Abstract: A thermoplastic composite material comprising a molecularly-oriented thermoplastic polymer base having at least one thermoplastic surface polymeric layer. This surface polymeric layer is compatibly bonded to the polymer base by molecular interspersion between the contiguous surfaces of the adjoining base and surface layer. The surface polymeric layer also has a softening temperature lower than that of the polymer base.

Abstract: The packaging of fresh fruit and vegetables is effected in a package at least part of which is made of a transparent film of a polymeric material. The film has a high rate of gas permeability and is impervious to the ingress of bacteria. As the fruit and vegetables continue to respire in the package an atmosphere is set up inside the package which serves to retard spoilage, mould growth and flavor deterioration, thereby providing the package with a longer shelf life than an open receptacle. The film is preferably polymethyl pentene and may form all the container or a lid to a rigid receptacle.

Abstract: A method of packaging fresh meat is disclosed in which a first web of material is formed into a receptacle to receive the fresh meat and the receptacle is sealed with a second web of material. The meat is subjected to a vacuum treatment in the receptacle and sealing is effected at reduced pressure. In the vacuum treatment the oxygen partial pressure in the vicinity of the meat is first reduced below about 0.9 mm. of mercury to degas the meat and controlled partial release of the vacuum to an oxygen partial pressure of above about 11 mm. of mercury, preferably about 600 mm. of mercury is effected, the sealing being conducted at this pressure. By this means it is ensured that the meat is not stored or likely to remain under an oxygen partial pressure which is highly deleterious to the meat, particularly to its color and customer appeal.