Longer Shelf Life

Perishable Preservation Technologies

CO 2 FOR MEAT

NEW Absorbent Pad – Releases CO2
AND ADDS PROFITABILITY
TO THE
MEAT AND SEAFOOD
INDUSTRY!

Tray Packed Applications

Beef – Pork – Chicken - Seafood

MEAT DEPARTMENT MANAGERS ACROSS THE COUNTRY AGREE--

"CO 2 PADS CUT SHRINK AND REDUCE PULLS"

"CO 2 PADS ARE WORTH IT"

"MORE MEAT IS MAKING IT TO CODE DATE"

"STEAKS, RIBS HOLDING UP MUCH BETTER "

"SEEING A REAL BIG DIFFERENCE"

"BLOOM STAYS ON THE MEAT LONGER"

FOR MORE INFORMATION AND TEST DATA CLICK ON THE LINKS BELOW:

SEE : CHAIN STORE TEST RESULTS

BACTERIA TEST RESULTS FROM A 7 STORE
CHAIN SHOW DRAMATIC REDUCTION OF SPC
(STANDARD PLATE COUNT)
IN FRESH GROUND SIRLOIN AND GROUND ROUND

TRAY PAD FOR MEAT

OR CONTACT
LONGER SHELF LIFE LLC
760-801-0225
LongerShelfLife@aol.com

You will sell more of what you buy

The CO2 Technologies system will reduce losses in retail meat counters caused by the natural discoloration of meat over time. After the product “blooms”, pigments start to oxidize to the metmyoglobin state. Once 70% of the myoglobin becomes oxidized, the meat surface becomes discolored or brown. Meat starts to oxidize after it has been exposed to oxygen for 30 minutes. Our new CO₂technology will suspend this process by displacing oxygen, and when properly implemented, will conservatively prevent discoloration for an additional two days.

Our CO2 Technologies system will stop premature discoloration

The CO2 Technologies system releases H₂O and CO₂into the refrigerated environment. Lean meat is about 75% water. Loss of water is important because it is economically equivalent to the loss of meat. By raising the relative humidity in the case, the dehydration that occurs is reduced. Food scientists agree that meat cuts lose their color prematurely relative to their wholesomeness, and by modifying the air with the introduction of carbon dioxide to displace oxygen, our CO2 Technologies system will stop this premature discoloration.

Increased color stability has enormous economic benefit:

Lowers labor cost of rewrapping product
Fewer trays and film used to rewrap
Fewer discounts
Fewer discards (sell more of what you buy)

This new technology makes it possible to sell fresh meat in a service meat case without keeping it wrapped in plastic. The product maintains color and does not suffer dehydration

Benefits...

Carbon Dioxide (CO₂) makes the membrane of cells more permeable. This causes water to leave the surrounding air and enter the cell, offsetting dehydration. CO₂ acts as an effective anti-microbial agent, reducing the growth rate of microorganisms. CO₂ lowers the pH of meat, making it more acidic and creating protein breakdown (tenderizing).

Benefits for Case Ready Meat Programs...

Carbon Dioxide is also a refrigerant, and it attracts heat. A molecule of CO₂ will absorb more than three times its weight in warm air before rising in temperature. The results are more uniform case temperatures and less product not making code dates. CO₂-modified air will also penetrate permeable packaging to increase shelf life.

The cost for the CO2 Technologies system in a 12-foot service case or self-service meat case is pennies per day. Let us help you keep your meat fresher...