Text 22416, 131 rader
Skriven 2007-11-07 12:49:48 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: MEAT INSPECTION  71107
==============================
 -=> Quoting Jim Weller to Glen Jamieson <=-
 
 JW> What we need is a small federally approved abattoir to take
 JW> commercial advantage of wild meat for export. Uninspected meat can't
 JW> be shipped outside of the NWT to elsewhere in Canada let alone
 GJ> carcases, where they are taken in refrigerated vans directly from the
 GJ> shooters to the butchers, before dawn.
 JW> That could work here if we had just one single abattoir within our
 JW> boundaries.
 
 GJ> (unlike your shonky Canuk
 GJ> meat firm, unloading crook meat onto the poor unsuspecting USAns, then
 GJ> going broke and vanishing).
 JW> As far as I can discover they made pre-formed frozen hamburger patties
 JW> out of old cows for sale to bargain chains like "Shop Rite" and
 JW> "Buy Lo" and for export to similar discount stores in the US. I

 JW> In defense of our industry, we have far fewer recalls, in smaller
 JW> amounts and quicker (before consumers eat it all anyway) here.
 
 GJ> As far as you know have there been any
 GJ> health problems resulting from uninspected moose meat or similar wild
 GJ> animal meat consumed in your neck of the woods?

 JW> None locally. I have heard of a Inuit village up north where
 JW> everyone all got trichinosis from eating raw walrus meat and a few
 JW> scattered cases of botulism from storing seal meat in oil at room
 JW> temperature. That latter practice was probably a lot safer back when
 JW> the floors of igloos where the jars sat were below zero whereas
 JW> today's modern houses are plus 20 or so.

Those illnesses would not be eliminated by inspections, as they are not
commercial establishments.
 
 GJ> Alternatively, was
 GJ> that firm exporting bad meat to Southerners subject to inspection?
 JW> Obviously and sadly, not enough.
 JW> 
 JW> For some strange reason I feel like posting vegetarian recipes all
 JW> of a sudden....

Hardly surprising.

Recently there has been a call for restaurants here to publicly display
their hygiene rating, as done in other countries such as Denmark,
England and much of USA and Canadia, and which has significantly
reduced the incidence of food poisoning.  Some quoted web sites which
list the inspection results of restaurants are:

New York: www.nyc.gov/html/rii/index.shtml  Search by name,
neighbourhood or hygiene points score.

Los Angleles: www.restaurantwatch.com

Toronto: http://app.city.toronto.on.ca/food2/index.jsp

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Horsemeat Info - 1
 Categories: Variety mea
      Yield: 1 Info
 
           All the dope you need; cont
 
  HORSEMEAT STEW
  
  Coat meat with a mix of flour, salt and pepper and brown in a small
  amount of hot oil in a casserole dish.
  
  Add onions and seasonings to taste. Mix well.
  
  Add enough liquid to cover meat. 1 L/454 g (4 c/1 lb)
  
  Simmer covered or braise in a 160°C/ 325°F oven approx. 1-1/2 hours.
  Add cubed vegetables (potatoes, carrots and mushrooms) and cook
  another 30 minutes.
  
  NUTRIENT VALUE
  
  Horsemeat is extremely low in fat (3%) with (4 mg/100 g) of iron.
  
  Its greatest advantage is that it has very little fat and is low in
  cholesterol.
  
  Highly recommended for people who are in intensive training or
  anaemic.
  
  HYGIENE AND CONSERVATION
  
  Keep horsemeat in its wrapper in the coldest part of your
  refrigerator, 4°C (39°F).
  
  Steaks and roasts will keep about 3 days in the refrigerator and 4
  months in the freezer.
  
  Ground or cubed horsemeat will keep 2 days in the refrigerator and 2
  months in the freezer.
  
  Horsemeat is often vacuum-sealed, and will keep one week longer than
  the package date.
  
  Make sure that cooked meat has fully cooled before refrigerating
  wrapped in plastic film and aluminium foil. Wrapped this way, it will
  keep 3 to 4 days in the refrigerator. To freeze, wrap in plastic film
  and aluminium foil; it will keep 2 to 3 months in the freezer.
  
  Cut             Refrigerator       Freezer
                  (4°C/39°F)         (-18°C/0°F)
  
  Cubed             2 days             2 months Steak/roast 3 days 4
  months Cooked leftovers  3 to 4 days        2-3 months
  
  UNFREEZING
  
  The best way to thaw horsemeat is in its wrapper on a tray in the
  coldest part of your refrigerator. Allow 10 h/kg (5 h/lb). Should you
  thaw horsemeat in the micro-wave, you must cook it immediately.
  
  FROM: www.metro.ca/client/en/GuideCulinaire/Viande/Cheval
  
  MM Format by Dave Drum - 15 February 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)