Carbon Monoxide Meat
Just seen a special on television about forcing carbon monoxide into meat.
The forcing/pressure packing meat with carbon monoxide makes the meat keep it's red "fresh" look up to 3 weeks longer then the market packaging. Mostly done with the Black Angus products and ready made "fresh" hamburgers, Chicken pieces etc.... You will know the packaging by it's tub style extra thick styrofoam package and it's extremely taught clear plastic top ( almost seems like it has air pressure in package )... it's because IT DOES!!!!!!! pressurized with CARBON MONOXIDE!
Their studies showed that 90% of the meat packaged this way ....before 3-4 days of their experation date has already been "turned/bad" but had even a "fresher/red look then the FRESH meat packed that day beside it. By their testing ( bacteria growth rates ) 50% of that turned/bad meat had been bad for at least 3-5 days.Making it BAD for an ENTIRE WEEK before the experation date on packaging
They also stated that so far the FDA hasn't made conclusive studies on the effects of such practices because it's still so new and changing process to the food world they can't produce an accurate study to pass a law on it.
I know I've bought that Black Angus in them pressure packages in the past, but doubt I will ever again.........buyer beware!
One more thing that makes me love my local butcher shop even more!!!!!!!!!!!!!!
The weather is here.... wish you were beautiful
Imagine my disappointment if i were here to make you happy