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

Publisher: American Meat Science Association

Language: English

Country: United States

Download: 1 documents, 192 KB

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

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

Lulu Sales Rank: 49,275

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