To reduce oxidations, low-O2 packaging systems are used, such as vacuum packaging and low-oxygen MAs The latter extend the distributionlife of meat by 5–10 days depending on the cut and the headspace of the package, which must be minimized to avoid residual O2. The drawbacks of this solution consist of the color change of deoxygenated meat (purple hues), which can be perceived by consumer as negative, and the risk of permanent discoloration (brown hue) caused by low O2 residuals