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Murmurs is a daily blog of
consumer-related news, thoughts and
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of the CBC News: Marketplace staff...
A debate is brewing south of the border over the colour of fresh meat. Grocery stores across the country are trying something new in the meat section - injecting meat with carbon monoxide to extend the length of time meat appears red and fresh on the shelf.
Fresh
meat usually looks bright red. After a few days, spots of brown
begin to appear, indicating the meat’s age and turning off
shoppers. But when exposed to carbon monoxide, the gas reacts with
the pigment in the meat, stabilizing the colour.
Critics are concerned that the treated meat may
stay red longer than it stays fresh, NBC
reports:
"I
think it's not only misleading but
potentially very dangerous," said
Donna Rosenbaum, who is on the board
of Safe
Tables Our Priority, a food safety
organization.
But the meat industry
disagrees.
"This is a technology that's
been proven to be safe and effective," said
Dr. Randy Huffman, with the American
Meat Institute.
Fresh
meat usually looks bright red. After a few days, spots of brown
begin to appear, indicating the meat’s age and turning off
shoppers. But when exposed to carbon monoxide, the gas reacts with
the pigment in the meat, stabilizing the colour.