In this case, the packaging gas was changed from high oxygen (70% 02/30% CO2) to 60% C02/40% N2. In general, high oxygen gives an actual shelf life of 9-10 days for minced meat, while the CO2/N2 gas mix gives an actual shelf life of 18 days. In this case study, the durability displayed on the package was prolonged from 10 days to 18 days for minced beef and to 14 days for minced pork.