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Majority of 'pink slime' production suspended
San Jose Mercury News ^ | 03/26/2012 | Betsy Blaney

Posted on 03/26/2012 11:27:45 AM PDT by nickcarraway

The company that makes "pink slime" suspended operations Monday at three of four plants where the beef ingredient is made, saying officials would work to address recent public concern about the product.

Beef Products Inc. will suspend operations at plants in Amarillo, Texas; Garden City, Kan.; and Waterloo, Iowa, according to Craig Letch, the company's director of food safety and quality assurance. The company's plant at its Dakota Dunes, S.D., headquarters will continue operations.

"We feel like when people can start to understand the truth and reality then our business will come back," Letch said. "It's 100 percent beef."

(Excerpt) Read more at mercurynews.com ...


TOPICS: Business/Economy; Food; Health/Medicine
KEYWORDS: beef; fdafraud; food; pinkslime

1 posted on 03/26/2012 11:27:51 AM PDT by nickcarraway
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To: nickcarraway
In a world where waste and excess are heavilt criticized and recycling is at a premium, we have a country which has truly figured out a way to use every part of an animal (something the Native American Indians always claimed to do, but never really did).

So what happens when we acheive this goal? Pilloried and lamblasted.

Not everyone needs to know how the sausage (or pink slime) is made!

2 posted on 03/26/2012 11:34:49 AM PDT by Anitius Severinus Boethius
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To: Anitius Severinus Boethius

This is a good thing, not bad. This process leads to much of the E. Coli contamination that occurs.

And nobody should be eating hot dogs either. They’re just as disgusting.

Sausage? All mine comes from a farm right in town. I know exactly what’s in it.

Everyone can eat what they want, I could care less. I have an unlimited supply of the best beef around right in my own town.


3 posted on 03/26/2012 11:37:35 AM PDT by Peter from Rutland
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To: nickcarraway

I know someone that has cause to go into the Iowa plant for servicing of machines. He says it’s the cleanest place he has ever been in. He was told that their biggest customer is McDonald’s. Will the gov shut them down, too?


4 posted on 03/26/2012 11:39:26 AM PDT by peridot (don't need)
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To: nickcarraway

I know someone that has cause to go into the Iowa plant for servicing of machines. He says it’s the cleanest place he has ever been in. He was told that their biggest customer is McDonald’s. Will the gov shut them down, too?


5 posted on 03/26/2012 11:39:33 AM PDT by peridot (don't need)
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To: Anitius Severinus Boethius

You would think the hippies would be the first in line to get behind “meat recycling”...


6 posted on 03/26/2012 11:39:43 AM PDT by GraceG
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To: nickcarraway

As soon as BigMedia renamed their product slim they were doomed. BigMedia is responsible for all those people being out of a job.


7 posted on 03/26/2012 11:41:49 AM PDT by DManA
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To: nickcarraway

has anyone ever seen Baloney being made before it is put into the casing and cooked?

That’s pink slime too


8 posted on 03/26/2012 11:44:05 AM PDT by Mr. K (If Romney wins the primary, I am writing-in PALIN)
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To: nickcarraway

Perfectly good product; used for years; loud ignoramuses get the plants shut down...then they’ll scream just as loudly when the price of burger takes a jump because suddenly 900,000 pound/day of product is suddenly taken out of the market.

God help us all; the morons have won.


9 posted on 03/26/2012 11:52:11 AM PDT by ApplegateRanch ("Public service" does NOT mean servicing the people, like a bull among heifers.)
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To: nickcarraway

how many illegals will this put out of work?

some might call it a slime job.

a gubamint big enough to slime ya

is big enough to devour you.


10 posted on 03/26/2012 11:55:08 AM PDT by NormsRevenge
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To: peridot
I read a story that McD stopped using it last year.
11 posted on 03/26/2012 11:59:46 AM PDT by JPG (Hold on tight; rough road ahead.)
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To: peridot
not anymore... unless they are lying, Mc'D said they quit using it
12 posted on 03/26/2012 12:00:01 PM PDT by Chode (American Hedonist - *DTOM* -ww- NO Pity for the LAZY)
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To: ApplegateRanch

Really curious where this started and I wonder if it’s possible to track back and find out. Someone with an agenda no doubt.


13 posted on 03/26/2012 12:04:11 PM PDT by brytlea (An ounce of chocolate is worth a pound of cure)
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To: nickcarraway

They call always sell their Pink Slime to SPAM or ALPO.


14 posted on 03/26/2012 12:08:50 PM PDT by TexasCajun
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To: JPG

Thanks for the info. Sorry, I hadn’t heard that update. I don’t know if I approve or not. Can’t ignore the old saying “what we didn’t know...” Too many do-gooders trying to run the country.


