Webs with synergists that promote or preserve the desirable color of meat

1. A food packaging article having an interior surface and an exterior surface, the article comprising:

an oxygen barrier layer;

a food contact layer comprising a myoglobin blooming agent and a synergist, the myoglobin blooming agent selected from the group consisting of nitric oxide donating compounds, nitrogen heterocycles, and sulfur monoxide donating compounds and -combinations thereof, and the synergist selected from the group consisting of acidulants selected from the group consisting of erythorbic acid, lactic acid, benzoic acid, glucono delta lactone, acidic phosphates and combinations thereof, basifying agents, reducing agents, postmortem muscle metabolism modifiers and combinations thereof; and

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 extension of the color into the body of the meat product;

wherein the concentration of myoglobin blooming agent is between 0.001 and 0.900 mg/in 2 .

2. The article of claim 1 , wherein the synergist is an acidulant selected from the group consisting of organic acids and acidic phosphates.

3. The article of claim 1 , wherein the synergist is a basifying agent selected from the group consisting of dibasic phosphates, tribasic phosphates, tetrabasic diphosphates, pentabasic triphospates and combinations thereof.

4. The article of claim 1 , wherein the synergist is a reducing agent selected from the group consisting of antioxidants, peroxide reducing agents, peroxynitrite reducing agents, nitrite reducing agents, nitrate reducing agents, oxygen scavengers and combinations thereof.

5. The article of claim 1 , wherein the synergist is a postmortem muscle metabolism modifier.

6. The article of claim 1 , wherein both the food contact layer and the oxygen barrier layer are the same layer.

7. The article of claim 1 , wherein the article is a monolayer film, a multilayer film, a monolayer sheet, a multilayer sheet or a combination thereof.

8. The article of claim 1 , wherein the article is a monolayer film or a multilayer film each having a thickness of less than 10 mil.

9. The article of claim 1 , wherein the article is a monolayer sheet or a multilayer sheet each having a thickness of at least 10 mil.

10. The article of claim 1 , wherein the article is a monolayer sheet or a multilayer sheet each having a thickness of between 10 mil and 50 mil.

11. The article of claim 1 , wherein the article is a monolayer sheet or a multilayer sheet each having a thickness of between 10 mil and 30 mil.

12. The article of claim 1 , wherein the oxygen barrier layer comprises PVDC, EVOH, polyamide, nanocomposite, polyester, metal foil, metallized film, metal-oxide coated film, rubber modified acrylonitrile methyl acrylate copolymer or combination thereof.

13. The article of claim 1 , wherein the article has an oxygen transmission rate of less than 310 cm 3 /m 2 /24 hours measured at 0% relative humidity and 23° C.

14. The article of claim 1 , wherein the article has an oxygen transmission rate of less than about 75 cm 3 /m 2 /24 hours measured at 0% relative humidity and 23° C.

15. The article of claim 1 , wherein the article has an oxygen transmission rate of less than 20.0 cm 3 /m 2 /24 hours measured at 0% relative humidity and 23° C.

16. The article of claim 1 , wherein the article further comprises an exterior surface layer, and wherein the oxygen barrier layer is positioned between the food contact layer and the exterior surface layer.

17. The article of claim 16 , wherein the article comprises at least five polymeric layers, and has a first tie layer positioned between the food contact layer and oxygen barrier layer, and a second tie layer positioned between the oxygen barrier layer and the exterior surface layer.

18. The article of claim 16 , wherein the exterior surface layer comprises polyolefin, polyamide, polyester, polystyrene or blend thereof.

19. The article of claim 1 , wherein the food contact layer comprises cellulose.

20. The article of claim 1 , wherein the food contact layer is non-woven.

21. The article of claim 1 , wherein the food contact layer is selected from the group consisting of polyolefin, polyester, polystyrene or blends thereof.

22. The article of claim 21 , wherein the polyester is selected from the group consisting of homopolymers or copolymers of polyethylene terephthalate, polylactic acid and blends thereof.

23. The article of claim 1 , wherein at least one layer of the article is crosslinked.

24. The article of claim 16 , wherein at least one layer of the article irradiatively crosslinked.

25. The article of claim 1 , further comprising at least one additional layer of a polyamide, a polyester, a polyethylene, a polypropylene, a polybutylene, a polystyrene, a polycarbonate, a cyclic olefin copolymer, a polyurethane, a polyacrylamide, an anhydride-modified polymer, an acrylate-modified polymer, or blends thereof.

