The Color Of Meat

In a move that can only be interpreted as extremely jaded, Target stores will soon be selling meats from Cargill and Hormel Foods that are treated, using carbon monoxide technology in a joint venture called Precept Foods, to help meat retain its red color. In a hearing of the Congressional House Energy and Commerce investigative subcommittee, Target divisional merchandise manager Danielle Lachman said that federal officials have approved language that Hormel and Cargill will use on the packaging.

The label will say "Color is not an accurate indicator of freshness. Refer to use or freeze by" date.

The meat industry uses carbon monoxide in packages to help meat retain its red color. Hormel Foods Corp. and Cargill Inc. use carbon monoxide technology in a joint venture called Precept Foods to help meat retain its red color. Although federal officials approved the practice, consumer advocates say it makes meat look fresh long after its expiration date. It seems pretty damn creepy that Hormel and Cargill spun off a joint venture called Precept, whose purpose is to help meat retain its red color. Who kows what irony lies behind the name Precept?

The panel's chairman, Bart Stupak, D-Mich., opposes the carbon monoxide treatment, arguing its sole purpose is to fool consumers about the freshness of the product. In 2007, several supermarket chains agreed to stop selling meats packaged in carbon monoxide after the House panel wrote letters expressing concern and seeking information.

So don't be fooled by red meat, even though they are trying to fool you. The fine print will tell you that you're a sucker if you believe that red meat is fresh.

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