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Actually, Hunter, it is more importantly - from the industry's view - a way to sell meat that is infected and does not meet food safety standards. It is what they will use to meat they know is contaminated in effort to re-sell it. Now, I know about the 5-second rule in the restaurant industry, but letting the meat lie around, get infected, and then "recycle" it to consumers. No way.
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First of , its the "aint been stepped on" rule. If it aint been stepped on , then it still goes out.
As for letting it get partialy spoiled, well that is just crazy!! THere is no way I would chance someones health to something like that. That is just stupid. I was agreeing more allong the lines of non chemical preservatives. What if you could put steaks and chicken in the cup board instead of needing constant refrigeration. The saveings in electricty and refrigeration would be astronomical.