Alimenti e monossido di carbonio

Cristian Bernardi
The use of carbon monoxide (CO) in the packaging of meat and fish has generated considerable debate. CO is a colourless, odourless and tasteless gas; it is generated by incomplete combustion of carbon-containing materials.In organisms a small amount of CO is formed naturally through the breakdown of haemoproteins and this CO is found in foods. Fresh meat colour is defined by the relative amount of the three derivatives of myoglobin. Deoxymyoglobin and oxymyoglobin, which are...