U.S. patent application number 12/560633 was filed with the patent office on 2011-02-10 for standardized sizes and types of food packaging and food products dimensions, mixtures, and processes for franchise usages including fresh or frozen grocery, restaurant, or vending.
Invention is credited to Michael Robert Thomas.
Application Number | 20110033583 12/560633 |
Document ID | / |
Family ID | 42008408 |
Filed Date | 2011-02-10 |
United States Patent
Application |
20110033583 |
Kind Code |
A1 |
Thomas; Michael Robert |
February 10, 2011 |
Standardized sizes and types of food packaging and food products
dimensions, mixtures, and processes for franchise usages including
fresh or frozen grocery, restaurant, or vending
Abstract
Fuel and transportation cost saving standardized cubicle and
improved consumer meat and cheeses mechanically mass produced
convenience food products and food packaging and improved unique
ingredient mixtures and processes for improved mature established
market startup fair competition and financial products viability.
Also new types of package seals, also tear apart and fold over
packaging, also new meat, cheese, and baked product, sizes and
configurations, also new hotdog and sausage buns in various
configurations, also condiment and garnish stuffed and mixed
versions, also the same for new filled meat donuts sandwiches,
Stromboli's, and exterior meat sandwiches, also bacon shorter
length and weight, also bacon singeing process, and products used
in retail, grocery, restaurants, and vending sales.
Inventors: |
Thomas; Michael Robert; (N.
Ft. Myers, FL) |
Correspondence
Address: |
MICHAEL R. THOMAS INVENTING CONSULANT
189 Evergreen Rd.
NORTH FORT MYERS
FL
33903
US
|
Family ID: |
42008408 |
Appl. No.: |
12/560633 |
Filed: |
September 16, 2009 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
61097316 |
Sep 16, 2008 |
|
|
|
Current U.S.
Class: |
426/121 |
Current CPC
Class: |
G11B 23/0321
20130101 |
Class at
Publication: |
426/121 |
International
Class: |
B65D 85/00 20060101
B65D085/00 |
Claims
1. Claimed is the invention of improved consumer convenience food
packaging and seals and product combinations consisting of the
following; (a) Standardized equally divisible increments of 1/2'',
3/4'', 1,'',2'', 4'', 6'', 8'', 12'', 24'', and 48'', packaging
sizes for length, height, or width, for use in conjunction with the
Standardized Cubicle Food and Goods Packaging System defined in the
provisional patent application 61/102,474, and shown in this
application as FIG. 1, item 1. (b) Freshness package closure seal
methods and improvements on existing package closure methods as
shown in FIG. 1, items 4 through 7. (c) New packaging freshness
closure methods and the usage of the new and existing methods in
conjunction with single compartment and dual compartment packaging
as shown in FIG. 1, items 1 through 5. (d) Double compartment meats
and cheese packaging as shown in FIG. 1. (e) Standardized cubicle
packing lengths, widths, and heights, used in conjunction with
claims 1 and 2 of FIG. 1. (f) Tear-apart economy product packages
for meats and cheeses as shown in FIG. 1, items 1, 2, and 3, FIG.
2, item 1, 2, 3, and 4, FIG. 3, items 1 and 2, FIG. 4, items 5 and
6. (g) Dual compartment fold over display type packaging for bacon
as shown in FIG. 1, item 3. (h) Dual compartment fold over display
type packaging for sliced bacon, thick or thin, standard length or
new 10'' convenience version, as shown in FIG. 1, item 3. (i)
Double compartment fold over display type packaging for sliced
cheeses and/or lunch meats as shown in FIG. 1, items 1, 2, and 18,
and FIG. 2, items 1, 2, 3, 4, and 15. (j) Fold over dual
compartment packaging with knife slice opening or various package
resealing methods as shown if FIG. 1, items 4 through 7, for
sausages and hotdogs as shown in FIG. 4 item 6. (k) Dual
compartment fold over packaging for hotdogs and small and large
sausages as shown in FIG. 1, item 19, and FIG. 4, item 6. (l) Dual
Compartment Fold Over Packaging for Square, Rectangular, or Round,
Hotdogs and Small and Large Sausages as shown in FIG. 4, item 6.
(m) (Dual Sealed Packages with Seal Tape of Square, Rectangular, or
Round, Hot Dogs as shown in FIG. 4, item 5. (n) Dual Compartment
Closure Strap as shown in FIG. 1, item 1, FIG. 2, items 2, 12 and
13. (o) Dual Compartment Packaging for Straight Stacked Bacon as
shown in FIG. 1, item 3. (p) Improved transportation vehicle
loading efficiency with regards to standardized size packaging and
the corresponding product configurations as shown and described in
the non-provisional patent application Ser. No. 12/572,593
Container System Cubicle Standardized. The new degree of efficiency
with regards to tighter truck packing and staging warehouse related
route efficiency improvements. Also, product size efficiency
improvements with regards to trucking and handling, fuel, driver,
vehicle maintenance, and vehicle replacement cost, savings from
reduced route frequencies to deliver an equivalent amount of goods
of the newly sized products including all consumer and industrial
goods and the corresponding monetary savings due to these improved
efficiencies and 15% of the savings associated with these
improvements. (q) Standardized cubicle disposable cardboard and
plastic packaging as shown in FIG. 1, item 21, for all food
products and retail/wholesale goods. (r) Standardized sizes and
original sizes of single compartment meat and cheese packages with
tear off safety perforations used in conjunction with new seals as
shown in FIG. 2, items 5 through 8, 15, 16, 17, and 19, also FIG.
4, items 1 and 2. (s) Standardized sizes of single compartment
flexible vacuum sealed packaging with various new seals as shown in
FIG. 2, items 5 through 8. (t) Double compartment lean inspection
display type bacon packaging as shown in FIG. 3. (u) Reduced length
8'' long sliced bacon in single or double compartment lean
inspection display type packaging with various seals or cutline
packaging as shown in FIG. 3. (v) Single compartment packaging for
meats and cheeses with standardized cubicle dimensions as shown in
FIG. 4. (w) Perforated tear strip opening cardboard banded double
compartment packaging, heat sealed, with banding for economy
product volume purchase of large and small sausages as shown in
FIG. 4 item 6. (x) Single horizontally stacked bacon or lunch meat
in a bottom opening re-closeable or knife cut-open type package as
shown in FIG. 4, item 4. (y) Fold-over double pack sliced bacon,
meats, and cheeses as shown in FIG. 5. (z) Pull tab sticky seal
double sided packaging closure, paper or plastic as shown in FIG.
