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MODIFIED-ATMOSPHERE PACKAGING
Meat starts to turn brown when it comes into contact with oxygen in a chemical reaction called oxidation. In one form of modified-atmosphere packaging, or MAP, meat is put in a tightly sealed package where the ratio of gases in air has been altered and oxygen has been removed. The combination of gases -- nitrogen, carbon dioxide and carbon monoxide -- keep the color an appealing red for more than 20 days. This is about twice as long as other popular packaging and far longer than the few days unwrapped meat stays red in a butcher's case.
USING ROSEMARY EXTRACT
Dry or liquid rosemary extract is useful in extending the flavor and color of ground meat. The rosemary is added before the meat is ground, which protects highly saturated lipids within the muscle-cell membranes. These lipids are most susceptible to oxidation when grinding exposes them to pro-oxidant elements such as salt. This process allows meat to be packaged in high-oxygen atmosphere packages while maintaining freshness and extending the period of time before the meat starts turning brown.
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