Abstract: Products (30) are distributed to retail outlets in containers (20). The products (30) are loaded onto the tray assembly (1) that is placed in a container (20) at a production or storage facility and transported to the retail outlet. Information as to a sequence in which the products (30) will be placed on retail shelving (32) at the retail outlet is used to determine a loading order of the products (30) on the tray assembly (1) so that the products (30) may be removed from the carrying device in the order required for placement on the retail shelves (32). The tray assembly (1) is removable from the container, and the trays (6) are moveable relative to each other to facilitate loading and unloading.

Abstract: Thermal regulation of perishable products is achieved using a container having an elongate thermal member which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls of the container and providing the container with a rib to facilitate air circulation between adjacent containers.

Abstract: Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls (4) of the container and providing the container with a rib (5) to facilitate air circulation between adjacent containers.

Abstract: A container (1) for meat storage, treatment and distribution has an external rib (5) to facilitate handling and provide strength. Clips (32) are provided for attaching a lid (6) to the container, and a clip removal tool (52) which allows clips to be removed to open the container.

Abstract: Products (30) are distributed to retail outlets in containers (20). The products (30) are loaded onto the tray assembly (1) that is placed in a container (20) at a production or storage facility and transported to the retail outlet. Information as to a sequence in which the products (30) will be placed on retail shelving (32) at the retail outlet is used to determine a loading order of the products (30) on the tray assembly (1) so that the products (30) may be removed from the carrying device in the order required for placement on the retail shelves (32). The tray assembly (1) is removable from the container, and the trays (6) are moveable relative to each other to facilitate loading and unloading.

Abstract: A method of processing and distributing perishable food products, including the steps of processing the primals and storing in a central location until ordered, a method of containerization of meat products including compression and storage, a method of processing meat products including chilling and monitoring demand, for the meat, a method of processing food products including modifying the atmosphere in the container and altering pressure as necessary, a method of loading containers into a vehicle comprising separate conveying means for loading and unloading, and a conveyor sorting apparatus having an endless belt and an article contacting surface moving substantially perpendicular to the primary conveyor.

Abstract: Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls (4) of the container and providing the container with a rib (5) to facilitate air circulation between adjacent containers.

Abstract: A distribution system for perishable or contaminable food products includes automated storage apparatus for storing articles in a temperature controlled environment. The apparatus includes a number of product carrying shelves arranged on a carousel. The shelves are moveable by rotation of the carousel to facilitate placement or removal of articles on or from the shelves. Each shelf consists of a number of laterally spaced elongate projecting members.

Abstract: A centralised cabinet ready processing system for perishable food products such as meat includes containers (50) that are used in conjunction with processing devices including a lid (56), a gassing apparatus (58), trays (82), compression apparatus (72, 74), and internal cooling apparatus (70) to treat the food product dependent on the food product type. An inventory (1), transport system (2, 20, 22) and control system are also provided to allow efficient and safe handling of food products to achieve processing.

Abstract: A container (1) for meat storage, treatment and distribution has an external rib (5) to facilitate handling and provide strength. Clips (32) are provided for attaching a lid (6) to the container, and a clip removal tool (52) which allows clips to be removed to open the container.

Abstract: A method of storing and aging a meat which comprises the steps of containing meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of the meat from direct contact with a gas present in the controllable environment, controlling the gas in the controllable environment by reducing free oxygen gas in the controllable environment and controlling gas pressure in the controllable environment while protecting a majority of the surface of the meat from the effects of a pressure variation, and holding the meat under the controllable environment for a period of time within a predetermined temperature range; provided that the meat is held under the mechanical compression during the controlling of the gas in the controllable environment.

Abstract: A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in excess of atmospheric wherein the meat is exposed for a predetermined period of time. The method may also includes the step of pre-treating the meat in a substantially anaerobic environment for a sufficient time to achieve a predetermined close down of aerobic bacteria on the meat and suspension of most biochemic effects of oxygen on the meat. Subsequently, the method includes the treating of the meat under aerobic conditions including the step of supplying oxygen under pressure. The method also includes the prepackaging of meat in at least partially gas permeable packaging suitable for use in a retail sale environment, prior to aerobic gas pressure treatment. The method improves shelf life and appearance of meat over a traditionally handled product.

Abstract: A method of storing and aging a meat which comprises the steps of containing said meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of said meat from direct contact with a gas present in the controllable environment, controlling said gas in said controllable environment by reducing free oxygen gas in said controllable environment and controlling gas pressure in said controllable environment while protecting a majority of the surface of said meat from the effects of a pressure variation, and holding said meat under said controllable environment for a period of time within a predetermined temperature range; provided that said meat is held under the mechanical compression during the controlling of said gas in said controllable environment.