Abstract: A process and apparatus for packaging articles, particularly fresh meat pieces, in a substantially gas impermeable flexible container. In the packaging of fresh meat, the process enables the meat to be held for extended periods of time, and yet the natural color of fresh meat is maintained and the bacteria growth does not exceed limits which would cause the meat to be considered inedible. The fresh meat is first placed in an open, substantially gas impermeable flexible container. Hollow passage defining means are inserted through the open portion of the flexible container, and while the top is being temporarily sealed, the container is vacuumized for removing substantially all the air and oxygen therefrom. After the air is removed, carbon dioxide is added to the container, the concentration of the carbon dioxide being such as to avoid significant bacterial growth on or in the meat over extended periods of time, while avoiding discoloration of the meat.

Abstract: A reinforced, collapsible, reuseable bulk carton container. The container includes a first pair of opposite side walls and a second pair of opposite side walls. The walls are hingedly interconnected along their lateral upright edges. The first pair of walls are foldable along upright score lines, intermediate their opposite edges, so that the second pair of walls are movable from an open, spaced apart condition to a closed, closely adjacent condition. A bottom wall is hingedly interconnected to the lower edge of one of the second pair of walls and a rigid reinforcing frame is fixed to the underside of the bottom wall. The frame is characterized by a plurality of rigid frame members which are secured to the entire perimeter of the bottom wall to provide a particularly strong reinforcement for the bottom wall. Preferably, upright rigid members are secured to the walls at the four corners of the container to provide for upright rigidifying support for the container.

Abstract: A process and apparatus for packaging articles, particularly fresh meat pieces, in a substantially gas impermeable flexible container. In the packaging of fresh meat, the process enables the meat to be held for extended periods of time, and yet the natural color of fresh meat is maintained and the bacteria growth does not exceed limits which would cause the meat to be considered inedible. The fresh meat is first placed in an open, substantially gas impermeable flexible container. Hollow passage defining means are inserted through the open portion of the flexible container, and while the top is being temporarily sealed, the container is vacuumized for removing substantially all the air and oxygen therefrom. After the air is removed, carbon dioxide is added to the container, the concentration of the carbon dioxide being such as to avoid significant bacterial growth on or in the meat over extended periods of time, while avoiding discoloration of the meat.