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Unread 08-13-2006, 08:44 PM   #8
Kevin
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Quote:
Originally Posted by Rockaway BeachBQ
From
http://www.foodsafetysummit.com/cont...R/2004/02&p=11

"By selling products in low-oxygen packages ó which often have a shelf life of between 21 to 30 days, depending on the productóand high-oxygen packagesówith a typical shelf life of between 10 and 15 daysóretailers can display meat and poultry longer and thus reduce shrinkage.Store-cut meat typically has a three-day shelf life."
Now that is an interesting statement. And I agree with it. We've used nitrogen (as it displaces oxygen, thus retarding oxydation) in the electronics industry for many years. If it's good enough to keep my gold wire from rusting, it's good enough for me to eat. Yes, fresh is better but, reality dictates some common sense.
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