26. The article of claim 1 , wherein the food contact layer further comprises at least one of an antioxidant, a slip agent, an antiblock agent, a colorant, a flavorant, an odorant, an organoleptic agent, a coefficient of friction modifying agent, a lubricant, a surfactant, an encapsulating agent, an oxygen scavenger, a pH modifying agent, a meat spoilage indicator, a film forming agent, an emulsifier, a polyphosphate, a humectant, a drying agent, an antimicrobial agent, a chelating agent, a binder, a starch, a polysaccharide or a combination thereof.

27. The article of claim 1 , wherein the food contact layer comprises between about 0.10 weight % and about 5.0 weight % of the myoglobin blooming agent.

28. The article of claim 1 , wherein the food contact layer comprises at least about 0.10 weight % and less than 2.0 weight % of the myoglobin blooming agent.

29. The article of claim 1 , wherein the food contact layer comprises between about 0.75 weight % to about 1.75 weight % of the myoglobin blooming agent.

30. The article of claim 1 , wherein the food contact layer has a food contact surface comprising between about 0.01 to about 10 μmole/inch 2 of the myoglobin blooming agent.

31. The article of claim 1 , wherein the food contact layer has a food contact surface comprising at least 0.1 mg/inch 2 of the myoglobin blooming agent.

32. The article of claim 1 , wherein the food contact layer has a food contact surface comprising less than 0.25 mg/inch 2 of the myoglobin blooming agent.

33. The article of claim 1 , wherein the food contact layer comprises a heat sealable polymer.

34. The article of claim 1 , wherein the food contact layer comprises a heat sealable polymer selected from the group of polyolefin, polyethylene, very low density polyethylene (VLDPE), linear low density polyethylene (LLDPE), low density polyethylene (LOPE), high density polyethylene (HOPE), ethylene alpha-olefin copolymer, polypropylene (PP), polybutylene (PB), ionomer, polyester, ethylene vinyl acetate copolymer (EVA), ethylene methyl acrylate copolymer (EMA), ethylene butyl acrylate copolymer (EBA), ethylene ethyl acrylate copolymer (EEA), ethylene acrylic acid copolymer (EAA), ethylene methacrylic acid copolymer (EMAA) and combinations thereof.

35. The article of claim 1 , wherein at least 10% of the article is transparent.

36. The article of claim 1 , wherein the article has a gloss value of at least 70 at 45′.

37. A food package comprising:

a myoglobin-containing food product having a water content of at least 5 weight %; and

a container comprising a polymeric web having an oxygen barrier polymeric layer and a food contact layer, the food contact layer having a food contact surface; at least a portion of which is in contact with at least a portion of a surface of the myoglobin-containing food product;

a synergist and a myoglobin blooming agent in contact with at least a portion of a surface of the myoglobin-containing food product, the synergist selected from the group consisting of acidulants selected from the group consisting of erythorbic acid, lactic acid, benzoic acid, glucono delta lactone, acidic phosphates and combinations thereof, basifying agents, reducing agents, and postmortem muscle metabolism modifiers and combinations thereof, and the myoglobin blooming agent selected from the group consisting of nitric oxide donating compounds, nitrogen heterocycles, sulfur monoxide donating compounds and combinations thereof; and

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 extension of the color into the body of the meat product;

wherein the concentration of myoglobin blooming agent is between 0.001 and 0.900 mg/in 2 .

38. The food package of claim 37 , wherein the food contact layer comprises the synergist.

39. The food package of claim 37 , wherein the food contact layer comprises the myoglobin blooming agent.

40. The food package of claim 37 , wherein the food contact layer comprises the synergist and the myoglobin blooming agent.

41. The food package of claim 37 , wherein the food contact layer comprises the myoglobin blooming agent as a first myoglobin blooming agent; and

wherein the food product further comprises a second myoglobin blooming agent comprising a carbon monoxide donating compound.

42. The food package of claim 37 , wherein the container encloses the myoglobin-containing food product in a reduced oxygen environment.

43. The food package of claim 37 , wherein the synergist is an acidulant selected from the group consisting of organic acids and acidic phosphates.

44. The food package of claim 37 , wherein the synergist is a basifying agent selected from the group consisting of dibasic phosphates, tribasic phosphates, tetrabasic diphosphates, pentabasic triphospates and combinations thereof.

45. The food package of claim 37 , wherein the synergist is a reducing agent selected from the group consisting of antioxidants, peroxide reducing agents, peroxynitrite reducing agents, nitrite reducing agents, nitrate reducing agents, oxygen scavengers and combinations thereof.

46. The food package of claim 37 , wherein the synergist is a postmortem muscle metabolism modifier.

47. The food package of claim 37 , wherein the myoglobin-containing food product is a fresh meat product maintained in a reduced oxygen environment.

