The Mumbai-based Indian Institute of Packaging has developed a new packaging technology which involves changing the proportion of oxygen, carbon dioxide, and nitrogen while sealing meat.

Dr. N. C. Saha, director of the federal government-owned institute told GlobalMeatNews that “instead of 78% nitrogen as in the atmosphere, we have taken it [down to] less than 70%.” This change, he says, allows meat to remain fresh at higher temperatures for a period of 13 days since it slows down the normal rate of respiration.

Indian meat processors have been advised to switch to this new method of packaging meat.