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the meat to air. Another negative attribute in ambient air to let any CO2 dissipate prior
associated with these packaging formats is to cooking. From sensory analysis, panelists
that the high usage of CO2 may cause off- had a preference for steaks packed under
flavor or CO2 taint in the meat, which can be atmospheres containing 50% O2. The 50% O2
detected upon consumption (Nattress and packed treatments displayed a significant
Jeremiah 2000). CO2 is highly soluble in (P ≤ 0.05) and negative correlation with CO2
water, most of which is contained in the flavor, and this was even more pronounced
muscle, and also in fat tissue. This solubility for samples where the CO2 was allowed to
is increased with decreasing temperature. dissipate (Dis, P ≤ 0.001). There also
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