Putting ground beef in a special air-filled wrap with nitric oxide keeps it from going rancid about 30–40% better than regular air packaging, which means it stays fresher longer.

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Evidence from Studies

Supporting (1)

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Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging

Cross-Sectional Study

2024 Mar 16

The study found that wrapping ground beef with nitric oxide gas helped keep it from going rancid faster than using regular oxygen packaging, which matches what the claim says.

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No contradicting evidence found

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Source Study

Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging

Score: 46

DOI: 10.3390/foods13060902

Similar Assertions

When you package ground beef with nitric oxide gas, it leaves behind more nitrite and nitrate chemicals than other gases like carbon monoxide or plain oxygen—and when you cook the meat, even more of these chemicals show up, maybe because the gas breaks apart inside the meat.

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