Executives in packaging decision-making roles at food and beverage companies are more likely to defend than assail the use of carbon monoxide in modified atmosphere packaged beef, but nearly half remain undecided on the practice. 

In its 2008 Packaging Trends Study, Clear Seas Research (www.clearseasresearch.com, 248-786-1625), asked respondents to agree or disagree with the following statement: “The use of carbon monoxide in MAP-packaged beef to retain red color has been challenged as a deceptive practice.” 

Across all food and beverage categories, 28% of respondents disagreed, with 24% agreeing and 48% undecided or with no opinion.

But the ones closest to the action – those in meat/poultry/seafood companies – had stronger opinions, with 47% disagreeing and only 17% agreeing. That left 37% who were undecided or had no opinion. 

Emotions ran high. One respondent who agreed with the statement noted that the practice “is blatantly deceptive. All meat products should be labeled with the date the animal was slaughtered and the date the meat was packaged. No additives, preservatives or ‘enhancements’ should be used.”

And one who disagreed countered with “It is not harmful and does not change the value of the product. If vacuum packed, product would not look good until exposed to air. Consumers are not educated to understand the differences.”

Modified atmosphere packaging uses a mixture of gases that may include carbon monoxide to maintain the fresh red color and enhance shelf life of ground beef. The 225 respondents in the study are packaging decision-makers who specify, recommend, authorize or purchase machinery and/or materials. Of this group, 41 work for meat/poultry/seafood companies.      

Here’s a breakout of how these groups responded:

All Industry Processors

Strongly disagree: 11%

Disagree: 17%

No opinion/undecided: 47%

Agree: 12%

Strongly agree: 12%

Meat/Poultry/Seafood Processors

Strongly disagree: 20%

Disagree: 27%

No opinion/undecided: 37%

Agree: 15%

Strongly agree: 2%