Abstract: Improved processing and packaging for perishable goods such as red meats providing a processing system wherein ambient air is excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods. Then providing a base and placing the perishable goods over the base. A flexible web of plastic wrapping material (second web) is then applied over the base and the goods and air or gas evacuated therefrom and replaced with a suitable gas. The base includes a cup-shaped tray with a recess (first web), of plastics or other suitable material, with side walls extending upwardly to connect to a narrow horizontally disposed flange. The first web, goods and second web are located inside a depression in a third web of gas barrier material and there together placed into an enclosed evacuation chamber.

Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Abstract: Packaging methods and apparatus for bonding a lidding web to a tray web, characterized in that the lidding web is placed under tension in both the longitudinal and lateral directions before being bonded to a tray web. A tray web having recesses and channels that form a conduit when the tray web is overwrapped with a lidding web is provided. A lidding web has microperforations to control the transfer of gases.

Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Abstract: Packaging methods and apparatus for bonding a lidding web to a tray web, characterized in that the lidding web is placed under tension in both the longitudinal and lateral directions before being bonded to a tray web. A tray web having recesses and channels that form a conduit when the tray web is overwrapped with a lidding web is provided. A lidding web has microperforations to control the transfer of gases.

Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Abstract: Packaging methods and apparatus for bonding a lidding web to a tray web, characterized in that the lidding web is placed under tension in both the longitudinal and lateral directions before being bonded to a tray web. A tray web having recesses and channels that form a conduit when the tray web is overwrapped with a lidding web is provided. A lidding web has microperforations to control the transfer of gases.

Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Abstract: Packaging methods and apparatus for bonding a lidding web to a tray web, characterized in that the lidding web is placed under tension in both the longitudinal and lateral directions before being bonded to a tray web. A tray web having recesses and channels that form a conduit when the tray web is overwrapped with a lidding web is provided. A lidding web has microperforations to control the transfer of gases.

Abstract: Irradiation of food is done in a low oxygen environment to prevent oxidation.

Abstract: The invention relates to a method of calibrating measuring devices used in the automated production of ground meat and apparatus for processing meat therewith.

Abstract: Irradiation of food is done in a low oxygen environment to prevent oxidation.

Abstract: The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing fluid for a suitable period of time followed by separating the fluid and substantially neutralizing any residual sanitizing agent left in the goods. In one instance, the sanitizing agent includes ozone and water, therefore separation of the ozonated water advantageously proceeds with a squeezing effect to more adequately remove the ozonated water from the goods.

Abstract: The invention relates to a package having a first web defining a cavity and a second web bonded to the first web, wherein the second web includes microperforations at a location that is specific to minimize the escape of liquids from the cavity to the exterior of the package. In one particular embodiment, the first web defines a four sided cavity with walls and corresponding flaps attached to the walls that can be folded and bonded to the cavity walls. The second web is an overwrapping lidding web, wherein microperforations are provided on the web material so that the microperforations are aligned with a flap recess, which in turn is in communication with the interior of the tray cavity. In this manner, suitable gas exchange can occur with minimal to no escape of liquids from the tray cavity.

Abstract: A method of sealing a peelable lid (7) to a package is disclosed. The package contains a base (1) and a potentially rupturable flexible web (5) of plastics material covering the base (1) which together define a sealed space therebetween. The lid (7) is in turn sealed above the flexible web (5). The method comprises the steps of: 1) placing a lid (7) over a thin flexible web (5); 2) sealing the lid (7) to the thin flexible web (5) over the base (1) with a strip like seal (13) which extends around the perimeter of the space so the lid (7) will be sealed at the same region as the thin flexible web (5) is sealed to the base (1). The sealing is achieved by a thermosealing process which provides a temperature gradient across the width provides the seal (13) with a peelable adhesion gradient across its width so that when the lid (7) is stripped from the package, it will be unlikely to rupture the thin flexible web (5). A package made by the method is also disclosed.

Abstract: A method of packaging goods such as red meats is disclosed. The goods (5) are packaged on a base (1) with an inner skin lid (11) which at least partially skin packs the goods (5) to the base (1) to hold the goods (5) to the base (1). An outer lid (7) is placed over the inner skin lid (11)and gas pressure is reduced therebetween causing the inner skin lid (11) to be urged relatively towards the undersurface of the outer lid (7). The outer lid (7) is then sealed to the inner lid (11) and the base (1). The inner skin lid (11) is of a material which will allow a required gas such as O.sub.2 to penetrate the inner skin lid (11) when the outer lid (7) is opened, removed or ruptured to, in turn, allow the red meat, if discolored, to bloom to a red color. The method enables unwanted gases such as O.sub.2 to be substantially excluded from the packaging until the outer lid (7) is opened, removed or ruptured.

Abstract: A method and apparatus for packaging perishable goods such as red meat. The packaging contains a base (1), a lid (3), and a flexible web (5) of gas permeable material held over the goods (7) so the goods are held to the base (1). A suitable gas is retained within the packaging which can permeate the flexible web (5) to enhance the keeping properties of the goods (7). The method and apparatus provide that the flexible web (5) is held between a pair of web holding means (65) and stretched towards the goods (7) as the lid (3) is moved to close the package, all within a gas flushing chamber. Such stretching holds the goods (7) firmly to the base (1).