"MMMM.... Pink Slime"
Seriously, if you're concerned about what's in your food or used to grow it, get to know your local growers/producers and buy from them.
Posted on 01/30/2012 7:44:02 AM PST by rawhide
This oughta’ help that next fast food lunch go down better.
McDonald’s is no longer using an additive filler known as “pink slime” in its world-famous hamburgers.
What, you don’t know about the pink slime?
That’s spare beef trimmings treated with ammonium hydroxide to make them safe and possibly tastier.
Pink slime, for all its yumminess, has been the target of some serious criticism, ranging from newspaper reports to a campaign by TV chef Jamie Oliver to get rid of the stuff.
As gross and potentially dangerous as it sounds, the government has said pink slime is not a threat.
Ammoniated beef trimmings were deemed good to go five years ago during a U.S. Department of Agriculture crackdown on ground beef, even though the meat “comes from the parts of the cow most likely to harbor pathogens,” according to Huffington Post. The ammonia supposedly kills any bacteria in the beef.
Eat up.
"MMMM.... Pink Slime"
Seriously, if you're concerned about what's in your food or used to grow it, get to know your local growers/producers and buy from them.
Yep! All our ground beef is bought from local farmers in town. All is grass fed, no corn.
Different source, but 78 replies to the slime here.
http://www.freerepublic.com/focus/f-news/2838444/posts
It’s pretty funny, American Indians are touted as so in touch with nature and conscious of their place the circle of life because, supposedly, they didn’t let any part of the animal go to waste, but when the meat industry does the same thing, it’s called greedy and uncaring.
Now if we can just get the “Pinko Slime” out of the White House.
Maybe because t’s not a big deal. Just because it sounds bad doesn’t mean all of the nancys with their panties in a bunch are correct. My impression is that the govt will take every opportunity to insert/assert itself. If it passed on this, then there was likely a non-issue.
I guess they weren’t lovin’ it.................
Maybe because t’s not a big deal. Just because it sounds bad doesn’t mean all of the nancys with their panties in a bunch are correct. My impression is that the govt will take every opportunity to insert/assert itself. If it passed on this, then there was likely a non-issue.
Go on youtube and search “Meat Glue”...
Clearly most people have never seen sausage being made. What do they think “beef and beef by-products” means?
NEVER AGAIN!
Sounds like Alar Scare Part II to me.
From Wikipedia, FWIW.
http://en.wikipedia.org/wiki/Pink_Slime
ProcessAccording to the Washington Post, the process involves taking USDA-approved beef trimmings, separating the fat and meat with centrifuges, then squeezing the lean beef through a tube the size of a pencil, during which time it is exposed “for less than a second to a tiny amount of ammonia gas.” The combination of the gas with water in the meat results in a reaction that increases the pH, lowering acidity and killing any pathogens such as E. coli.[3] Ammonia is used extensively in the food industry and is found naturally in meat.[1] The gas BPI uses contains a tiny fraction of the ammonia that’s used in household cleaner, according to the company.[1]
These production processes have received accolades from consumer safety experts for their cleanliness, safeguards, hold and test programs, and overall sanitation. A former buyer for major consumer brands, John Hayes, was quoted by the Washington Post as saying, “There is no better sales tool than Beef Products Inc’s plant” because of the focus on stainless steel and sanitized air [WP]. Bill Marler, noted food safety advocate and plaintiff’s lawyer has expressed similar sentiment. After touring the BPI plant, he described it as “the Willy Wonka of meat factories—lots of dials and whirling stuff, all stainless steel and immaculately clean.”[6]
In July, 2011, Beef Products Inc. announced that it would become the first beef processor to voluntarily begin testing for an additional six strains of E. Coli.[7] According to the New York Times, the launch of this type of testing stems from the recent E. coli outbreak in Europe and frustration at delays by regulators to classify new types of E. coli as adulterants.[8]
At the end of the process, the beef is at least 90 percent lean and is used in meat supplies across the country. It rarely comprises more than 25 percent of the final meat product that consumers purchase and eat.[3]
[edit] ControversyA December, 2009, New York Times article called into question the safety of the meat treated by this process, pointing to occasions in which process adjustments were not effective.[9] The following week, the paper published an editorial, “More Perils of Ground Meat,” reiterating the concerns posed in the news article. Several days later the editorial was appended with a retraction of a minor factual point made in the original news article (since corrected).[10]
An episode of Jamie Oliver’s Food Revolution depicted his interpretation of the production process, in which Oliver douses beef trimmings in liquid ammonia in front of parents.
People scare easily. They will swear off McDonald’s forever, and then buy two hot dogs at the ball game.
I’ll be having a McDouble today.
But that’s because I only have a dollar. :-)
Yeah I’ve seen that. That’s freaking nuts!
It’s why I stay away from that stuff and buy strictly organic. I prefer what Grandfather ate vs. the food today.
I feel a lot better and the food taste way better IMHO.
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