
     
     
         67 . The method of  claim 61 , wherein the sealant layer comprises polyethylene. 
     
     
         68 . The method of  claim 61 , wherein the multilayer structure comprises a total orientation factor of between 6 and 20. 
     
     
         69 . A package comprising a multilayer structure and a bone-in meat product, the multilayer structure comprising:
 a first polyamide layer;   a barrier layer disposed adjacent to the first polyamide layer, wherein the barrier layer comprises ethylene vinyl alcohol copolymer;   a second polyamide layer disposed adjacent the barrier layer; and   a sealant layer;   wherein the multilayer structure does not comprise a double wall or patch; and   wherein the multilayer structure is heat shrunk around the bone-in meat product.