Safety Evaluation of Meat Products Using Carbon Monoxide for Color Retention

Abstract

Abstract: Carbon monoxide (CO) was widely used in livestock products and aquatic products as color retention additive. There is a lack of information on safety of CO color retention. The objective was to investigate the color retention and quality of meat products. CO color retention history and its mechanism were described. The effects of CO color retention on color and microorganism changing of the products were studied. The safety of CO color retention was evaluated. It is prospected to provide references for proper recognition of the color retention techniques and administration for the meat products.

Key words: carbon monoxide, meat product, color retention, safety

Hao-Shu-Xian, Li-Lai-Hao, Yang-Xian-Qing, Cen-Jian-Wei, Shi-Hong, CHEN Sheng-Jun, Zhou-Wan-Jun. Safety Evaluation of Meat Products Using Carbon Monoxide for Color Retention[J]. FOOD SCIENCE, 2006, 27(10): 604-608.

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Safety Evaluation of Meat Products Using Carbon Monoxide for Color Retention

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