Summary and Implications
Injected and non-injected pork chops were packaged in aerobic, vacuum and modified atmosphere [with and without carbon monoxide (CO)] packages to evaluate quality and shelf life during refrigerated storage.Color stability and attractiveness was dramatically improved by the carbon monoxide treatment over any other packaging treatment in this study.This effect permits use of high carbon dioxide atmosphere for packaging of fresh meat to achieve improved shelf life for both color and microbial quality
Iowa State University
Krause, Travis R.; Sebranek, Joseph G.; and Honeyman, Mark S.
"Carbon Monoxide Packaging for Fresh Pork,"
Animal Industry Report:
AS 650, ASL R1848.
Available at: http://lib.dr.iastate.edu/ans_air/vol650/iss1/7