Rosemary or carbon monoxide: Take your pickSpanish researchers have found a way to replace carbon monoxide as a preservative in meat packaging.
The rosemary-enhanced plastic film kept beef steaks looking pink and fresh for 14 days under conditions found in supermarkets. The use of rosemary also increased average display life by about two days compared to meat packaged in a traditional modified atmosphere mixture of oxygen, carbon dioxide and nitrogen gas.

This is great, since CO (that's carbon monoxide to you non-chemists) actually makes meat look fresher than it is. I wonder if the new packaging imparts any rosemary flavor to the meat?