1. A process for packaging fresh meat product in a low oxygen content, comprising the steps of: applying a natural vegetable component on a surface of the fresh meat product, wherein said natural herbal component comprises a sufficient amount of nitrite to convert myoglobin in said fresh meat product in nitrosomyoglobin and thus way improve the color of said fresh meat product ii sealing said fresh meat product in a package comprising a medium with low content kisloroda.2. A method according to claim 1, wherein the natural vegetable components processed for the conversion of nitrate initially present in nitrity.3. A method according to claim 2, wherein the natural vegetable components processed for the conversion of nitrate initially present before application of said natural vegetable component to said fresh meat produkt.4. A method according to claim 2, wherein the natural vegetable components processed for conversion of initially present nitrate to nitrite using a fermentation of said natural vegetable komponenta.5. A method according to claim 1, wherein said natural herbal component selected from celery, celery extract, carrot, carrot extract, spinach extract, spinach, beets, beet extract and smesi.6. A method according to claim 5, wherein said natural herbal component selected from celery, celery extract and smesey.7. A method according to claim 6, wherein the natural vegetable component is a particulate celery, GRAIN1. Способ упаковки свежего мясного продукта в среде с низким содержанием кислорода, включающий стадии:нанесения натурального растительного компонента на поверхность указанного свежего мясного продукта, причем указанный натуральный растительный компонент включает достаточное количество нитритов для превращения миоглобина в указанном свежем мясном продукте в нитрозомиоглобин и, таким образом, улучшения цвета указанного свежего мясного продукта ии герметизации указанного свежего мясного продукта в упаковке, содержащей среду с низким содержанием кислор
