While treating "pink slime" with ammonia
has been in the news lately, another
common practice has been less visible
in the past few years: treating meat,
poultry, and fish with carbon monoxide
CO is not a preservative, but it makes
packaged meats look pink and fresh. It
actually prevents the product from
changing color as it gets old.
An estimated 70% of meat, poultry and
fish sold in the US is treated with CO
before going on to grocery store shelves.
This "atmospheric packaging" is practiced
in the US, Canada, Australia, the UK, and
several European countries.