Posted on 01/06/2010 11:59:01 AM PST by Nodems2000
This is pretty bad PR for McDonalds.
I for one almost got myself a Big Mac today, I’m glad i didn’t.
I wonder what McDonalds current stance on the matter is, You know, Using “extra cow parts and trimmings that have traditionally been sold off for use in pet food” in their burger patties.
I won’t be going back soon, And just when i got a McD’s gift card in my stocking.
What about the smell?
35 years ago, or so, a local physician who is also a rancher had 4 orphan calves after a blizzard. He lives in an old, rambling Victorian with a full basement and so, he brought the babies home for the winter. The neighbors for a block around, not to mention his family, complained. I think he still kept them there until thaw. It is one of those local stories that will never be forgotten.
I don’t suppose it matters that red meat naturally has ammonia in it.
I'd rather they use gamma radiation ...
There's a huge difference between claiming that the product is "unsafe" and observing that it's made with the lowest possible quality of meat. There's a huge difference in texture and taste between a homemade hamburger (grocery store ground beef) and a fast food hamburger.
So, after reading the 4 page article on the NYT website, what do you think was the main point?
To let people know they are injecting ammonia into beef so they can make their own decision on wether or not to eat said beef. It’s simply investigative reporting. Do I think it is secretly PETA trying to destroy fast food chains to save poor innocent cows? No, but even if it were, injecting ammonia into meat destined for school children is something parents have a right to know. You should have heard the devestating few days on our local conservative talk show about the chicken being fed to the children at schools (they had guest that new the inside story). To be honest, I haven’t eating ground beef in over a decade, it’s garbage meat, period. My children never eat the school lunches or eat at fast rood joints.
I know all about the chicken, like I said on the other thread, my sister worked at a huge farm and operates 24 x 7 and she picked flats of eggs all night long. The chickens were bloody, featherless (from the small chicken wire cages) and hopped up on high levels of antibiotics to keep them from getting sick because of the filthy conditions they were raised in. The campbells would come and buy the played out hens (though campbells no longer uses them). They were disgusting, this is the mechanically seperate and (rejoined) chicken nuggets your kids are eating at school.
Exactly, Ammonia is simply 1 Hydrogen molecule and three hyrdoget molecules... while it certainly can cause issues if you breath high levels in or ingest high levels.. it has a boiling point of -28F.
They are injecting the beef with it to kill pathogens, the reality is, I doubt 100% you can find any trace levels of ammonia in a piece of cooked beef that’s been injected with ammonia.
Its evaporated away before the beef has fully thawed, let alone been fully cooked.
This is definitely a fear mongering article to me, nothing more.
My husband and I have been using ground venison for a number of years, from the deer he has killed each year. We ran out before deer season this year, and he decided that he wanted enchiladas one day, so we bought ground beef.
The difference in taste and quality of the meats was very evident, even though we bought the leaner product than regular ground beef.
Each of us said that we don’t even like ground beef anymore.
My thought exactly - it gives a whole new meaning to “special sauce”!
Well you haven’t had real ground beef if you have bought it from a supermarket or a butcher shop. You want to taste what it is meant to taste like, find a local farmer who raises cattle (not an industrial farmer) and buy a 1/2 or whole cow from him.
Calling what they sell in supermarkets and butcher shops ground meat is like calling chipped ham, ham. There is literally no comparison. I fry up a lb of ground meat from the cows we have slaughtered and there isn’t even enough fat to drain from the bottom of the pan.. Even the so called “ultra-lean” 93-7 or “ground chuck” at the supermarket is a joke compared to this.
You really cannot compare industrial farmed meat with those done by a small local farm in any way shape or form.. most however know no different because they have never had an alternative.
Dihydrogen monoxide can be some nasty stuff
The company my husband retired from used to own Alpo. At one point he learned that Alpo lost the bid to buy *lips and gums* to McDonalds.
I swear to this day it’s hard for me to even pass by a McDonalds without gagging. Sometimes ignorance is bliss.
I agree with you. Same with pork, especially sausage products which would be more similar to the ground meat.
The ammonia is only apart of the larger point in the NYT article. The real point is that the claim that ammonia gets rid of e coli may not be true.
Natural times turned that point around and made their article about the dangers of the ammonia.
I haven’t eating ground beef in over a decade, it’s garbage meat, period.
And now, your real point. I get it, you don't like ground beef.
Exactly.
I’m so glad I stopped eating beef years ago!!
Ecoli can’t survive proper cooking, the key is that no matter where ground meat comes from, don’t it it raw or undercooked.
If you eat a burger that is pink in the middle, I don’t care if its the best quality meat you can find, you are taking a chance at an ECOLI infection.
I personally think irradiation should be used on all industrial produce and ground meat products prior to processing. This would virtually eliminate the risk of E-Coli outbreaks.. but can’t have that word “radiation” out there, that spooks folks.
It can KILL, And it’s EVERYWHERE!
It seems that the word "ammonia" has it's own ability to scare.
I understand Chemistry. Our resident liberal doesn’t. She thinks using it means it is left in the food as a common cleaning agent.
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