moinsdewatt wrote:Or we learn that New Zealand lamb meat is kept in a controlled atmosphere for a month!Toulouse: sheep farmers denounce competition from New Zealand lamb
A tray of New Zealand leg of lamb in hand, green cap screwed on the skull, Christian Galzin, breeder in the Tarn, rebels in the aisles of a hypermarket on the outskirts of Toulouse: "This lamb could be slaughtered a month ago and yet it is being sold for fresh meat. "
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..... Thus, according to Mr. Galzin, the New Zealand lamb, conveyed to France by boat, could be preserved thanks to the technique of the controlled atmosphere, where the air is replaced by a gas (from carbon dioxide for example), and the meat kept cold.
"On this tray, we can read the origin but the date of slaughter is not there," denounces Mr. Galzin.
http://www.boursorama.com/actualites/to ... 001434e1e3
And then what is the problem if it is only the nuisance to French producers?
Doesn't every good French meat producer age the meat to tenderize it and give it a better taste?
You play in an area that I know very well and where moderated by Christophe
Calm Alain, already lessdewatt only quotes an article then I find you very aggressive there ... for not much ...