Carbon Monoxide Is Keeping Your Red Meat Red
Getting packaged meat from the deli at your local supermarket might seem like a fresher alternative to frozen foods, but that isn’t always the case. Many meat processing facilities inject chemicals to make the meat look fresher for longer. One common method involves using carbon monoxide in small, legal quantities. While it’s not supposed to be harmful, it’s the same gas emitted from your car
This raises questions: Is it really safe? More importantly, this process can mask spoilage, making it harder to tell if the meat has gone bad. Sure, rancid meat should still smell off, but what if it doesn’t? Additionally, this practice can mislead consumers who rely on appearance to judge freshness. For a safer choice, consider buying from local butchers or farms where transparency is often higher. Isn’t it better to know exactly what you’re putting on your table?
