1. Use of "pigment fixatives" creates potential problems for fresh meat marketers Collection: Agricultural Communications Documentation Center (ACDC) Format: Journal article Publication Date: 2006-05-16 Published: USA: Food Marketing Institute and A.C. Nielsen Location: Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 149 Document Number: C24018 Journal Title: Facts, Figures and the Future Journal Title Details: : 3-4 Notes: Examines controversy over the use of carbon monoxide as a "pigment fixative" for meat - to keep "the product's pink and rosy color in an effort to make it look fresh even as it approaches, or even passes, its expiration date."
