Secret of Fresh Meat: Carbon Monoxide!

If you ever buy a cut of meat at your friendly neighborhood supermarket, you should but may not want to read this.

OK - so, which steak is older? It's a trick question, they were bought at the same day but the one on top was packaged in an airtight container with a touch of carbon monoxide to keep it stay red for weeks!

This form of "modified atmosphere packaging," a technique in which other gases replace oxygen, has become more widely used as supermarkets eliminate their butchers and buy precut, "case-ready" meat from processing plants.

Link (via Dr. Beeper)

Newest 5
Newest 5 Comments

I am about to become a vegetarian. Meat these days is absolute crap. I am on a sodium restricted diet and cannot even find chicken that isnt laced with salt. I guess I am going to have to raise my own livestock, but then we would make pets out of them and not want to kill them to eat. I suspected something funky with the case ready meats when I observed the packages were pressurized and commented at the time that they were probably pumped full of some gas. I wonder if its is safe to drive after you've eated a CO steak ?
Abusive comment hidden. (Show it anyway.)
Hemoglobin (the stuff in blood that carries oxygen to all of your bits) and myoglobin (the same stuff, only in muscles {ie meat}) has a greater affinity for CO than oxygen. Bad for breathing, good for nice looking steaks I guess.
Abusive comment hidden. (Show it anyway.)
Login to comment.

Email This Post to a Friend
"Secret of Fresh Meat: Carbon Monoxide!"

Separate multiple emails with a comma. Limit 5.


Success! Your email has been sent!

close window

This website uses cookies.

This website uses cookies to improve user experience. By using this website you consent to all cookies in accordance with our Privacy Policy.

I agree
Learn More