"Pete C." wrote:
>
> While some practices are deceptive, like CO flushing meat packages to
> keep them red, or some of the "enhanced" injected meats, stuff like the
> inserts isn't deceptive and legitimately extends the shelf life of the
> products, just as refrigeration does.

Whoa! What's wrong with CO packaging? CO is a colorless,
natural gas resulting from incomplete combustion of wood
and other natural fuels. It is not a dye. It retards
a meat discoloration reaction that freaks out a lot of
people, in which meat can literally turn purple, without
any loss of nutrition or wholesomeness. It allows
reduction or elimination of meat curing salts, which
promote the formation cancer-causing N-nitroso compounds
such as the infamous nitrosamines. There's nothing wrong
with CO treatment of meat, and it's actually healthful
when it displaces the bad nitrate and nitrite meat-curing
salts.