Science set to end CO packaging debate

The studies could calm consumer fears, raised by groups who claim that carbon monoxide makes meat appear fresher than it actually is by reacting with the meat pigment myoglobin to create carboxymyoglobin, a bright red pigment.

The opponents claim this masks signs indicating the aging and spoilage of meats leading consumers to believe meat is fresh and safe when it may not be.

With the findings in hand the American Meat Institute (AMI) has called on the opponents to concede their positions.

AMI has specifically targeted Kalsec, a Michigan based company that manufactures a competing meat preservation technique.

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Source: Food Production Daily

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