Our Pad from C02 Technologies is designed to extend the life of perishables from the point of harvest through home consumption. Your product sshelf life will increase if you package your meat / seafood with the new pad from Co2.

You will sell more of what you buy...
The CO2 Technologies system will reduce losses in retail meat counters caused by the natural discoloration of meat over time. After the product ?blooms?, pigments start to oxidize to the metmyoglobin state. Once 70% of the myoglobin becomes oxidized, the meat surface becomes discolored or brown. Meat starts to oxidize after it has been exposed to oxygen for 30 minutes. Our new CO2 technology will suspend this process by displacing oxygen, and when properly implemented, will conservatively prevent discoloration for an additional two days.

Our CO2 Technologies system will stop premature discoloration...
The CO2 Technologies system releases H2O and CO2 into the refrigerated environment. Lean meat is about 75% water. Loss of water is important because it is economically equivalent to the loss of meat. By raising the relative humidity in the case, the dehydration that occurs is reduced.

Increased color stability has enormous economic benefit:

Fewer discards (sell more of what you buy)

SEAFOOD
Scientific data documents that the primary reason for this concern is the rapid, unchecked growth of aerobic bacteria, resulting in a short shelf life for fresh fish.
The growth of aerobic bacteria on seafood is exponential. Carbon dioxide (CO2) is the only anti-microbial gas in the atmosphere, and when it comes in contact with the moisture on fish, it retards the growth of aerobic bacteria.

Fish will remain fresh longer. (You will sell more of what you buy).

Fish odors will be eliminated in the department.

The quality of the fish sold daily will be enhanced.

For more information - goto www.co2technologies.com