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Joseph H. Saunders
Joseph H. Saunders
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Carbon Monoxide Keeps the Meat Red

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Have you ever noticed how you steaks or hamburger meat start to turn brown or gray soon after you open the wrapping? However, the meat industry has an answer that’s causing quite a stir among consumer advocates. They are treating the meat with carbon monoxide which keeps that fresh red color in the meat. Consumer advocates say this is a dangerous practice not because of the levels of carbon monoxide used but that this practice makes it harder for consumers to tell the freshness of meat. Debate will continue. . .