Carbon monoxide and fresh meat, seem like they should not go together, but, in fact, it is one ingredient that some meat companies are using to package fresh meat.
This is only one of many technologies used to package fresh meat. It is a technology that has been studied since the 1980's and was approved by the FDA in 2001.
The use of too much carbon monoxide in meat packing can be harmful, but employees of the Texas Beef Council say that less than half of one percent is used to package the meat.
Beef experts say there's a lot of advantage to using carbon monoxide.
Russell Woodward, senior manager of product marketing of the Texas Beef Council, said, "It helps us improve or maximize our shelf life of our fresh beef and it slows down that spoilage process."