Red and white meat

The meat industry is worth about €10.5 billion per year. The last few years have seen a contraction in the consumption of red meat, while there has been a significant increase in that of white meat (in 2008 consumption rose by approximately 15-18% compared to the previous year).
More than other foodstuffs, the aesthetic appearance of meat plays an important role in its purchase by the consumer.
Thanks to the use of Foodline mixtures^®, it is possible to maintain the original colour of unaltered meat (haemoglobin) for longer and, at the same time, carry out effective bacteriostatic and fungistatic actions, thereby minimising or even eliminating the use of additives and preservatives.
In this way, meat on sale at the counter looks as if it has just been slaughtered due to the fresh appearance which every consumer looks for when shopping.
It is also possible to use Foodline to double the life of both frozen and cooked chicken.
One of the biggest problems in meat processing is the heat produced during the mixing and grinding phases, and its adverse effects.
The use of carbon dioxide allows the quality of the meat to be controlled by means of carefully controlled temperature and the anti-bacteria action of this gas. Furthermore, it allows the meat to retain its natural colour and the correct level of moisture during the entire production process.
In addition to being used in packaging and in the control of temperature, atmospheric gases are employed in nearly all the phases of the meat production process: from stunning the animal prior to slaughter, to transport with dry ice, which allows the cold chain to remain in tact.