1 Depending on the product, if an excess of CO₂ was introduced this would react with water from the product and form carbonic acid (CO₂+ H₂O ( H₂CO₃) turning the product slightly sour. If low levels of oxygen and higher levels of carbon dioxide are used, meat spoilage can be caused by lactic acid bacteria.

2 If an excess of N₂ was introduced into the packing, and there was insufficient CO₂, the shelf life of the product would be considerably reduced.

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