| 摘要 |
Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxi de saturation level distributed substantially evenly throughout the volume of t he meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain a t less than 100% or complete saturation for most meat products. The liquid added to meat product may be added simultaneously with the carbon monoxide or may be added as a pre-treatment before application of carbon monoxide or as a post-treatment after the application of carbon monoxide. |
