Meat snacks, dominated by beef and variants such as turkey, are vacuum sealed or packaged in plastic bags.
When natural colours are used, caramel colour (Class III such as DDW 201 or 203) overcomes gray to provide a richer, beefier appearance. Many Class III caramel colours are stable in high salt solution. Carmine and turmeric can enhance red and yellow colour, respectively, and suggest a spicy flavor. Paprika, as a spice, enhances orange to red hues.