How processors feel about carbon monoxide meat treatment
August 1, 2008
On the question of whether carbon-monoxide treatment for meat is deceptive, for both all industry processors and protein processors, the “no opinion” option was the most popular. However, protein processors were more likely than their industry peers to disagree or strongly disagree with the proposition.
“It is not harmful and does not change the value of the product,” one respondent said. “If vacuum packed, product would not look good until exposed to air. Consumers are not educated to understand the differences.”
But others strongly criticized the practice.
“It is blatantly deceptive,” one respondent wrote. “All meat products should be labeled with the date the animal was slaughtered and the date the meat was packaged. No additives, preservatives or ‘enhancements’ should be used.”