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Consumers Concerned About Practice Of Adding Carbon Monoxide To Meat

Summary By: | Published: November 5, 2007
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Three out of four U.S. consumers are concerned about the practice of adding carbon monoxide to meat to make it appear bright red longer than untreated meat.

According to this survey sponsored by the Consumer Federation of America, three out of four American consumers are concerned about the practice of adding carbon monoxide (CO) to meat to make it appear bright red longer than untreated meat.

In summary, most consumers are concerned with the practice of adding carbon monoxide to artificially color meat, and they consider the practice deceptive.

Specifically:

  • 63% agreed that “the freshness of meat is directly related to the color of meat.”
  • 75% were concerned to some extent about the practice of adding CO to meat to make it appear bright red for several weeks longer than untreated meat.
  • 74% felt that CO-treated meat should not be allowed to have a 28-day shelf-life (compared to untreated meat, with a shelf-life of 10-12 days).
  • 78% felt that the use of CO in meat packaging is deceptive.
  • 68% would support a law to make it mandatory to label meat treated with CO.
External Link:
http://www.consumerfed.org/pdfs/CO_Meat_Consumer_Survey...
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Citations:

Opinion Research Corporation, Consumer Federation of America

Tags:

Animals Used for Food Additives or Diseases Attitudes English Factory Farming Human Health Meat / Animal Product Consumption Humans

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