EXPOSED: US Stores Using Gas Inside Meat

How can a cut of meat maintain its fresh appearance even after being stored without refrigeration for 11 days? The answer lies in a unique preservation method involving controlled packaging and gassing. This process utilizes safe amounts of carbon monoxide, carbon dioxide, and nitrogen to extend the visual freshness of the meat, keeping it vibrant and red for an extended duration. While deemed safe, there are concerns among some individuals that the intense red hue might be deceptive to consumers. Inside Edition sought the insights of a meat science professor at Penn State University to shed light on this intriguing preservation technique