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McD’s drops “pink slime” from its burgers
ajc.com ^ | 1-30-12 | David Markiewicz

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.


TOPICS: Miscellaneous
KEYWORDS: mcdonalds; pink; slime
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I cannot believe the USDA had approved such a product?
1 posted on 01/30/2012 7:44:03 AM PST by rawhide
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To: rawhide

"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.

2 posted on 01/30/2012 7:48:40 AM PST by MrB (The difference between a Humanist and a Satanist - the latter knows whom he's working for)
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To: MrB

Yep! All our ground beef is bought from local farmers in town. All is grass fed, no corn.


3 posted on 01/30/2012 7:49:53 AM PST by Peter from Rutland
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To: rawhide

Different source, but 78 replies to the slime here.

http://www.freerepublic.com/focus/f-news/2838444/posts


4 posted on 01/30/2012 7:52:23 AM PST by Larry Lucido (Six months ago I was all "Go away Newt." Now I'm "Eh, he's the best we got, so 'Go Newt.'")
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To: rawhide
Gross, but safe enough. All risk from beef products in restaurants comes from insufficient cooking and improper handling. Ammoniated beef products is no big deal. Under-cooked meat is.

Anyone who eats ground beef anything but WELL DONE is asking for trouble.

Heavy beef is fine "rare," as long as it is handled with proper care, because the contamination is confined to the surface, but ground beef has any contamination spread all through it. The only way to prevent getting sick from bacteria is thorough cooking--i.e. "well done."

Besides, I have never, ever liked McDonald's Hamburgers--they don't even know how to make a real hamburger. Just nasty.
5 posted on 01/30/2012 7:52:30 AM PST by Sudetenland (Anybody but Obama!!!!)
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To: rawhide
I cannot believe the USDA had approved such a product?

It sounds nasty but I'm not really seeing any evidence that its unsafe aside from a scary sounding chemical name.
6 posted on 01/30/2012 7:52:50 AM PST by cripplecreek (What does it profit a man if he gains the whole world but loses his soul?)
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To: rawhide

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.


7 posted on 01/30/2012 7:52:52 AM PST by aruanan
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To: rawhide

Now if we can just get the “Pinko Slime” out of the White House.


8 posted on 01/30/2012 7:53:25 AM PST by Right Brother
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To: rawhide

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.


9 posted on 01/30/2012 7:55:21 AM PST by Round 9
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To: rawhide

I guess they weren’t lovin’ it.................


10 posted on 01/30/2012 7:56:04 AM PST by Red Badger (If you are unemployed long enough, you are no longer unemployed.)
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To: rawhide

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.


11 posted on 01/30/2012 7:56:12 AM PST by Round 9
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To: aruanan
But, but . . . they're Indians. I mean, like, you know . . . aborigines--vastly superior, both morally and culturally, to us. They are sooooo special, of course they did that, they were ecologically friendly (even though they did run whole herds of buffalo off a cliff to feed 20 or 30 people) whereas we are evil and rapacious.

LOL!
12 posted on 01/30/2012 7:57:31 AM PST by Sudetenland (Anybody but Obama!!!!)
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To: rawhide

Go on youtube and search “Meat Glue”...


13 posted on 01/30/2012 7:59:29 AM PST by bigbob
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To: rawhide

Clearly most people have never seen sausage being made. What do they think “beef and beef by-products” means?


14 posted on 01/30/2012 8:00:28 AM PST by Sudetenland (Anybody but Obama!!!!)
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To: rawhide
Photobucket NEVER AGAIN!
15 posted on 01/30/2012 8:01:27 AM PST by baddog 219
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To: rawhide

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.


16 posted on 01/30/2012 8:01:37 AM PST by Larry Lucido (Six months ago I was all "Go away Newt." Now I'm "Eh, he's the best we got, so 'Go Newt.'")
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To: rawhide

http://www.foodinsight.org/Resources/Detail.aspx?topic=Questions_and_Answers_about_Ammonium_Hydroxide_Use_in_Food_Production


17 posted on 01/30/2012 8:02:46 AM PST by brytlea (An ounce of chocolate is worth a pound of cure)
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To: Sudetenland

People scare easily. They will swear off McDonald’s forever, and then buy two hot dogs at the ball game.


