I have been a vegetarian on and off for years, so I subscribe to Veggie Times and other mags like it and often read articles about the horrors of meat. I just read an interesting one the other night....

Most of the meat we buy in stores is not all-natural...it's been 'tweaked' in some interesting ways. For example: you often see hamburger or other red meat that is in a styrofoam pan (with sides) rather than the flat tray, and the cellophane wrap is stretched tight across the pan and does not touch the meat. That meat has been "Gas-Packed". It is wrapped in that packaging, then the air is sucked out and gases are pumped in.....gases like nitrogen, carbon dioxide, and even carbon monoxide! This is done to preserve the bright red color of the meat longer, because market studies have shown that people prefer it (even though the freshest meat is actually dark purple-red). In some cases people are buying meat that is really past it's prime and could contain more bacteria.

According to this article, almost all of the red meat at Walmart is now gas-packed. Just wanted to share this, in case anyone is interested...

I live in florida and about a year ago the news reported that some other stores like Publix, Winn-Dixie, etc. were doing the same. I buy my meat at whole food stores, where they are not pre-packaged, but you have to choose what pieces you want and how much. Sometimes I have to get them at regular supermarkets, like when I can not get to the food store.

That is not only with meats though, there are lots of foods and fruits that are altered before they reach the market.

Yes, there are preservatives added to prevent the meat from turning brown.

CO + Hemoglobin (Hb) = Carboxyhemoglobin (COHb) will prevent the meat from COLOR oxidizing for UP TO 30 DAYS! Your meat may be rotten, but the color will still look fresh.
http://www.nytimes.com/2006/02/21/na...1890d3&ei=5070

And preservatives are not just in meat either. For instance, petroleum based waxes are commonly added in citrus fruits to prevent the fruits from drying. Dried mushroom, especially the imported varieties, are commonly laced in formaldehyde.

There are approximately 5000 types of food preservatives the US currently use. Most are not labeled.