the ANGRY MINUTE is heard Tuesday Nights on WCCO-AM 830 Dark Star. .... .... Bush. the idiot. George W. Bush, appropriation, experimental, turntablism,
`There’s something NEW in your grocers meat department… Any guesses? How bout Carbon monoxide.
The American Meat Institute it seems, has found an ingenious if not suspicious way of keeping meat red, pork pink and tuna white, long after its due date with Mr Eboli. Say hello to our new friend, Carbon monoxide.
Apparently, meats who win a date with a little CO appear fresher than it actually is by reacting with the meat pigment myoglobin to create carboxymyoglobin, a bright red pigment. Think of Joan Collins with a little blush. On second thought, don’t.
But here’s two questions:
How in the world can an internationally identified pollutant even serendipitously contaminate the meat to begin with…? And why in the world wasn’t he fired?
A concentration of as little as 0.04% (400 parts per million) carbon monoxide in the air can be fatal. And for a gas undetected by human senses, you might wanna reconsider a tailpipe on your tenderloin.
But Mr. Huffman of the American Meat Institute, claims there’s an ulterior motive to the outrage…
[MONEY audio]
I don’t suppose Mr. Huffman meant the $1 billion dollars in discarded meat that the industry loses each year.
But even while consumers don’t know about this because they haven’t been told, the FDA knows. They’ve known for TWO Years. Remember when the Gov’t use to tell you things like that?
[FDA audio]
And that conclusion? Well, because the FDA did not do their own independent testing, they concluded that the testing done by the meat industry was accurate. I’m sure they’re honest people. What would they have to gain? I say: Why stop there? Why not have Oil Executives write the environmental laws? Why not have Defense Contracts with a company you have stocks in? Oh right…
Carbon monoxide. It’s whats for dinner.
