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zk3hf9dB on scored.co
13 days ago4 points(+0/-0/+4Score on mirror)2 children
> Cetylpyridinium chloride
Not good
> peracetic acid
Vinegar + Oxygen
A weaker form of the naturally occuring acetic acid
> citric acid
Literally in almost everything. Humans can't produce this naturally and so we get scurvy if we don't eat enough.
> lactic acid
A naturally occurring acid that is produced when you use muscles. Your sore muscles are caused by this.
> these are extremely potent antimicrobials which the butchers are seen wearing PPE just to apply them and then thoroughly "rinse" them off with water.
They're not wearing PPE in that video. They're wearing clothing to prevent contaminating the meat.
> harmful bacteria
If the animals were butchered in more sane conditions, then the bacteria are not likely to be the harmful variety. Things like salt can help encourage the good bacteria and keep the harmful stuff from multiplying.
In a factory slaughterhouse, things are not sane or sanitary. They absolutely need to sanitize the meat or you would get sick from it.
Let me be perfectly clear on what I am saying here:
In a NORMAL slaughterhouse, the animals are killed in such a way that poop does not get on the meat. Even if you kill your animals in the field and process them there and flies get all over it, there is far less contamination than you'd get in a factory.
In a FACTORY slaughterhouse, this is impossible. Poop is going to get on your meat.
> say goodbye to your gut flora.
Increasingly people are aware of how important gut bacteria is.
A far greater risk to your gut bacteria is eating food grown with pesticides and herbicides, and eating animals grown on such forage. You can get grass-fed beef all day long, but if that grass is covered in chemicals, you're eating those chemicals too. Sure, the animals can filter out most of it, but constant exposure is going to contaminate the meat.
Eating a little acetic acid, citric acid or lactic acid is not going to kill your gut bacteria. In reality, those tend to eliminate the "bad" bacteria and encourage the "good" bacteria. Hence, people have preserved meat in solutions containing those acids, especially vinegar, or used processes that would encourage the growth of bacteria that produce those acids naturally.
> start buying live sheep and slaughter and butcher at home land stop supporting this government regulated fucking joke of an industry.
Amen and amen.
Those of you who haven't slaughtered an animal yet, you're missing out on an important primal instinct.
It is a religious experience, and I don't care if you believe in God, you will understand something about the universe you couldn't possibly understand until you kill and animal you have raised and eat it.
I wish I could relate to that last part. I still feel bad everytime I harvest one of my retired egg layers. I also worked at a rabbit farm for a few years where I butchered over 5000 rabbits, that was more disgusting than sad.
Not good
> peracetic acid
Vinegar + Oxygen
A weaker form of the naturally occuring acetic acid
> citric acid
Literally in almost everything. Humans can't produce this naturally and so we get scurvy if we don't eat enough.
> lactic acid
A naturally occurring acid that is produced when you use muscles. Your sore muscles are caused by this.
> these are extremely potent antimicrobials which the butchers are seen wearing PPE just to apply them and then thoroughly "rinse" them off with water.
They're not wearing PPE in that video. They're wearing clothing to prevent contaminating the meat.
> harmful bacteria
If the animals were butchered in more sane conditions, then the bacteria are not likely to be the harmful variety. Things like salt can help encourage the good bacteria and keep the harmful stuff from multiplying.
In a factory slaughterhouse, things are not sane or sanitary. They absolutely need to sanitize the meat or you would get sick from it.
Let me be perfectly clear on what I am saying here:
In a NORMAL slaughterhouse, the animals are killed in such a way that poop does not get on the meat. Even if you kill your animals in the field and process them there and flies get all over it, there is far less contamination than you'd get in a factory.
In a FACTORY slaughterhouse, this is impossible. Poop is going to get on your meat.
> say goodbye to your gut flora.
Increasingly people are aware of how important gut bacteria is.
A far greater risk to your gut bacteria is eating food grown with pesticides and herbicides, and eating animals grown on such forage. You can get grass-fed beef all day long, but if that grass is covered in chemicals, you're eating those chemicals too. Sure, the animals can filter out most of it, but constant exposure is going to contaminate the meat.
Eating a little acetic acid, citric acid or lactic acid is not going to kill your gut bacteria. In reality, those tend to eliminate the "bad" bacteria and encourage the "good" bacteria. Hence, people have preserved meat in solutions containing those acids, especially vinegar, or used processes that would encourage the growth of bacteria that produce those acids naturally.
> start buying live sheep and slaughter and butcher at home land stop supporting this government regulated fucking joke of an industry.
Amen and amen.
Those of you who haven't slaughtered an animal yet, you're missing out on an important primal instinct.
It is a religious experience, and I don't care if you believe in God, you will understand something about the universe you couldn't possibly understand until you kill and animal you have raised and eat it.
===
My carbon monoxide gas lab scanner CONFIRMS most store meat is packed in high concentration of carbon monoxide to keep red.
https://duckduckgo.com/?q=carbon+monocide+meat&t=brave&ia=web
Wow!
TL/DR : some scientists still browse here