5. (aa) The usage of all products contained this patent as
manufactured fresh, frozen, or refrigerated, store shelf,
restaurant, or vending items.
2. Claimed is the invention of new standardized cubicle
configurations, dimensions, of food products and combinations, and
stacking arrangements, consisting of the following; (a)
Standardized equally divisible increments of 1/2'', 3/4'',
1,'',2'', 4'', 6'', 8'', 12'', 24'', and 48'', food content sizes
for length, height, or width for use in conjunction with the
Standardized Cubicle Food and Goods Packaging System defined in the
provisional patent application 61/102,474, and shown in this
application as FIG. 1, item 1. (b) Standardized equally divisible
increments of meat and cheese cuts and loaf molds sizes for use in
conjunction with the Standardized Cubicle Food and Goods Packaging
System defined in the provisional patent application 61/102,474,
and shown in this application as FIG. 2. (c) Submarine perforated
fold over and standard sandwich multiple recipe varieties or types
of lunch meats or cheeses in each side of one or each compartment
in various widths, lengths, and package thicknesses as shown in
FIG. 2, all items, and FIG. 1, all items except 3 and 19. (d) Fold
over type double compartment meat and/or cheese packaging shown as
all items in FIG. 1, all items except for 15, 16, and 17 in FIG. 2,
all items in FIG. 3, item 6 in FIG. 4, and all items in FIG. 5. (e)
Dual compartment packaging for two different varieties of sandwich
cheeses, one type in each side as shown in FIG. 1, items 1, 2, and
18, FIG. 2, items 1, 2, 3, 4, and 20. (f) Dual compartment
packaging for two different varieties of lunch meats, one type in
each side as shown in FIG. 1, items 1, 2, and 18, FIG. 2, items 1,
2, 3, 4, and 20. (g) Dual compartment fold over type packaging for
bread loaf or submarine sandwich size meats and cheeses, single
variety in each compartment, two types of cheese or two types of
meat or one each, cheese or meat as shown in FIG. 1, items 1, 2,
and 18, and FIG. 2, items 1, 2, 3, 4, and 20. (h) Submarine
sandwich lengths meats and cheeses in fold over type packaging as
shown in FIG. 1, items 1, 2, and 18. (i) Double compartment
separable shown in FIG. 1, items 1, 2, 3, 15, and 19, FIG. 2, items
2 and 10, FIG. 3, items 1, 2, and 13, FIG. 5, items 1, 2, and 3,
fold over re-sealable bacon or sliced meat packaging. (j) New
shorter length single or double fold-over 8'' sliced plastic
packaged bacon as shown in FIG. 5. (k) 4'' and 6'' Cubicle
Standardized Hot Dogs and corresponding buns in various
configurations as shown in FIG. 1, item 19, FIG. 4, items 5 and 6.
(l) High Sided Hot Dog Bun with Hot Dog or Sausage, 7/8'' to 1
1/8'' in Diameter, Open Top Single Piece as shown in FIG. 6. (m)
Corresponding the number of meat or cheese slices or hotdogs and
sausages per package with the number of submarine, hot dog, or
sausage, buns contained in 4, 8, or 12, count packages as shown in
FIG. 1, item 1, 2, 3, 18, and 19, FIG. 2, items 1, 3, and 4, FIG.
4, items 5 and 6, FIG. 6, all items, also 4'' and 6'' submarine
sandwiches and corresponding buns not shown. (n) 2'' by 8'' size
sliced meats or cheeses for submarine sandwiches in both individual
packages and dual compartment packages as shown in FIG. 1, item 1.
(o) Cubicle Standardized Sizes of refrigerated meat and cheeses,
and breads and baked goods, presently produced and surrounding
packaging for meats and cheeses and standardized bread loaves
although these sizes are close already as shown in FIG. 2, baked
goods not shown. (p) 3 7/8'' by 3 7/8'' by 8'', 12'', 16'', or
18'', Size Bread Loaf without raised top, not shown. (q)
Coordinated number of slices in a bread loaf with the number of
slices in a lunch meat or cheese package multiplied by 2 (not
shown). (r) Machinery processed all baked goods including increased
or decreased thickness pre-sliced breads and buns in excess of
1/2'' thick to 1'' thick and lengths, widths, and heights, size
adjustments to conform to standardized cubicle packaging dimensions
as partially shown in FIGS. 1 through 27. (s) Rectangular shaped
skinless hotdogs and small sausages in conjunction with FIG. 4,
item 5. (t) Rectangular shaped large skinless sausages and brats as
shown in FIG. 4, item 6. (u) Standardized cubicle hotdog and
sausage lengths of 3 7/8'', 5 7/8'', and 7 7/8'', as shown in FIG.
4. (v) Hotdog and sausage sizes from 3'' to 5'' in length as a new
reduced portion size for consumer dietary calorie reduction or
child and young adult size portion as shown in FIG. 4. (w)
Standardized cubicle skinless hotdogs and sausages in various
widths and heights, square and rectangular configurations,
including 3/4''.times.1'', 1''.times.1 1/2'', 3/4''.times.3/4'',
1''.times.1'', 1 1/4''.times.1 1/4'', and 1 1/2 ''.times.1 1/2'',
width.times.height, as shown in FIG. 4. (x) Standardized cubicle
rectangular skinless hotdogs and sausages, 3/4'' to 1 1/4'' wide by
7/8'' to 15/8'' high as shown in FIG. 4. (y) Standardized cubicle
round skinless hotdogs and sausages, 1'' to 15/8'' in diameter as
shown in FIG. 4. (z) Standardized cubicle round skinless hotdogs
and sausages, 7/8'' to 15/8'' in diameter as shown in FIG. 4. (aa)
Standardized width bacon, meats, and cheeses, in 6'' and 8'' widths
as shown in FIG. 5. (bb) Oversized hotdog bun, leaving a vacant air
space cavity for the addition of condiments between the hotdog and
the bun, as shown in FIG. 6 items 1 through 16 for the purpose of
accommodating a large volume of condiments such as; chili, onions,
relish, ketchup, mustard, cheese, etc. Also available in 3 sizes as
shown in FIG. 6, items 9, 10, and 13. In addition, all sizes shown
will be interchangeable with all other products shown on the page.
