Smoke treatment, which is also called tasteless smoke, carbon monoxide(CO) treatment or gas treatment, causes the tuna – or any red meat – to take and retain a bright watermelon red colour, even long past when the product is edible.
Smoke treatment, which is also called tasteless smoke, carbon monoxide(CO) treatment or gas treatment, causes the tuna – or any red meat – to take and retain a bright watermelon red colour, even long past when the product is edible.