News & tips on health, fitness and nutrition

Sunday, January 20, 2013

Carbon monoxide is used to make U.S. meat appear fresher

Carbon monoxide is used to make U.S. meat appear fresher.

"Modified atmosphere packaging systems" employ carbon monoxide to keep beef, pork and fish looking good on store shelves. While CO is harmful if inhaled, it's "generally recognized as safe" for use in packaging by the FDA.

In layman's terms, CO interacts with molecules in meat to enhance redness and reduce brownness. Though accepted in the U.S., it's somewhat controversial, since the technique can keep meat looking fresher than it actually is. The practice is banned in Canada, Japan, Singapore and the EU.

1 comment:

hanna said...

Indeed, this another example of a worst case scenario similar to genetically modified foods. My uncle has a zinc deficiency symptoms and he needs to organic meat which is a rich source zinc. But having this kind of meat is really scary on our part.