Why Supermarket Meat is Always Red
By Pierre Mouchette | Real Property Experts LLC
By Pierre Mouchette | Real Property Experts LLC
Why Is the Meat in The Supermarket Always Red?
As much as 70-percent of meat sold in stores is treated with carbon monoxide to keep the meat a fresh-looking red color. Why, a natural process called oxidation, gradually turns the natural red color of meat to a more unappetizing brown or grey color within a few days. This oxidation process starts once meat is exposed to air.
Carbon monoxide will keep meat red, even if it is spoiled. The industrialized meat industry (aka Concentrated Animal Feeding Operations – CAFO) insists that treatment with carbon monoxide, called Modified Atmosphere Packaging (MAP), is necessary due to the difficulty of keeping meat at the proper temperature while in the grocery store coolers.
At What Temperature Should Meat Be Keep?
The internal temperature of retail meat is not supposed to exceed 39° Fahrenheit (4° Celsius) at any time. An increase of just a degree or two can result in an increase in bacterial growth.
In the store, problems stem from ultraviolet light from the display lights heating up the surface temperature of the meat. This occurs due to penetration of the UV light into the meat packaging. Because of temperature inconsistency, atmospheric packaging was developed. Now, when meat is exposed to carbon monoxide, it reacts with the myoglobin in the blood giving the meat a bright red color. Fresh beef is naturally red, and as it ages, it becomes brown or grey. The carbon monoxide can keep it looking fresh for up to a full year by restricting the growth of bacteria that proliferate from the increased heat of supermarket meat display cases.
When the product reaches a point of spoilage, there are a multitude of signs that will be evidenced. For example: odor, slime formation, and a bulging package (the product will not smell or look right).
What is Carbon Monoxide?
Carbon monoxide is an odorless, colorless, poisonous gas that is almost impossible to see, taste or smell. It is emitted from car exhaust pipes, gas powered lawn mowers, chimneys, and more.
Is Carbon Monoxide Dangerous if Ingested?
Carbon monoxide is fatal if inhaled in large amounts because the CO molecule attaches to hemoglobin in the blood and replaces oxygen in the bloodstream. Even minor exposure can cause fatigue, headaches and confusion. Increasing exposure leads to unconsciousness and then death. Individuals who are fortunate enough to survive poisoning with carbon monoxide frequently continue to suffer from neurological problems.
The industrialized meat industry states “unlike inhalation, carbon monoxide is not harmful when it is ingested via meat treated with atmospheric packaging.” The Industry also insists that MAP is necessary to keep meat affordable as consumers will not buy brown meat even if it’s still okay to eat causing meat that is perfectly good for sale to be thrown out unnecessarily.
As much as 70-percent of meat sold in stores is treated with carbon monoxide to keep the meat a fresh-looking red color. Why, a natural process called oxidation, gradually turns the natural red color of meat to a more unappetizing brown or grey color within a few days. This oxidation process starts once meat is exposed to air.
Carbon monoxide will keep meat red, even if it is spoiled. The industrialized meat industry (aka Concentrated Animal Feeding Operations – CAFO) insists that treatment with carbon monoxide, called Modified Atmosphere Packaging (MAP), is necessary due to the difficulty of keeping meat at the proper temperature while in the grocery store coolers.
At What Temperature Should Meat Be Keep?
The internal temperature of retail meat is not supposed to exceed 39° Fahrenheit (4° Celsius) at any time. An increase of just a degree or two can result in an increase in bacterial growth.
In the store, problems stem from ultraviolet light from the display lights heating up the surface temperature of the meat. This occurs due to penetration of the UV light into the meat packaging. Because of temperature inconsistency, atmospheric packaging was developed. Now, when meat is exposed to carbon monoxide, it reacts with the myoglobin in the blood giving the meat a bright red color. Fresh beef is naturally red, and as it ages, it becomes brown or grey. The carbon monoxide can keep it looking fresh for up to a full year by restricting the growth of bacteria that proliferate from the increased heat of supermarket meat display cases.
When the product reaches a point of spoilage, there are a multitude of signs that will be evidenced. For example: odor, slime formation, and a bulging package (the product will not smell or look right).
What is Carbon Monoxide?
Carbon monoxide is an odorless, colorless, poisonous gas that is almost impossible to see, taste or smell. It is emitted from car exhaust pipes, gas powered lawn mowers, chimneys, and more.
Is Carbon Monoxide Dangerous if Ingested?
Carbon monoxide is fatal if inhaled in large amounts because the CO molecule attaches to hemoglobin in the blood and replaces oxygen in the bloodstream. Even minor exposure can cause fatigue, headaches and confusion. Increasing exposure leads to unconsciousness and then death. Individuals who are fortunate enough to survive poisoning with carbon monoxide frequently continue to suffer from neurological problems.
The industrialized meat industry states “unlike inhalation, carbon monoxide is not harmful when it is ingested via meat treated with atmospheric packaging.” The Industry also insists that MAP is necessary to keep meat affordable as consumers will not buy brown meat even if it’s still okay to eat causing meat that is perfectly good for sale to be thrown out unnecessarily.
19-05-20