Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey.

Abstract

Carbon monoxide (CO) and total nitrogen oxide (NO(x)()) levels were monitored during meat cookery with a standard Ovenpak and a new ultralow-NO(x)() (ULN) cyclonic gas burner. With the standard burner, CO varied from 103 to 152 ppm, NO(x)() was 1.3-10.7 ppm, and surface pinking was observed on both beef and turkey. The ULN burner at optimal efficiency produced only 6.7 ppm of CO and 1 ppm of NO(x)(), insufficient to cause surface pinking. To determine the relative contribution of CO and NO(x)() to pinking, trials were also conducted in an electric oven with various pure gases. Pinking was not observed with up to 149 ppm of CO or 5 ppm of NO. However, as little as 0.4 ppm of nitrogen dioxide (NO(2)) caused pinking of turkey rolls. Beef roasts were pink at >2.5 ppm of NO(2). Thus, pinking previously attributed to CO and NO in gas ovens is instead due to NO(2), which has much greater reactivity than NO with moisture at meat surfaces.