Why Some Butchers Are Adding Carbon Monoxide to Raw Meat Sold In Supermarkets
Nov 21, 2016
How could a piece of meat look so fresh after being left unrefrigerated for 11 days? It's actually been packed and gassed in a special process that most people never heard about, using harmless amount of carbon monoxide, carbon dioxide and nitrogen, which keeps the meat looking fresh and bright red for longer periods. The process is safe, but some people think that bright red color could be misleading consumers. Inside Edition spoke to a professor of meat science at Penn State University.