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djmarcus
Joined: 12 Jan 2006
Location: Seoul
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Kimchifart
Joined: 15 Sep 2010
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 Posted: Wed Aug 08, 2012 6:27 am Post subject: |
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Dead with a broken neck, an electric probe in the mouth or heat exhaustion. Doesn't matter does it? The only consideration is how long it has been dead. It's not like they were diseased.
And the answer to your question is as they would have bypassed the slaughter house system, they probably didn't get into the main stream supply, but local restaurants in rural areas? Definitely. |
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Keeper
Joined: 11 Jun 2012
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| Posted: Wed Aug 08, 2012 6:56 am Post subject: |
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That explains the dried chicken I had for dinner.  |
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Joe Boxer
Joined: 25 Dec 2007
Location: Bundang, South Korea
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| Posted: Wed Aug 08, 2012 9:08 am Post subject: Re: Hold off on the Fried chicken, Sam-Gyup-Sal and bbq duck |
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Haha, I'm the exact same as you. I don't trust the food here at all. |
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coralreefer_1
Joined: 19 Jan 2009
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| Posted: Wed Aug 08, 2012 9:20 am Post subject: |
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I have to wonder..how do we know anything about all of the other meat eaten when not in drought or some pandemic disease.
I remember back a few years ago (seems like almost every 2 years) the Avian Influenza claimed a good number of Korean livestock...and i (jokingly) asked some random college kid who was my waiter at a chicken galbi place where his thermometer was so that i could ensure that the meat had indeed been cooked to 70 degrees (if i recall, this was the cut-off point)
Needless to say there are literally NO thermometers being stuck into meat anywhere in this country to ensure safe cooking temperature. So while I agree with the premise of the OP, i see no difference between the situation now, and otherwise what is the status quo of meat handling on any other given day.
In short..if the worry of eating product because it died as a result of a heatwave bothers you, its probably better to steer clear of meat altogether unless you are slaughtering and cooking it yourself. (no offense intended) |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Wed Aug 08, 2012 9:49 am Post subject: |
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Just eat it. If you get food poisoning take comfort that in exchange for a week of misery you'll lose like 10-15 lbs. Unless you aren't overweight, in which case I'd stick to greens for the next few weeks.
As for thermometers and cooking...I don't stick a thermometer into my cooking unless I'm like roasting something. Seriously, who does that when cooking day-to-day food or quick-service casual? |
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maximmm
Joined: 01 Feb 2008
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| Posted: Wed Aug 08, 2012 4:01 pm Post subject: |
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Jeez, buy fish instead, if you're so worried.
Or beer, or pork - or better yet, spam. That stuff rocks, since it is edible for a thousand years b/c it's all chemical goodness) and you get those cool souvenir packages! |
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sojusucks
Joined: 31 May 2008
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| Posted: Wed Aug 08, 2012 4:06 pm Post subject: |
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| If they do use the bad chicken they'd probably use it right away. Wait a couple weeks and then chow down. Besides, odds are that chickens die every summer. I would keep a close eye on that bird flu, and if that returns then be very careful. |
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Zyzyfer
Joined: 29 Jan 2003
Location: who, what, where, when, why, how?
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| Posted: Wed Aug 08, 2012 11:30 pm Post subject: |
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| Steelrails wrote: |
| Just eat it. If you get food poisoning take comfort that in exchange for a week of misery you'll lose like 10-15 lbs. Unless you aren't overweight, in which case I'd stick to greens for the next few weeks. |
Yeah because puking and pooping my brains out at work for a few weeks is such a good time. |
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tardisrider
Joined: 13 Mar 2003
Location: Seoul
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| Posted: Thu Aug 09, 2012 7:25 pm Post subject: |
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| What would the chickens have to do with sam gyup sal? |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Thu Aug 09, 2012 9:34 pm Post subject: |
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| Zyzyfer wrote: |
| Steelrails wrote: |
| Just eat it. If you get food poisoning take comfort that in exchange for a week of misery you'll lose like 10-15 lbs. Unless you aren't overweight, in which case I'd stick to greens for the next few weeks. |
Yeah because puking and pooping my brains out at work for a few weeks is such a good time. |
Well for many people exercise ain't the greatest cake walk either. Last bout of food poisoning, it sucked but the two belt notches down was nice. |
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alongway
Joined: 02 Jan 2012
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| Posted: Fri Aug 10, 2012 8:51 pm Post subject: |
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| Kimchifart wrote: |
Dead with a broken neck, an electric probe in the mouth or heat exhaustion. Doesn't matter does it? The only consideration is how long it has been dead. It's not like they were diseased.
