It's a safe bet that steak sliced while the customer watches is fresh.
But shoppers who think they can spot older meat by the color... may be fooled.
Some meat packers are quietly exposing pork and beef to safe levels of carbon monoxide... just before packaging.
Carbon monoxide keeps meat looking red -- but not necessarily fresh -- for weeks.
David Duerr, an expert at Central Market, says meat should not be judged by color alone.
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Tags: carbon, monoxide, meat, beef, raw, butcher, food
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