Studies fail to quell concerns over gas treatment of meat

A bitter regulatory battle over the safety of a packaging system that can keep meat looking fresh long past its shelf life is escalating, amid complaints that the industry misinterpreted recent research reports to bolster its case. At issue is the growing practice of spiking sealed packages of meat with small doses of carbon monoxide. The gas is harmless at the concentrations being used, but it can keep meat looking bright red and fresh even as it spoils.