15 posted on 03/26/2012 12:10:00 PM PDT by peridot (don't need)
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To: brytlea

I’ve been to BPI’s plants and they are the cleanest facilities I have even seen, I thought it was a dairy operation at first given the sterling clean facility. I’ve eaten their product and wouldn’t hestitate to continue to eat their products. Where they came up with a “slime” lable is beyond me, not a bit of that anywhere. Seeing it for yourself makes me a beliver in their product. And for those that stated it causes “e-coli”, it does just the opposite. Whoever would believe any story the media puts out today show they don’t have the ability to think and reason for themself. Sad to hear this happening to such a great company.


16 posted on 03/26/2012 12:17:10 PM PDT by wordsofwisdom
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To: nickcarraway

We could do something crazy and let the market decide. Include it on labeling and consumers can choose what they want.


17 posted on 03/26/2012 12:30:21 PM PDT by Wolfie
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To: wordsofwisdom

I always suspect the Animal Rights folk when it’s anything to do with a meat product.


18 posted on 03/26/2012 12:51:49 PM PDT by brytlea (An ounce of chocolate is worth a pound of cure)
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To: ApplegateRanch

I’ve avoided pink slime for years. I buy from a local farmer and don’t eat fast food. Most ground beef in the grocery store has/had pink slime, but it does not have to be on the label because somebody lobbied to get the connective tissues and ammonia FDA approved to be called meat. I don’t think it is right for special interest groups to lobby for special names of ingredients that I would not put in my body.


19 posted on 03/26/2012 12:54:44 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: Wolfie

That is exactly what happened. Private citizens pitched a fit and pink slime was taken out of some products. Those who put pink slime in their products do not put it on the label because they are not legally bound to do so. That is because they got the gubmint to allow them to call pink slime beef. You will never see it on a label.


20 posted on 03/26/2012 12:58:11 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: Peter from Rutland
And nobody should be eating hot dogs either. They’re just as disgusting.

Everyone can eat what they want, I could care less.

You do realize you're talking out of both sides of your mouth, right?

21 posted on 03/26/2012 1:01:10 PM PDT by Larry Lucido (My doctor told me to curtail my Walpoling activities.)
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To: Wolfie
We could do something crazy and let the market decide.

Yeah, there goes a relatively cheap ground beef option.

22 posted on 03/26/2012 1:05:02 PM PDT by BfloGuy (The final outcome of the credit expansion is general impoverishment.)
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To: Wolfie

We could do something crazy and let the market decide. Include it on labeling and consumers can choose what they want.

<><><>

You have pretty much described exactly what has transpired. Enough people contacted their grocers and wam bam thank you ma’am, it’s off the shelf. The market in action.

I confess that once I received the meat grinding attachment for my Kitchen Aid mixer, I’ve been grinding my own anyway.


23 posted on 03/26/2012 1:18:25 PM PDT by dmz
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To: brytlea
http://funkyadjunct.com/

Whereas corn sugar may be a name worth fighting for, “pink slime” is definitely not. It is the infelicitous term for what beef producers prefer to call lean, finely textured beef, a filler comprising trimmings subjected to an ammonia-based gas to kill pathogens. Celebrity chef Jamie Oliver decried the filler process on his television show, and the campaign against pink slime has gone viral through social media and a Change.org petition to stop its use in school lunches.


http://blogs.discovermagazine.com/crux/2012/03/23/it-came-from-the-media-what-prompted-the-ruckus-about-pink-slime-and-is-it-unhealthy/

The term was reportedly coined by Gerald Zimstein, the former USDA scientist who brought the process to the public’s attention. Zimstein is not—surprise—a fan of the product. He also objected to a USDA decision allowing its use to be concealed from the American public and has made a point of calling it out. You’ll find him in the ABC News story reporting that some 70 percent of ground beef products in grocery stores contain pink slime.
...
She [KJ Dell’Antonia, who writes the Motherlode blog for the NYT] also notes that that the ammonia, put in context with our other chemical exposures, doesn’t seem especially worrisome. And I tend to agree there too. What’s more interesting to me—and what hasn’t been covered especially well in the slime stories—is that foods that are ammonia-processed are remarkably widespread. Among them are breads, pastries, cheeses, chocolates, breakfast cereals, sports drinks, fruits, vegetables….in other words, if we’re going to worry about chemical processing, beef products need to stand in line.
Another smart piece from Amy Hubbard at the Los Angeles Times notes that even the consumer-advocacy group Center for Science in the Public Interest isn’t particularly alarmed about pink slime, noting rather depressingly that a lot worse things go into the daily diet. The center does plan to investigate whether the super-processed beef bits are less nutritious than regular beef.
...
But one more point, just to complicate the story. You’ll recall I mentioned that the USDA has agreed to allow schools to choose slime-improved beef or to reject it. But it turns out that the regular, unprocessed ground beef alternative, lacking that super-lean filler, has a higher fat content. Another health story, anyone?

24 posted on 03/26/2012 1:22:30 PM PDT by ApplegateRanch ("Public service" does NOT mean servicing the people, like a bull among heifers.)
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To: Mr. K

Folks will slurp down chittelings and head cheese and not think twice about it. But say “pink slime” and folks get apoplectic.


