Abstract
Retail meat can be packaged in gas mixtures containing 60–70% carbon dioxide (CO 2 ), 30–40% nitrogen (N 2 ) and 2 ), that is, approximately 70% O 2 and 30% CO 2 . The consumption of meat that has been packaged in a CO mixture will result in only negligible levels of carboxyhaemoglobin in the blood. It is highly improbable that the use of CO in the packaging of meat will present a toxic threat to consumers.
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