Importance

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Abstract

A method of packaging ovenable fish or meat and which comprises the steps of providing a dual-ovenable thermoformable polymeric receiving film having a first and second surface and a dual-ovenable polymeric covering film having a first and second surface, wherein said receiving film consists of a mono-layer polyester or polyamide substrate, an optional barrier layer, and an optional heat-sealable layer which where present constitutes the first surface of the receiving film, wherein said receiving and covering films are separate pieces of film and wherein at least one of said first surfaces of said receiving and covering films is a heat-sealable surface; providing a raised outer portion and an indented central portion in said receiving film by thermoforming; disposing on the first surface of the receiving film a portion of meat or fish; disposing the covering film over the portion of meat or fish such that the first surface of the covering film is disposed towards the first surface of the receiving film; contacting the peripheral portions of the first surface of the receiving film and the first surface of the covering film and forming a heat-seal bond therebetween; and optionally freezing the packaged meat or fish is described.

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First Claim