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Author Topic: What color is your "fresh" meat?  (Read 4491 times)

Offline Marlina E

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What color is your "fresh" meat?
« on: February 09, 2007, 01:08:23 PM »
Check out the latest from the Organic Consumer Association newsletter.  While many Bauman College students most likely do not rely on the meat sources described in the video, I am sure that we know people that do.  Pass this on!

From the OCA newsletter:  In this hilarious new animation, Jim Hightower tells us how the majority of non-organic U.S. beef is now injected with carbon monoxide to make it appear fresh and pink. Most meat consumers look at the color of beef to determine if meat is rotten or not. But carbon monoxide injection makes even rancid meats appear fresh. The FDA approved this process without any public comment period, ignoring overwhelming evidence that artificial meat coloring is blatantly misleading to consumers.
« Last Edit: February 09, 2007, 01:11:24 PM by Marlina E »
BA Environmental Studies UCSB
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