Can You Eat Store Bought Beef Pink
Congress is belongings hearing on carbon monoxide-treated meat. Nov. xiv, 2007 — -- For many meat eaters the proof is in the pink. They use the meat's color as a guideline to decide the food'south freshness. But, many meat manufacturers actually inject the food with carbon monoxide to requite information technology that fresh, reddish-pink look. Japan and Canada along with many other countries in Europe, take banned the use of carbon monoxide in meat. Lawmakers in congressional hearings this week are debating whether the producers should be allowed to continue the process in the United States. While the Food and Drug Administration has said the practice isn't unsafe, some consumers disagree. "At worst, it's dangerous. At best, it's a consumer rip-off," said Wenonah Hauter, of Food and Water Watch. But, industry manufacturers have defended their use of carbon monoxide-treated meat. The problem arises because even perfectly good meat begins turning dark-brown when it'southward exposed to oxygen. And so, many meat manufacturers treat beefiness and pork with carbon monoxide. The carbon monoxide binds with a paint in the meat and keeps the colors vibrant and cherry-red. "What this packaging technology allows u.s. to do is to maintain the cherry-red color consumers are used to purchasing," said Randy Huffman, of the American Meat Plant. All the same, during the hearings some Congress members couldn't exist swayed and grilled the companies about the do. They called the practice dangerous and misleading, and to make their point, they displayed a ii-yr-old parcel of meat that still looked pink and fresh, thanks to carbon monoxide injection. "One of the packages in forepart of you is two years old. Is that not a problem?" asked Rep. Jan Schakowsky, D-Ill. "It is critical that the apply-by date exist adhered to," Daniel Engeljohn, of the USDA nutrient safety and inspection service responded. Rep. Bart Stupak, D-Mich., and chairman of a Firm Energy and Commerce subcommittee, reportedly called the exercise deceptive and "a potential health threat," and accused U.Due south. regulators of "turning a blind eye" toward health dangers. Earlier this year, Stupak launched a probe into the practice and has proposed the utilize of a safety discover on meat and fish products treated with carbon monoxide. In response to consumer concern, some grocery chains like Harris Teeter, which has locations in v Southeastern states, have voluntarily stopped treating meat with carbon monoxide. Over the last month, Safeway, Behemothic, Stop & Shop and Tyson Foods have all appear they will cease using carbon monoxide. Retail behemothic Target took a different approach and asked the FDA for permission to put carbon monoxide labels on its meats. Congress seemed unlikely to outlaw the practice and probably will settle for some sort of labeling instead. Consumers who are unsure whether their grocery store allows carbon monoxide-treated meat and no longer desire to utilise color as a freshness indicator do take other, safer options. They should look for the freshness date. Because stores don't want to sell their customers bad meat, the dates should exist accurate. The meat also should experience springy to the touch and the fat should be white, non yellow in color. The mode the meat is packaged also can say a lot nigh its freshness. If the plastic packaging is about to burst, it could be a sign of gases, which accept built up from spoilage. Finally, the all-time sign of spoiled meat happens once the packet is opened. Spoiled meat smells bad and has a slimy texture. May 27, 03:56 PM May 27, 03:53 PM May 27, 08:53 PM May 26, 05:00 AM May 26, 03:sixteen PMProof in the Pink? Meat Treated to Give Information technology Fresh Await
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Source: https://abcnews.go.com/GMA/Consumer/story?id=3863064&page=1