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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
URL:
http://www.factsfiguresfuture.com/archive/may_2006.htm
Published:
USA: Food Marketing Institute and A.C. Nielsen
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 149
Subject Term:
attitudes, chemicals, consumer attitudes, consumers, food, food safety, knowledge level, meat, information gaps
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."