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Paris and a Pork Vending Machine. What Could Possibly Go Wrong?
02-07-2016, 06:07 PM #1
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,343 Threads:1,438 Joined:Feb 2011
Quote:Paris gets first meat vending machine
Steaks, sausages and ham are now available 24 hours a day from a dispenser installed outside a butcher’s shop

Parisians seized with a sudden hunger for red meat can now buy steaks or sausages at any time of day or night from the capital’s first automatic raw meat vending machine.

It was installed this week outside a butcher’s shop in the fashionable 11th arrondissement, where most of the November attacks took place.

“The vending machine offers a selection of our products which we prepare and vacuum-pack ourselves,” said Florence Pouzol, owner of the Basque boucherie, L’Ami Txulette. “We wanted to give our customers an additional service when the shop is closed.”

A 250-gram faux-filet of beef costs €8.50 (£6.50), while two pork chops are priced at €5 (£3.85). The machine, which accepts cash or credit cards, also stocks beef carpaccio, Bayonne ham from the Basque country, chicken and eggs.

Read more: telegraph.co.uk

I'm not quite certain what to think about this. 13.gif

wonder.gif
02-07-2016, 06:10 PM #2
Octo Mother Superior
Posts:42,796 Threads:1,471 Joined:Feb 2011
What, no bacon? 13.gif Sacrebleu!
02-07-2016, 06:11 PM #3
UniqueStranger Art in my heart
Posts:14,965 Threads:424 Joined:Jun 2012
Do we trust that vacuum-packed raw meat will not deteriorate? dunno.gif
02-07-2016, 06:20 PM #4
Octo Mother Superior
Posts:42,796 Threads:1,471 Joined:Feb 2011
I'm sure it's refrigerated 13.gif
02-07-2016, 06:29 PM #5
UniqueStranger Art in my heart
Posts:14,965 Threads:424 Joined:Jun 2012
Hmmm...

Quote:According to the FDA, the following are dangers associated with vacuum sealing food sources:

◾Facultative bacteria (most foodborne pathogens) grow under aerobic & anaerobic conditions
◾Most spoilage organisms are no longer “indicators” for temperature abuse
◾Extended shelf life could allow “slow growers” to reach high numbers under refrigerated conditions
◾Secondary barriers such as low pH or aw are not always possible with cook chill and sous vide packaging
◾Potential for temperature abuse at retail and in the home is great
◾Cooking and fermentation destroy most vegetative cells but spore formers survive

... no!

http://readynutrition.com/resources/vacu..._12022013/
02-07-2016, 07:31 PM #6
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,343 Threads:1,438 Joined:Feb 2011
(02-07-2016, 06:29 PM)UniqueStranger Wrote:  Hmmm...

Quote:According to the FDA, the following are dangers associated with vacuum sealing food sources:

◾Facultative bacteria (most foodborne pathogens) grow under aerobic & anaerobic conditions
◾Most spoilage organisms are no longer “indicators” for temperature abuse
◾Extended shelf life could allow “slow growers” to reach high numbers under refrigerated conditions
◾Secondary barriers such as low pH or aw are not always possible with cook chill and sous vide packaging
◾Potential for temperature abuse at retail and in the home is great
◾Cooking and fermentation destroy most vegetative cells but spore formers survive

... no!

http://readynutrition.com/resources/vacu..._12022013/

I did not know that. We've talked of buying one, now... I'm not so sure.

wonder.gif
02-07-2016, 07:45 PM #7
Coolchick Member
Posts:5,205 Threads:118 Joined:Mar 2013
this is an icky idea.

lol

Just Plain Nuts.
02-07-2016, 07:55 PM #8
UniqueStranger Art in my heart
Posts:14,965 Threads:424 Joined:Jun 2012
(02-07-2016, 07:31 PM)JayRodney Wrote:  
(02-07-2016, 06:29 PM)UniqueStranger Wrote:  Hmmm...

Quote:According to the FDA, the following are dangers associated with vacuum sealing food sources:

◾Facultative bacteria (most foodborne pathogens) grow under aerobic & anaerobic conditions
◾Most spoilage organisms are no longer “indicators” for temperature abuse
◾Extended shelf life could allow “slow growers” to reach high numbers under refrigerated conditions
◾Secondary barriers such as low pH or aw are not always possible with cook chill and sous vide packaging
◾Potential for temperature abuse at retail and in the home is great
◾Cooking and fermentation destroy most vegetative cells but spore formers survive

... no!

http://readynutrition.com/resources/vacu..._12022013/

I did not know that. We've talked of buying one, now... I'm not so sure.

If the sale of meat is at a high turnaround rate, then of course, less bacteria will be present and just how was the raw meat prepared? Did they puncture the steaks, thus driving bacteria deep into the meat? Was a vinegar marinade added or other type of bacterial or mold inhibitor? Maybe it is time to question the butcher.
02-07-2016, 08:28 PM #9
Kreeper Griobhtha
Posts:10,724 Threads:641 Joined:Feb 2011
How long until the "refugees" blow that pork dispensing devil device to smithereens?

Politicians hide themselves away
They only started the war
Why should they go out to fight?
They leave that role to poor
02-07-2016, 08:35 PM #10
Coolchick Member
Posts:5,205 Threads:118 Joined:Mar 2013
(02-07-2016, 08:28 PM)Kreeper Wrote:  How long until the "refugees" blow that pork dispensing devil device to smithereens?

yeah. probably not the wisest business investment to make in these times lol

unless, of course, it is an agenda thing. again.

Just Plain Nuts.
02-07-2016, 09:11 PM #11
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,343 Threads:1,438 Joined:Feb 2011
Yeah, hilarious like Charlie Hebo 15.gif
Friggin' kindergarten sense of humor.

wonder.gif
02-07-2016, 10:26 PM #12
Octo Mother Superior
Posts:42,796 Threads:1,471 Joined:Feb 2011
(02-07-2016, 07:31 PM)JayRodney Wrote:  
(02-07-2016, 06:29 PM)UniqueStranger Wrote:  Hmmm...

Quote:According to the FDA, the following are dangers associated with vacuum sealing food sources:

◾Facultative bacteria (most foodborne pathogens) grow under aerobic & anaerobic conditions
◾Most spoilage organisms are no longer “indicators” for temperature abuse
◾Extended shelf life could allow “slow growers” to reach high numbers under refrigerated conditions
◾Secondary barriers such as low pH or aw are not always possible with cook chill and sous vide packaging
◾Potential for temperature abuse at retail and in the home is great
◾Cooking and fermentation destroy most vegetative cells but spore formers survive

... no!

http://readynutrition.com/resources/vacu..._12022013/

I did not know that. We've talked of buying one, now... I'm not so sure.

A pork vending machine? I can't recall us ever discussing that 13.gif
02-07-2016, 10:37 PM #13
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,343 Threads:1,438 Joined:Feb 2011
13.gif That would be a vacuum sealer.

wonder.gif
02-07-2016, 10:52 PM #14
Coolchick Member
Posts:5,205 Threads:118 Joined:Mar 2013
13.gif

Just Plain Nuts.
02-07-2016, 11:02 PM #15
Octo Mother Superior
Posts:42,796 Threads:1,471 Joined:Feb 2011
Oh...

13.gif



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