Camoflesh

Is carbon monoxide a "poison" or a "colorant"? Makers of "case ready" meats — those packaged immediately after slaughter, eliminating the need for butchers at grocery stores — prefer the latter term. The meat industry uses carbon monoxide to keep meat looking red instead of brown as it sits in grocery store refrigerators. Consumer advocates object because the practice is deceptive — that steak may look great until you take it home, unwrap the plastic, and succumb to the stench of putrefaction. Tyson Foods is one of three meat packagers that has received FDA approval to use carbon monoxide. It just opened a $100 million plant in Texas to produce of case-ready "modified atmosphere" meats. Next up: chemicals to disguise the scent and taste of rot. I'm looking forward to the marketing campaign: Maggot. It's what's for dinner.
