Abstract: Improved packaging for perishable goods such as meats comprising a base over which the goods are placed, and a lid positioned over the top of its base and sealed to said base. Strands are placed over the goods for holding said goods relative to the packaging, with a space above the goods and under the lid. A gas is introduced in the space for enhancing preservation of the packaging goods by contacting the surface of the goods. The gas contacts the goods by passing through the strands, with the strands being of a size permitting viewing of a major portion of an upper surface of the goods. The invention further includes the method of and apparatus for producing the packaging.

Abstract: A method of packaging goods including providing a base and placing goods over the base. A flexible web of gas permeable skin wrapping plastics material is then applied over the base and the goods, and air or gas is evacuated from between the base and the skin wrapping so as to allow the skin wrapper to flexibly displace onto the goods to at least partially skin pack the goods. A lid is then applied over the skin wrapping and spaced from the wrapping. A desired gas is then provided in the space between the lid and the skin wrapping to enhance the keeping properties of the packaged goods by permeating the skin wrapping. The lid is sealed to the base so that the space is permanently retained, and the skin wrapping is attached relative to the base.

Abstract: A method of packaging goods including placing goods such as meat over a base, applying a flexible web of gas permeable skin wrapping plastics material over the base and the goods, evacuating air or gas from between the base and the skin wrapping so as to allow the skin wrapping to flexibly displace onto the goods and to at least partially skin pack said goods. A lid is then applied over the skin wrapping and spaced therefrom. A gas is provided in the space between the lid and the skin wrapping to enhance the keeping properties of the packaged goods by permeating the skin wrapping. The lid is sealed to the base so that the space is permanently retained, the skin wrapping is attached relative to the base. Following discoloration of the packaged goods over a period of time, a fresh gas is allowed to enter the package and contact the surface of the goods within the skin wrapping without removal of the skin wrapping, whereby the color of the goods is improved.