| http://www.w3.org/ns/prov#value | - U.S. Pat. No. 3,154,421 discloses that the desirable bright red fresh meat color can be enhanced and maintained for about a one week period in the case of fresh meat packaged in air (about 21 percent O2) by treating the meat with a mixture of phosphate salts, ascorbic acid, or alkali metal salts, and a sequestering agent, such as citric acid.
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