Yep. That's it.
What is it though? Does is smell?
Unseasoned meat to buy
Re: Unseasoned meat to buy
They use different gases (or mixtures of gases) for different types of products. This website seems to have some more information.penelope wrote:Yep. That's it.
What is it though? Does is smell?
znark
-
Pursuivant
- Posts: 15089
- Joined: Thu Mar 11, 2004 11:51 am
- Location: Bath & Wells
Re: Unseasoned meat to buy
only if it readspenelope wrote: What is it though? Does is smell?
Tuote on pakattu suolikaasuun.
"By the pricking of my thumbs,
Something wicked this way comes."
Something wicked this way comes."
Re: Unseasoned meat to buy
Interesting:
• Carbon dioxide
Carbon dioxide is a colourless gas with a slight pungent odour at very high concentrations. It is an asphyxiant and slightly corrosive in the presence of moisture. CO2 dissolves readily in water (1.57 g/kg @ at 100 kPa, 20° C) to produce carbonic acid (H2CO3) that increases the acidity of the solution and reduces the pH. This gas is also soluble in lipids and some other organic compounds. The solubility of CO2 increases with decreasing temperature. For this reason, the antimicrobial activity of CO2 is markedly greater at temperatures below 10° C than at 15° C or higher. This has significant implications for MAP of foods. The high solubility of CO2 can result in pack collapse due the reduction of headspace volume. In some MAP applications, pack collapse is favoured, for example in flow wrapped cheese for retail sale.
So, the "water" in the packs of chicken is in fact carbonic acid. Maybe this is what smells
.
• Carbon dioxide
Carbon dioxide is a colourless gas with a slight pungent odour at very high concentrations. It is an asphyxiant and slightly corrosive in the presence of moisture. CO2 dissolves readily in water (1.57 g/kg @ at 100 kPa, 20° C) to produce carbonic acid (H2CO3) that increases the acidity of the solution and reduces the pH. This gas is also soluble in lipids and some other organic compounds. The solubility of CO2 increases with decreasing temperature. For this reason, the antimicrobial activity of CO2 is markedly greater at temperatures below 10° C than at 15° C or higher. This has significant implications for MAP of foods. The high solubility of CO2 can result in pack collapse due the reduction of headspace volume. In some MAP applications, pack collapse is favoured, for example in flow wrapped cheese for retail sale.
So, the "water" in the packs of chicken is in fact carbonic acid. Maybe this is what smells
.-
Karhunkoski
- Posts: 7034
- Joined: Mon Sep 25, 2006 1:44 pm
- Location: Keski-Suomi
Re: Unseasoned meat to buy
At least in the stinky packs I've had, the smell is most definitely the chicken on its way out....
For anyone who doesn't know what this smells like, simply cut off a small bit of a chicken fillet, wrap it up in a bag in the fridge, and smell it after 7-10 days. You will never forget the smell
For anyone who doesn't know what this smells like, simply cut off a small bit of a chicken fillet, wrap it up in a bag in the fridge, and smell it after 7-10 days. You will never forget the smell
Political correctness is the belief that it's possible to pick up a turd by the clean end.
-
taikinatom
- Posts: 13
- Joined: Sun Apr 06, 2008 8:22 pm
- Location: Gent, Belgium
Re: Unseasoned meat to buy
LOLPursuivant wrote: only if it reads
Tuote on pakattu suolikaasuun.
