#$%^&*AU2012200757A120120301.pdf#####E60922UAUPR 2020472 24 ABSTRACT A method of maintaining a desirable fresh andlor healthy appearance of a cut of meat during retail display including the steps of maintaining said cut of meat at a temperature 5 within a temperature range as close to freezing as possible without freezing said meat following cutting of said meat from a meat primal and maintaining said meat at said temperature in an oxygenated environment for a predetermined extended period of time before transfer to a retail display temperature.4/4 _________________________Exposed surface . .. .. .. .. . . . metmyoglobin _________________________Conditioned __________________________Exposed surface metmyoglobin __________________________Unconditioned Figure 4
