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Originally Posted by ElectricSheep
The only expiration dates I might pay any real attention to are the ones placed on commercially packaged beef products.
It turns out that a lot of meat packagers are injecting these packages with carbon monoxide; this has the effect of making the meat appear fresh and pink indefinitely. Visible inspection to tell if its spoiled becomes virtually impossible and the only way you'll really know is to either go by the date on package, or physically handle and smell the meat.
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Is there proof of this anywhere? Oh man, that's disgusting...
This thing is sticky, and I don't like it. I don't appreciate it.