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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