Red Red Meat
Red Red Meat
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Red Red Meat
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Post #1 - February 21st, 2006, 1:20 pmcarbon monoxide + salmonella = CRAZY DELICIOUS
http://www.nytimes.com/2006/02/21/national/21meat.html
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February 21, 2006
Which Cut Is Older? (It's a Trick Question)
By MARIAN BURROS
If some of the meat in supermarkets is looking rosier than it used to, the reason is that a growing number of markets are selling it in airtight packages treated with a touch of carbon monoxide to help the product stay red for weeks.
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a package of a conventionally wrapped rib steak and one with the carbon monoxide were both red when bought on Feb. 3 near Washington. They were then kept refrigerated. By Feb. 16, when they were photographed for the pictures that appear with this article, the conventional meat was brown, but the treated meat was still rosy. And as of yesterday, other treated meat bought at the same time was still red despite having been left unrefrigerated on a kitchen counter since Feb. 14.
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Post #2 - February 21st, 2006, 1:49 pmI saw a segment on the the CBS Early Show this morning about Carbon Monoxide in meat. Its kinda scarry since big business supermarkets are all about making a profit and more than likely lie on packaging dates because the carbon monoxide meat looks just as red as newly packaged meat. I hope there will be some safegaurd or labeling laws passed soon.
Here is a link the CBS EArly Show story: Red Meat May Mislead
http://www.cbsnews.com/stories/2006/02/ ... 2952.shtml
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Post #3 - February 21st, 2006, 3:05 pmI was just at the local Jewel for the first time in a long while and was taken aback by the gory looking extra-red meat. It looked so unlike the meat I see in the supermercados, bodegas, Plolish delis, butcher shops and Costco, that I figured it had to be doctored with something. CO on the meat and bleach on the fish, just like the old days.
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Post #4 - February 21st, 2006, 3:18 pmI read a similar report in msn (msnbc/wash. post article) - FDA is urged to ban treated meat: Carbon monoxide helps food look fresh longer, but safety debated
This is a longer article and may have some additional details.
What concerned me was FDA's stance (but why am I not surprised?)
'He' in quote below refers to George H. Pauli, associate director for science and policy in the FDA's Office of Food Additive Safety (see full article)He emphasized that the agency has never formally approved the gas's use, but rather looked at information provided by the companies and decided not to object.
Seems like this issue is breaking everywhere.
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Post #5 - February 21st, 2006, 4:23 pmWow, that sucks. First they put those rose colored lights over the meat coolers and now this. I recently had an experience with a piece of meat that looked fresh but stunk to high heaven when I opened the package. I couldn't figure it out. I wonder if it was treated with CO.
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Post #6 - February 21st, 2006, 7:32 pmThey've also been using CO to treat tuna. Just because it has a nice bright red color doesn't mean it is still in its prime.
Bill/SFNM
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