WASHINGTON - The American Meat Institute opposes labeling meats that have undergone modified atmosphere packaging using carbon monoxide, the trade group said last week, in the wake of a controversy surrounding the system. The process, CO MAP, uses a combination of gases to displace oxygen in meat packaging to slow oxidation and help meat maintain its red color for weeks. Opponents contend the process masks the true freshness and safety of the meats, since color cannot be used as an ...

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