The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO₂ and 35% N₂ for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature. K/S ratios confirmed that CO pretreatment did not mask spoilage and could be more sensitive than colour parameters at monitoring discoloration as colour was not retained. Exposure to CO did not have any negative effect on meat quality attributes, while mild temperature abuse (6 °C) increased purge loss and decreased pH.

确定了在真空包装和展示温度之前，将CO预处理应用于牛腰肉牛排（Longissimus thoracis et lumborum， LTL）的效果对颜色稳定性，保质期和嫩度的影响。将牛排暴露于5％CO，60％CO ₂和35％N _{2的时间分别}为3（CO3），5（CO5）或7（CO7）h，然后在2°C（良好的行业惯例）或6的条件下放置28天°C（轻度滥用）。CO5是最佳的曝光时间，因为无论显示温度如何，它都会引起理想的颜色，同时又不保持明亮的颜色。千/秒比率证实，CO预处理不会掩盖变质，并且在监测变色时比颜色参数更敏感，因为颜色没有保留。暴露于一氧化碳对肉品质量没有任何负面影响，而温和的温度滥用（6°C）则增加了吹扫损失并降低了pH。