one embodiment of the present invention will now be described with reference to the accompanying drawing in which fig1 is a diagrammatic cross - section of a packaging member . the following is a description of the preferred embodiments of the invention , given by way of example only . it will be appreciated that a variety of changes and modifications may be made to these examples , and a range of other embodiments are possible , within the general scope of the invention . the present invention relates to containers or receptacles for foodstuffs to be packaged , and related packaging systems , and may be incorporated into any standard foodstuff packaging method being compatible with standard known foodstuff , packaging apparatus and machinery . in addition , the invention may be used in the packaging of a variety of different foodstuffs including meat and cheeses for example . within this specification the word “ package ” is used to describe the packaging , which may be comprised of a number of separate components that interact in use , which substantially surrounds the foodstuff in use . for example , a tray on which foodstuff is supported which has been over - wrapped with a suitable membrane may be referred to as a package . alternatively , the pouch that contains a number of individually wrapped trays having foodstuff thereon may also be considered a package . those of general skill in the art will realise other examples of packages that fall within the scope of the present invention . in fig1 a packaging member is provided which may be in the form of a tray 1 of the kind commonly used to pack and display meat and the like ; having a base 2 on which the foodstuff to be packed is supported in use and a lip 3 projecting at an angle therefrom around the perimeter of the base 2 which acts to help contain the product . thus the tray 1 described is in the form of a shallow dish . the tray 1 is constructed of material commonly used in the foodstuffs industry ; for example , a plastics material compatible with the packing of foodstuffs . the tray is constructed substantially of a layer 5 of an open cell plastic material with a thin layer of solid material 6 on an underside thereof . the open celled construction on the surface of the tray 1 supporting the foodstuff allows liquid to be absorbed into the tray and the thin layer of solid material 6 on the underside of the tray 1 acts to retain the liquid therein . the outer solid layer 6 may be about 100 microns to about 200 microns thick . the inner solid layer 7 must allow oxygen evacuation therethrough , and , for example , may be from about 15 microns thick to 30 microns thick . the principal purpose of this layer is to stiffen the construction . the layer 5 of the open celled material is preferably open celled polystyrene . the layers of solid material may be styrene . in use , the foodstuff , fresh meat for example , will be placed on the tray and the tray then over - wrapped with a web of covering or wrapping membrane 4 . it will be appreciated that the covering is generally made of a clear plastic material but may be made of any other suitable material . in this preferred form of the invention the covering is perforated , preferably micro - perforated , to ensure gas equilibration between enclosed regions of the over - wrapped tray and the outside ambient atmosphere . one tray , or a number of similarly wrapped trays , may then be placed within a pouch or outer barrier bag ( not shown ) that is evacuated of normal atmosphere , which contains 20 . 9 % oxygen to an atmosphere containing 300 ppm oxygen or less . this evacuation is used by a securepak ™ machine as disclosed by patent u . s . pat . no . 4 , 926 , 614 , and then charged with carbon dioxide or other inert atmosphere gas capable of substantially preserving the foodstuff ( nitrogen , or suitable mixtures , for example ). the pouch is then sealed and the packaged foodstuff may be stored at an appropriate temperature and / or transported for sale . oxygen in the open celled layer 5 will be substantially removed during the evacuation process . the rate of evacuation of air and charging with carbon dioxide or other suitable inert atmosphere gas may be altered according to the packaging system being employed , the size of the package and the like . it will be appreciated that , if desired , the material from which the pouch or outer barrier bag is made may contain an oxygen absorbent material . for example , the material must have minimal oxygen permeability ; foil laminates , metallicized films and high barrier plastic films . in addition , the sealing of the pouch must be effective so as to ensure a stable gaseous environment within the package and in particular to ensure the invasion of oxygen is inhibited . alternatively , standard methods may be used , for example , placing an oxygen absorbent sachet in the pouch or outer barrier bag . it will be appreciated by those of general skill in the art that following storage and transportation of meat packaged according to the present invention the pouch may be opened with a resultant bloom time of 20 to 30 minutes . the present invention may have the advantage of helping to increase the shelf life of packed meat . for example , under ideal conditions ( held at approximately — 1 . 5 ° c .) fresh lamb may be stored for twenty weeks with no adverse affects on the meat . similarly , it may be displayed chilled in a store environment for four days . 1 . place over - wrapped or lidded , vented open cell trays into a barrier pouch / bag . iii . evacuation takes place in both chamber and inside barrier pouch ( via snorkel ). iv . vacuum level reaches vapour pressure of product ( e . g . meat at 0 ° c . at sea level is approximately 6 millibars ). v . vapour comes off the product ( meat ) in the barrier pouch . this causes the pressure in the barrier pouch to be slightly more than the pressure in the chamber even though the same vacuum source is used . this all happens because as the moisture on the surface of the product ( meat ) turns to vapour it expands more than 400 times its volume . vi . the increase in pressure inside the barrier pouch ensures the pouch is expanded and because of the expanding vapour coming off the product ( meat ) the oxygen is displaced and a very low partial pressure of oxygen is left inside the barrier pouch . vii . gas ( carbon dioxide or other ) is injected into the pouch and simultaneously the outer chamber is vented to atmosphere so no undue pressure is placed on the barrier pouch .