[perihelions]

No comment on economic theory, but on the carbon monoxide thing, the issue here isn't its toxicity, but that vendors use it to mask the color appearance of non-fresh, unhygienic meat. Naive visual assessment is wrong.

[AlexandrB]

I thought meat was more tasty/tender when it's "aged" for a while anyways.

[kadoban]

It has to be aged correctly to be safe.