In the EU, meat cannot be treated with carbon monoxide to preserve a look of freshness, so food scientists have had to look for other methods of keeping packaged meat looking pink and appealing to consumers. Spanish researchers recently hit upon a possible solution: rosemary. Their studies show that a rosemary extract added to the packaging will have the same effect as carbon monoxide treatment. This so-called "active packaging" could be the wave of the future as far as meat products are concerned, since beef steaks packed in the "rosemary-enhanced plastic film" remained fresh-looking for 14 days under supermarket conditions - an increase of two days over chemical preservation.
The downside might be for consumers, who could have difficulty discerning the difference between a 2-day-old steak and a 2-week old one, although the idea of getting chemically-treated meat off the shelves sounds like one that most meat-eaters could get behind anyway.
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