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Maybe you're accustomed to selecting your beef by its rosy hue. Now comes an item from the Associated Press here that says that's a bunch of baloney. Not only that, a Target exec told a congressional panel that Hormel Foods and Cargill are close to putting labels on their meat that say, in effect, it's gassed with carbon monoxide to make it look red and, by extension, fresher. Tentative wording is "Color is not an accurate indicator of freshness. Refer to use or freeze by" date. So yuck. The good news: Buried at the bottom of the story is a sentence that says a lot of supermarkets stopped doing this after the House panel raised the issue. |
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Comments
Posted by Kirk @ 12:45 PM Tue, Mar 18, 2008
Does gassing meat with carbon monoxide (assuming it's done after slaughter) cause any known damage to humans that consume it?
Posted by Kim Pierce @ 3:22 PM Tue, Mar 18, 2008
Kirk, a waltz around the 'net suggests that no, it will not harm you. A study out of Texas Tech even showed a reduction of pathogens in gassed meat. But guess what: Said study was sponsored by the beef industry. Ickiest tidbit: a defense of CO noting that the meat still smells bad if it is bad, so even if it's bright red, consumers will know not to eat it. Now that's reassuring.
Posted by Amanda Lynn @ 7:54 PM Tue, Mar 18, 2008
A new use for all those Hummers sitting idly in car lots?