Ozonating meat can potentially provide several benefits, such as:
- Inactivation of bacteria and other microorganisms: Ozone is a powerful oxidizer that can kill bacteria, viruses, and other pathogens on the surface of meat.
2. Extension of shelf life: By reducing the number of microorganisms on the meat, ozonation can help to prevent spoilage and extend the shelf life of the product.
3. Preservation of color and flavor: Ozone can help to preserve the color and flavor of meat by slowing down the oxidation process.
4. Reduction of chemical residues: Some studies have suggested that ozonation may help to reduce the levels of certain chemical residues, such as pesticides and veterinary drugs, on meat.
It is important to note that the benefits of ozonation on meat can vary depending on the specific application, ozone concentration, and other factors. Additionally, more research is needed to fully understand the effects of ozonation on meat.
