Ensure packaged meat appetising colour

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When meat and meat products lose their colour on the shelves they appear unattractive to the consumer and are unlikely to be sold: meat discoloration is a significant issue within the packaged food sector. One key way to inhibit discoloration is to package food in a modified atmosphere with precisely controlled proportions of gases such as oxygen and carbon dioxide. Fresh meat typically requires a high oxygen atmosphere to retain its red colour by keeping the red pigments in the meat stable, while processed meat usually benefits from a low oxygen content to impede the rate of browning by oxidation. ...cont´d

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