Meat Redness Enhanced by Gas
That bright red color in packaged ground beef? It’s not just natural freshness. Some supermarkets use carbon monoxide packaging to keep meat looking red longer. This gas binds to the meat’s myoglobin, locking in a rosy hue—even if the meat is past its prime.
While it’s considered safe in low concentrations, the technique can be misleading. The meat may look fresh while beginning to spoil. Always use your nose and check dates rather than relying on color. That bright crimson glow might just be chemical cosmetics.
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