The Carbon Monoxide CONUNDRUM

摘要

LOW LEVELS OF CARBON MONOXIDE GAS are being employed to preserve that succulent crimson look of fresh meat, but the debate over its use has many seething and red faced. The gas, the same stuff that comes out of the tailpipe of a car motoring down thestreet, is reportedly harmless at the levels it is being used, and it maintains the bright pink color of meat for weeks. The dash of gas, according to a study by the Oklahoma State University, is an effort to save the industry much of the $ 1 billion itsays it loses every year from discounting or discarding meat that is reasonably fresh and perfectly safe, but browning and not so appealing.