Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks.

Abstract This study investigated the influence of carbon monoxide (CO) exposure time (0, 7, 14, and 21 days) and concentration in gas mixture on depth of penetration and the surface color of raw and cooked striploin steaks. Seven packaging treatments were evaluated: vacuum, vacuum after 48 h of exposure to 0.1%, 0.3% or 0.5% CO (mixed with 30% CO 2 and 69.5–69.9% N 2 ), and modified atmosphere packaging (MAP) containing the same gas mixtures. CO penetration depth increased as exposure times and CO concentration in gas mixtures increased (p