Background Paragraph: Carbon monoxide is used in modified atmosphere packaging systems in the US, mainly with fresh meat products such as beef, pork, and fish to keep them looking fresh. The carbon monoxide combines with myoglobin to form carboxymyoglobin, a bright-cherry-red pigment. Carboxymyoglobin is more stable than the oxygenated form of myoglobin, oxymyoglobin, which can become oxidized to the brown pigment metmyoglobin. This stable red color can persist much longer than in normally packaged meat. Typical levels of carbon monoxide used in the facilities that use this process are between 0.4% to 0.5%. 
Story: Mike went to his local grocery store. He noticed that meats had two different packaging, product A and product B. When he looked closely, he found that in product A packaging carbon monoxide was used, but in product B carbon monoxide was not used. He asked the store clerk what difference it made.
Which product would less likely look fresher, product A or product B? Which product would look red for longer duration, product A or product B? Which product would look red for shorter duration, product A or product B? Which product would more likely look fresher, product A or product B? Which product's color would less likely turn brown, product A or product B? Which product's color would more likely turn brown, product A or product B? Would product A look red longer or shorter than product B? Would product A more likely or less likely look fresher than product B? Would product B look red longer or shorter than product A? Would product B more likely or less likely look fresher than product A?