Sunday, April 02, 2006

I'm so glad i dont buy meat from the grocry store....

Which Do You Reach For?

Picture Yourself Looking at two steaks on a grocer’s shelf. Each is hermetically sealed in clear plastic wrap. One is bright pink, rimmed with a crescent of pearly white fat. The other is brown, and its fat is the color of a smokers teeth.

Which do you reach for?

While doing my research in nearly every article I came across I saw this quote and question and it made me really think of how scary, and dangerous and competitive today’s beef market has become.
An average everyday consumer of beef would reach for the brighter more colorful steak because they think it’s more fresh and of better quality. Which do u think is the better of the two? A smarter than average beef consumer would look at the processing dates of the beef, and chose from that. This is because in today’s competitive beef market the cuts of beef are being treated with Carbon-Monoxide.
Meat industries have begun to spike meat packages with carbon monoxide. Although the gas is harmless to human’s health at the levels being used; the gas gives meat a bright pink hue that will last for weeks. The reasoning for this is the meat industry hopes that this will save them as much as one billon dollars it loses from having to throw away meat that is still fresh and perfectly safe but no longer pretty.
Probably the most disturbing part of this is the fact that the meat can sit for days on your table top or counter and after those few days the meat will still look as fresh as it did the day you brought it home from the grocer. The meat will not show any of the tale tale signs it would if it was spoiled. These signs are slime, brown coloring, and fowl odors. The carbon monoxide treated meat can also suppress growth and signs of pathogens such as Clostridium botulinum Salmonella and E-coli.
Since 2002 the FDA allowed a few producers and packing firms to use this technique used under a process known as genetically recognized as safe, or commonly known as GRAS. So the FDA didn’t do any further research of their own.
Opponents also say the FDA was wrong to consider carbon monoxide a color fixative rather then a color additive. This was a crucial desionb/c the additives must pass a rigorous FDA review. They note that freshly cut meat looks purplish red, and that the addition of carbon monoxide of which binds to a muscle protein and it irreversibly turns pink.
Proponents of the gas counter that meat turns from purple to red just from sitting in the air, and that carbon monoxide prevents the next step, in which meats turn brown. They also say consumers should pay attention to “sell or freeze by dates” as the best indicator of meats freshness.

“Now picture a refrigerator truck breaking down in Arizona and sitting there for an afternoon. Then, Hey, it’s repaired and nobody knows the difference there you go!”
That was also another quote I found while doing my research that absolutely scared me to death.

Yeah of course nobody’s going to know the difference, because the meat has been tampered with. The consumers of this meat won’t know the difference till they eat it, and realize that they have just consumed spoiled meat and it makes them sick. Because there was no signs of spoilage because of the carbon-monoxide suppressing the chemical reactions that happen when meat starts to go bad.

Using carbon monoxide is considered a waste elimination method. Producers think this is an excellent way to reduce cost of throwing out “old looking meat” and keeping prices completive with the consumers.
Some producers state that the treated product should have a label that it has been treated with carbon monoxide. And that the consumers should depend on the expiration dates for true freshness. But most producer do not require it that there products do not have to have this label.

Many processors are afraid that with using this technique that the consumers will focus more attention on the color and appearance of their product and not focus on the expiration dates that tell when the meat is no longer edible.
But no one knows how much carbon monoxide treated meat is being sold to consumers. The company’s involved are privately owned or keep there processing techniques quiet. This new technology of treating meat with carbon monoxide is some how seen as potentially great. But honestly this potential is not so great because this meat is going to hurt someone and make them sick and possibly kill them. This is a revolution that needs to be stopped in there tracks.

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