Re: Sad news

["Otto G. Raabe" <ograabe@UCDAVIS.EDU>]

At 10:09 AM 3/5/03 -0500, BERNARD L COHEN wrote:

	--It is tightly packed and sealed in plastic (to keep out germs)

>with no room for air. How can it then oxidize? Canned beef doesn't become

>discolored even after months in the can. The plastic is quite tough,

>requiring a sharp knife and reasonable pressure to cut thru it.

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March 5, 2003



Maybe it is the oxygen in the blood hemoglobin and in the tissue and in the

air in the package. Is it packed in nitrogen?  I think there is plenty of

oxygen available. Is raw beef packed in a can? Cooked beef is well oxidized.



Cheers...



Otto



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Prof. Otto G. Raabe, Ph.D., CHP

Center for Health & the Environment

(Street Address: Bldg. 3792, Old Davis Road) 

University of California, Davis, CA 95616

E-Mail: ograabe@ucdavis.edu

Phone: (530) 752-7754   FAX: (530) 758-6140

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