(cc) Rectangular shaped hotdog and sausage buns with rounded edges
as shown FIG. 6, all items. (dd) Squared off ends rectangular
hotdog buns with rounded edges as shown in FIG. 6. (ee) Squared
hotdog and sausage buns with rounded edges as shown in FIG. 6. (ff)
Rectangular hotdog and sausage buns for use in conjunction with
high standing meat configurations as shown in FIG. 6. (gg)
Rectangular hotdog and sausage buns for use in conjunction with
flat and rectangular meat configurations as shown in FIG. 6. (hh)
Square and rectangular open top single piece hotdog and sausage
buns as shown in FIG. 6. (ii) Square and rectangular opening top
two halves hotdog and sausage buns as shown in FIG. 6. (jj) Hotdog
buns to accommodate new length 5 7/8'' and 7 7/8'' long
standardized cubicle hotdogs and sausages as shown in FIG. 6. (kk)
The usage of existing sizes of hotdogs and sausages with these new
hotdog buns with condiment or garnishment space as shown in FIG. 6,
items 9, 10, and 13. (ll) A high three sided open face hotdog buns
as shown in FIG. 6, items 3, 4, 7, 8, 11, 12, and 29. (mm) A double
angle high sided hotdog bun for accommodating large amounts of
chili or sauerkraut as shown in FIG. 6, item 28. (nn) Submarine
sandwich double length meat products with perforated fold over or
tear apart line as shown in FIG. 1, item 14. (oo) Opening
Top/Opened Ended Two Halves Hot Dog Bun as shown in FIG. 6, item
25. (pp) Round or Standardized Cubicle Square Configurations of
Custom Baked or Deep Fried Sandwiches, Calzones, Pizzas, or Stuffed
Interior Donut Types, in 4'' or 6'' diameters with or without
ingredient mixtures described in FIG. 7, items 12, 13, and 14, and
shown in FIGS. 7, items 5, 6, and 7.
3. Claimed is the invention of food manufacturing processes and
consumer convenience to mass produced machine manufactured food
product mixtures consisting of the following; (a) Round, Square, or
Rectangular, Condiment Center Mechanically Stuffed or Hollow Core
Filled Standard Hot Dog, Large Hot Dog, Brat, or Sausage, Meat with
Sealed Ends or Unsealed, Condiments including Oil or Vinegar
Preserved also Heat Processed Evaporative Volume Reduced
Ingredients including; White or Yellow Cheese, Onions, Pickle,
Ketchup, Mustard, Garlic, Relish, Peppers, Sauerkraut, and Spices,
as shown in FIG. 1, item 23, also shown in rectangular squared
versions in FIG. 4, items 18 and 19, FIG. 6, items 1 through 8, 11,
and 12. Also the concept of increased widths and heights of 1/4''
to 1/2'' associated with these stuffed products coinciding with
increased bun size and the usage of these increased size meat
products with the shown condiment extra space buns shown in FIG. 6
as dotted line in all items except items 16, 17, and 26. (b)
Sausage Rolls for 1'' to 1 1/2'' Straight Round Sausages or Brats
in 4'', 6'', or 8'', Lengths with or without vacant condiment as
shown in FIG. 6, items 1 and 19, and flavoring mixtures listed in
claim 3, item d. (c) Condiment added Hot Dog or Sausage Meat
Grinding Mixtures Mechanically Formed Meat Products with or without
White or Yellow Cheese, Onions, Slivered Pickle, Ketchup, Mustard,
Brown Mustard, Slivered Garlic, Relish, Peppers, Sauerkraut, and
Beer. (d) Condiment added Hog Dog or Sausage Bun Dough Mixtures of
Flour, Corn Meal, Flour/Corn Meal, or Whole Wheat, Combination Hot
Dog Buns, Baked or Deep Fried Dough with or without garlic and/or
onion slivers and brown mustard added and beer (not shown) (e)
Condiment injected hotdogs, brats, and sausages, as show in FIG. 1,
items 22 and 23. (f) Meat heat singeing for the purpose of meat
shrinkage and hardening for easy consumer pieces separation as
shown in FIG. 4, item 14. (g) All machinery associated with the
bacon related meat singeing processes and all products shown in
this patent application (not shown). (h) Hot Dogs and Sausages with
garnishes and condiments interior mixtures as shown in FIG. 7,
items, 2, 8, 9, and 10. (i) Batter Coated or Uncoated Garnishes and
Condiments Interior Mixtures for Hot Dogs and Sausages on or off a
Stick as shown in FIG. 7, items 1 and 2. (j) Flour and Corn Meal
Coated Hot Dogs and Sausages with or without Garnish and Condiment
Mixtures as shown in FIG. 7, item 11. (k) Garnishes and Condiments
used for Interior and Exterior Food Product Mixtures as described
for all figures. (l) Exterior Breaded Double Meat Sandwiches as
described for FIG. 7, items 5 and 7. (m) Ingredient Mixing
Configurations including Strips, Cubes, Round Balls, and Small
Particles, including Small Cube Meats, Cheeses, and Vegetative as
described for all figures. (n) Multiple Strips of Vegetative
Materials included in Ingredient Mixtures of Meat Products
associated with hot dogs and sausages as shown in FIG. 7, item 8.
(o) Multiple Square Cubes of Meat or Vegetative Matter included in
Ingredient Mixtures associated with hot dogs and sausages as shown
in FIG. 7, item 9. (p) Multiple Round Particles, Large or Small, of
All White and Yellow Cheese Varieties as shown in FIG. 7, item 10.
(q) Batter Dipped Coated Hot Dogs and Sausages, with or without a
stick, Mixtures including Corn Meal or Flour Mixtures, or a
combination of both, French fried or backed, with or without
particle mixtures of vegetative or meat strips and/or cheese
particles as shown in FIG. 7, item 11, and items 8, 9, and 10. (r)
Exterior Part of an Interior Filled Donut Type Sandwich or Calzone
with or without interior or exterior mixtures containing condiment
and garnishes and/or coated filleted and organically cemented meat
mixtures of fish or fowl or ground beef or pork with flour mixture
coating of flour or corn meal, or a combination of both, as
described in FIG. 7, item 5, and FIG. 7, items 12, 13, and 14, or
FIG. 7, items 8, 9, and 10. (s) Exterior Portion of a Dish-less
Deep Dish Type Pizza or Pork Sausage Meat Filled Sandwich with a
crust of flour or corn meal, or a combination of both, with or
without condiment and garnishes mixtures, as described in FIG. 7,
item 6, and FIG. 7, items 12, 13, and 14, or FIG. 7, items 8, 9,
and 10. (t) Two Halves of a Coated Exterior Meat Sandwich, fish or
fowl, fillets or organically cemented chunk or ground beef or pork
meat patties with coating mixtures, Flour or Flour and Corn Meal
Coatings with or without condiments and garnishes as described in
FIG. 7, item 7, and FIG. 7, items 12, 13, and 14, or FIG. 7, items
8, 9, and 10. (u) Interior Ingredients including as shown in FIG.
