"Pink Slime" It's probably 25% by weight and 70% of ground beef sold in the U.S. and most likely is feeding your children in school cafeteria beef.


Not sure how widespread the news feed has been on this, so here it goes;

http://en.wikipedia.org/wiki/Pink_slime

http://usnews.msnbc.msn.com/_news/2012/01/31/10282876-mcdonalds-drops-use-of-gooey-ammonia-based-pink-slime-in-hamburger-meat

http://abcnews.go.com/blogs/headlines/2012/03/is-pink-slime-in-the-beef-at-your-grocery-store/

Public reaction essentially forces McDonalds, Burger King, and Taco Bell to dodge this practice. Overreaction?

Speaking with a friend who has years experience in the beef industry enlightened me to this practice today when he queried of my ground beef buying habits. His advice? "Stay away from that. Grind you're own, or buy from a meat department that grinds their own".

"Why"? I ask. Answer: "It's treated with ammonia".

I had no Idea. I was kind of freaked out a bit by the actual process of consuming what is essentially a meat "sludge" extruded by centrifuge and sprayed with ammonium hydroxide, yet calmed soon enough by my experiences, HACCP training, education, and research (many seafood favorites are susceptible to the same chemical, as either an additive, process of protein decay/pathogen growth, or natural flesh saturation by urine of some species).

I see a duality here with maximizing potential for yield, yet adding a chemical for the same value increase. Although it is approved by the FDA as a safe anti-microbial agent (hell, our own body produces and can metabolize ammonia and is extremely helpful in the reduction of acidosis and is used as a fertilizer for major crop development) up to 50 ppm, but what is also known of ammonia in excess... It's toxic, corrosive, and harmful to the environment.

However, I'm not a chemist/biologist. Nor am I nutritionist. Anyone here have any objection to this practice, and why? Personally I'm okay with it. I know beef prices have increased significantly over the years and many processors are using this to remain competitive, but is there a limit to what we should accept as a consumer or just roll over and pay premium?

Thoughts? Is it really any different from sausage or processed meat manufacturing?

I honestly don't care. If it tastes good, and I live to 80+ without complications directly attributed to it, it doesn't bother me.

Edit: This is exactly how I had envisioned meat processing facilities to be since I was 5 years old. Nothing different at all.

Edit 2: Most people who try to sympathize with animals, or whatever side of coin they're on, will tell you it's okay to kill the animal as long as none of it is wasted. Okay, grind up the entire animal and treat it accordingly so we can eat it.

Those tubes of meat for sale, tubes of meat for sale... Still wont by meat from walmart as I still remember what it looked like before they used Carbon Monoxide.

Really? Really!? If you didn't know stuff like this was in low grade meat...ugh. It makes my head hurt.

Stop it, you're making me hungry.

I agree with this guy.

This, also I think I am feeling some McDonald's today.

Well, I do care what goes into my food, but I'm not worried about this and honestly don't understand the public backlash. I mean this isn't exactly an Upton Sinclair expose.


That's the entire point. Utilize as much of the animal as possible, even though what is being rendered is mostly other tissue and not muscle. Normally this byproduct would be sold to feed companies for pet food, but given the rising price of beef this practice is becoming more common. Is it safe? Yes. Is it honest practice? Only if disclosed by retailers I would think.


You're good to go there... I'm probably going to hit the Taco Bell drive through after work.

Public reaction? I thought McDonald's dropping it was the reason the public became aware the stuff existed.

I thought we'd been over this [censored] already.

Enough with the overhype, [censored] it. Coca Cola gives you cancer! Sunbathing gives you cancer! LIVING GIVES YOU CANCER.

Gently caressing deal with it.

I'm not questioning the truth (or lack of) with the links I provided, but it is the internet so I'll leave it there.


What have we been over already? Carcinogens in our food supply? No where is it mentioned that ammonia is a carcinogen. The point is bulking food with what is essentially harmless inedible waste to reduce costs.

As an equal opportunity organism ingestor who has eaten her share of offbeat cuisine, even I have limits.
I don't have a problem with using bits and pieces of meat and fat, in things like headcheese and sausage. I do have a problem with using less desireable parts that have been chemically toxified to preserve it, and passing it off as something else.
I am picky about my meats, including ground beef, pork, and sausages, which is why I either grind the meat and make the sausage myself, or have it done in front of me. We have a local supermarket that will slice, grind, and chop cuts of beef to your specifications. I buy my meats from either them, or several local farmers who butcher it themselves. The taste and texture far surpass what you find at Walmart-Sam's, Target, resturant chains and the like.
Ammonia is not an ingredient in any of my recipies, my sausages, meatballs, and main dishes freeze or refrigerate just fine, and taste better than brand label. ( I also make my own pickles, salsas, jellies, jams, preserves, fruit butters, and condiments)

yep. but as far as sympathy towards animals, or saying that it is murder or inmoral to eat animals because they are alive, vegitables and fruit are alive as well. just because they don't move or have eyes and most people do not find them cute is a really moronic way to qualify life.

Ammonia---it's what for dinner .

Just one more reason why I like moose meat.

How is that anyways? Is it more like venison or bison? I would think it would be a little tough... Better treat that with some ammonia!

Venison is delicious.

The food we eat is fake and disgusting and it's damn hard to do anything about it. Just waiting for the Mayans to return in the death ray space ship and save us from ourselves later this year at this point.

And you Americans wonder why you're so unhealthy. Just wish you wouldn't export this junk to the rest of the world (no offense).

Who says we wonder why we're unhealthy? I'm not unhealthy regardless, keep your stereotypes to yourself.

What's this all aboot?

People need to stop buying the junk, and the problem would be solved. (partially at least, there would be less if people didn't buy it) School food is another issue.

I care about my health and what I put in my body, though I also see this as not something really big. Ground beef never was healthy.

I recognize that, but Americans are in the top 5 average "fattest" countries in the world (per capita so this doesn't mean every American is unhealthy/obese).

Yes, and it's certainly not a mystery to us why that is.

Eh?
Not like we can do much about it. People will eat where they want to eat.