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The method that requires reduced-oxygen packaging is typically Modified Atmosphere Packaging (MAP). This technique involves altering the composition of the internal atmosphere of a package, usually by reducing oxygen levels and increasing levels of carbon dioxide or nitrogen. This helps to extend the shelf life of perishable products, such as meats, fruits, and vegetables, by slowing down microbial growth and oxidative processes. Proper sealing and storage conditions are essential to maintain the effectiveness of this packaging method.

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