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2014-07-17 15:35


Gesendet: Donnerstag, 17. Juli 2014 um 10:03 Uhr
Von: "Dr. Grabowski Annamaria"
Betreff: meat

While treating "pink slime" with ammonia has been in the news lately, another common practice has been less visible in the past few years: treating meat, poultry, and fish with carbon monoxide (CO) gas.

CO is not a preservative, but it makes packaged meats look pink and fresh. It actually prevents the product from
changing color as it gets old.

An estimated 70% of meat, poultry and fish sold in the US is treated with CO before going on to grocery store shelves.

This "atmospheric packaging" is practiced in the US, Canada, Australia, the UK, and several European countries.

Video (2:45):http://youtu.be/0ngiV5JR7YQ