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BEEF NEWS
Consumer group: Consumers think carbon monoxide deceptive
by Pete Hisey on 9/26/2006 for Meatingplace.com
A study conducted by Opinion Research Corp. for the Consumer Federation of America found that 78 percent of consumers think the use of carbon monoxide to stabilize the red color of meat is deceptive, and 68 percent said they favor a law to make it mandatory to reveal that carbon monoxide was used for color stability on labeling.
The study contacted 1,019 adult consumers.
Among findings: 63 percent said that "freshness of meat is directly related to the color of the meat," and 74 percent felt that a 28-day shelf life for ground beef was too long and should not be allowed.
CFA will post the full study on its Web site on Tuesday.
Consumer group: Consumers think carbon monoxide deceptive
by Pete Hisey on 9/26/2006 for Meatingplace.com
A study conducted by Opinion Research Corp. for the Consumer Federation of America found that 78 percent of consumers think the use of carbon monoxide to stabilize the red color of meat is deceptive, and 68 percent said they favor a law to make it mandatory to reveal that carbon monoxide was used for color stability on labeling.
The study contacted 1,019 adult consumers.
Among findings: 63 percent said that "freshness of meat is directly related to the color of the meat," and 74 percent felt that a 28-day shelf life for ground beef was too long and should not be allowed.
CFA will post the full study on its Web site on Tuesday.