Fwd: Re: Re: CO gas treatment of Tuna loins an...

From: Gabriel Rivera (griveralo@yahoo.com)
Date: Thu Feb 21 2002 - 06:46:43 PST

  • Next message: Evert Liewes: "Re: CO gas treatment of Tuna loins and Tilapia fillets"

    De: Tilapfilet@aol.com
    Fecha: Wed, 20 Feb 2002 22:19:12 EST
    Asunto: CO gas treatment of Tuna loins an...
     

    Dr. Lanier,
    I do not think its a good idea to ask "the press" to
    provide justice to this issue about carbon monoxide.
    History shows that anything negative about seafood is
    somehow linked to seafood in general. The public won't
    be selective in choosing between CO Tuna/Tilapia or
    non CO Tuna/Tilapia, they will simply respond by
    staying away from both (to some degree). Our culture
    lives with short press bullets i.e., CO bad...fish
    with CO bad....therefore all fish is bad....therefore
    I will eat chicken today... For those of us having to
    make our living within the industry (by what we
    produce and sell) I ask you to be careful with the
    press. If you have a Phd in Food science and you say
    its crazy, than why is FDA so compfortable with this
    CO/TS? Maybe your first step is to make some calls
    into FDA to understand their logic? We need good,
    educated people to lead us on this issue. Thanks for
    your concern and support.

    mp
    Mike Picchietti
    Regal Springs Tilapia
    941-747-9161

    Tyre Lanier <tyre@unity.ncsu.edu> escribió: > Fecha:
    Wed, 20 Feb 2002 15:03:35 -0500
    De: Tyre Lanier <tyre@unity.ncsu.edu>
    Asunto: Re: Fwd: Re: Fwd: Re: CO gas treatment of Tuna

    loins and Tilapia fillets

    Shall we give this to the reporters and let the public

    decide? The FDA guys are being really foolish about
    this. I worked on modified atmospheres for beef for
    my Ph.D. many years ago, and we played with CO, but
    mainly for studying the chemistry of fresh meat color,

    not as a serious proposal for color preservation. If
    CO is allowed, we might as well open up fresh meats
    and seafoods to additon of certified colorants! This
    is crazy.

    Tyre C. Lanier, Professor
    Food Science Department
    North Carolina State University
    Raleigh NC 27695-7624
    Fax 919-515-7124
    Ph. 919-513-2094
    Web
    http://www.cals.ncsu.edu/food_science/faculty/lanier/tlanier.html

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