Carbon Monoxide in Meat packaging

Carbon Monoxide in Meat packaging
Modified atmospheric packaging has been used to package meats since 1980 to maintain the appearance of meat while it sits in grocer’s meat cases.

Packages are injected with carbon dioxide, nitrogen and very small (0.4 percent) amounts of carbon monoxide.

The carbon monoxide binds with the muscles tissue and gives it a rosy appearance.

Without this treatment, the iron in meat binds with oxygen from air and creates a brown color on the surface of the meat.

Although carbon monoxide is toxic to humans in large quantities, the small amounts used in packaging are considered harmless by FDA.

Consumer groups complain that this practice takes away one of consumers’ tool for determining freshness appearance.

Grocers would like consumers to rely more on expiration dates on packages since meat can still be safe to eat after it has browned due to oxidation.

A study by Utah State University showed that color is not a good indicator of freshness or safety because the bacteria that spoil meat do not affect color.

Consumers strongly prefer red colored meat, but in a state test, after steaks were cooled, they could not tell the difference between the red and brown colored meat.

Currently, labeling of carbon monoxide-treated beef is not required, but the packaging looks different.

The meat is packed in deep white or black plastic containers and the package is tightly sealed with clear plastic on top which does not touch the meat.
Carbon Monoxide in Meat packaging