Science set to end CO packaging debate

US - Two scientific studies say carbon monoxide is safe to use in modified atmosphere packaging (MAP) techniques, countering claims by opponents that use of the gas could harm food safety.
calendar icon 3 August 2006
clock icon 2 minute read

The studies could calm consumer fears, raised by groups who claim that carbon monoxide makes meat appear fresher than it actually is by reacting with the meat pigment myoglobin to create carboxymyoglobin, a bright red pigment.

The opponents claim this masks signs indicating the aging and spoilage of meats leading consumers to believe meat is fresh and safe when it may not be.

With the findings in hand the American Meat Institute (AMI) has called on the opponents to concede their positions.

AMI has specifically targeted Kalsec, a Michigan based company that manufactures a competing meat preservation technique.

Source: Food Production Daily

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