Air Gas Electronic Materials Enterprise Co., Ltd.

Many people’s meals include meat — something shadowy and mysterious? It provides us with essential nutrients and delicious flavors. Have you ever wondered why fresh meat looks so bright and nice after spending some time in the fridge? The secret is a unique gas known as carbon monoxide (CO)!

How CO Gas Prevents Meat from Losing Its Colour?

It provides the red color for meat. When freshly cut meat combines with oxygen, the pigment in the meat — something called myoglobin — undergoes a reaction and its color becomes bright red. But after a while, the meat tends to brown, lending it a less appealing appearance. That’s where CO2 or CO gas helps! It binds with the myoglobin and maintains the meat’s fresh, colorful appearance for a longer time.

The science behind CO gas and meat color

CO gas attaches itself powerfully to the myoglobin in the meat. This prevents the myoglobin from turning color when it encounters oxygen. This is known as “fixing.” It helps keep the meat bright red and it makes it last longer. Other than retaining the color, CO gas also facilitates the freshness and flavors of meat, making it a better option for customers who would be purchasing it.

Utilizing CO Gas to Extend the Shelf Life of Meat

Using CO gas allows meat producers to prolong the freshness of their products and cut down on waste. This is extremely relevant in the meat industry, where keeping customers happy is all about freshness. The use of co gas can prolong the quality and freshness of meat. This allows them to sell more and therefore make more money.

How Carbon Monoxide Gas Makes Meat Look Appealing in Stores?

It matters a great deal to customers how meat looks in stores, one of the three big stores where it is sold. The fresh meat is bright and appetizing, drawing the eye and creating a desire to purchase. This article shows that with the use of CO gas, stores are able to present the meat better and make consumers want it more. This benefits the stores, and ensures that customers will receive quality, fresh-cut meat.

Advantages of Using Carbon Monoxide Gas in Preservation of Flesh Meat

There are some good reasons for using CO gas in meat production. It helps keep the meat bright and fresh, and the meat also tastes better. Producers with CO gas can guarantee the highest quality of meat with wider appeal. CO gas is also a safe way to keep meat fresh, making it a popular choice among producers and stores.

In short, co calibration is crucial for keeping meat red and extending its shelf life. By taking time to understand how the CO gas works, the producer and stores can use this method and make meat that not only looks good but is also quality high. So the next time you bite into a steak or burger, think of the smelly gas that keeps your meals appearing scrumptious and soft!