First, full disclosure. I hate vegetables. And fruit. Which pretty much leaves me on the meat and carb diet. Hence my email address :) So yeah, when someone is mucking about with my dinner I get a little upset. If they were putting carbon monoxide in brussel sprouts, I'd be like Good for them. Anyway, I digress. So the beef is injected with carbon monoxide to keep it pink. Meat naturally turns a darker color when it is exposed to oxygen, but consumers buy meat largely based upon appearance. Sure we take a glance at the "best used by" date, but I know I'm looking at the meat itself.
In all likelihood the practice won't be banned, but will probably be labeled accordingly. Which I'm fine with. In the meantime, consumer trepidation has led Harris Teeter, Safeway, Giant, Stop & Shop, and Tyson foods to discontinue the practice. Target, however, simply asked the FDA to label its meat as carbon monoxided. And if that isn't a verb, it is now.
- photo by prettywar-stl on flickr.