The New York Times Agency May 2010
EN_00913897_2468
(NYT37) NEW YORK -- Feb. 14, 2003 -- SUPERMARKETS-MEAT-2 -- Case-ready meat, which is cut, trimmed, packaged and labeled at a plant and not in the back room of a supermarket, is becoming popular for some chains and causing some controversy. The shelf life is said to be longer because the package is "flushed'' with gas to keep everything inside looking fresh and saline injections "keeps the bloom on the meat,'' said a spokesman for Wal-Mart, which sells only case-ready meat. Unions object to the absence of information about the meat in stores that sell case-ready products and the loss of supermarket jobs. Barbara Balla checks out the meat section at a Pathmark in Staten Island on Feb. 14, 2003. (Mary DiBiase Blaich/The New York Times)
CENA MINIMALNA - 100 USD
2003-02-14
EAST NEWS
The New York Times Agency
Mary DiBiase Blaich/The New York Times/Redux
16728043
1,22MB
25cm x 24cm przy 300dpi
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