In-line gas analysers ensure that packaged meat keeps its appetising colour

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