When meat is exposed to carbon monoxide, it turns and stays red—even if it's going bad—so it looks fresh longer, even though bacteria might already be growing inside.
Evidence from Studies
Supporting (3)
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The study found that when beef is packed with carbon monoxide, it stays red longer—even when it’s starting to go bad—because the gas sticks to the meat’s natural pigment and tricks your eyes into thinking it’s fresh.
Influence of Age at Harvest and Packaging Conditions on Color Stability of Bovine Psoas major Muscle
The study found that when meat is packed with carbon monoxide, it stays red longer—even when it’s starting to go bad—because the gas sticks to the meat’s natural pigment and keeps it looking fresh, no matter how old the cow was or how much bacteria is present.
Effect of automobile exhaust fume inhalation by poultry immediately prior to slaughter on color of meat.
The study showed that when chickens breathe car exhaust before being slaughtered, their meat turns bright red because the carbon monoxide in the exhaust sticks to the meat’s natural pigment, making it look fresh even if it’s starting to go bad.
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