Systems and methods of treating meat are provided. An example process extends the storage longevity of a meat, and the quality of the stored meat, by infusing an absorbent pad with a sodium chlorite solution, placing meat to be stored on the absorbent pad, sealing the meat and the absorbent pad in a vacuum-packing bag to produce vacuum-packed meat, and placing the vacuum-packed meat in a refrigeration unit at a temperature around −1.5 degrees Celsius. Example systems automate the example process with apparatus components. The concentration of the sodium chlorite solution vacuum-packed with the meat on an absorbent pad is formulated to greatly increase the refrigerated storage life of the meat, over conventional preservation, at a specific temperature range between −1.7 to 0.0 degrees Celsius, while maintaining freshness qualities of the meat in taste and smell, and color.

A membrane assembly for vacuum bagging includes an elongate sheet of flexible material capable of being rolled up into a cylindrical configuration and unrolled from the cylindrical configuration into a flattened-out configuration, a bistable tape spring attached to or captured by the elongate sheet, and an inflatable tube attached to or captured by the elongate sheet. The bistable tape spring has a first stable state which is a straightened-out state, a second stable state which is a rolled-up state, and a transition state between the first and second stable states. The inflatable tube is sealed at one end and has an orifice at the other end for admission of a fluid therethrough for inflation of the inflatable tube.

Non-psychoactive packaged frozen cubes of cannabis juice purée are provided. First, raw cannabis material is collected. Next, the cannabis material is blended with water, fruit juice, or vegetable juice and thickening agent to form cannabis juice purée. Next, the purée is poured into molds having an identical size and shape. Non-decarboxylated high concentrate cannabis extract is optionally added to increase potency. Next, the tray is frozen to obtain frozen cubes of cannabis juice purée. Next, the cubes are removed from the tray and packaged in a vacuum sealed bag. A dispensary can store the package in a freezer until distribution. The package includes a label describing amounts and types of cannabinoids present in each cube. The cubes are non-psychoactive and do not include decarboxylated cannabinoids. A consumer opens the package and deposits a desired amount of cubes into a blender with other ingredients to form a beverage with non-decarboxylated cannabinoids.

A method of manufacturing and packaging frozen ice pops of cannabis juice purée involves collecting raw cannabis material. Next, raw cannabis material is blended with water, fruit juice, or vegetable juice and a sweetening or flavoring agent to form cannabis juice purée. Decarboxylated or non-decarboxylated high concentrate cannabis extract or decarboxylated cannabis infusion is optionally added to the purée. Next, the purée is poured into a tube shaped plastic container. Next, the container is frozen to obtain a packaged frozen ice pop of cannabis juice purée. The cannabis ice pop is provided singularly or in a package having additional cannabis ice pops. A dispensary can store the ice pops until distribution. The package includes labeling describing amounts and types of cannabinoids in the cannabis ice pops. In one example, the cannabis ice pop is non-psychoactive and includes no decarboxylated cannabinoids. In another example, the cannabis ice pop includes decarboxylated cannabinoids.

The present invention provides a vacuum sealed, container suitable for containing preserved pickled food. In a preferred approach, the container includes at least one foil wall formed from a flexible foil and defining a chamber; pickled food within the chamber; and brine, in which the food is immersed, and which fills the chamber when the chamber is sealed. Preferably, the ratio of brine to pickled food by mass is in the range 1:2.5 to :5. The claimed containers can reduce the mess associated with eating pickled foods from traditional containers, and can assist in improving the shelf life of such foods.

Thermoplastic films for packaging having a super-hydrophobic sealant surface (0), flexible packages made therefrom and their use in packaging products, especially food products are described. These packages are characterized by optimal performances, especially in terms of seal strength, recovery of the packaged product and prevention of drip formation.

A shipping system for shipping planar substrates includes a plurality of planar substrates stacked to form a pack and a plurality of interleaving material including substantially spherical beads positioned between the substrates of the pack and configured to carry a load. Substantially all of the beads have a diameter within 25% of D.sub.max, where D.sub.max is a diameter corresponding to a size of an opening of an upper limit sieve used in the shipping system. Also disclosed are a spacer for use in a shipping system for shipping planar substrates, a wrapped system for shipping planar substrates, a method of wrapping a system for shipping planar substrates, and a powder applicator.

A vacuum skin packaging film produced by the hot blown film method and comprising a polyester having a melting point of more than 200 C.

The present invention relates to multilayer packaging films having an outer super-hydrophobic anti-abuse surface and to bags made therefrom, with the super-hydrophobic surface as the outermost surface. The packages made from the films of the invention do not get wet during post-packaging treatments requiring hot-water or steam such as shrinking, sterilization or pasteurization (FIG. 7A). At the exit of the shrinking apparatus, or of the sterilization or pasteurization apparatus, the packages do not need any final drying and can be directly placed into the cardboard boxes for shipment, with evident advantages of time and energy savings.

A sealing bag includes a bag body and a sealing system. The sealing system includes an elastomeric protruding component and a covering assembly. The elastomeric protruding component is disposed on the bag body and protruding from the bag body along a protruding direction. A slit penetrates through the elastomeric protruding component along the protruding direction and is communicated with an inner space of the bag body. The covering assembly is for detachably engaging with the elastomeric protruding component. The covering assembly squeezes the elastomeric protruding component along the protruding direction and a lateral direction different from the protruding direction to seal the slit when the covering assembly engages with the elastomeric protruding component. Such mechanism can ensure nothing goes in or comes out when the slit is sealed. Therefore, the present invention has enhanced reliability.