Janet Bostwick wrote:
> This article is interesting, who knew?
> http://www.msnbc.msn.com/id/11451389/
>
>

Carbon monoxide is also used on raw fish (quite offten the expensive
sushi grades) to give it that nice red color.

And since we are speaking of adultering meat I saw the process they use
to make the packaged wally meat. Its a classic vacuum impregnating
technique. The meat is placed in a rotating drum that is also a vacuum
chamber. What seems to be a large quantity of water and preservatives
are added. A partial vacuum is pulled and then the drum is slowly spun.
The vacuum is then released thus causing the meat to pull in the
preservatives and water.