Actually it’s what’s referred to in the industry as “Bader meat”. It’s perfectly good and wholesome in it’s content and derivation.
A machine called a Bader or similar machine removes the remaining meat on the bones that cannot be removed by hand. It’s more finely textured because of the process that the machine uses (high pressure) to remove the remaining meat. A small percentage is added to regular ground product so that the texture is basically unchanged.
Frankly, this is much ado about nothing.
Agree.
-—Frankly, this is much ado about nothing.——
That’s what it sounds like to me. The only thing that concerns me is the processing with ammonia. What does that mean? How does it compare to other forms of chemical treatment of meat, or other foods?
...except the loss of several hundred jobs.
And the loss of 900,000 pounds of "burger" per day from the market, thus driving up both the price of ground beef, and also increasing it's average fat content, since the slime is essentially free of fat.
Such a great "win" for "health conscious" consumers.
I've seen articles citing (shudder) Center for Science in the Public Interest, and even they say they are NOT concerned about FTLB; that that are much worse things in food to worry about!