Patent ID: 8029893

Claim:
A method of maintaining a desirable appearance of a fresh uncured meat product comprising: providing a first web comprising a thermoformable polymeric layer and a food contact layer; wherein the first web has a heat shrinkage value of less than about 5% in the machine direction at 90° C. and less than about 5% in the transverse direction at 90° C. as measured before thermoforming; forming the first web into a shape adapted to receive the uncured meat product; placing the uncured meat product in contact with the outside layer; providing a second web comprising a thermoformable polymeric layer and a food contact layer; wherein the second web has a heat shrinkage value of less than about 5% in the machine direction at 90° C. and less than about 5% in the transverse direction at 90° C. as measured before thermoforming; wherein the food contact layer of either the first or second web comprises a myoglobin blooming agent; wherein the first and second webs are substantially impermeable to oxygen; wherein the myoglobin blooming agent is present on the food contact layer surface in a concentration sufficient to produce a desirable surface coloration of the meat product and prevent undesirable depth of penetration of color into the body of the meat product; wherein the concentration of myoglobin blooming agent is between 0.001 to 0.900 mg/in 2 ; evacuating air from between the first and second webs; and sealing the first and second webs together to encapsulate the uncured meat product.