From Today's New York Times

To the Editor:

"Which Cut Is Older? (It's a Trick Question)" (news article, Feb. 21) needlessly alarms consumers about a packaging system that the Food and Drug Administration has affirmed as safe three separate times.

The technology, similar to what other food manufacturers use to package many non-meat products, uses minute quantities of carbon monoxide.

The packaging provides distinct benefits for manufacturers, retailers and consumers. By maintaining the freshness and color of meat, the packaging prevents retailers from discarding safe products because of the unappealing and premature browning at the store.

The "sell by" or "use by" date that appears on most packages is there to help protect consumers from buying spoiled meat. When meat products go past their sell-by date, consumers will notice obvious indicators that the product is not safe to eat, including a bad odor, bulging packages and a slimy texture.

J. Patrick Boyle
President and Chief Executive
American Meat Institute
Washington, Feb. 23, 2006