CO2 Technologies
Produce Seafood Meat Floral

Case Study: Meat Redness

Food scientists report that meat cuts lose their color prematurely relative to their wholesomeness. Our CO2 pads are proven to stop this premature discoloration, making meat look fresher up to its sell-by date.

CO2 Technologies worked with an independent research group to analyze the redness of meats treated with CO2 pads vs. those without treatment.

Meat Redness Test - Chart

It was proven that meat exposed to our CO2 system maintains that bright, red color customers want for a longer period of time.

Study conducted by Iowa State University Meat Lab