Carbon dioxide storage success (quanxu)

A Swedish company succeeded in using carbon dioxide to store meat. The method is to put the meat in the storeroom. Since carbon dioxide is cheap, it has the function of inhibiting the reproduction of harmful bacteria, and does not have any adverse effect on beneficial lactic acid bacteria. Therefore, this method can extend the storage time of meat by 5 times than in the past. Fresh pork does not need to be frozen. Processing can be saved for about 120 days. The project will then adopt pressure measures. The storage time can be further extended and the cost of storage can be greatly reduced. The disadvantage is that the color of the stored meat is easily grayed out. However, as soon as the meat is removed from the CO2 packaging bag, container or storage room and exposed to oxygen, this phenomenon will soon disappear.

Therefore, this method can extend the storage time of meat by 5 times than in the past. Fresh pork does not need to be frozen. Processing can be saved for about 120 days. The project will then adopt pressure measures. The storage time can be further extended and the cost of storage can be greatly reduced. The disadvantage is that the color of the stored meat is easily grayed out. However, as soon as the meat is removed from the CO2 packaging bag, container or storage room and exposed to oxygen, this phenomenon will soon disappear.

Anticorrosion Pigments, Inkjet Receptive Coating, Matting Agent