7, item 15, and FIG. 7, items 8, 9, 10, 12, 13, and 14. (v)
Interior Ingredients including or all varieties of single or double
slices of white or yellow cheeses and/or items as shown in FIG. 7,
item 17, and FIG. 7, items 8, 9, 10, 12, 13, and 14. (w) If the
patent is not grantable on the intellectual properties contained in
this patent application, I would like to establish through this
filing the right to a priority date with regards to a trademark
application.
Description
DRAWINGS AND SPECIFICATIONS
[0001] FIG. 1 Standardized Cubicle Package Dimensions Double
Compartment Fold over or Single Compartment in Various Lengths
Vacuum Sealed Plastic Packaging for Meats and Cheeses allows for
the opening of one compartment while Retaining Freshness in the
Other Compartment. Small and Large Volume Product Sales with
Numbers of Slices Corresponding to Numbers of 4 or 8 Count Packages
of 6'', 8'', or 12'', Submarine Buns. Also, the Thickness of Slices
may be Sliced Thick or Thin in order to coordinate the Number of
Slices per Package with the Thickness of the Package [0002] 1.
Double Length Plastic Packaging with Various Closure Seals as shown
in Items 5, 6, 7, and 8, in Fold over Double Style as shown or
Single Packaging Alternative as shown in Item 4 [0003] 2. Side View
of Submarine Sandwich Double Content Length Packaging for Sliced
Meats and/or Cheeses in the following Combinations; All Cheese in
One Compartment and All Meat in the Other One Type or Two or Three
Types of Lunch Meat in One Compartment and Two or Three Types of
Cheeses in the Other Compartment. These Submarine Length Packages
are also available in Single Packages (Shown in Item 4) instead of
Fold over Double Package. The number of slices should be in
multiples of four or eight to correspond to 8'' submarine buns sold
in 4 or 8 count packages. Packages may also be sold in Standardized
Thicknesses for Box Packaging Efficiency [0004] 3. Side View of
Stacked Strips of Sliced Bacon in New Shorter 8'' Length Double
Compartment Package. Also in Single Compartment Packaging as shown
and described in FIG. 4 Item 4 [0005] 4. Side View of Double
Compartment Center Flat Type Sticky Seal Area as shown in Item 1
(Usable in One or Two Compartment Configurations in All Plastic
Packaging shown in FIGS. 1 through 5) [0006] 5. Side View of Double
Compartment Center Double 45 Degree Angle Seal Area also shown in
FIG. 5 Item 4 (Usable in One or Two Compartment Configurations in
All Plastic Packaging shown in FIGS. 1 through 5) [0007] 6. Side
View of Single or Double (Single shown) Compartment Center Double
Reverse 45 Degree Angle Interlocking Seal also shown in FIG. 5 Item
5 and FIG. 1 Items 2, 3, and 19 (Usable in One or Two Compartment
Configurations in All Plastic Packaging shown in FIGS. 1 through 5)
[0008] 7. Zip Lock Type Closure (Usable in One or Two Compartment
Configurations in All Plastic Packaging shown in FIGS. 1 through 5)
[0009] 8. Pull Lift Tab for Opening Package Top to remove Contents
(1 or 2 Places Each Side of Double Compartment Package) Typical for
Items 5, 6, and 7 [0010] 9. Perforated Separation Line for Double
Compartment Packaging or Vacant Space between Two Single
Compartment Packages. Single Perforation of Top Only of Double
Plastic Sheet or Double Perforation for Double Compartment Tear
Apart [0011] 10. Flat Sticky Seal Strips for Product Freshness, 2
Places, One for Each Package Compartment with Corresponding Sticky
Strips directly above Each Side [0012] 11. 30 or 45 Degree Angle
Seal Grove Wall [0013] 12. Sticky Seal Strip (Bottom Only or Bottom
and Top as Needed) [0014] 13. 30 Degree Angle Compression Sticky or
Non-Sticky Seal Strip shown in Closed Position [0015] 14. Submarine
Sandwich Product Perforated Fold over Area [0016] 15. Freshness
Closure Strips as shown and described in Items 4 through 7 [0017]
16. Cut Line for Optional Complete Cut through Meats or Cheeses
[0018] 17. Fold-Over Point for 2 Compartment Packaging with a
Thickened Plastic Strip for Seal Area Stiffness and Resistance to
Cutting when opening Package with a Knife by Perforating the Top
Plastic Wrapper just above Item 17 [0019] 18. Side View of Double
Compartment Fold-over Packaging Open Position [0020] 19. Hot Dogs
and/or Sausages Existing Sizes or New Standardized Lengths and
Widths Dimensions in Re-sealable Packaging [0021] 20. Alternative
Double Compartment Doubled Over Seal Area in the Event that the
Internal Package Seal Area shown in Item 15 is found to be Less
Practical [0022] 21. Standardized Cubicle Cardboard Packaging with
Standardized Cubicle Individual Sub-Packaging Units [0023] 22.
