On Mon, 11 Mar 2019 22:31:54 -0500, Sqwertz >
wrote:

>On Mon, 11 Mar 2019 12:19:43 -0600, U.S. Janet B. wrote:
>
>> Really interesting article with lots of info. There are sure to be
>> some negative comments but read it anyway.
>> Janet US
>> http://tinyurl.com/y466jgka
>
>I just barely glanced at the article, but this is the chart we use
>for sous vide (you can just scroll down to the chart). It's
>compiled and endorsed by the USDA.
>
>http://www.foodprotect.org/issues/pa...i_018__all.pdf
>
>It never made it to final rule, though, so manufacturers can't use
>it.
>
>The one for beef did, though:
>
>https://www.fsis.usda.gov/wps/wcm/co...33f_appendix+a
>
>-sw
What I found interesting about the article I posted was the
explanation of 'pinkness.' I had know about the immature bones thing
but not the rest of it.
Thank you for sharing you info.
Janet US