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Teleking
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Joined: 26 Sep 2007
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Location: Maine
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lowrider90
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Joined: 15 Oct 2007
Posts: 53
Location: Cape Cod
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 Posted: Thu Nov 15 07 12:01 am Post subject: |
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very interesting, thanks for posting
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Thu Nov 15 07 12:08 am Post subject: |
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engineered altered environment packaging has been used by the wal-mart dynasty for many many years.
didn't you guys ever notice that the packaging is slightly balooned out on their meats?
Anyone remember the 20/20 investigation of "Food Lion", they were taking rotting past chicken and marinating to cover the stink and it to get it back out on the shelves so it would sell.
Almost anytime you see something smoked at the grocery store, it's becuase it was going bad and they had to extend the shelf life of it.
All kinds of dirty tricks used out there guys, shop smartly.
Oh, it's not limited to grocery stores, restaurants can be worse because your not ever seeing the food in it's raw state.
the people that order steaks 'Well-Done" usually get the oldest nastiest cuts because the overcooking of that meat covers the defects that they could not get away with by serving it rare.
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lowrider90
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Joined: 15 Oct 2007
Posts: 53
Location: Cape Cod
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| Posted: Thu Nov 15 07 4:08 am Post subject: |
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| Harry Nutczak wrote: | engineered altered environment packaging has been used by the wal-mart dynasty for many many years.
didn't you guys ever notice that the packaging is slightly balooned out on their meats?
Anyone remember the 20/20 investigation of "Food Lion", they were taking rotting past chicken and marinating to cover the stink and it to get it back out on the shelves so it would sell.
Almost anytime you see something smoked at the grocery store, it's becuase it was going bad and they had to extend the shelf life of it.
All kinds of dirty tricks used out there guys, shop smartly.
Oh, it's not limited to grocery stores, restaurants can be worse because your not ever seeing the food in it's raw state.
the people that order steaks 'Well-Done" usually get the oldest nastiest cuts because the overcooking of that meat covers the defects that they could not get away with by serving it rare. |
Wow!, the things most of us dont know. I guess i wont be buying any more smoked ham hocks. 
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Smokinfunk
BBQ Super Fan
Joined: 15 Apr 2007
Posts: 446
Location: Pensacola, FL
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| Posted: Thu Nov 15 07 9:43 am Post subject: |
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| Harry Nutczak wrote: | didn't you guys ever notice that the packaging is slightly balooned out on their meats?
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Yep, but I read a while ago that was because of nitrogen injection. This carbon monoxide bit must be a newer thing that's even more effective than nitrogen.
But you can tell something's up with the ballooned packages (especially when it's ground beef) because as soon as you start to crumble up the beef you see that it's only that pretty red color on the outside, brown on the inside.
Wonder if the CO is getting better penetration, or is simply cheaper (maybe they just back a truck up to the butcher and run an exhaust extension hose inside)? 
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NaX
Joined: 15 Nov 2007
Posts: 1
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| Posted: Thu Nov 15 07 10:38 pm Post subject: |
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Ok this is a little scary. Most of this is news to me. So would you say its best to buy meat from a butcher rather than pre packed meat from a supermarket.
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em21701
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Joined: 18 Jul 2007
Posts: 84
Location: Warwick, RI
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| Posted: Fri Nov 16 07 1:03 am Post subject: |
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| NaX wrote: | | Ok this is a little scary. Most of this is news to me. So would you say its best to buy meat from a butcher rather than pre packed meat from a supermarket. |
Always!
Although I do remember from when I was cutting meat, my boss told me that they used to add a small amount of a certain laundry soap to the hamburger. The longer the meat sat the redder it would be. That practice was outlawed, but it shows there are always tricks being played. |
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necron 99
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX
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| Posted: Fri Nov 16 07 2:25 am Post subject: |
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Thanks for the heads-up.
I'm guessing this shift is someone found CO is even better than N2 in retarding aerobic (oxygen-using) bacteria growth. Both would deprive oxygen to the organism, but N2 would 'smother' stuff already present, maybe CO more efectively poisons the organism like the way it bonds with hemoglobin in our blood more readily than oxygen does. Dunno, bioscience ain't my strong suit.
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em21701
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Joined: 18 Jul 2007
Posts: 84
Location: Warwick, RI
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| Posted: Fri Nov 16 07 9:02 am Post subject: |
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| necron99 I wonder if you just answered it right there? I believe the browning of meat is due to oxidization. The CO would then prevent the Oxygen from getting to the meat preserving the red color. |
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