48. The food package of claim 37 , wherein the myoglobin-containing food product is a fresh meat product maintained in a vacuum.

49. The food package of claim 37 , wherein at least a portion of the food contact layer is transparent and in contact with the myoglobin-containing food product.

50. The food package of claim 37 , wherein the container further comprises a tray.

51. The food package of claim 50 , wherein at least a portion of the myoglobin-containing food product is maintained in contact with a modified atmosphere having an elevated level of carbon monoxide, carbon dioxide, nitrogen, an oxide of nitrogen, or mixtures thereof relative to the atmosphere outside the container.

52. The food package of claim 37 , wherein the myoglobin blooming agent is nongaseous.

53. The food package of claim 37 , wherein the food contact surface comprises between about 0.01 to about 10 μmole/inch 2 of the myoglobin blooming agent.

54. The food package of claim 37 , wherein the myoglobin-containing food product comprises between about 0.1 to about 25 mg of myoglobin per gram of food product.

55. The food package of claim 37 , wherein the myoglobin-containing food product comprises between about 3 to about 20 mg of myoglobin per gram of the myoglobin-containing food product.

56. The food package of claim 37 , wherein the myoglobin-containing food product comprises between about 1 to about 5 mg of myoglobin per gram of the myoglobin-containing food product.

57. The food package of claim 37 , wherein the myoglobin-containing food product comprises less than about 1 mg of myoglobin per gram of the myoglobin-containing food product.

58. The food package of claim 37 , wherein the myoglobin-containing food product comprises at least 1 mg myoglobin per gram of food product.

59. The food package of claim 37 , wherein the myoglobin-containing food product is a fresh meat product.

60. The food package of claim 37 , wherein the myoglobin-containing food product is a fresh meat product selected from the group consisting of beef, veal, pork, mutton, lamb, poultry, chicken, turkey, duck, goose, game, fish, and seafood.

61. The food package of claim 37 , wherein the myoglobin-containing food product is a fresh meat product selected from the group consisting of primal, subprimal, retail cut, comminuted, ground and combinations thereof.

62. The food package of claim 37 , wherein the myoglobin-containing food product is fresh, frozen, hard chilled, or thawed.

63. The food package of claim 37 , wherein the web has an oxygen transmission rate of less than about 310 cm 3 /m 2 /24 hours measured at 0% relative humidity and 23° C.

64. The food package of claim 37 , wherein the web has an oxygen transmission rate of less than about 20 cm 3 /m 2 /24 hours measured at 0% relative humidity and 23° C.

65. The food package of claim 37 , wherein the package comprises a pouch, bag, casing, overwrapped tray, form shrink package, vacuum skin package, flow wrap package, thermoformed package or a combination thereof.

66. The food package of claim 37 , wherein the package is hermetically sealed.

67. The food package of claim 37 , wherein the food contact layer and the oxygen barrier layer are the same layer.

68. The food package of claim 37 , wherein the food contact layer has a uniform distribution of myoglobin blooming agent on a food contact surface of the food contact layer.

69. The food package of claim 37 , wherein the food contact layer comprises between about 0.1 weight % to about 5.0 weight % of a myoglobin blooming agent incorporated therein.

70. The food package of claim 37 , wherein the food contact layer comprises at least about 0.1 weight % of a myoglobin blooming agent incorporated therein.

71. The food package of claim 37 , wherein the food contact layer comprises less than 2.0 weight % of a myoglobin blooming agent incorporated therein.

72. The food package of claim 37 , wherein the food contact layer comprises between about 0.75 weight % to about 1.75 weight % of the myoglobin blooming agent.

73. The food package of claim 37 , wherein the myoglobin blooming agent is present in an amount sufficient to cause a food surface of the myoglobin-containing food product to have a visible red hue at least 10 days after hermetically sealing the myoglobin-containing food product in a vacuum environment.

74. The food package of claim 37 , wherein the myoglobin-containing food product is packaged less than 20 days post-mortem.

75. The food package of claim 37 , wherein the myoglobin-containing food product is packaged less than 12 days post-mortem.

76. The food package of claim 37 , wherein the myoglobin-containing food product is packaged less than 48 hours post-mortem.

77. The food package of claim 37 , wherein the myoglobin-containing food product has a water content of at least 40 weight %.

78. The food package of claim 37 , wherein the myoglobin-containing food product has a water content of at least 60 weight %.

79. The food package of claim 37 , wherein the myoglobin-containing food product has a sodium chloride content of less than 2.0 weight %.

80. The food package of claim 37 , wherein the myoglobin-containing food product has a sodium chloride content less than or equal to 1.0 weight %.