A treatment material containing carbon monoxide and a carrier liquid is
applied to a meat product to produce a desired carbon monoxide content in
the meat product. The concentration of carbon monoxide in the added
liquid produces a desired carbon monoxide saturation level distributed
substantially evenly in the treated area of the meat product. The treated
area may be just at the surface of the meat product or throughout the
volume of the meat product. Additional treatment liquids or fluids may be
added to the meat product as a pre-treatment before application of the
carbon monoxide bearing treatment material or as a post-treatment after
the application of the carbon monoxide bearing treatment material.