Standard or Condiment Center Stuffed Hot Dog Meat with Sealed Ends
or Unsealed, Condiments including Vinegar Preserved Onions and/or
Pickle, Ketchup, Mustard, Garlic, Relish, Chili, Hot Sauce,
Sauerkraut [0024] 23. Standard or Condiment Center Stuffed Large
Hot Dog, Small Cube or Ground Sausage, Meat with Sealed Ends or
Unsealed, Condiments including Vinegar Preserved Onions and/or
Pickle, Ketchup, Mustard, Chili, Hot Sauce, Garlic, Relish,
Sauerkraut
[0025] FIG. 2 Meats and Cheese Packaging Clear Vacuum Sealed
Plastic Square Fold Over Type for Standardized Cubicle Square Lunch
Meats, Sliced Meats, Cheeses, Sausages, Hot Dogs Sliced Squared
Chunks of Solid Meat such as Ham, Turkey, Roast Beef, Corned Beef,
Veal, Smoked Meats, Barbecued Meats, Smoked Sausage, and Chicken
[0026] 1. Top View of Fold over Double Compartment Packaging with
various types of Package Sealing Methods as shown at Items 5, 6, 7,
and 8 [0027] 2. Side View of Fold over Double Compartment Packaging
with Closure Strap [0028] 3. Top View of Standardized Cubicle Sized
Packaging [0029] 4. Side View of Sliced Meats or Cheeses in a
Double Compartment Packaging [0030] 5. Side View of Packaging Seal
as described in FIG. 1 Item 4 [0031] 6. Side View of Packaging Seal
as described in FIG. 1 Item 5 [0032] 7. Side View of Packaging Seal
as described in FIG. 1 Item 6 [0033] 8. Side View of Packaging Seal
as described in FIG. 1 Item 7 [0034] 9. Pull Tab as shown in Items
5 and 6 [0035] 10. Knife Cut Line Package Fold-over Line Single or
Dual Layer Plastic Packaging Perforated One Side as shown in FIG. 2
Items 5 and 6 [0036] 11. Pull Tab for Package Closure Strip [0037]
12. Closure Strap for Double Compartment Plastic Meat Packing
[0038] 13. Pull Tab for Package Closure Strip [0039] 14. Meats or
Cheeses (Solid Block) [0040] 15. Front View of Square Cubicle
Standardized Clear Plastic Packing for Meats and Cheeses 3
7/8''.times.3 7/8''.times.3/4'', 1'', 1/2'', 2'', 3'', or 4'',
Package Thickness and 3/32'', 1/8'', or 5/32'', Thickness of Slices
Filling the Package. Package Weights will be approximately the same
as Existing Package Weights of 8, 12, 16, 20, or 24, ounces to
compete with existing weight packages [0041] 16. Perforated Tear
Strip or Cut Line [0042] 17. Pull Lift Tab for Package Opening (1
or 2 for Each Compartment of a Single or Double Compartment Package
as shown in All Items FIGS. 1 and 2) [0043] 18. Freshness Closure
Strips as shown and described in FIG. 1 Items 4 through 7 and FIG.
2 Items 5 through 8 [0044] 19. Double Pull Tab for Single or Double
Packages with Tear Strip or Knife Cut Sticky Seal Area for Pliable
Plastic Packaging as shown in FIG. 2 Item 17 and usable in Items 5,
6, 7, and 8, Also usable in all Items in FIG. 1 through 5 [0045]
20. Standardized Cubicle Bread Slice with the Dimensions of 3
7/8''.times.3 7/8''.times.1/4'' to 3/4'' and Associated
Standardized Length Bread Loaf in Corresponding to the Number of
Slices per Package of Associated Lunch Meats and Cheeses and/or an
Associated Specific Loaf Length of 6'', 8'', 12'', 16'', or
24''
[0046] FIG. 3 New 10'' Wide Bacon Packaging Fold over Double
Packaged [0047] 1. Sliced Bacon Standard Leanness Display Plastic
Fold over Pack 8 oz [0048] 2. Sliced Bacon Standard Leanness
Display Plastic Fold over Pack 12 or 16 oz [0049] 3. Side View of
Packaging Seal as described in FIG. 1 Item 4 [0050] 4. Side View of
Packaging Seal as described in FIG. 1 Item 5 [0051] 5. Side View of
Packaging Seal as described in FIG. 1 Item 6 [0052] 6. Side View of
Packaging Seal as described in FIG. 1 Item 7 [0053] 7. Heat Seal
Strip around Entire Package [0054] 8. Paper Label as Described in
FIG. 5, Item 6 [0055] 9. Freshness Closure Strips a shown in Items
3 through 6 and Described in FIG. 1 Items 4 through 7 [0056] 10.
Pull Open Tabs as Described in FIG. 1 Item 9 [0057] 11. Knife Slice
Line (2 Places--One for Each Compartment) [0058] 12. Paper or
Plastic Label as Described in FIG. 5, Item 6 [0059] 13. Perforation
Line for Separation of Halves
[0060] FIG. 4 Bacon, Meats, Cheeses, Skinless Hot Dogs and
Sausages, Single Packages 4 to 24 oz with Various Types of Seal
Strips [0061] 1. 8'' Wide by 4'' to 8'' Long by 1'' Thick Bacon
Packaging or 4'' by 4'' Lunchmeat Packaging [0062] 2. 8'' Wide by
8'' to 16'' Long by 1'' Thick Bacon Packaging [0063] 3. 8'' Wide by
4'' to 8'' Long by 1'' Thick Bacon Packaging or 4'' by 4''
Lunchmeat Packaging [0064] 4. Stacked Bacon Packaging 1 3/8'' to 1
7/8'' Wide by 7 7/8'' Long by 3/4'' to 6'' High with Various Types
of Seals as shown in FIG. 1, Item 3 [0065] 5. Single or Double
Packaging with Two Piece Stick-on Banding Strips for Hotdogs or
Sausages of Various Shapes 2 7/8'' by 1 7/8'' shown by 4'', 6'', or
8'', Long for Single Package and 3 7/8'' by 2 7/8'' for Double
Packaging [0066] 6. Single or Double Packaging with Two Piece
Stick-on Banding Strips for Hotdogs or Sausages of Various Shapes 2
7/8'' by 1 7/8'' shown by 4'', 6'', or 8'', Long for Single Package
and 3 7/8'' by 2 7/8'' for Double Packaging [0067] 7. Pull Tab and
Sticky Seal or Zip-lock Combination Typical for FIG. 4, Items 1 and
2, and shown in FIG. 2, Items 5 through 8, and Items 16, 17, and 19
[0068] 8. Knife Slice Cut Area [0069] 9. Rectangular Skinless Meat
Hot Dogs or Sausages 3/4'' Wide by 1'' High by 4'' or 6'' Long for
use with Existing Buns or New Rectangular Buns as shown in FIG. 6,
Items 1 through 4 or Square or Existing Natural Casting Round
Smaller Size Hot Dogs and Sausages [0070] 10. 1'' Wide Cardboard
Banding Strap Typical for Items 5 and 6 for Double Packaging [0071]
11. Rectangular Skinless Meat Sausages or Sausages 3/4'' Wide by
1'' High by 4'' or 6'' Long for use with Existing Buns or New
Rectangular Buns as shown in FIG. 6, Items 4 through 8, or Square
or Existing Natural Casting Round Large Size Hot Dogs and Sausages
[0072] 12. Pull Strip of Closure Strap as shown in FIG. 2 Items 11,
12, and 13 [0073] 13. Closure Strip Area for Vertically Stacked
Bacons or Lunch Meat Cheeses and Sliced Meats [0074] 14. Heat
Singed Bacon Ends or Corner of Each Slice of Entire Package for
Easy Slice Separation. A Heated Iron contacts the Bacon Corners or
Ends during Conveyer or Machinery Grasping to apply Heat Transfer
to the Bacon by means of an Air Power Cylinder Activating and
Retracting the Iron to create a Small Shrunken Area that has become
Hardened and Non-Slippery for the Consumer to separate the Bacon
Pieces from Each Other. [0075] 15. Sticky Band Strap 1'' Wide
covering Top Side and 1/2of Each Side with Pull Tab shown in Item
12 [0076] 16. Sticky Band Strap 1'' Wide covering Part of Bottom
Area with or without Pull Tab shown in Item 12 [0077] 17. Single or
Double Compartment Seal Areas as shown in FIG. 1, Items 15 and 20,
Typical FIG. 4, Items 5 and 6 [0078] 18. and 19. Round, Square, or
Rectangular, Condiment Center Mechanically Stuffed Standard Hot
Dog, Large Hot Dog, Small Cube or Ground Sausage, Meat with Sealed
Ends or Unsealed, Condiments including Oil or Vinegar Preserved
also Heat Processed Evaporative Volume Reduced Ingredients
including; Onions, Pickle, Ketchup, Mustard, Garlic, Chili, Hot
Sauce, Relish, Peppers, Sauerkraut, and Spices, as shown in FIG. 1,
item 23, also shown in rectangular squared versions in FIG. 6,
items 1 through 8, 11, and 12. Also the concept of increased widths
and heights of 1/4'' to 1/2'' associated with these stuffed
products coinciding with increased bun size and the usage of these
increased size meat products with the shown condiment extra space
buns shown in FIG. 6 as dotted line in all items except items 16,
17, and 26.
