Carbon monoxide by any other name is still carbon monoxide. Since
complexation with myoglobin and hemoglobin obscures natural color changes
in meats associated with spoilage and it is a toxicant (which is improperly
labeled if at all) its use constitutes adulteration under US law and I am
sure under anyone else's laws. This reminds me of other ingredient scams
wherein a material was ostensibly added for one purpose but its true
purpose, recognized by everyone, was something else, usually illegal.
Why are our regulatory authorities winking at this practice? They risk
losing all credibility in the eyes of both consumers and scientists if they
continue.
And is it really true that one cannot detect application of CO to meats
when the 'tasteless smoke' process is used? I seem to recall that the
complexed pigment has a clearly different wavelength of maximum absorption.
Tyre C. Lanier, Professor
Food Science Department
North Carolina State University
Raleigh NC 27695-7624
Fax 919-515-7124
Ph. 919-513-2094
Web http://www.cals.ncsu.edu/food_science/faculty/lanier/tlanier.html
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