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Some places treat meatwith carbon monoxide to a red color longer. There is controversy behind its use. Industry feels it could save money, since meat that is still good, but doesn't look nice cannot be sold. Consumer groups believe this could lead to deceptive practices that mask the age of the meat and possible spoilage.

Carbon monoxide is also used on tuna to maintain color. In such products, the ingredient statement might use the phrase 'tasteless smoke'.

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Q: What gas or chemical do supermarkets and butchers use to keep meat looking fresh longer?
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