"Pete C." > wrote in message
...
>
> Mark Thorson wrote:
>>
>> "Pete C." wrote:
>> >
>> > While some practices are deceptive, like CO flushing meat packages to
>> > keep them red, or some of the "enhanced" injected meats, stuff like the
>> > inserts isn't deceptive and legitimately extends the shelf life of the
>> > products, just as refrigeration does.
>>
>> Whoa! What's wrong with CO packaging? CO is a colorless,
>> natural gas resulting from incomplete combustion of wood
>> and other natural fuels. It is not a dye. It retards
>> a meat discoloration reaction that freaks out a lot of
>> people, in which meat can literally turn purple, without
>> any loss of nutrition or wholesomeness. It allows
>> reduction or elimination of meat curing salts, which
>> promote the formation cancer-causing N-nitroso compounds
>> such as the infamous nitrosamines. There's nothing wrong
>> with CO treatment of meat, and it's actually healthful
>> when it displaces the bad nitrate and nitrite meat-curing
>> salts.
>
> Refrigeration, oxygen absorbers, mold inhibitors and the like all serve
> to retard spoilage. CO flushing does nothing at all to retard spoilage,
> it only affects cosmetics. CO flushing is simply deceptive.


Yes. The store in question can take a package of meat that one customer
removed from his/her cart and placed in the canned vegetable section because
he/she decided that he/she didn't really want the meat, for whatever reason,
and was too lazy to return to the meat cooler. The next morning, as they
are prepping to open, the stock boy finds the meat and returns it to the
meat cooler. It's still nice and red, but since it has been out all night,
it as begun to spoil. Never noticed until another customer gets it home and
opens the smelly thing.

BOB