SC - Speculating on breakfast ...
Huette von Ahrens
ahrenshav at yahoo.com
Fri May 12 16:58:10 PDT 2000
LrdRas at aol.com wrote:
>
> In a message dated 5/12/00 7:16:59 AM Eastern Daylight Time, troy at asan.com
> writes:
>
> << Apparently it is difficult or impossible, using the standard
> slaughtering methods of the time and place, to keep the blood entirely
> free of hairs. >>
>
> Interesting. I suppose a sieve is too expensive for the slaughter houses?
>
> .Ras
> (and people wonder why I think modern food distribution is the pits)
Sir, your hilarity knows no bounds. Seriously, I have no idea why this
was given as the reason, but it was. I seem to recall something to the
effect that swine have some unusually fine hairs somewhere and some
microscopic percentage passes through a regular sieve. Presumably that
microscopic percentage just happens to be .000000000001% more than
allowable contamination according to regulation USDA 3745-0078654/M.
Appendix 14.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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