I have a product that includes raw beef and cooked pepperoni.
It is frozen then slacked out in retail meat cases. After 3 or 4 days, The pepperoni loses its color and it turns the beef dark.
It is packed with an 80/20 oxygen/carbon mix in a MAP pack then frozen.
Is there something that can be done to prevent this?
Is there an ingredient in the pepperoni that would cause this?
Would a different gas mixture help?
Maybe a different pepperoni?
Thank you for your help

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