Thread: "meat flushing" or CO injections
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Peter A Peter A is offline
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Default "meat flushing" or CO injections
In article <TUVsg.6489$5K2.3386@fed1read03>, says...
> Reminds me of the news story a while back about the store that was *bleaching* fish.
> They took fish that had gone past it's date, or was returned for various reasons and
> bleached it to get rid of the "fishy" smell.
> I am grateful to have found a source of meat that I trust.
>
>

The carbon monoxide treatment works with tuna too - makes it nice and
red forever. It's called tailpipe tuna. Barf.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm
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