Meat and sausage products, especially raw meat, are very prone to spoiling due to microbial growth, on account of their high moisture and nutrient content. Besides high hygiene standards and permanent cooling, modified atmospheres can significantly extend the shelf life of meat and sausage products. Carbon dioxide (CO₂) is the most important among the protective gases. At concentrations above 20%, CO₂ can considerably reduce microbial growth. The aerobic genus Pseudomonas is the largest problem for fresh meat. In the case of red meat, there is also the risk of oxidation of the red colour    pigments. The meat will lose its red colour, becoming grey and unappetising in appearance. This  oxidation is especially prominent with beef. Discolouration caused by oxidation of the red pigment in meat is a particular challenge. In order to retain the red colour, the atmosphere for fresh meat should contain high levels of oxygen (60 - 80%). This maintains high oxygen levels in the meat's myoglobin. Highly pigmented meats, such as beef, require higher oxygen concentrations than meats with low pigmentation levels such as pork.

Sausage and meat products, e.g. marinated or smoked meat pieces, react very differently depending on the preparation. Longer shelf-lives can be afforded by the use protective gases right from the start. The carbon  dioxide (CO₂) content should not be too high with these products, in order to prevent a sour taste. 
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