Stabilization of minced meat colour by carbon monoxide

Use of Carbon Monoxide in Retail Meat Packaging

In purchasing fresh retail meat, the microbiological shelf life, color and general appearance are important features to the consumers. Underlying these features, food safety and product confidence has been increasingly emphasized. Growth of spoilage and pathogenic bacteria is generally reduced by stringent hygienic standards, low storage temperatures and by using modified atmospheres packaging ...

Low-Oxygen Packaging of Fresh Meat with Carbon Monoxide

Victim of carbon monoxide poisoning identified by carbon monoxide oximetry.

BACKGROUND Carbon monoxide (CO) is known as a leading cause of unintentional poisoning death in many countries. Diagnosis is usually made by measuring carboxyhemoglobin (COHb), but due to the non-specific symptoms, the crucial step is considering CO poisoning. A possible solution might be screening emergency department (ED) patients. A cutaneous sensor that measures oxygen and CO saturation sim...

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods' shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising a...

Biological signaling by carbon monoxide and carbon monoxide-releasing molecules.

Carbon monoxide (CO) is continuously produced in mammalian cells during the degradation of heme. It is a stable gaseous molecule that reacts selectively with transition metals in a specific redox state, and these characteristics restrict the interaction of CO with defined biological targets that transduce its signaling activity. Because of the high affinity of CO for ferrous heme, these targets...