Formaldehyde is naturally produced in very small amounts in our bodies as a part of our normal, everyday metabolism and causes us no harm. It can also be found in the air that we breathe at home and at work, in the food we eat, and in some products that we put on our skin. A major source of formaldehyde that we breathe every day is found in smog in the lower atmosphere. Automobile exhaust from cars without catalytic converters or those using oxygenated gasoline also contain formaldehyde. At home, formaldehyde is produced by cigarettes and other tobacco products, gas cookers, and open fireplaces. It is also used as a preservative in some foods, such as some types of Italian cheeses, dried foods, and fish. Formaldehyde is found in many products used every day around the house, such as antiseptics, medicines, cosmetics, dish-washing liquids, fabric softeners,
susceptibility to chemical and microbial high oxygen concentrations in MAP in order spoilage. In contrast to beef cuts, much of the to promote color stability (Zakrys et al. surface of lamb is adipose tissue, which has 2008). As previously stated, the major func- a pH close to neutrality and has no significant tion of O2 is to maintain the muscle pigment respiratory activity (Robertson 2006). The myoglobin in its oxygenated (oxymyoglobin) pH of beef is lower than that of lamb, thus form (Kerry et al. 2006), but high oxygen making it less susceptible to microbial spoil- levels within MAP also promote oxidation of age (Gill 1989; Kerry et al. 2000). In order muscle lipids over time (O’Grady et al. to optimize shelf life, sensory quality, and 1998). These high O2 levels may also impact microbiological safety using MAP, the pack- negatively on the oxidative stability of
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