Carbon monoxide saturated, preserved raw meat

Preserved raw meat completely saturated with carbon monoxide through its entire thickness and exhibiting complete conversion of its myoglobin and hemoglobin to carboxy forms produced by the method consisting of the steps of:

• completely saturating raw meat to the core in carbon monoxide by exposing said meat to an atmosphere consisting essentially of carbon monoxide;
• maintaining the carbon monoxide saturated meat in a sealed container at at least one atmosphere of pressure for a time period sufficient to completely convert the myoglobin and hemoglobin in the meat to carboxy forms prior to autooxidation of the myoglobin and hemoglobin to maintain color and freshness while retarding bacterial growth.