BOB > wrote:

> "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.

But studies have shown that Mark knows what he's talking about!!!!

****ing moron, he is.

-sw