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AGEM is revolutionizing food preservation! Why fish and meat can be preserved for so long? It is CO gas to preserve the food, which is a special technology.
Preserving Foods with CO Gas
CO gas is carbon monoxide gas, a colorless, odorless gas. It can also help preserve fish and meat. CO gas used in conjunction with these products inhibits the growth of bad bacteria that cause food spoilage. Which means your favorite fish and meat stays fresh longer, so your time to enjoy them until they spoil is extended.
Extending the Shelf Life of Fish and Meat with CO Gas
Have you ever purchased fish or meat from the store, only to have it spoil before you could prepare it? But with the help of CO Mixture Gases technology, it solves the problem. With AGEM CO treatment, fish and meat can be preserved longer while remaining fresh and tasty. In short, less food waste, more opportunities to eat what you love.
What CO Gas Does to Keep Food Fresh
But how does CO gas keep food fresh? It operates by altering the interaction of the gas with fish and meat molecules. CO Refrigerant Gas attaches itself to the molecules in the meat and inhibits the reaction that causes food to spoil. This helps keep the food fresh for longer, allowing you to enjoy it before it spoils.
Future of Fresh Fish and Meat
Just wish the future was looking so bright for fresh fish and fresh meat, all thanks to the new technology of using CO Gas to preserve food. As AGEM at the head of the flock, consumers can enjoy an extended shelf life for their preferred seafood and meat. This is beneficial for all of us — it gives us time to indulge in our food and aids in the reduction of waste, which also helps the environment.
CO Gas — A New Way to Preserve Food
While AGEM continues to transform food preservation, the food industry is transforming too. CO gas technology reduces any chance of putting products in the market that are not fresh. This is beneficial for consumers and also introduces new ideas to the food industry. AGEM is proud to be at the forefront of this evolution in improving food preservation.