[Scythian]

New York Times indepth story on Ammonia in Beef
http://www.nytimes.com/2009/12/31/us/31meat.html

Chicken unfit for some dog food being fed to your children

http://barfblog.foodsafety.ksu.edu/2009/12/articles/food-safety-communication/campbell-kfc-wont-buy-spent-hens-but-us-school-lunch-program-will/

Old-hen meat fed to pets and schoolkids (USA Today)
http://www.usatoday.com/news/education/2009-12-08-hen-meat-school-lunch_N.htm?loc=interstitialskip

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Prepare to Suffer, it’s becoming a way of life for many American’s, but I fought back and regained my health ... There no since trying to explain it ...

http://www.esnips.com/doc/ca2cfab1-fedc-4ed5-b430-7b9eb45c8f6a

[Petronski]

I'm not sure why the NYT writer picked the word "inject" for the lede, since the exact process is actually not injection at all:

Mr. Roth eventually settled on ammonia, which had been shown to suppress spoilage. Meat is sent through pipes where it is exposed to ammonia gas, and then flash frozen and compressed — all steps that help kill pathogens, company research found.

It seems the writer wanted his shock value maximized, so "inject" seems to be the way to go.