Carbon Monoxide Used in Red Meat Packaging

Think your meat is safe because it looks fresh and pink?

Shoppers who judge the freshness of meat by its pink color may be deceived by a relatively new industry practice of treating meat with carbon monoxide, critics say.

The meat industry defends the use of carbon monoxide to help meat retain its pink hue, saying large sums of money are wasted when sellers throw away meat that is still safe to eat but is not as attractive because it is slightly brown. (USA Today)

Once again, companies are treating people like children. I love how they act like they’re doing everyone a favor by keeping prices “competitive for consumers.”

I was talking to a butcher from an unnamed major supermarket chain the other day and he told me that both he and the other butcher are mostly vegetarian because of the practices they’ve seen. He basically indicated to me that he would only eat the seafood from the supermarket and never the beef.

More on this story from other news sources:

Washington Post


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