Nitrogen just as good for meat as CO2.

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  • Source:
    Food Manufacture. May2008, Vol. 83 Issue 5, p21-21. 1/4p.
  • Additional Information
    • Subject Terms:
      MEAT preservation; KENNEDY, Chris; LIQUID nitrogen; CARBON dioxide; FOOD dehydration
    • Abstract:
      The article reports that according to a study by Chris Kennedy, liquid nitrogen achieves similar quality with meat products to that when carbon dioxide is used. The study shows that meat placed in liquid nitrogen or carbon dioxide atmospheres could result in oxygen loss from its surface. It was also found that liquid nitrogen causes less dehydration than carbon dioxide.