| You are planning a terrific barbecue this
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| | Kroger, Publix, Stop & Shop, A&P,
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| weekend and fresh sirloins on the grill
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| | Wegmans and Whole Foods.During my younger
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| are on your menu. Pictures yourself going
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| | years, I actually knew a person who
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| to the grocery store and finding the most
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| | worked in a butcher shop and learned much
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| beautiful, pink, juicy cuts of
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| | more than I really wanted to know about
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| meat… Does that mean they are
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| | beef liver, chicken necks and other
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| fresh? Not necessarily… It has
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| | meats… So, I feel that there is a
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| come to the attention of the FDA that a
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| | real need to dispel the American
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| lot of local grocery stores are now
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| | perception of fresh meat. When your meat
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| treating their meats with carbon monoxide
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| | (such as a beef chuck roll or sirloin
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| to keep their meat looking fresher
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| | tip) arrives at your butcher, the meat
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| longer. This debate is sizzling within
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| | itself is not pink nor is it brown.
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| Congress and the FDA almost as hot as a
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| | It’s more of a dark reddish color
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| grill on a sweltering summer day.The
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| | and extremely juicy (bloody). Once the
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| public assumption is that the pinker the
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| | package of meat is open, the first cuts
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| meat is, the fresher the cut and this is
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| | are the same dark red color. Once air
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| absolutely untrue. This human assumption
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| | hits the meat, primarily the natural
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| is what grocery stores are counting on to
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| | carbon monoxide that is found in your
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| increase their lackluster meat sales.
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| | breathing air, the meat begins to turn
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| Following such “meat scares”
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| | the common pink color we are used to.This
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| as mad cow disease and the avian flu in
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| | process normally takes approximately
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| chickens which have decreased meat sales
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| | twelve hours. Your meat is packaged in
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| throughout the United States, the only
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| | plastic wrap and after a twelve hour
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| way that these butchers have to combat
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| | period begins to turn the brownish color
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| the lack of sales is to increase the
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| | that is associated with meat
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| shelf life of the meat that is cut. It is
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| | “turning bad”. Does this mean
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| a fact that meat that has been cut will
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| | the meat is bad? Maybe… but most
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| begin to turn brown as it starts to
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| | likely not. Sometimes, simply the
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| “go bad”. The use of carbon
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| | fluorescent lighting that is commonly
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| monoxide turns the meat a bright pink
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| | used in grocery stores will cause
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| which can last up to 10 days at 50
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| | discoloration in the meat. The best way
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| degrees. Does this mean that the meat is
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| | to check is by leaning the package over
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| still good? Absolutely not! But that
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| | and checking the color of the
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| isn’t what the American Meat
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| | “juice”. The
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| Institute is saying. However, the FDA and
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| | “juice” should be bright red
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| a number of other consumer groups do not
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| | and not dark brown. In summary, the
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| feel that enough testing has been done to
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| | freshest cuts of meat will be dark red in
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| verify its safety.Many consumer groups
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| | color with very bright blood and a piece
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| are pushing a bill in Congress to ban
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| | of meat that isn’t fresh will be
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| carbon monoxide treatment to meat until
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| | grayish brown in color and the blood will
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| more FDA testing has been done. In the
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| | be a brownish red.While shopping for your
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| meantime, there are a number of grocery
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| | great sirloin steak this weekend, be sure
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| chains that refuse to use carbon monoxide
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| | to ask your local butcher if the meat
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| treated meat. These stores include
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| | that they are selling is treated or not.
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| Wal-Mart, Acme, Food Lion, SuperFresh,
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