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Post by CMF Newsman on Oct 1, 2007 9:42:16 GMT -5
Shoppers typically check the color of steak or ground beef before buying it. Red-looking meat is regarded as a sign of freshness. But meat sold at some stores is packaged in a way that allows it to keep that fresh, red color not just for days, but for months. The trick is packaging that locks out most oxygen, which can turn meat brown and eventually help it spoil. Instead, the package is filled with a variety of other gases and a tiny, non-toxic amount of carbon monoxide (CO), which reacts with the meat to keep it red indefinitely. Carbon monoxide doesn't change the taste of the meat or make it toxic. And the industry claims that the new packaging can extend shelf life and even retard the growth of — but not kill — dangerous E. coli bacteria, which has triggered the current recall of more than 21 million pounds of ground beef. But consumers could still be deceived into buying, or even using, bad meat. The European Union has banned such packaging. The U.S. House Energy and Commerce Committee is proposing a lesser restriction, a label to alert consumers that the meat's color has been artificially enhanced and shouldn't be relied on to judge freshness. full story
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Post by daworm on Oct 1, 2007 15:22:10 GMT -5
Personally, I would like a return of the irradiated meat. Stores indefinitely at room temperature with no spoilage.
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TNBear
Senior Forumite
Posts: 2,285
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Post by TNBear on Oct 2, 2007 20:03:59 GMT -5
Personally, I avoid purchasing meat and seafood wrapped in plastic on styrofoam trays for many reasons.
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Bryan Stone
Full Forumite
I'll give it six months.
Posts: 1,993
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Post by Bryan Stone on Oct 4, 2007 21:17:29 GMT -5
"I avoid purchasing meat and seafood wrapped in plastic on styrofoam trays for many reasons. "
just curious,... what are some of those reasons
"I would like a return of the irradiated meat. Stores indefinitely at room temperature with no spoilage. "
also,.. very curious,... please explain
must plead some ignorance on these 2
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snarkalicious
Forumite
Insert nickname *here*
Tongue tied and twisted, just an Earthbound misfit, I~
Posts: 1,463
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Post by snarkalicious on Oct 4, 2007 23:09:31 GMT -5
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Deleted
Deleted Member
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Post by Deleted on Oct 5, 2007 1:37:14 GMT -5
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TNBear
Senior Forumite
Posts: 2,285
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Post by TNBear on Oct 7, 2007 19:23:56 GMT -5
Bryan, The main reason is that I cannot smell the product without compromising the plastic film, and if-as usual-I find the product smells "off" no-one else will buy it with a punctured wrap. Another major reason is that the little "diapers" they set down on the tray then set the product on are a breeding ground for all kinds of things you don't want to know about. Lastly for today, markets with service meat and seafood counters are usually much more aware of the appropriate care of their product.
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Babs
Senior Forumite
Diet Spryte
Even cuter?
Posts: 3,674
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Post by Babs on Oct 7, 2007 22:40:46 GMT -5
Another reason not to eat meat. Life is a lot less complicated! I can tell when bread gets stale and vegetables and fruit are past their prime. Also a lot cheaper, although there are some pricey types of cheese...
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Bryan Stone
Full Forumite
I'll give it six months.
Posts: 1,993
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Post by Bryan Stone on Oct 10, 2007 12:58:49 GMT -5
OK,... the wiki mumbo-jumbo needs to be dumbed down for me,... I'm a layman
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Post by daworm on Oct 11, 2007 17:16:27 GMT -5
Take raw meat. Vacuum seal it so no air can get in. Expose it to radiation that kills all of the bacteria inside the package that would cause the meat to spoil. Since nothing inside is alive, and nothing from the outside can get in, then it will stay fresh pretty much indefinitely. Since some oxygen is in the package, even after the vacuum seal, and since some will penetrate the package due to osmosis, eventually it will change color and the oxygen will combine with the iron in the meat and make it "spoil". It won't be poisonous, but it won't taste right either. Takes a long time, though.
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