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Carbon Monoxide? Huh... yeah it the same poisonous gas coming out of tailpipes. Apparently, by sealing the meat in Carbon Monoxide, the meat stays red... for up ONE YEAR, instead of turning brown after two weeks. Red meat means higher price and profits. Unfortunately, by tricking consumers, we left with no way to judge meat quality. You can't smell bad meat in a sealed package. The meat can be spoiled or infected with bacteria and still be a nice red color. It good that Safeway is finally stopping this practice. But it is bad news this practice is still approved by the FDA. |