Doctoring meat with carbon monoxide

July 5, 2006

Apparently more are using this practice to extend the shelf-life of meat:

But some meat packagers are putting carbon monoxide in the sealed packets, which prevents browning. The off color happens with exposure to oxygen and does not automatically mean the meat is bad. But, hermetically sealed in carbon monoxide, horribly spoiled meat can appear to be as fresh as the day it was cut.

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