Low-Oxygen Packaging of Fresh Meat with Carbon Monoxide: Meat Quality, Microbiology, and Safety

by Daren Cornforth
Melvin Hunt

Publisher: American Meat Science Association
Copyright: © 2008 American Meat Science Association Standard Copyright License
Language: English
Country: United States
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Download: 1 documents, 192 KB

Printed: 10 pages, 8.5" x 11", saddle-stitch binding, black and white interior ink

Description:

This white paper summarizes the current science behind the use of carbon monoxide in a modified atmosphere packaging system for fresh meats.

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Medicine & Science

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