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The Spoiled-Meat Trick

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Posted Wednesday, July 18, 2007, at 12:33 PM ET

 

hot document
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Posted Wednesday, July 18, 2007, at 12:33 PM ET
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Bonnie Goldstein is a former special investigator to the U.S. Senate and investigative producer for ABC News.
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Remarks from the Fray:

[CO MAP] doesn't affect shelf life, but without it, the meat starts turning dark red to brown as oxidizes. Consumers don't like this discoloration even though it does not affect quality - in fact aged beef is considered superior.

So making it look better results in less meat being tossed for spoilage - decreasing the number of factory raised cattle required to sate our appetites.

--icemachine1

(To reply, click here.)

From produce, to processed foods, to dairy. At what point does one become apathetic or disgusted by the fact that government agencies, the food producers and the retailers don't have anyone's best interests at heart? Money drives it all and if you want a chain of custody on your food outside of producing it yourself, it will cost you. Bon Apetit

--Heleva

(To reply, click here.)

(7/18)

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