Listener Q&A for 9-11-23 – Epi-3372 — 1 Comment

  1. When you were talking about meat glue, you mentioned that many cuts of meat at the big stores are needle tenderized and people don’t get sick from eating them. One reason is that many of the meat cuts are sprayed with a “pH adjuster and microbial control agent” at the meat plant before packaging. This is a nasty “complexed organic acid” and it is super acidic (pH 0.0 – 1.0). I’ve had first hand experience with a product called SYNTRx 3300 and can send the MSDS sheet if you want. I suppose it makes our meat supply safer, but I’m not sure that I’m for it.