[0079] FIG. 5 Sliced Bacon or Meats Reduced Width Lean Display
Configuration Fold Over Knife Slice Open Double Economy Package
Disposable Plastic Vacuum Sealed [0080] 1. Front View of Double
Package for Bacon or Sliced Meats Folder over Type [0081] 2. Front
View Closed Position of Double Package for Bacon or Sliced Meats
[0082] 3. Side View of Double Package for Bacon or Sliced Meats
[0083] 4. Open Position Closure Tab Sticky with Pull Tab [0084] 5.
Knife Cut Lines allowing opening of One Side while retaining the
freshness of the Other Side Fold Over promotes Package Closure by
Compression [0085] 6. Bacon or Meats Label Single or Double Sided
Attached Label with Slide out Tray or Adhesive Stick-on Labels or
Ink Impregnated into Plastic Packaging Labels [0086] 7. Closed
Position Closure Tab Sticky with Pull Tab [0087] 8. Bacon or Meats
Label Single or Double Sided Attached Label with Slide out Tray or
Adhesive Stick-on Labels or Ink Impregnated into Plastic Packaging
Labels with Stiff Backing Slide out Meat Tray [0088] 9. Side View
Closed Position Wrap around Closure Tab Heat Sealed this Side
Sticky with Pull Tab [0089] 10. Side View of Pull Tab [0090] 11.
Vacuum Packed Plastic Packaging [0091] 12. Light Sticky Strips
(Both Sides of Package)
[0092] FIG. 6 Hot Dog and Sausage Buns Increased Widths and Lengths
to accommodate Larger Size Meats with Open Top and Open Halves
Versions of Rectangular, Round, and Square, Hot Dog and Sausage
Buns Type with or without Vacant Cavity Space for Condiments and
Garnish as described in Items 1 through 16 for Cubicle Standardized
and Existing Hot Dog and Sausage Sizes [0093] 1. End View of
Rectangular Hot Dog Bun with Hot Dog (3/4''.times.1'') "High
Height" Opening Top Two Halves [0094] 2. End View of Rectangular
Hot Dog Bun with Hot Dog (3/4''.times.1'') "Low Height" Opening Top
Two Halves [0095] 3. End View of High Sided Rectangular Hot Dog Bun
with Hot Dog (3/4''.times.1'') "High Height" Open Top Single Piece
[0096] 4. End View of Rectangular Hot Dog Bun with Hot Dog
(3/4''.times.1'') "Low Height" Open Top Single Piece [0097] 5. End
View of Rectangular Hot Dog Bun with Hot Dog (1''.times.1 1/2'')
"High Height" Opening Top Two Halves [0098] 6. End View of
Rectangular Hot Dog Bun with Hot Dog (1''.times.1 1/2'') "Low
Height" Opening Top Two Halves [0099] 7. End View of High Sided
Rectangular Hot Dog Bun with Hot Dog (1''.times.1 1/2'') "High
Height" Open Top Single Piece [0100] 8. End View of Rectangular Hot
Dog Bun with Hot Dog (1''.times.1 1/2'') "Low Height" Open Top
Single Piece [0101] 9. End View of Hot Dog Bun with Hot Dog or
Sausages (7/8'' to 1 1/8'' in Diameter) Opening Top Two Halves or
Bottom Half Only for Low Sided Bun Configuration [0102] 10. End
View of Hot Dog Bun with Hot Dog or Sausages (5/8'' to 7/8'' in
Diameter) Opening Top Two Halves or Bottom Half Only for Low Sided
Bun Configuration [0103] 11. End View of High Sided Square Hot Dog
Bun with Hot Dog 1'' Square Open Top Single Piece [0104] 12. End
View of High Sided Square Hot Dog Bun with Hot Dog (3/4'' to 1''
Wide-High) Open Top Single Piece [0105] 13. End View of Hot Dog Bun
with Hot Dog or Sausage (1 1/4'' to 1 5/8'' in Diameter) Opening
Top Two Halves or Bottom Half Only for Low Sided Bun Configuration
[0106] 14. Top View of Opening Top Two Halves Hot Dog Bun, 6'' or 6
1/2'', Long to Accommodate Standardized Cubicle Hot Dogs and
Sausages Widths, Heights, and Configurations [0107] 15. Top View of
Opening Top Two Halves Hot Dog Bun 8'' or 8 1/2'' Long to
Accommodate Standardized Cubicle Hot Dogs and Sausages Widths,
Heights, and Configurations [0108] 16. Top View of Open Top Single
Piece Hot Dog Bun, 6'' or 6 1/2'', Long to Accommodate Standardized
Cubicle Hot Dogs and Sausages Widths, Heights, and Configurations
[0109] 17. Top View of Open Top Single Piece Hot Dog Bun, 8'' or 8
1/2'', Long to Accommodate Standardized Cubicle Hot Dogs and
Sausages Widths, Heights, and Configurations [0110] 18. Hot Dog Bun
1/4'' to 5/8'' Wall Thickness (All Sides) Typical All Items 1
through 4, and Items 10 and [0111] 19. Vacant Air Space or No Air
Space for Condiments 1/8'' to 3/8'' Thickness (All Sides) Typical
All Items 1 through 4, and Items 10 and 12 [0112] 20. Vacant Air
Space or No Air Space 1/4'' to 1/2'' Wall Thickness (All Sides)
Typical All Items 1 through [0113] 21. Hot Dog Bun 3/8'' to 3/4''
Wall Thickness (All Sides) Typical Items 5 through 8, and Items 9
