Mystery Meat? Possibly.

I recently was given a copy of a document that came from the U.S.D.A..  It was a list of chemicals that meat processing plants are allowed to use on our meat without having to label it. 

I knew about hormones and antibiotics being used on animals, but the chemicals were a new piece of information.  Some of them included ammonia hydroxide (in gas form), calcium hypochlorite (sometimes used to bleach cotton) and hypobromous acid (used as a germicide in hot tubs). 

It made me wonder why they would have to use such toxic chemicals on meat that humans would be ingesting.  Upon further investigation it is because they want to use every possible part of the animal, some of which would be too dangerous to consume without being bleached!  Another reason is that slaughtering methods are done in away that may contaminate the meat with bacteria. 

In any case, this is something we should all know about.  We should be able to base our decisions on what we put into our bodies and our families bodies.  I think I will be passing on the mystery meat and asking someone to please pass the veggies!