Myoglobin-containing food freshness deterioration suppressing material and use thereof

A myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising:

• a substrate comprising a polymer;
• and
• a layer of an antioxidant;
• wherein
• the layer of the antioxidant covers at least a part of the surface of the substrate;
• the antioxidant comprises a polyphenol compound or ascorbic acid;
• at least the part of the surface of the substrate covered by the layer of the antioxidant is formed by a layer of at least one resin selected from the group consisting of a polyester-based resin, a polyamide-based resin, a polyolefin-based resin, and a polyvinyl-based resin;
• and
• at least one of the following conditions is satisfied:
• (I) the antioxidant comprises 0.92 mg/m2 or more and 1840 mg/m2 or less of rosmarinic acid relative to the area of the part of the surface of the substrate covered by the layer of the antioxidant;
• (II) the antioxidant comprises 1.2 mg/m2 or more and 2400 mg/m2 or less of carnosol relative to the area of the part of the surface of the substrate covered by the layer of the antioxidant;
• (III) the antioxidant comprises 0.74 mg/m2 or more and 1480 mg/m2 or less of carnosic acid relative to the area of the part of the surface of the substrate covered by the layer of the antioxidant;
• and
• (IV) the antioxidant comprises 0.01 g/m2 or more and 20 g/m2 or less of ascorbic acid relative to the area of the part of the surface of the substrate covered by the layer of the antioxidant.