I prefer mine with strychnine
A story in the Washington Post the other day reports that the meat industry has been treating its product with carbon monoxide in order to keep it looking nice and red (i.e. bloody). Apparently, consumers were put off because meat, after a while, turns a sort of ashen gray-brown and looks even more disgusting than normal.
Now, the meat industry is saying that the CO it injects into the meat is at levels that make the meat perfectly safe. And, of course, I completely trust the meat industry in absolutely everything it does. But isn’t CO that gas that comes out of tailpipes of cars and kills people in their homes? And isn’t meat dangerous enough to human and animal health, without adding yet another toxin to the stew of bacteria, hormones, and fecal matter already in it?
I’m just asking, that’s all.