Liha töötlemine
is increased with decreasing temperature. dissipate (Dis, P ≤ 0.001). There also
When an atmosphere rich in CO2 is used, the appeared to be a directional correlation of the
high solubility of the gas in meat tissues must 100% CO2 samples to CO2 flavor, although
be taken into account (Gill 2003). In an atmo- these results were not significant (Fig. 13.3).
sphere of 100% CO2, meat will absorb All other treatments proved to be nonsignifi-
approximately its own volume in gas. Thus, cant. One explanation for this may be the
the initial gas volume must exceed the leanness of the meat used in this study, which
required final volume by the volume of the had a very low fat content. In addition, the
enclosed meat (Gill 2003). When high CO2 meat purchased was very stable in terms of
levels are applied in a package headspace, the composition, with no significant variation in
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