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associated with fresh red meats, resulting in systems, such as antimicrobial agents, oxygen
longer freshness perception by consumers. scavengers, carbon dioxide emitters, or chlo-
Consumers have historical familiarity with rine dioxide emitters (Kerry et al. 2006).
the red color of fresh meats as an indicator Oxygen scavengers are mostly available
of freshness. Because CO fixes this red color, as sachets attached to the package and utilize
products stored beyond their useful shelf life one of several technologies: ascorbic acid
may visually appear fresh yet have high bac- oxidation, iron powder oxidation, photosen-
terial counts resulting in spoilage. Consumers sitive dye oxidation, or biological scavenging
also may be concerned with the use of CO systems (Coma 2008). Carbon dioxide
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