I don't know what SH thinks, but I would like to see more information from the proponents of the process described.

I heard about that quite some time ago, and what I heard, probably from those developing the system, was the benefits to safety as well as appearance of the meat. We need to remember that normal exposure to air makes perfectly fresh and safe beef appear brown and un-appealing in a short time.

The fact that the complaint comes from a company that sees the process as competition for its products makes me wonder about their motives.

Questions I have regarding the complaints and the process of packaging the beef in this particular gas mixture:

Does the gas mixture ADD color to the meat as claimed, or does it PRESERVE the color of the meat. There is a difference, and it is significant to the complaint, IMO.

Does the gas mixture add ANYTHING to the meat, or does it PREVENT the changes occuring due to oxygen exposure? And is it more of an excluder (of the oxygen) than an inclusion of a foreign substance to the beef?

Finally, if there is deception in the packaging process proven, I would throw the book at those doing it.

And if there is science backing the packaging process as beneficial and safe, I would throw the book at those using false claims to give themselves the competitive edge over others who went to the expense of developing and using a proven safe and effective means of preserving the appearance of the meat.

MRJ