MEAT PACKAGING SYSTEM

摘要

A system and method for rapidly binding fresh meat myoglobin with carbon monoxide. The method includes placing the fresh meat into a chamber, creating a negative pressure within the chamber, pressurizing the chamber with an atmosphere including carbon monoxide, maintaining the chamber at hyperbaric levels of pressure for a dwell time and bringing the chamber to regular atmospheric pressure. The myoglobin of the meat within the chamber is thereby rapidly converted to carboxymyoglobin and, thus, the meat appears normally oxygenated. The meat may be placed into a low oxygen atmosphere or vacuum packaging machine and packaged accordingly.