have greater stability and better shelf life than vacuum-packed samples and those packaged in a 75% O2 + 25% CO2 atmosphere for 21 days. However, the 100% CO2 treatment was the least preferred in terms of the appearance of the raw meat while still packed when compared to the other MAP systems under evaluation. Therefore, despite presenting greater stability, further studies should be performed on the packaging of lamb meat at high concentrations of CO2. Other gases in combination with CO2 may enable the maintenance of a more acceptable color of the packaged meat, especially when it is intended for retail sales.