| abstract |
A packaged product has a cooked meat product, within a film, adhered to meat-contact surface of the film. An anhydride functionality is present on the meat-contact surface of the film. Upon extraction in ethanol, the anhydride is extractable from the cook-in film to a level of less than 50 parts per billion. A packaged product is prepared by packaging a meat product in the cook-in film and cooking the meat product within the film so that the meat-contact surface of the film adheres to the meat product. |