Maturation of meat, cheese, cakes etc

Why does the fruit turn brown, and the flesh turn gray?

Meat quality – water binding capacity at different pH values.

We see that meat (and fruit, vegetables, cakes, cheese) stored in a NeoCat treated atmosphere keeps better.

Meat that matures in a NeoCat’s treated atmosphere retains the meat juices, retains its color, and the fat in the meat does not become rancid. In addition, the meat becomes more tender.

This is related to three factors.

• The moisture in a NeoCat-treated atmosphere gets a higher pH. At a higher pH, the meat binds more water.
• The NeoCat treatment has a clear antioxidant effect on its surroundings and thus the meat does not turn gray and fat does not go rancid as quickly.
• The NeoCat catalyst weakens bonds in the meat fibers and the meat becomes more tender.
• The effect of a NeoCat spreads in the room to all moisture in the air and in fresh produce within a few hours