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On 7/26/2017 at 4:48 AM, Thanks for the Crepes said:. Does anyone know, why not nitrogen, which is the majority of what we breath every day and not poisonous? That would push out the oxygen too, which is the problem with appearance of fresh meat.
Carbon monoxide binds to the myoglobin in meat and makes the meat really red.
So it looks fresh even when it isn't.
Nitrogen would give greyer than normal meat since some of the O2 in the myoglobin would unbind over time.
On 7/26/2017 at 4:48 AM, Thanks for the Crepes said:. Does anyone know, why not nitrogen, which is the majority of what we breath every day and not poisonous? That would push out the oxygen too, which is the problem with appearance of fresh meat.
Carbon monoxide binds to the myoglobin in meat and makes the meat really red.
So it looks fresh even when it isn't.
Nitrogen would give greyer than normal meat since some of the O2 in the myoglobin would unbind over time.
On 7/26/2017 at 4:48 AM, Thanks for the Crepes said:. Does anyone know, why not nitrogen, which is the majority of what we breath every day and not poisonous? That would push out the oxygen too, which is the problem with appearance of fresh meat.
Carbon monoxide binds to the myoglobin in meat and makes the meat really red.
So it looks fresh even when it isn't.
Nitrogen would give greyer than normal meat since some of the O2 in the myoglobin would unbind over time.
By howard88,
