Multilayer structures, packages, and methods of making multilayer structures

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. 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 second polyamide 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; a second tie layer disposed between the first polyamide layer and the second polyamide layer; and a third 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 multilayer structure is between 1 mil and 8 mils thick. 
     
     
         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 each of the first polyamide layer and the second polyamide layer comprises between 10% by volume and 60% 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 second polyamide 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; a second tie layer disposed between the first polyamide layer and the second polyamide layer; and a third 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 multilayer structure is between 1 mil and 8 mils thick. 
     
     
         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 each of the first polyamide layer and the second polyamide layer comprises between 10% by volume and 60% 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 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 each of the first polyamide layer and the second polyamide layer comprises between 10% by volume and 60% 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; a second tie layer disposed between the first polyamide layer and the second polyamide layer; and a third 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 multilayer structure is between 1 mil and 8 mils thick. 
     
     
         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 second polyamide 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.