Testing for carbon monoxide treatement

From: Santerre, Charles R (santerre@purdue.edu)
Date: Mon May 14 2007 - 11:56:40 PDT

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    Dear members: Is anyone aware of a way to test for carbon monoxide
    treatment of tuna loins? The outside of the loin was a beautiful crimson
    red and the inside was brown. I have received a request but do not have
    the answer. Thank you in advance for providing some information. Charlie

     

    Charles R. Santerre, Ph.D.

    Professor of Food Toxicology

    Foods and Nutrition

    Purdue University

    Stone Hall, Rm. 205

    700 W. State St.

    W. Lafayette, IN 47907-2059

    ph 765/496-3443

    fax 765/494-0674

    email: santerre@purdue.edu <mailto:santerre@purdue.edu>

    http://fn.cfs.purdue.edu/santerre/

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