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Teleking BBQ Super Pro

Joined: 26 Sep 2007 Posts: 4139 Location: Maine
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lowrider90 Newbie
Joined: 15 Oct 2007 Posts: 53 Location: Cape Cod
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Posted: Nov 15 2007 Post subject: |
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very interesting, thanks for posting _________________ LANG 48 PATIO
BRADLEY SMOKER |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Nov 15 2007 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. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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lowrider90 Newbie
Joined: 15 Oct 2007 Posts: 53 Location: Cape Cod
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Posted: Nov 15 2007 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.  _________________ LANG 48 PATIO
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Smokinfunk BBQ Super Fan
Joined: 15 Apr 2007 Posts: 446 Location: Pensacola, FL
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Posted: Nov 15 2007 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)?  _________________ ============================
WSM 22.5", Digi-Q ATC, Cyber-Q ATC
Brinkmann Cimarron Deluxe offset smoker
Weber One-touch 22.5" grill
Weber One-touch 26" grill
============================
If God hadn't meant for us to eat animals, He would not have made them out of meat! |
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NaX
Joined: 15 Nov 2007 Posts: 1
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Posted: Nov 15 2007 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. _________________ Party ideas, themes and tips |
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em21701 Newbie
Joined: 18 Jul 2007 Posts: 84 Location: Warwick, RI
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Posted: Nov 16 2007 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: Nov 16 2007 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. _________________ Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
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em21701 Newbie
Joined: 18 Jul 2007 Posts: 84 Location: Warwick, RI
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Posted: Nov 16 2007 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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