Majority of Online Readers Don't Mind Carbon Monoxide With Packaged Meat But Say There Should Be Labels

February 22, 2006
Statesman Journal (Salem, OR)

Excerpt....

We asked: Some in the meat industry use carbon monoxide gas in their packaging to give meat a bright pink color that lasts for weeks. The meat industry hopes that it will save much of the $1 billion it says it loses annually from having to discount or discard meat that is safe and reasonably fresh but no longer pretty. The gas is harmless to health at the levels being used in the packaging. Click here to read story. Do you think the use of carbon monoxide to preserve packaged meat's red color is deceptive? Should grocers label meat that has been packaged with carbon monoxide?

You said: Comments appear here as they were submitted to the Statesman Journal. They are listed in the order in which they came with the most recent at the top.

The Statesman Journal reserves the right to remove content that is offensive, illegal or irrelevant to the topic.

The discussion was online Feb. 21.


I am so glad they use carbon monoxide. Frankly, I wish they added more stuff to my meat so that it would look better. Seeing is believing, and when you see a nice fat pink steak, you can't wait to pop it in the oven. I don't want grocers to label my meat, that wouldn't look as good. I can just see myself serving a nice steak with "CARBON MONOXIDE" plastered on it like a brand on a cows butt. Are these people nuts for thinking of such a thing? The answer is yes, and I want my meat to be mark free!!!
Johnny, 31, Doctor, Salem


MMMMMsteaks grilled to perfection. Makes one long for summer days ahead. Lets leave out the red dyes,carbon gases, and just enjoy that slab of beef. Medium rare please.
Daddy-O, 40's, backyard griller, salem


To Rafina and Dumb blonde--I do not exclude myself from the stupid group. I got suckered into the Poke Rind diet. Delicious Poke Rinds. Lost 20 pounds and all feeling in the left side of my body.
George, n/a, n/a, n/a


Yes, it is deceptive to use carbon monoxide. It shouldn't be allowed at all because it's deceptive (and it's already illegal in some countries). However, given that the food industry can pay off enough lawmakers that it will be allowed anyway, it should at least require a label.
Alex Benenson, 43, Engineer, Salem


I prefer free-range, locally produced, vacuum-packed meat myself. I find this at Fitt's Seafood and Lifesource.
Barbara F. Ray, 59, homemaker, Salem


Americans are suckers George and yes, they are stupid. Although we are all stupid in our own way. Funny you bring up wine and cigs in your post. 60% of Americans are fat, and they are trying everything to lose weight. The women who wrote French Women Don't Get Fat made millions of dollars selling her book, but guess what George, she didn't tell all of her secrets. Maybe she's saving it for her next book. In secret, French women spit out that rich chocolate, pastries, pasta with heavy cream and cheeze, and even wine. They eat half of what their husbands do and enjoy the food they eat, even the food they spit out. There, you can save the $30.00 on the next book, and if you already have one-- suckers!
Rafina, Interpreteur, Travel Industry, Salem


Oh George, you cutie! Are you really a consultant? Wow...I mean your comments were sooooo helpful. I am one who tries anything the media tries to sell me on, but did you have to refer to people like me as "stupid"? That did hurt my feelings just a teeny bit.
Dumb blonde, youthful , Fad dieter, Salem


I learned years ago that brown meat isn't necessarily bad meat. This is one time in life stupid people are actually helpful. I think it's great when I get the same steak, the same roast, or the same pound of lean ground beef as them but at half to a quarter the price they pay. With gas I wait a few extra days and without a few less. The practice is not deceptive. Do you leave a house thrashed when you sell it? No, you pretty it up. Why should the grocer have to do less if pretty pink meat is what the customers want. Why should they label it? You don't label the cracks and wholes in the wall you painted over before selling your house. If you don't like the gas, do like me and wait until the brown stuff shows up in the bargain bin. Tastes the same at half the price.
Joe W., 45, web designer, Salem


No more labeling issues like this, please. Here's the problem: Americans are stupid. Really really stupid. You tell them a product is "low fat" but with twice as many calories, people will go buy that product for it's health benefits. People will drink a bottle of wine, "for it's health benefits...like the french do" (do you smoke a pack of ciggies as well...like the french do?) You sell them a salad at McDonalds that has as many calories as a quarter pounder, people will buy them because they are "healthier." You sell them "slimfast" then weightwatchers, then atkins, then trimspa, then herbalife, then...All you get is the same product, but now with a label. Sure, people can read the label, but do they really, really, understand? The answer is a resounding esounding, "Heck no." If you labeled Uranium as a recommended dietary supplement, they'd buy it. I promise you.
George, 59, Nutritional Consultant, Salem


Wake up everyone...Companies have been putting strange things in our food for years. Chickens are fed marigold petals so chicken breasts are more golden. Farm fish are fed crill so that the salmon looks more pink. Many bread companies use carmel coloring to make the bread look brown and more healthy. Juice companies use coloring to make the juice look sweeter, when the majority of flavored juices are from pears, (seriously). I just love when companies come up with something new to make consumers buy their product...Most labels have the information you need to figure out what is in the product. It would be great if meat companies would do the same.
Educated about food, 28, Home Ec Teacher, Salem


Using Carbon Monoxide in meat packaging is no different than using Red speckled Cellophane wraping. The intent is to deceive the customer with prettier meat. Why can't businesses that depend upon us, the consumer, to stay in business, just be up front with us and be honest??? But yes, if they are going to do it, there should be a label saying so!
H. Depew, 73, Retired, Dallas...


