This study investigated the effect of storage time, display time, oxygen scavengers, and carbon dioxide concentration on master packed ground beef color and package characteristics. Samples were stored at 0.5°C for up to 28 d in 20% CO 2 /80% N 2 and 30% CO 2 /70% N 2 . Results indicated that red meat color was maintained for up to 28 d of storage. Nevertheless, a* values (meat redness) decreased during display as storage time increased (p < 0.05). Master packs with 2 types of oxygen scavengers showed comparable total carbon dioxide absorbed. However, differences between oxygen scavengers were noticed in packages that did not include meat. Carbon dioxide significantly decreased by 14 d of storage in packages with oxygen scavengers (p < 0.05), and remained low for the duration of the study. Carbon dioxide absorption by an oxygen scavenger is an important factor when considering the headspace gas and specific oxygen scavenger used in a modified atmosphere packaging system.