RSSMake a meat reddening carbon monoxide fridge?
Trehugger has a Make challenge that I think we'll pass on...you see, the Food and Drug Administration in the USA allows supermarkets to pack red meat in carbon monoxide gas so it appears red for longer, and then more people will buy it - so...the huggers threw down the loin chop challenge - "Here is a project for Make- connect tailpipe to refrigerator and have better looking food.". A little too gross and dangerous [via] Link. Thanks Nick!
Pictured here, random meat from the "Meat Identification test".
Posted by Phillip Torrone |
Feb 24, 2006 03:10 AM
Make Challenge |
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| Posted by: super_J_dynamite on February 24, 2006 at 9:01 AM |
The Washington Post (at least, I think it was the WaPo) ran this story as well. They spiked two steaks with large amounts of E. Coli 0157:H7 and waited. Sure enough, at the end of two weeks or so, one steak was rosy red and the other was a nasty maroon and grey. Eating either steak might be be fatal (E. Coli 0157:H7 is nasty stuff).
| Posted by: jacksonwest on February 25, 2006 at 6:35 PM |
Maybe turn it on it's head. What if you made an insulated enclosure that had a full-spectrum interior light and pumped in carbon dioxide. Like a hydroponic greenhouse for storing your farmers-market veggies, roots and all.
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