Automated processing systems which operate in a continuous fashion. Such systems allow improved product consistency and reduced manufacturing costs, and are designed to meet the demand for high output. Contraction Decrease in volume or length of an object. Includes muscle contrac tions generally, and the temperature-related cold shortening of muscle fibres in meat during chilling. Also used to describe changes in dough volume during proofing, and temperature-related changes in solution volumes. Controlled atmosphere packaging Packaging technique in which specified concentrations of gases, including water vapour, are maintained throughout storage to achieve the desired atmosphere. Used to extend the shelf life of foods, particularly fresh fruits and vegetables.