Gases and mixtures differ according to the effect to be obtained.
Appropriate gases, in combination with appropriate packaging materials, greatly prolong the life of the product and maintain its organoleptic and nutritional characteristics.
The use of controlled or modified atmospheres yields positive results on most food products, perishable and non-perishable: an adequate protective atmosphere delays the degradation of the product and the loss of its original characteristics.
To prevent oxidation and bacterial growth, Oxygen is removed from the package by replacing the air with Nitrogen or Nitrogen-Carbon Dioxide mixtures. When packaging fresh meat, however, it is necessary to maintain a high percentage of Oxygen, which acts on a pigment called hemoglobin, thus helping to maintain the bright red color of meat.
