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Is Pink Better? It May Not Be

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




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