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23 Ιαν 2018 · Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits. D. Djenane, P. Roncalés. Published in Foods 23 January 2018. Environmental Science. TLDR. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. Expand.
23 Ιαν 2018 · Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a "best practice" in the use of CO in food packaging.
15 Ιαν 2013 · Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization.
Low-Oxygen Packaging of Fresh Meat with Carbon Monoxide: Meat Quality, Microbiology, and Safety. Daren P. Cornforth and Melvin C. Hunt. Introduction. Fresh retail meats in the United States commonly are packaged using either polyvinyl chloride (PVC) film or modified atmosphere packaging (MAP).
1 Οκτ 2017 · This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers’ evaluations of that beef. In the …
High O2 packaging currently has 10 – 40 % of the retail red meat market share in most countries in Western Europe, but is less common in other parts of the world. Carbon monoxide (CO) has the ability to form a stable bright red or cherry red color of meat, even in very low concentra-tions.
Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits. D. Djenane P. Roncalés. Environmental Science. Foods. 2018. TLDR. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. Expand. 61. Highly Influenced.
