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EVALUATION ENTRY FORM Evaluation: Evaluation date: Entry deadline:39th INTERNATIONAL EVALUATION OF MEAT AND MEAT PRODUCTS May 16, 2018 FRESH / RAW MEAT June 13, 2018 MEAT PRODUCTS March 30, 20181/
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How to fill out carbon monoxide in meat

01
Obtain a source of carbon monoxide (CO) such as a CO gas cylinder.
02
Prepare the meat by ensuring it is cleaned and cut into appropriate sizes.
03
Place the meat in a vacuum-sealable bag to prevent oxygen from entering.
04
Introduce a controlled amount of carbon monoxide into the vacuum-sealed bag.
05
Seal the bag securely to maintain the presence of carbon monoxide inside.
06
Store the meat in a refrigerated environment to keep it fresh and safe.

Who needs carbon monoxide in meat?

01
Meat processors who want to enhance the color and appearance of packaged meat.
02
Consumers looking for meat products with extended shelf life.
03
Food manufacturers aiming to improve the visual appeal of meat items.
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Carbon monoxide in meat refers to a gas that is used in certain packaging techniques to enhance the color and freshness appearance of red meat products.
Producers and processors of meat products that use carbon monoxide in packaging are generally required to file information regarding its use with the relevant food safety regulatory authority.
To fill out carbon monoxide in meat documentation, one must provide details about the meat products, the concentration of carbon monoxide used, and compliance with safety regulations.
The purpose of carbon monoxide in meat is to stabilize the red color of beef and improve its visual appeal, helping to maintain the perception of freshness.
Information that must be reported includes the concentration of carbon monoxide used, the types of meat involved, and any safety data that demonstrates compliance with regulations.
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