What is the MOST important factor to consider when deciding on packaging material for red meat?

When selecting packaging material for red meat, the oxygen transmission rate is the most crucial factor to consider. This is because red meat is highly sensitive to oxygen levels; the presence of oxygen affects the meat's color, freshness, and shelf life. Adequate oxygen levels promote the myoglobin in meat, maintaining its appealing red color, which is essential for consumer acceptance. However, too much oxygen can lead to oxidation and spoilage, impacting both quality and safety.

Packaging that regulates the oxygen transmission rate can extend the shelf life of red meat by preventing excessive oxidation while allowing for enough oxygen to maintain the meat's aesthetic appeal. This balance is critical in ensuring that the meat remains fresh, retains its nutritional value, and stays visually attractive for customers.

In contrast, while moisture transmission rate, opacity, and thickness of packaging materials are also important considerations in the overall preservation and presentation of red meat, they do not directly affect the critical aspect of oxidation as significantly as the oxygen transmission rate does.