25 posted on 03/26/2012 1:23:52 PM PDT by Larry Lucido (My doctor told me to curtail my Walpoling activities.)
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To: Wolfie

The market already had decided. The problem is the American people are kind of squeamish and when they find out how their food actually get to the table their usual reaction is horror.


26 posted on 03/26/2012 1:24:02 PM PDT by discostu (I did it 35 minutes ago)
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To: nickcarraway

27 posted on 03/26/2012 1:26:07 PM PDT by martin_fierro (< |:)~)
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To: Larry Lucido
head cheese

Head cheese is some weird crap. Nothing like a good piece of scrapple.

28 posted on 03/26/2012 1:26:51 PM PDT by central_va ( I won't be reconstructed and I do not give a damn.)
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To: goodwithagun
That is exactly what happened. Private citizens pitched a fit and pink slime was taken out of some products.

Yes; based on raw emotion coupled with ignorance.

Not even the nut jobs at Center for Science in the Public Interest worried about pink slime, "noting rather depressingly that a lot worse things go into the daily diet." full article quote taken from

Do I eat it? No very often; we grind our own meat, so unless buying the occasional restaurant burger; or when invited to someone else's house; it isn't an issue with us.

29 posted on 03/26/2012 1:40:02 PM PDT by ApplegateRanch ("Public service" does NOT mean servicing the people, like a bull among heifers.)
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To: dmz

what do you buy to grind up? (I mean that would not be better eaten NOT ground up?)

I have a kitchenaide mixer and love it to pieces and would like to try grinding my own
especially if I get a deer this year- I want to make it all into sausages mixed with some ground pork


30 posted on 03/26/2012 2:37:10 PM PDT by Mr. K (If Romney wins the primary, I am writing-in PALIN)
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To: Larry Lucido

I saw how they make this ‘pink slime’ and I thought it looked exactly like when they make baloney or hot dogs


31 posted on 03/26/2012 2:42:37 PM PDT by Mr. K (If Romney wins the primary, I am writing-in PALIN)
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To: Larry Lucido

I’m sick of Big Head Cheese telling me what to do.


32 posted on 03/26/2012 4:54:46 PM PDT by nickcarraway
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To: nickcarraway

It may be 100% cow, but it is not 100% beef.


33 posted on 03/26/2012 5:51:40 PM PDT by Secret Agent Man (I'd like to tell you, but then I'd have to kill you.)
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To: Anitius Severinus Boethius
Everyone should know the following

1. There is NO SUCH THING as "pink slime." What there is, is lean beef recovered from fat trimmings by a process of heating and separating in a centrifuge. Jamie Oliver's "demonstration" was a travesty. If you take ground beef, mix it with household cleaner grade ammonia and spin it in a dryer, you WILL get "pink slime," but this is NOT the process used by industry. Mr Oliver may be a decent chef, but he knows nothing about food processing or food safety!

2. The treatment with a few puffs of ammonia gas is just enough to temporarily raise the pH (alkalinity) about 1-1/2 points above its natural pH. Why is this done? Because it KILLS E. Coli bacteria! Do you think ABC will be willing to accept the responsibility for the deaths that will result from the next outbreak of E. Coli contamination?

3. The product of this process, which has been used for years, is lean beef, which is why the USDA doesn't require its being labeled as an "ingredient." To make up for the amount of beef that is recovered by this process from the fat trimmed off steaks, roasts, etc., would require the slaughter of an additional 1.5 million head of cattle. Does anyone think this is a good idea?

34 posted on 03/27/2012 8:55:36 AM PDT by NJ_Tom (I don't worship the State; I don't worship the Environment - I only worship God.)
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To: ApplegateRanch

I tried to figure out why he’s formerly with the USDA. Couldn’t find anything.


35 posted on 03/27/2012 12:34:05 PM PDT by brytlea (An ounce of chocolate is worth a pound of cure)
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To: Mr. K

I used to grind my own venison/pork for sausage, but I wore out my Kitchenaid grinder. I’ve thought of getting another, but my husband doesn’t currently hunt (we live where it doesn’t make sense). But oh, do I love venison sausage. MMMM Lucky you.


36 posted on 03/27/2012 12:38:02 PM PDT by brytlea (An ounce of chocolate is worth a pound of cure)
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To: brytlea

I couldn’t either, so that probably means he was cashiered as a contrarian trouble maker, and then won a gag-order.


37 posted on 03/27/2012 5:10:39 PM PDT by ApplegateRanch ("Public service" does NOT mean servicing the people, like a bull among heifers.)
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To: nickcarraway

I’m just glad I went vegan years ago ;p LOL!


38 posted on 03/27/2012 5:16:31 PM PDT by southern rock
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To: Mr. K

what do you buy to grind up? (I mean that would not be better eaten NOT ground up?)

<><><><>

Usually a chuck roast. Something relatively fatty.


39 posted on 03/28/2012 5:11:52 AM PDT by dmz
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To: ApplegateRanch

Makes sense I guess.


40 posted on 03/28/2012 1:10:26 PM PDT by brytlea (An ounce of chocolate is worth a pound of cure)
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