date:Jul 03, 2014
r of the red meat. Oxidation of the myoglobin is the responsible for the changes of the color changes in these foods. The vacuum packaging technique, which gets prolong the lifespan of this kind of products, in some occasions, it is not enough to maintain also its red color, which is high evaluated by the consumer, and sometimes it is associated with the product freshness.
So the meat industry has also opted for the package in modified atmosphere. Thanks to the incorporation in different combi