...When I'm packing pink meat, I find that, gas or not, the meat still turns brown. But I would still support the use of carbon monoxide if it would help the meat look better for a longer period of time.
Ron J., 52, Actor, Brentwood


Have you ever seen the inside of a cannery? Veggies yum. I will take the meat. And buy the way labeling does nothing ie tobacco
na, na, na, salem


With regard to meat or fish being labeled "carbon monozide", I definitely believe the practice is deceptive and should be discontinued. If it is continued, then it should be labeled, whether it comes prepacked to a store or whether it is used locally. I believe the meat departments should be required to post the use or non-use or announced in the Statesman-Journal those meat departments who are using the gas. I just wonder how many other practices are used to deceive the public.
Gini L. Huff, 82, Retired, Salem


I would be most happy, and I think most people would agree, that informed consent is the way to go. I always feel less 'duped' when I can make an informed decision on the choices I make. If I choose to buy super pink meat, knowing it's laced with CO, then so be it. On a side note though, it would be GREAT to know when meat is bad. For instance, if the meat industry stops tainting their products with CO, how do I know if I'm getting a fresh cut of meat or not? Does meat immediately smell bad? Isn't prime rib aged? I guess the pink meat gives me a false sense of security
TB, 34, Analyst, Keizer


I've had gas for years and I didn't think it was a problem, although my family sure did come family vacation time. Little did I know I was helping their skin stay soft and supple.
Randy, 31, Exterminator, Salem


Its not something that is done at store level. It is done before it reaches the store. Its that meat that comes in pre-packaged containers, "case-ready meats". Its a cheaper way to operate. They dont have to pay a journeyman butcher to cut it and a journeyman wrapper to wrap it. They just have to order it and it comes in all fresh looking filled with gas. Yummmy!
teresa, 33, sales, salem


Of course, label it. Let the people who want pretty meat eat it. I work in a grocery store and it cracks me up when people get all in a twist because there is a little brown spot on their steak. Give me a break. If it takes gas to make you feel better about it, knock yourself out. Just let me know as a consumer that it is in there. So I wont buy it. Just like people who have no problem putting their groceries on a gross sticky, belt covered in bacteria from dried meat juice and who knows what. But when it is all wet after I clean it with sanitizer, they seem disgusted that they have to set anything in it. Ok, done ranting.....
Friendly Local Grocery Clerk, 32, : ), Salem


Wait a second? I see the folks behind the glass cases at Costco,WinCo, and in your "traditional" butcher shop weighing the meat, wrapping it in Saran wrap, and slapping a sticker with the exact price on it (which in and of itself is a 500% mark-up because they are a bunch of rip-off artists. No where do I see a hose coming from the exhaust of a running car parked out back. I don't see the meat food workers lacing meat with with CO. Last time I watched one of those A&E investigative shows, it showed a dead guy who committed suicide with CO and he didn't look bright pink that lasted for weeks. He was pale and dead-looking. You guys at the Statesman Journal are pulling my leg today!
Robert D., 39, worker, salem


Yes, it should be labeled. In not doing so they could be creating a dangerous false sense of security by enabling meat to remain "fresh" looking beyond the point of spoilage. And, with that said, what are we going to do about Cher? (:
R. Gess Smith, Unk., Whats the Beef?, Salem...


...Yes, they should state, your meat has been gassed.Eat at your own risk.They have discovered the toilet bowls at your favorite fast food restaurant is cleaner than the pop and water dispensers.Or, you could be a tree hugger and not eat any meat.Besides, the meat your eating could be Aunt Martha. Ya right.
Dave, personal, my business, Salem


Yes, of course - truth in advertising, etc. etc. Americans are used to things, even their food, being "pretty in pink". So many wouldn't survive in a country where food is served au naturale - it would be too unappealing. So American industry pretties things up so they will sell.
Suzy Q Homemaker, ripe young age, carniferous vegetarian, salem


Well now that I know that they're adding gas and food coloring to meat, there is a opportunity to have a section in the meat department that sells "All natural beef" and of course at a higher price.
Dave, 46, Design, Corvallis


Anytime something is done to alter the natural color or changes in foods that have a shorter shelf life, there should be some kind of label put on the food. Otherwise, you are witholding information from your customers so they can make an educated purchase.
Matt, Rickreall, State Employee, 36


Carbon monoxide does not make meat pink, oxygen does or unless some one can explain how this works because carbon monoxide would make it brown. I worked in the industry for awhile and I believe its just another attack on them. Even 20 years ago they would use nitrogen to reduce the oxygen in the air when storing beef to help preserve it. It is funny though how people want it pink when aged beef is brown and when you unrap it it will turn red.
Hunt to kill, kill to hunt no, 500, hunter, Salem.

As long as there are well placed signs stating that the Meat department is using this practice, the meat is dated and all food handling practices are still maintained it should be OK
Doug, 49, class of 74, Salem


Let's get REAL of course people have the right to know how food is packaged and everything else. So much of this type of thing is kept away from people that it is not right at all.
Darlene, 60, retired, Albany


I actually learned about this years ago in one of my Biology classes. The funny thing is people are so worried about what their meat looks like, I think it's funnier that formaldehyde or forms of it, is in almost anything, hence the name preservatives like bread, jelly, anything that can rot basically ha! And people are freaked out about their meat looking pretty....Hilarious!
Ari, 23, Student, Salem


Yuk. Yes it is deceptive. Yes, we must have truth in labeling. We all know how long meat lasts thawed out. Do you really want it gassed and prettied up! Gee, would this be coming from the venerated FDA who want to take away our vitamins and herbs but just put a warning label on Vioxx? I'll pass.
KJ, Salem, Oregon, USA