Most consumers don’t know that the meat they purchase had been aged well before being sent to stores,
which means it can be 6 weeks or older by the time it hits your plate.
Strangely enough, beef is intentionally aged before being distributed, because aging uses microbes and enzymes,
to break down the tissue and tenderizes the meat.
So just how “fresh” is packaged meat?
It may shock you to know, the meat being sold in grocery stores is most likely not “fresh” at all.
Supermarket meat departments typically do their own labeling(30 states in which don’t regulate date labeling).
Therefore, if an item is dated to expire, however it still looks ok, a market will make a new label.
How is meat kept fresh long enough to maintain its bloody red color?
Most meats are packed and gassed with carbon monoxide, carbon dioxide, and nitrogen.
This “dyes” the meat and makes it bright red, giving it the appearance of being “fresh”.
The gassing of meats has been approved by both the FDA, and the USDA,
however companies are not required by law to state whether or not the process was used on their product...
so not only does this mean you may be consuming meat that is far past its expiration date, but you may also be unwillingly ingesting harmful chemicals.
We can rid completely rid our bodies, minds, and souls of toxic...
so why not do it??
VEGANISM IS THE RAW TRUTH
JOIN THE BISON MOVEMENT