and 11 [0114] 22. Hot Dog Standardized Length of 5 7/8'' or
Existing Store Shelf Sizes [0115] 23. Hot Dog Standardized Length
of 7 7/8'' or Existing Store Shelf Sizes [0116] 24. Hot Dog Bun
1/2'' to 7/8'' Wall Thickness (All Sides) Typical All Items 1
through 4, and Items 10 and [0117] 25. Top View of a Opening
Top/Opened Ended Two Halves Hot Dog Bun, 4'' shown or 6'' or 8''
Long to Accommodate Standardized Cubicle Hot Dogs and Sausages
Widths, Heights, and Configurations [0118] 26. Top View of a Open
Top Single Piece Hot Dog Bun, 4'' or 4 1/2'', Long to Accommodate
Standardized Cubicle Hot Dogs and Sausages Widths, Heights, and
Configurations [0119] 27. Hot Dog Standardized Length of 3 7/8'' or
Newly Claimed lengths of 3'' to 5'' [0120] 28. End View of Double
15 Degree Angle Sides Hot Dog Bun with Hot Dog or Sausage (7/8'' to
1 1/8'' in Diameter) Open Top Single Piece [0121] 29. End View of
High Sided Hot Dog Bun with Hot Dog or Sausage (7/8'' to 1 1/8'' in
Diameter) Open Top Single Piece [0122] 30. Vacant Air Space or No
Air Space for Condiments 1/8'' to 3/8'' Thickness (All Sides)
Typical Items 14, 16, 25 and 26 [0123] 31. Hot Dog Bun 1/4'' to
5/8'' Wall Thickness (All Sides) Typical Items 14, 16, 25 and 26
[0124] 32. Vacant Air Space or No Air Space 1/4'' to 1/2'' Wall
Thickness (All Sides) Typical Items 15 and 17 [0125] 33. Hot Dog
Bun 3/8'' to 3/4'' Wall Thickness (All Sides) Typical Items 15 and
17 [0126] 34. Condiment added Hot Dog Meat Grinding Mixtures
Mechanically Formed Meat Products shown with buns and with or
without ingredients of garlic slivers and brown mustard, ketchup
and slivered pickle, and spices [0127] 35. Condiment added Hog Dog
Roll Dough Mixtures, Flour or Corn Meal or Flour/Corn Meal
Combination Hot Dog Buns, Baked or Deep Fried Dough with or without
ingredients of garlic and/or onion slivers and brown mustard, and
spices [0128] 36. Hot Dog or Sausage Bun designed to accompany
larger size stuffed meat. [0129] 37. Expanded Size Hot Dog or
Sausage, 1/4'' to 1/2'' higher and wider, for use with center
condiment stuffed meat products with ingredients of Liquid
Condiments Vegetative Garnish, Vegetable Oil and Vinegar Preserved,
Heat Reduced Volume by Evaporation, such as one or more of the
following; Spices, Beef or Pork Chili, Chili Beans, Onions, Green
or Banana Peppers, Relish, Cheeses, Pickle, Garlic, Sauerkraut and
Beer.
[0130] FIG. 7 Various New Configurations of Foods for Frozen,
Grocery, Retail, Restaurant, or Vending [0131] 1. Side View of a
Wooden Stick inserted into a hot dog or sausage. [0132] 2. Side
View of a Hot Dog or Small Cube or Ground Sausage on a Stick or
without a Stick with Ingredient Mixtures with or without Coating,
natural casting or organically cemented, 1'' or 1 1/2'' approx.
diameter with mechanical mixture of condiments and garnishing
[0133] 3. Top View of a 4'' or 6'' Round Sandwich as described in
the Side View Drawings Below [0134] 4. Top View of a 4'' or 6''
Square Sandwich as described in the Side View Drawings Below [0135]
5. a. Side View of a 1'' to 1 1/2'' Thick and 4'' or 6'' Diameter
Exterior Meat Section Pressed Organically Cemented Sandwich with or
without Ingredient Mixtures described in items 12, 13, and 14,
Chicken, Fish, or Turkey [0136] 5. b. Side View of a 4'' or 6''
Baked or Deep Fried Bread or Bread and Corn Meal Mixture Exterior
with or without Ingredient Mixtures described in items 12, 13, and
14 [0137] 5. c. Side View of a 1'' to 1 1/2'' Thick and 4'' or 6''
Diameter Stromboli with Pizza with or without Ingredient Mixtures
described in items 12, 13, and 14 [0138] 6. Side View of a 1'' to 1
1/2'' Thick and 4'' or 6'' Diameter Baked or Deep Fried Bread or
Bread and Corn Meal Mixture Exterior for Deep Dish Pizza with or
without Ingredient Mixtures described in items 12, 13, and 14
[0139] 7. Side View of a 1'' to 1 1/2'' Thick and 4'' or 6''
Diameter Baked or Deep Fried Bread or Bread and Corn Meal Mixture
Exterior, Dual Exterior Meat Sandwich, Fish, Chicken, or Turkey,
with or without Ingredient Mixtures described in items 12, 13, and
14 [0140] 8. Mixing Ingredient Vegetative Garnishes for Hot Dogs,
Sausage, or Ground Pork or Ground Chicken and Pork Patties, Strips,
Vegetable Oil and Vinegar Preserved with Heat Reduced Volume by
Evaporation such as; Chili, Onions, Green or Banana Peppers,
Relish, Cheeses, Pickle, Garlic, Sauerkraut and Beer [0141] 9.
