Steve Wertz wrote:

> On Thu, 19 Jul 2007 21:48:09 -0400, Richard Periut wrote:
>
>
>>Pure pseudo alarm. How much CO can there be in the meat. A tiny amount
>>diffuses into the very eternal layer of the muscle fibers and
>>aponeurosis (to give it a more appealing look.) You probably breath in
>>more CO from car exhaust, than what you get in the meat (providing most
>>of it has not diffused out already.)
>
>
> You're missing the whole point. Consuming the gas is not the
> problem. Treating meat with gas allows stores to pass off less
> than fresh meat as fresh meat.
>
> -sw

I was under the assumption that there were laws that prohibited meat
that has passed its deadline from being sold.

I thought it was only to enhance good meat, not to make old meat appear
fresher.

Thanks for the correction.

R