Someday, you just might see ground beef with an incredibly longer shelf life in your local grocery store due to carbon monoxide-based technology. Using carbon monoxide as a form of modified atmosphere packaging occurs in a wide variety of food industry applications. However, it could really be valuable when used in the packaging of meat products.
How the Process Works
During the modified atmosphere packaging process, a small amount of carbon monoxide gas is sealed into the beef packaging. The stabilizes the red color that customers much prefer over the brown, light red meat that you are used to seeing in the grocers’ meat coolers.
Currently, there is a window of about three days from the time the meat hits the shelf until it is no longer good. With this innovative packaging process, the shelf life of beef is effectively extended to as much as fourteen days.
Is the Use of Carbon Monoxide in Food Safe?
Carbon monoxide is a colorless gas that may be fatal if inhaled. However, the gas is not harmful to consumer health when it is used in this manner to package food.
The proposal for a total ban on using carbon monoxide in food received a considerable amount of media attention. However, the Food and Drug Administration accepted the practice in 2006.
Customers Want a Better Looking Product
Research has found that many people are actually willing to pay more for beef with a nice, red color and longer shelf life. However, public notification and prominent labeling are crucial in convincing the public to purchase meat that has gone through the modified atmosphere packaging process. Even though the product looks good on the shelf, it is important that consumers pay close attention to the date of expiration.
The Benefits of Modified Atmosphere Packaging
There are a number of great advantages to using the modified atmosphere packaging process, in addition to prolonging shelf life. Because food packaged in this manner does have a longer shelf life, wider distribution is a possibility. It is possible to have fresh food all year long. In addition, the see-through packaging require much less space for the retailer.
There are only a few disadvantages of this type of food packaging, such as expense and the potential risk that consumers will fail to keep food in proper storage conditions, which will lead to faster spoilage.
