Task: Question Answering
Input (English): 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: Anna is going grocery shopping today. She gets to the meat section and decides to buy some ground beef. While looking at the cases she notices 2 brands of meat, Brand A and brand B. Bother were packaged the same day but package B's meat is noticeably more brown in color. 
Question: Will the red pigment of meat last longer or shorter if it is treated with carbon monoxide?
Output (English): longer.