And the answer to your question is as they would have bypassed the slaughter house system, they probably didn't get into the main stream supply, but local restaurants in rural areas? Definitely. |
Spoken like someone who has never handled livestock in his life.
When animals are slaughtered for meat, they have to be bled and cleaned right away. An animal that just dies and is left there, will begin to rot quickly and the blood being left in it will make the meat terrible.
Chickens are beheaded not just to kill them, but also to let the blood out. They're then usually thrown into hot water to loosens the feathers for plucking and have the guts scooped out and the feet chopped off fairly quickly.
Delaying that, picking up a chicken that died during the night and that has been laying there as a corpse would not be a good idea. |
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Kimchifart
Joined: 15 Sep 2010
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| Posted: Sat Aug 11, 2012 2:07 pm Post subject: |
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| alongway wrote: |
| Kimchifart wrote: |
Dead with a broken neck, an electric probe in the mouth or heat exhaustion. Doesn't matter does it? The only consideration is how long it has been dead. It's not like they were diseased.
And the answer to your question is as they would have bypassed the slaughter house system, they probably didn't get into the main stream supply, but local restaurants in rural areas? Definitely. |
Spoken like someone who has never handled livestock in his life.
When animals are slaughtered for meat, they have to be bled and cleaned right away. An animal that just dies and is left there, will begin to rot quickly and the blood being left in it will make the meat terrible.
Chickens are beheaded not just to kill them, but also to let the blood out. They're then usually thrown into hot water to loosens the feathers for plucking and have the guts scooped out and the feet chopped off fairly quickly.
Delaying that, picking up a chicken that died during the night and that has been laying there as a corpse would not be a good idea. |
Sure, but there's no reason they couldn't bleed them is there? I used to sort out/pluck the pigeons for my uncle when I was a kid, but yeah didn't grow up on a farm or anything... |
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alongway
Joined: 02 Jan 2012
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| Posted: Sat Aug 11, 2012 2:19 pm Post subject: |
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| Kimchifart wrote: |
| alongway wrote: |
| Kimchifart wrote: |
Dead with a broken neck, an electric probe in the mouth or heat exhaustion. Doesn't matter does it? The only consideration is how long it has been dead. It's not like they were diseased.
And the answer to your question is as they would have bypassed the slaughter house system, they probably didn't get into the main stream supply, but local restaurants in rural areas? Definitely. |
Spoken like someone who has never handled livestock in his life.
When animals are slaughtered for meat, they have to be bled and cleaned right away. An animal that just dies and is left there, will begin to rot quickly and the blood being left in it will make the meat terrible.
Chickens are beheaded not just to kill them, but also to let the blood out. They're then usually thrown into hot water to loosens the feathers for plucking and have the guts scooped out and the feet chopped off fairly quickly.
Delaying that, picking up a chicken that died during the night and that has been laying there as a corpse would not be a good idea. |
Sure, but there's no reason they couldn't bleed them is there? I used to sort out/pluck the pigeons for my uncle when I was a kid, but yeah didn't grow up on a farm or anything... |
You'd have to do so at the moment of death, and they usually will end up dropping dead before they're ready, which would make them small or the meat not really mature enough.
You'd also have to know for certain that's why they dropped dead and didn't contract some disease. It's far safer to let an animal that dies on its own go then try to get anything out of it. |
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yodanole
Joined: 02 Mar 2003
Location: La Florida
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| Posted: Tue Aug 14, 2012 11:14 am Post subject: |
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double post....can't find delete option...sorry
Last edited by yodanole on Tue Aug 14, 2012 11:19 am; edited 1 time in total |
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