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Aspects of the application from carbon monoxide of packaging meat and fish products.

Aspekte der Verwendung von Kohlenmonoxid bei Fleisch- und Fischerzeugnissen.

Author(s) : STENZEL W. R., FELDHUSEN F.

Type of article: Article

Summary

Modified-atmosphere packaging (MAP) is gaining increasing application in modern distribution. The paper shows the main basic problems (technological, hygiene, legal) associated with CO as part of MAP using tasteless smoke. CO reacts with haemoglobin/myoglobin from muscle to form stable red-coloured protein products. This red colour is an aspect of freshness for the consumer. Red colour can cover discolouration and/or spoilage of meat/fish, which may pose a hazard to consumer safety.

Details

Original title: Aspekte der Verwendung von Kohlenmonoxid bei Fleisch- und Fischerzeugnissen.
Record ID : 2005-1350
Languages: German
Source: Fleischwirtschaft - vol. 84 - n. 9
Publication date: 2004

Links

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Indexing

Themes: Packaging;
Meat and meat products;
Fish and fish product
Keywords: Oxide; Carbon; Modified atmosphere; Research; Chemical reaction; Seafood; Meat product; Haemoglobin; Packaging; Colour