Processed meat packaging tube and method of packaging

Claim 1

A method of packaging a processed meat which comprises filling a processed meat into a tube of an oriented, laminated film having a shrinkage coefficient at 80° C. of more than 5%, less than ±5% elongation-shrinkage at 80° C. under tensile modulus of 20 Kg/cm 2 and a tightening modulus at 5° C. of more than 8 Kg/cm 2 and a tensile modulus of elasticity at 80° C. of more than 1.0×10 3 Kg/cm 2 which is formed by stretching a composite film having an inner layer of an oxygen barrier thermoplastic resin having an oxygen permeability coefficient of less than 1×10 -11 cc·cm/cm 2 ·sec·cm Hg sandwiched between outer layers of a thermoplastic resin having a smaller water absorbtion capability than that of the inner layer, with less than 5% of a space between the tube and the processed meat and sealing the tube with a fitting and heating and quenching the processed meat sealed in the tube, wherein the oxygen barrier thermoplastic resin layer is selected from the group consisting of polyamide, polyethyleneterephthalate, hydrolized ethylene-vinylacetate copolymer and polyvinyl alcohol and wherein the thermoplastic resin of lesser water absorption capability is selected from the group consisting of polyethylene, ethylene-vinylacetate copolymer, polybutene-1 and cross-linked polyethylene.

Claim 2

A method of packaging a processed meat which comprises filling a processed meat into a tube of an oriented, laminated film having a shrinkage coefficient at 80° C. of more than 5%, less than ±5% elongation-shrinkage at 80° C. under tensile modulus of 20 Kg/cm 2 and a tightening modulus at 5° C. of more than 8 Kg/cm 2 and a tensile modulus of elasticity at 80° C. of more than 1.0×10 3 Kg/cm 2 which is formed by stretching a composite film having an inner layer of an oxygen barrier thermoplastic resin having an oxygen permeability coefficient of less than 1×10 -11 cc·cm/cm 2 ·sec·cm Hg sandwiched between outer layers of a thermoplastic resin having a smaller water absorbtion capability than that of the inner layer, with less than 5% of a space between the tube and the processed meat and sealing the tube with a fitting and heating and quenching the processed meat sealed in the tube, wherein the oxygen barrier thermoplastic resin layer is selected from the group consisting of polyamide, polyethyleneterephthalate, hydrolized ethylene-vinylacetate copolymer and polyvinyl alcohol and wherein the thermoplastic resin of lesser water absorption capability is selected from the group consisting of polyethylene, ethylene-vinylacetate copolymer, polybutene-1 and cross-linked polyethylene.