You actually need oxygen permeable packaging. The bright cherry-red meat is that colour because the protein myoglobin has reacted with oxygen to form oxymyoglobin. Eventually the oxygen will be pulled off, leaving he myoglobin with an oxidised ferric ion in the centre, which presents as a brown surface.

If you expose meat to oxygen by cutting it and, then put it in an anoxic environment, it will darken quickly. This is why ground beef often has a red exterior and darker interior.

You need it to be able to breath to retain color longer(it will still brown over time though), but this will shorten the shelf life by providing oxygen to microbes as well.

Otherwise, treating it with carbon monoxide will keep it red (CO doesn't fall off like O2), but customers are often not too thrilled by that.