Liha töötlemine
2006).
the red color of fresh meats as an indicator Oxygen scavengers are mostly available
of freshness. Because CO fixes this red color, as sachets attached to the package and utilize
products stored beyond their useful shelf life one of several technologies: ascorbic acid
may visually appear fresh yet have high bac- oxidation, iron powder oxidation, photosen-
terial counts resulting in spoilage. Consumers sitive dye oxidation, or biological scavenging
also may be concerned with the use of CO systems (Coma 2008). Carbon dioxide
for this application because of the well- emitters usually rely on either ferrous car-
known association of this gas with human bonate or ascorbic acid/sodium bicarbonate
fatalities following inhalation exposure from mixture
annaabi.ee 
