CO2 generators have also been applied in the food
industry, due to their activity against aerobic bacteria
as well as fungi. It has been stated that increased
concentrations (10-80 %) are desirable due to better
effectiveness in reducing the surface microbial growth.
Considering the meat chain, generation of CO2 can be
reached by using a perforated tray in which a porous
sachet containing sodium bicarbonate or ascorbate
is placed. When the meat exudate contacts it, CO2 is
produced (ARVANITOYANNIS and STRATAKOS, 2012;
BRODY et al., 2001).