We all know that the supermarkets always sell fresh meat supposedly, but did you know that this meat travels very long until it can reach those supermarkets? Have you wondered about the fact how it can look so fresh?
The meat needs about 14 days for the meat to get into a supermarket or a store. It is taken from an animal, then goes into the slaughterhouse. After that, it is sent to the packer and later the distributer. After that it reaches the stores and supermarkets from where we buy it.
Carbon monoxide is one ingredient that can keep it fresh.
2/3 of the beef meat as well as the chicken from the USA goes into packing plants. There it undergoes a suitable process and after that it can be sent to stores and supermarkets. This process of preparation understands injecting carbon monoxide into the packages. The carbon monoxide goes inside and outside the meat. It gives the fresh look, but this doesn’t mean that the meat is fresh. It only looks that way.
The carbon monoxide has an ability to stick to the intercellular protein in the meat which is called myoglobin. In this way, it retains the oxygen.
The carbon monoxide crates a low-oxygen environment that can prevent any bacteria which will cause the meat to spoil.
The meat looks good to us, but actually eating it can cause various side-effects. 1 oxygen atom and CO – 1 carbon atom or carbon monoxide is without flavor and odor. If we consume it in large amounts it can be very dangerous and even lethal.
The carbon monoxide which is injected sticks to the hemoglobin, too. That’s how the meat becomes full of CO.
The Clostridium perfringens bacteria is considered to be the most common one related to illnesses caused by food. These bacteria are known to live in areas with low oxygen. The fish which is full of carbon monoxide and packed that way can also have this amount of low oxygen. It is certainly scary to discover that almost ½ of the meat sold in all stores or supermarkets is full of these bacteria which is very dangerous.
Consumers don’t even know about this CO treatment and there is no warning on any of the labels. That’s why they buy all the meat and think it’s fresh and safe to eat.
NATURAL AND SAFE ALTERNATIVES TO PRESERVE THE MEAT AND WHERE TO GET IT
The meat which butchers sell isn’t going on through this process and it’s very safe. Aged beef is another type of meat that doesn’t undergo this treatment. There are numerous methods that can age meat and are dry and wet. The meat undergoes very strict conditions which are controlled.
The meat becomes very fine because of the natural enzymes in it.
The dry method is considered to be very traditional. The meat isn’t cut and is stored on the carcass. These conditions are also very strict. The time when the meat has to be packed is defined strictly.
If you prefer chicken or fish, make sure you buy them fresh or at least vacuum packed or flash frozen. Avoid the ones that are packaged commercially.