Consumers deserve to know when color of beef is artificially enhanced.
Why would anyone be against consumers knowing the real color of food?
USATODAY-Shoppers typically check the color of steak or ground beef before buying it. Red-looking meat is regarded as a sign of freshness. But meat sold at some stores is packaged in a way that allows it to keep that fresh, red color not just for days, but for months.
The trick is packaging that locks out most oxygen, which can turn meat brown and eventually help it spoil. Instead, the package is filled with a variety of other gases and a tiny, non-toxic amount of carbon monoxide (CO), which reacts with the meat to keep it red indefinitely.
Various forms of ‘tints’ have been used in the past.
I even heard one old butcher claim to have used nitroglycerin to keep beef looking red.
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