So what happens when we acheive this goal? Pilloried and lamblasted.
Not everyone needs to know how the sausage (or pink slime) is made!
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.
You would think the hippies would be the first in line to get behind “meat recycling”...
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?