Econ101 said:
STAFF said:
Got to ask the Question? Why would you want meat to look good after 1 week,2 weeks,or 1 month even after there's maybe a sell-by-date on the package and spoilage had already set in and was not noticed.
Maybe MRJ will want to buy it.
Is it not our ultimate goal for consumers to have a positive beef eating experience? MAP packaging contributes to postive experiences.
Of particular note: MRJ has asked multiple times the following question, which has gone unaddressed: Were there any complaints of problems with beef so treated, or was it from the company who felt it gave another company unfair advantage over its own un-treated beef? So far, there's been no one detailing complaints or problems.
You might note from http://kalsec.com/products/herbalox_season_over.cfm the following comment...... "Oxidation is a chain reaction, propagated by highly reactive free radicals generated during the initial oxidation stage. These free radicals react within the system to form compounds which cause off odors, flavors and overall quality deterioration. Herbalox® Seasoning contains naturally occurring phenolic compounds which inhibit oxidation by inactivating the highly reactive free radicals."
NOTE: This is from the website of the company that originally filed the complaint with the FDA. Why has no one questioned their motivation in filing?
As reference: http://www.beef.org/uDocs/ACF13DD.pdf
This piece was authored by Dr Brad Morgan, OK State. One of the nation's best and brightest meat scientists. Many of the advantages of MAP packaging are detailed.
From the European Commission on Health & Consumer Protection (12/18/01)
http://europa.eu.int/comm/food/fs/sc/scf/index_en.html
EUROPEAN COMMISSION
HEALTH & CONSUMER PROTECTION DIRECTORATE-GENERAL
18 December 2001
Opinion
of the Scientific Committee on Food
on the use of carbon monoxide as component of packaging gases in modified
atmosphere packaging for fresh meat
Their Conclusion: The Committee therefore concluded that there is no health concern associated with the use of 0.3%-0.5% CO in a gas mixture with CO2 and N2 as a modified atmosphere packaging gas for fresh meat provided the temperature during storage and transport does not exceed 4°C. However the Committee wishes to point out that, should products be stored under inappropriate conditions, the presence of CO may mask visual evidence of spoilage. (NOTE: KEEP IT REFRIGERATED!!!)
The advantages of MAP packaging are undisputable. Beef is a perishable product. A walk around the grocery store would suggest other perishables (milk for example) doesn't change color when spoiling.
Of note, several rather unique quotes in an attempt to win the "Squash Innovation Award" have followed this thread:
Sandhusker: You think that selling BSE tested beef to people who actually ask for it is deception, but pumping chemicals into packages unbeknowest to consumers is not.
(Note: Fly that "pumping chemical" flag. Works every time)
Econ 101: Whoever came up with this one was looking for their own pocketbook at the expense of the consumer. I don't care if people from PETA came up with complaints on the process, I would not question anyone's motives on getting rid of this practice. This is another one of those slides down the quality curve.
(Note, wasn't PETA, but nice try)
(MY FAVORITE) Econ 101: At first I thought it was the seasoning. Then I looked a little closer and saw that it was fly eggs. Needless to say, I don't buy any meat from Save a lot any more. Those fly eggs were more of an indication that the meat was not handled properly than color. I don't mind paying for good handling of meat.
(NOTE: Gee, I wonder what those little brown, rice shaped pieces were)
Econ 101: Are there other gasses that do not change the color of the meat but give the same properties of color coded freshness? If there is, then you could deduct that at least part of the reason to use CO2 is to trick customers.
NOTE: who's trying to trick who here?
Sandhusker: The issue is consumers wanting (and believing they are paying for) fresh beef. If they are using color as an indicator of freshness and that color is not due to the beef being fresh but rather because of chemical reaction, there's a hoodwinking going on.
NOTE: see comment on refrigeration.
Porker: If a package was spoiled and the consumer along with the retailer were fooled as to its value and safety, by masking from a ingredient used, then there is reason for contributory negligence.
NOTE: If you purchased meat that had spoiled due to poor refrigeration, I have to believe it would flunk the smell test. Take it back.
Have a safe and happy Thanksgiving. Above all, eat more beef.
Beefman