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What are the disadvantages of packaging meat with carbon monoxide?
Wiki User
∙ 13y ago
It's a poisonous gas.....but not in small amounts so i guess not many but get it in ya and see what happens
Wiki User
∙ 13y ago
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How do living animals get carbon?
All organic material (which includes food) is made up of carbon, so meat, vegetables, fruits, leaves all carbon based
How does a carbon footprint build up?
Your carbon footprint builds up as you become responsible for more carbon dioxide emissions. You can do this by buying a bigger car, or by using your air conditioning, or by driving to work instead of taking public transport. You can build it up even by eating more red meat!
Do vegetarians produce most carbon dioxide?
No, meat eaters are responsible for more carbon dioxide than vegetarians. Cattle belch a lot of methane, which is a greenhouse gas more powerful than carbon dioxide.
What elements composes lean meat?
All meat, in fact all biological material is composed mostly of carbon, hydrogen, nitrogen and oxygen with smaller amounts of many other elements.
Is carbon monoxide a acid or alkaline solution?
CO2 + H2O = H2CO3 (Carbonic Acid). NB The cooler a liquid the more gas it will hold in solution. Conversely the warmer a liquid the less gas it holds in solution. This second statement is evidenced by boiling water. As the water warms up small bubbles begin to rise. As the liquid becomes hotter the bubbles become larger and more violent. This is the gas held in solution leaving the solution.
How do long is meat good in package?
How long the meat will be good will depend upon several things, including # How the meat was handled before packaging # The type of packaging # How the meat was handled after packaging The processor's use-by date is a good guideline to follow.
Is pink stinky hamburger meat bad?
Hamburger that has been packed and sealed with carbon monoxide can keep a red or pink color for an artificially long time. In the meantime, carbon monoxide doesn't necessarily prevent bacterial growth. Alternatively, meat that is not treated with carbon monoxide may turn brown in a day or two simply because of a minor change in chemistry even with proper refridgeration and is typically still safe to eat. Color, therefore, is not always a good litmus test as to whether meat has gone bad or not. Better to be safe than sorry in this instance. If the meat smells like rotten flesh, I would toss it. Even if it is pink.
Books written about the meat packaging plants?
A book written about the meat packaging plants was called 'The Jungle' by Upton Sinclair. This book helped to reform the meat packing industry in the United States.
How is muscle converted to meat?
an animal is killed at the slaughterhousethe carcase is cut up and cleanedthe carcase is hung and agedthe aged carcase is butchered separating various muscles into cuts of meatthe meat is gassed with carbon monoxide to turn it bright redthe meat is wrapped in plastic for salethe wrapped meat is placed in the grocery store meat counter
The Jungle promoted investigation into what industry?
The meat packaging industry
What gas or chemical do supermarkets and butchers use to keep meat looking fresh longer?
Some places treat meatwith carbon monoxide to a red color longer. There is controversy behind its use. Industry feels it could save money, since meat that is still good, but doesn't look nice cannot be sold. Consumer groups believe this could lead to deceptive practices that mask the age of the meat and possible spoilage. Carbon monoxide is also used on tuna to maintain color. In such products, the ingredient statement might use the phrase 'tasteless smoke'.
Who was the founder of the meat packaging firm and innovator of the refrigerated freight car for shipping meat?
Gustavus Swift
Will the food additive mono cause body allergies such as hives?
I am not sure which food additive is called "mono", this is a term normally reserved for the disease. Some meat companies have been packaging meants with carbon-monoxide to keep them redder longer. There are groups lobbying to have this declared an additive but at the present time it is not considered one. Carbon-monoxide can be dangerous to the body when inhaled in largish quantities because it bonds to red blood cells more strongly that oxygen does. And, it doesn't leave the blood cells. So, every molecule that bonds to a red blood cell means one more RBC that cannot provide oxygen to your body. So, even though you can breathe it kills by starving your body of oxygen, suffocation. It contains to proteins or organic molecules that could cause hives or other allerigic reactions. The carbon-monoxide in meat is not, in itself, dangerous. It is the fact that it will keep meat pink and fresh looking for a lot longer than regular air that is dangerous. Many shoppers use color, rather than checking the date, to ensure freshness. If the meat is kept pinker, artificially, longer then shoppers are in danger of buying older meat than they would normally choose to. There can be a lot of danger in that. Hope this helps!
Is cured meat cooked?
Cured meat typically is fully cooked. However, it is best to check the packaging on the meat to be sure that it does not require extra cooking before consumption.
What are the disadvantages of eating meat?
u die youger
What was Jurgis' job at Durham's?
Jurgis worked as a "beef trimmer" at Durham's, which involved trimming meat to prepare it for packaging and sale.
How healthy is cryovac packaging?
The Cryovac range offers consistent quality, food safety, freshness and hygiene in their packaging solutions. The Cryovac fresh meat packaging solutions include vacuum packaging such as multi-layer barrier shrink bags, laminates and as well as barrier films and trays.
