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The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An overview

Lauren Anne Van Rooyen1, Paul Allen2, David I O'Connor3

  • 1Teagasc Food Research Centre, Food Quality and Sensory Department, Ashtown, Dublin 15, Ireland; School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.

Meat Science
|May 4, 2017
PubMed

Keywords:
Carbon monoxideColour enhancerConsumer acceptanceEU prohibitionMasking spoilage

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