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DEL.ICIO.USOne steak, hold the carbon monoxide
The Atlanta Journal-Constitution
Many of us look at the color of the ground beef we’re considering before buying it. If it looks brown, we pass it up.
What if something were added to meat packages that kept the meat looking bright red long after it normally would have oxidized and turned brown? For the past few years, some large meatpackers have added carbon monoxide to packages. It’s also used on some seafood. (In fact, the industry has a nickname for this: Tailpipe tuna.)
The FDA approved the practice, but it’s been controversial with consumers and food safety advocates, who argue that it’s deceptive.
Congress has been looking at the issue, and considering requiring labels that disclose when meat is treated with carbon monoxide. Now FDA Week reports that Tyson Foods, the country’s largest meat processor, will stop packaging meat with carbon monoxide.
Are you aware of this process? Do you pick meat based on its color? Do you think it’s OK to use carbon monoxide to keep a steak cherry-red or pork blush-pink when the meat might be up to five weeks old?
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Comments
By Drew
August 20, 2007 4:40 PM | Link to this
I’m aware of the process and I’m convinced that the small amount of CO going into the packaging won’t hurt me. With that said, what would be bothersome is if the meat sat around for 5 weeks as described above.
Do I pick meat based on color? Yep! But then again, when was the last time you saw a gray steak sitting out in the cooler?