Through a natural process, CO2 inhibits the growth of bacteria on meat products. Introducing CO2 helps slow down the browning of meat, making the meat appear more red and appetizing through the sell by date. That means happy and healthy customers.

Through a natural process, CO2 inhibits the growth of bacteria on meat products. Introducing CO2 helps slow down the browning of meat, making the meat appear more red and appetizing through the sell by date. That means happy and healthy customers.