The solubility of carbon dioxide in meat
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Updated: May 27, 2026

A Uniaxial Compression Experiment with CO2-Bearing Coal Using a Visualized and Constant-Volume Gas-Solid Coupling Test System
Published on: June 12, 2019
1Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
Abstract:
The solubility of CO(2) in muscle tissue of pH 5·5 at 0°C was approximately 960 ml at STP/kg of tissue. The solubility increased with increasing tissue pH by 360 ml/kg for each pH unit. The solubility decreased with increasing temperature by 19 ml/kg for each °C rise. Solubilities in beef, pork and lamb muscle tissue were comparable. The solubility of CO(2) in fat tissues initially increased as the temperature was raised above 0°C, but then declined at higher temperatures, with the temperature of peak solubility and the solubility curves being markedly different for fat tissue from the three species.
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