The latest thing in American Food Science is to pack red meat in a container sealed up with some carbon monoxide. It keeps the meat red indefinitely.
Really indefinitely.
The New York Times article did its own test and kept treated and untreated steaks in the refrigerator. "The conventional meat was brown, but the treated meat was still rosy."
That was the idea.
But the Feb 21st article goes on, "...other treated meat was still red despite having been left unrefrigerated on a kitchen counter since Feb 14.
Apparently some of the labels are "Laura's Lean Meat" and "Creekstone's" -- I wouldn't touch the shit.
Posted by Nils Blutig at February 22, 2006 09:07 PM | TrackBack