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Keeping Meat In The Pink Without Carbon Monoxide

Date:
September 25, 2006
Source:
American Chemical Society
Summary:
With critics urging a ban on use of carbon monoxide (CO) to keep packaged meat looking pink and fresh almost indefinitely, scientists are reporting that an extract of rosemary added to meat packaging keeps meat in the pink for weeks.

With critics urging a ban on use of carbon monoxide (CO) to keep packaged meat looking pink and fresh almost indefinitely, scientists are reporting that an extract of rosemary added to meat packaging keeps meat in the pink for weeks.

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Researchers in Spain added an extract of the popular herb to the polypropylene film used to package freshly cut meat in supermarket displays. Rosemary has a time-honored reputation as an antioxidant and food preservative.

That addition created "active packaging," the scientists explain in a report in the Sept. 6 issue of the ACS' Journal of Agricultural and Food Chemistry. Such packaging goes beyond passively sealing food away from the environment, and plays an active role in keeping food fresh.

The rosemary-enhanced plastic film kept beef steaks looking pink and fresh for 14 days under conditions found in supermarkets. That represents an increase in average display life of two days, or about 17 percent, compared to meat packaged in a traditional modified atmosphere mixture of oxygen, carbon dioxide and nitrogen gas.

"The usefulness of the present work is obvious and finds immediate application in the food industry," the researchers reported.


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The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Cite This Page:

American Chemical Society. "Keeping Meat In The Pink Without Carbon Monoxide." ScienceDaily. ScienceDaily, 25 September 2006. <www.sciencedaily.com/releases/2006/09/060925114157.htm>.
American Chemical Society. (2006, September 25). Keeping Meat In The Pink Without Carbon Monoxide. ScienceDaily. Retrieved January 31, 2015 from www.sciencedaily.com/releases/2006/09/060925114157.htm
American Chemical Society. "Keeping Meat In The Pink Without Carbon Monoxide." ScienceDaily. www.sciencedaily.com/releases/2006/09/060925114157.htm (accessed January 31, 2015).

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