Did you know, your meat is pumped with Carbon Monoxide?

[Journeyman]

I am talking about the beef, and the red color...Since 2002 the grocery meat in grocery store have been pumped with a dose of carbon monoxide, to keep the meat's red collor last longer.

FDA approved

We don't even hear about this BS til years later...they should atleast have to inform the consumer.

 

[Journeyman]

'generally regarded as safe'

Treating meat with carbon monoxide

Posted Feb 8th 2006 4:51PM by Nick Vagnoni
Filed under: Farming, Business, Beef, Fish, Pork, Trends, Stores & Shopping, America

NBC5 in Chicago recently ran a story about the ongoing debate over treating raw meat with carbon monoxide to maintain its red color and fresh appearance. While this has been in the news for a while, the NBC5 story can serve as a decent summary. Basically, consumer rights groups are concerned that meats treated with CO will appear fresh and safe for far longer than they actually are, thus putting consumers at risk. The FDA has accepted the process as one that's generally regarded as safe (GRAS), without conducting any independent investigation. Late last year, a Michigan-based food company requested that the FDA rescind its decision to allow CO treatment. The process is most commonly found in meats such as beef and tuna that are cut and packed prior to arriving at supermarkets.





Not sure WTF the alternatives are

 

[TescoVee]

Treating meat with carbon monoxide

Posted Feb 8th 2006 4:51PM by Nick Vagnoni
Filed under: Farming, Business, Beef, Fish, Pork, Trends, Stores & Shopping, America

NBC5 in Chicago recently ran a story about the ongoing debate over treating raw meat with carbon monoxide to maintain its red color and fresh appearance. While this has been in the news for a while, the NBC5 story can serve as a decent summary. Basically, consumer rights groups are concerned that meats treated with CO will appear fresh and safe for far longer than they actually are, thus putting consumers at risk. The FDA has accepted the process as one that's generally regarded as safe (GRAS), without conducting any independent investigation. Late last year, a Michigan-based food company requested that the FDA rescind its decision to allow CO treatment. The process is most commonly found in meats such as beef and tuna that are cut and packed prior to arriving at supermarkets.





Not sure WTF the alternatives are

eat soy products. less fat, high protein, no cholesterol

 

[Fishhead]

This true with BISON also?