Thursday, November 07, 2002

Cyclonic research to improve irradiation:
Our invention eliminates off-odor problems produced by irradiation. Also, color changes in raw and cooked meat can be minimized. Currently, there are no known or available methods for solving off-odor and pink problems in irradiated poultry and pork. By using irradiation technology in meat, the safety of meat will be greatly increased.
Here's an idea: stop slaughtering livestock in a miasma of their own terror-induced shit spray. Maybe that would improve meat safety, asshole.

Or you could just devote a small fraction of the energy spent on violating OSHA regulations to improving conditions for your indentured immigrants and the meat they contaminate for us. Some meatpacking articles, by Schlosser, Olsson, Schlosser and Olsson.

Got meat?

Update 11/7: Just barely ahead of the curve: Patricia Callahan writes in today's WSJ

In the wake of two of the largest meat recalls in U.S. history, however, irradiated beef is becoming one of the hottest trends in the meat case. Supermarkets are betting that a rash of illnesses and deaths from meat contaminated with strains of E.coli and listeria bacteria will make the product more palatable to consumers.

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