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What acts as a barrier to oxygen in vacuum packaging and pre-rigor pork sausage manufacturing?

A) Water vapor
B) Nitrogen gas
C) Carbon dioxide
D) None of the above

User Lubos
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1 Answer

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Final answer:

Carbon dioxide (C) is the barrier to oxygen in vacuum packaging and pre-rigor pork sausage manufacturing. It helps preserve food by lowering intracellular pH and preventing spoilage.

Step-by-step explanation:

The barrier to oxygen in vacuum packaging and pre-rigor pork sausage manufacturing is carbon dioxide (C). Carbon dioxide acts as an antimicrobial agent by forming carbonic acid when it becomes a supercritical fluid, which lowers the intracellular pH and has a preserving effect on food products. It is non-toxic and effective at preventing spoilage and maintaining food quality, and it's particularly useful in the preservation of meats.

User Darrinm
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