More on Giving Meat the Tailpipe Treatment
by Lloyd Alter, Toronto on 11.14.07
Almost wo years ago we warned TreeHuggers about monoxide meat: "The Food and Drug Admin in the US allows supermarkets to pack red meat in carbon monoxide gas- just as your lips get a lovely shade of red when you leave the car running in the garage, the meat stays red and fresh looking for weeks." Two months ago Jeremy updated the story.
Now it turns out that the Agriculture Department approved the process even though the tests of it were so questionable that the employees at Hormel and Cargill didn't believe them, sending confidential emails saying "Believe me, we are also puzzled by the data," (Hormel writes to Cargill) "Please let me know if you see any other funny data . . ." he wrote later. "Quite honestly, this test seemed to raise more questions than what it answered."
Now the meatpackers are backtracking and saying that they will accept labels suggesting that "Color is not an accurate indicator of freshness." Why not just ban it, like they do in Canada, the EU and Japan? ::Washington Post
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Hurray for Canada!
I was a little bit worried there until i read that the process is banned in Canada. Though i dont eat red meat regardless.
I thought carbon monoxide was a cumulative toxin?
OMG! GROSS!!!!BLAHHH!!! A picture is worth a thousand words. This is so sicko...and worst of all the government is doing this to us??? I think if people can sue the tobacco companies, surely we could have a day in court. OK, I am going to barf now..................
This is 8 day old meat stored at too warm a temperature..... I wouldnt eat it regardless of its colour. Regardless if its treated or not,colour is but 1 indicator of food quality, and isnt nearly as important as the date on the product (which should be set at time of production and regulated by law). This article (like previous ones on the same subject) wrongly states that the USDA allows supermarkets to pack meat...then corrects itself by saying its the meat packers that are 'gassing' (Cargill and Hormel). Proper dating and temp. control are keys to safe meat.
BTW- your article hints at 'data' that questions the use of CO....but what is the problem? Is it being ingested with the meat?
It's ironic how people get so worked up over the fact that ingesting the flesh of a needlessly slaughtered animal could sicken or kill them. I'm not saying that I want anyone to die., but, as they say, what goes around comes around.
Besides, if you want your slaughtered animal right, do what the real omnivores and carnivores dp--KILL IT YOURSELF, without weapons.
Of course, the more convenient, cruelty-free alternative is to go Vegan, so...GO VEGAN!
The graphic is misleading. E-Coli is not the cause of the color change. Color is not an indicator of good or bad meat.
All I have to ask anyone who cares: why haven't you gone veg*n yet? You're on a site called Treehugger! You of all people should know how inefficient and environmentally damaging meat production is.
But anyway, I have to agree with Rob. You're eating what essentially amounts to carrion. In other words, something you didn't, and probably couldn't kill by yourself with your bare hands. Something that's been dead for a long-ass time. If you get sick from it, it's hard for me to have a lot of sympathy for you ;)
how is vegan any better for the environment. So instead of animal waste and stuff you promote insecticides in our water supplies.
All I have to ask anyone who cares: why haven't you gone veg*n yet? You're on a site called Treehugger!
Last time I checked, chickens don't eat trees, so I think I'm good.