the life&rsquos rhythm imposed by the current society and consumers&rsquo new purchase habits has impacted on industries such as the meat sector. this industry has been selling their products fresh, but the packaged products have been imposed. the complexity in conservation of this kind of products is that they are not thermally processed, so their microbiological content is very difficult to control. 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.  in the case of the active packages with oxygen scavenger, it has been achieved that these substances absorb the residual oxygen which can be in the package after the food is introduced in it. sourcewww.aimplas.es
