Text 8603, 75 rader
Skriven 2008-06-08 09:25:08 av Glen Jamieson
     Kommentar till en text av Mark Lewis
Ärende: ANOTHER FOOD RANT 80608
===============================
 -=> Quoting Mark Lewis to Jim Weller <=-

 BF> there is a debate going on here about importing chicken
 BF> meat from USA. The problem is that in America it's allowed to wash the
 BF> chickens in chlorine and that is not allowed here in the EU.....yet....
 
 JW> Slightly chlorinated water is permitted and in fact recommended
 JW> when it comes to spray washing freshly eviscerated carcasses or
 JW> cooling them quickly in a water bath. It is highly illegal
 JW> though for retailers to bleach old meat or poultry to extend
 JW> it's life.

 ML> that that is most likely the origin of the current "discussion" and,
 ML> IIRC, law being discussed... possibly the innocuous washing is being
 ML> misinterpreted as being used to "extend the shelf life" instead of a
 ML> simple washing...

In an abattoir a lot of water is used for washing freshly killed and
eviscerated carcases, tools and work areas, and this water must be
sterile.  The usual way of ensuring that is by chlorination - the same
as most countries use for potable water.  The concentration of
dissolved chlorine is low, with a minimum of 0.3 ppm of free chlorine
required.  This is just detectable by sniffing the water.  Swimming
pools use a higher level, of 1.5 to 3 ppm, which allows for degradation
of the chlorine under the influence of sunlight, but even that much has
only a weak bleaching action.

Any use of highly chlorinated water to bleach or remove surface
bacteria from carcases which had not been properly cleaned and chilled
immediately after killing would be highly illegal, and would be
prohibited in any country which abided by international standards of
food preparation in order to be able to export produce.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROAST CHICKEN WITH OATMEAL AND PRESERVED LEMON STUFFING
 Categories: Mains, Chicken, Roasts
      Yield: 4 servings
 
  1 1/2 kg Chickens; >2kg, pref organic
      2 tb Olive oil; +more 4 brushing
           Sea salt
           Black pepper
    1/2 c  Oats; cut
      2 sl PRESERVED LEMONS; sl finely
           ; and flesh removed
      1 sm Onions- brown; chop fine
    1/4 c  Parsley leaves; chopped
    250 g  Shallots
 
  Preheat oven to 210^C. Wipe the chicken clean with damp kitchen paper.
  Brush the skin with a little olive oil & season with salt & clacked
  pepper.
  
  Mix oats with preserved lemon, onion, parsley & half olive oil &
  seasoning. Spoon the stuffing into chook's cavity & tuck any loose
  skin around the entrance.
  
  Place the chicken on baking tray with rest of olive oil & 2tbsp water
  on the bottom. Arrange the eschallots around the bottom of the baking
  tray. Place in over to cook for 20 minutes. Reduce heat to 190^C,
  cover with foil & cook a further 60 minutes.
  
  Serve with dry-baked sweet potato, sweetcorn & peas.
  
  fROM: BODY+SOUL, THE SUNDAY MAIL, 17 JUNE 2007 By: JUDY DAVIE Typed
  by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)