Abstract: A device or sachet (3) for maintaining or modifying the atmosphere in a package suitable for meat, beef, lamb, pork, etc. the device including at least two containing layers (4, 5), a moisture activated chemical substance (6) contained by the containing layers, and at least one absorbent layer (7). Moisture within the package is soaked up by the absorbing layer. The moisture is then transferred from the absorbing layer to permeate through a micro-porous layer (5) as water vapor and activate the chemicals. The gas produced by the chemicals then passes through the sachet and into the package's atmosphere. This modifies the atomosphere to ensure that there is an adequate quantity of CO2 for achieving the desired shelf life of the packaged food.

Abstract: Methodology for packaging and packages for meat or other foodstuffs in a carbon dioxide rich low oxygen environment by including without the packages carbon dioxide generating material and oxygen removing material where the production of carbon dioxide is not dependent upon removal of oxygen.

Abstract: A method of image formation which comprises (a) providing a radiation sensitive plate comprising a substrate and a coating containing a heat softenable disperse phase, an aqueous soluble or swellable continuous phase and a radiation absorbing substance, (b) image-wise exposing the plate to at least partially coalesce the particles of the disperse phase in the image areas, (c) developing the image-wise exposed plate to remove the coating in the unexposed areas, and (d) heating the developed plate or subjecting it to irradiation to effect insolubilization of the image. Good quality images of high durability are obtained.