Recent News of Formaldehyde, Pink Slime and Other Meat Industry Problems

Animal flesh, fish flesh and animal products kill more than does tobacco
http://www.alternet.org/food/154532/does_meat_kill_more_americans_than_cigarettes_do/?page=entire

While the campaign by the USDA, CDC, NIH, FDA and other federal agencies to silence
news of Mad Cow, Mad Deer, Mad Pig, Mad Lamb, Mad Fish, Mad Chicken, Mad Turkey etc.
continues... many of the links in the folowing list are still viable
http://portland.indymedia.org/en/2004/09/296754.shtml

Judge orders FDA to do a better job regulating antibiotic abuse in farm animals
(not because anyone is concerned about the rights of those animals, but because those who consume pieces of the
cadavers inherit antibiotic resistance)
http://www.washingtonpost.com/business/judge-says-fda-must-act-on-rule-to-prevent-overuse-of-antibiotics-in-farm-animals/2012/03/23/gIQAJOR0VS_story.html

Formaldehyde a carcinogen which is used as a preservative in enbalming human corpses is also used
in animal corpses or meat
http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fa_02_09.html

USDA continues to subsidize the animal
flesh industry.
articles.mccalls.com

[quote]The National School Lunch Program bought 111.5 million pounds of ground beef containing pink slime,
made from beef trimmings cut from steaks, etc., and treated with ammonium hydroxide to get rid of fat and destroy bacteria. [/quote]


usatoday.com on pink slime
[quote]March 7, 2012 ABC Correspondent Jim Avila described it as "beef trimmings that were once used
only in dog food and cooking oil now sprayed with ammonia to make them safe to eat, and then added to most
ground beef as a cheaper filler."[
[/quote]


Monosodium glutamate, MSG, which causes
Chinese restaurant headache syndrome,
is used to break down the rigor mortis
which is described in the following
process. Other anti rigor mortis chemicals are used as well.
http://wedlinydomowe.com

[quote]When an animal dies, the oxygen stops flowing and many reactions take place inside. For a few hours
the meat remains relaxed and may still be processed or cooked. Then muscles contract and the meat stiffens
which is known as the “rigor mortis” stage. During that stage, which lasts differently for different animals,
the meat should not be processed or cooked as the resulting product will be tough. Meat stock prepared
from meats still in the rigor mortis stage is cloudy and has poor flavor. When this stage ends,
the meat enters rigor stage and is kept in a cooler. In time it becomes tender again and is ready for processing.
It is widely accepted that this happens due to the changes in the protein structure. The length of rigor mortis
or rigor stage directly depends on temperature. The higher the temperature, the shorter the stages and vice versa.
Make note that aging meat at high temperature will help
bacteria to grow and will adversely affect meat’s shelf keeping qualities.[/quote]