Mixing Ingredient Liquid Condiments such as Ketchup, Mustard, Hot
Sauce, Chili [0142] 10. Mixing Ingredient Cheeses, White, American,
or Cheddar [0143] 11. Exterior Mixing Ingredient Corn Meal or Corn
Meal and Flour including items 8, 9, and 10 [0144] FIG. 7, Items
12, 13, and 14
[0145] Sliced ingredients 1/4'' to 1'' Thickness or Diameter or
Particle Size to 1/4'' Chunks or Flour or Flour and Corn Meal Crust
Mixing Ingredients for Stromboli's or Deep Dish Pizza Italian
ingredients--Pepperoni, Green Peppers, Onions, Mushrooms, Ham,
Green or Black Olives, Italian Sausage, Tomato Sauce, Part Skim
Mozzarella, Parmesan, Sliced Tomatoes, Anchovies, as shown in FIG.
7, items 6 and 16.
[0146] Meat or Bread Flavoring Particles or Chunked Condiment and
Garnish Mixtures including Strips, 1/4'' Square Diced or Cheese
Particle (1/4'' or Smaller), Fresh or Vegetable Oil and Vinegar
Preserved with Heat Reduced Volume by Evaporation such as; Chili,
Onions, Green or Banana Peppers, Relish, Cheeses, Pickle, Garlic,
and Sauerkraut and Beer, as shown in FIG. 7, items 5 and 7
[0147] Breaded Double Exterior, Fried or Baked, Meat Fillets and
Patties and Exterior Meat Donuts including Vinegar, Chicken, Fish,
Fillets or Compressed Pieces with Organic Food Gelatinous or with
Batter Binder, and Pork or Beef Ground Patties, as shown in FIG. 7,
items 7, 5, and 15
[0148] Fish and Fowl Interior Sandwich Condiment and Garnish
including Sliced White or Yellow Cheeses-Mayonnaise, Tartar Sauce,
Pickles, and Mustard, as shown in FIG. 7, item 17. [0149] 15.
Interior Bread, Meat, and/or Vegetative or Condiment Mixtures in
Three Different Configurations described in items 12, 13, and 14
[0150] 16. Interior Bread, Meat, and/or Vegetative or Condiment
Mixtures, in Three Different Configurations described in items 12,
13, and 14 [0151] 17. Interior Bread, Meat, and/or Vegetative or
Condiment Mixtures, in Three Different Configurations described in
items 12, 13, and 14
PURPOSE AND USEFULNESS
[0151] [0152] This invention contains improvements on the existing
and new combinations on the existing producing an improved
combination and new concepts used in conjunction with the existing
and consumer convenience. The new packaging and products will sell
in a superior manner to the existing and therefore will become the
prevailing market dominant method of sales. [0153] 1. Rectangular
hotdogs and sausages will allow more side room in the bun for
Chilies, Relishes, Condiments, or Onions, than the Existing hotdogs
and Sausages [0154] 2. Consumers will no longer have to remove two
or more packages from the refrigerator in order to make submarine
sandwiches. Consumers will be able to shop for meats and cheeses in
the same package instead of having to walk to a different
department for one or the other. [0155] 3. Small convenience stores
and camp ground stores that have limited space to be able to offer
these combination products for sale. [0156] 4. New bacon products
in shorter lengths will accommodate U.S. smaller family size and
use of smaller size pans. [0157] 5. The new combination packages
will also offer the consumer the opportunity to obtain volume
quantity [0158] 6. The new rectangular hotdog buns will allow for
additional condiment or garnish additions along each side of the
skinless hotdog even in traditional buns. [0159] 7. The new
standardized lengths, widths, and heights, of packaging and
products will result in more efficiency due to improved
sub-container compaction with less vacant air spaces and fuller
packing of trucks. [0160] 8. The new standardized packing lengths,
widths, and heights, will eliminate odd size boxes inside of trucks
causing wasted space problems. [0161] 9. The new meat packaging
plastic zip-lock enclosure has a new square shape that allows for
reduced refrigerator and store shelf storage space. The new package
will allow for side door refrigerator storage. Inside each of these
boxes is standard plastic packaging of either the zip-lock sealing
type or the vacuum sealed type depending on the manufacturer's
preference. Bacon strips for these packages will be of standard
width 1.5'' or 2'' wide and of thick or thin slice at the
manufacturer's discretion. Plastic insert sheet should be placed
between each roll of bacon in two bacon row strip situations. With
the new packaging, bacon strips will be cut from 12'' to 6'' long
in order to accommodate the new box types. Manufacturers may use
the box or the plastic bag enclosures at their discretion. The
contents viewing window can also be used in any location desirable
to the manufacturer as shown in FIG. 4. The sizes are approximately
and may be adjusted as to the manufacturer's discretion. This new
bacon packaging will allow for easier accessing and separation of
the individual pieces due to the new easy vertical access to the
cut ends of the bacon. Also, the new half strip bacon will be
easier to place in the pan because of less twisting and turning of
the bacon pieces will be eliminated due to the half strip length.
[0162] 10. The new packaging for meat and cheeses contains a two
sided fold open fold to close dual zip-lock compartments with pull
tabs on each side that allow for consumer convenience when building
sandwiches by having meat and cheese both available from one
package. Also, by using plastic inserted strips, the manufacturers
may offer two or more different types of meats and cheeses to build
submarine sandwiches. The new pull tabs will make it easier to open
the new zip-lock enclosures on each side of the foldable type
plastic packaging. In the second type of packaging which is the
wide width single separate zip-lock enclosure bag, bacon strips
have vertical improved strip end access. A fold over box containing
two halves connected together providing quick and easy access to
both halves and reseal ability for long term convenience for the
entire shelf life of the product. Consumer desirable for its
features of economy value packaging of meats and cheeses. The
invention contains new packaging mediums and dairy case available
items as listed in FIG. 9 that have never been seen in pre-packaged
meat and cheese coolers before. The combination of the box and
plastic packaging inside provides tamper resistant packaging
security and the double sided packaging allows for two varieties of
meats or meat and cheese combinations to be accessed while
retrieving only one package from the refrigerator. [0163] 11.
Either of these two new plastic packaging's and boxes may also be
used for marketing new types of meats not previously seen in the
standard refrigerated meat and cheese section of the supermarket.
The availability of pre-sliced roast beef, corn beef, turkey, and
veal, are among the items that may become available in variety
packs or individually after trial runs to determine consumer
acceptance.
* * * * *