Rank: Forum user
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Not a good topic for this time of the morning but did anyone watch the BBC news on Tuesday at 6? This topic made me feel...well...sick to be honest..... Link here: http://www.bbc.co.uk/new...nce-environment-27866293One comment was that if this went ahead we could potentially be eating sausages or pies with animal abscesses in them......
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Rank: Super forum user
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You need to have been a butcher, then you would not print uninformed statements. Common: Abscesses in meat. Maggots in meat. Livers that passed inspection at the abattoir being rejected at a butchers, usually because they have large white spots on/in them. We seem to still be alive, at least I am. If you watched the making of ¨beefburgers¨ you would probably never eat another. http://www.eureferendum....ogview.aspx?blogno=85018
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Rank: Super forum user
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You need to have been a butcher, then you would not print uninformed statements. Common: Abscesses in meat. Maggots in meat. Livers that passed inspection at the abattoir being rejected at a butchers, usually because they have large white spots on/in them. We seem to still be alive, at least I am. If you watched the making of ¨beefburgers¨ you would probably never eat another. http://www.eureferendum....ogview.aspx?blogno=85018
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Rank: Super forum user
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The kosher meat production process rejects any carcass that is not perfect.
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Rank: Guest
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In France they enjoy Horse and in Korea the Dog is a delicacy everything depends on perceptions of food.
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Rank: Super forum user
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I'm havin a BBQ tonight - extra marinade me thinks!
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Rank: Super forum user
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David Bannister wrote:The kosher meat production process rejects any carcass that is not perfect. As I understand it, the change in rules relates to pig carcases. I don't think the change will be affecting kosher meat production.
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Rank: Super forum user
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Rank: Super forum user
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There are also issues that this creates for the research industry and controls around samples for dissection..
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Rank: Super forum user
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I have never thought of myself as being involved in “research industry” but our scientists do handle meat of all sorts’ including stuff from the wild and stuff you buy in the shops. I tell them to treat it all as potentially microbiologically contaminated and to do a risk assessment before working with it. I then expect them to apply suitable controls. Meat by its very nature is not ‘clean’ and the only way to ensure that it is safe to consume is to cook it thoroughly.
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Rank: Super forum user
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The issue as I understand, as a layman I may add, was it stoping the handling and hands on inspection of meat at the abatoir to prevent transfer of bacteria and diseases between carcasses.
So as a consumer you have to choose between increased bacterial and virus risk of several hundred or thousand animals and that of several absesses getting through the first initial inspection process.
Myself, I enjoyed a BBQ last weekend of sausages and burgers, could have been donkey, dog or dinosaur for all I care so long as its well cooked. The only thing dangerous I was ingesting was carcinogenic PAH's from the BBQ cooking process itself.....
Des
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