When meat contacts any surface, for example a display tray, other pieces of meat etc., it will very quickly oxidise and turn grey.

This happens because Myoglobin, which is a protein pigment that stores and carries oxygen to muscles, oxidises and changes the colour of red meat.

Within half an hour of exposure to oxygen and light, the meat blooms and turns the meat to a shade of red or pink that represents the amount of myoglobin in that particular type of meat. Other variations on the shade of red are determined by the type of animal, the animal’s diet, age, sex etc.

By using a sheet of Magic Meat Saver Paper on the base on your tray, meat will retain the bloom and no grey areas will appear.

If you are layering your meat on the display tray or for overnight storage, just use a sheet of Magic Meat Saver Paper between each layer of meat and the next day it will still be “cherry red”.

If a piece of meat has oxidised, wrap it in Magic Meat Saver Paper and the bloom will return.

Customers will be pleased with the appearance of their meat, and there will be no more complaints about grey meat.