18 posted on 01/30/2012 8:03:49 AM PST by Larry Lucido (Six months ago I was all "Go away Newt." Now I'm "Eh, he's the best we got, so 'Go Newt.'")
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To: cripplecreek

I’ll be having a McDouble today.

But that’s because I only have a dollar. :-)


19 posted on 01/30/2012 8:05:37 AM PST by Larry Lucido (Six months ago I was all "Go away Newt." Now I'm "Eh, he's the best we got, so 'Go Newt.'")
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To: bigbob

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.


20 posted on 01/30/2012 8:06:03 AM PST by Sprite518
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To: rawhide

We live in a country that literally uses all the parts of an animal for food.

Isn’t that one of the praises sung about the mythical Western Indians? “They use every part of the Buffalo, they waste none of the animal”

Well that is literally what American food processors have figured out how to do!

Imagine if everyone around the world were to do this, how many hungry people could be fed!


21 posted on 01/30/2012 8:07:16 AM PST by Anitius Severinus Boethius
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To: rawhide

The tuna doesn’t taste as good as it used to:)

Ammoium hydroxide (NH4OH) is colorless & water thin. The color & slime are additives. Ammonium hydroxide has been used as a food additive for a really long time.

Most people in the US are probably drinking sodium hypochlorite in their H2O.

Alar alert.


22 posted on 01/30/2012 8:07:29 AM PST by Cold Heart
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To: aruanan
It’s pretty funny, American Indians are touted as so in touch with nature.

LOL and that's pretty much all crap anyway.

Just the other day I read a story about the possibility of allowing a limited wolf hunt in Michigan's upper peninsula. The liberals went ballistic and threw out all kinds of fantasies about the "environmentalism" of the native Americans.

It wasn't long before a tribal official from the area showed up to read the riot act to the liberals. He said that indians didn't go out of their way to kill wolves for the hell of it but they sure as hell killed them to protect their families and drive wolves from their hunting grounds, just like rational people do today.
23 posted on 01/30/2012 8:08:18 AM PST by cripplecreek (What does it profit a man if he gains the whole world but loses his soul?)
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To: rawhide

I saw the term ‘pink slime’ and thought it referred to Rosie O’Donnell’s Broadway play “I was a Teenage Slug”.


24 posted on 01/30/2012 8:09:05 AM PST by mkjessup (A loser to a loser who now endorses that loser is a loser. <-- iow, NO Romney, No WAY!)
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To: Sudetenland

I have seen how actual sausage is made, and by modern standards it’s gross, but it’s also been made the same way for thousands of years.

The idea that we should only eat the animal muscle, and discard the rest of the animal is a very recent development (as in, the last century). Throughout most of history, people have eaten every part of the animal (hence the old saying “we ate every part of the pig except the squeal”).


25 posted on 01/30/2012 8:10:23 AM PST by Brookhaven (Mitt Romney has been consistent since he changed his mind.)
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To: Sudetenland
(even though they did run whole herds of buffalo off a cliff to feed 20 or 30 people) whereas we are evil and rapacious.

Louis and Clark were pretty happy to come across the occasional buffalo jump. The indians drove hundreds over cliffs and ended us taking only a few animals and leaving the rest to rot.
26 posted on 01/30/2012 8:13:33 AM PST by cripplecreek (What does it profit a man if he gains the whole world but loses his soul?)
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To: rawhide

Surely you are joking. The FDA is happy with just about any solution that comes from or applies product from drug and chemical companies. But the FDA will not stand for any attempt to have people seek natural remedies or products.

If you want a real scare, read up on the production of Orange juice. The “not from concentrate” product is vial and AGAIN, it’s a chemical based product. SHOCKER!!!!


27 posted on 01/30/2012 8:14:27 AM PST by SengirV
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To: rawhide

Wasn’t there some old horror movie Green Slime? About aliens on a spacecraft?

Thanks in advance for any info or funny pictures.


28 posted on 01/30/2012 8:18:47 AM PST by cvq3842
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To: rawhide

You probably eat it in hot dogs and eat sausages surround with the same stuff untreated.


29 posted on 01/30/2012 8:19:20 AM PST by pfflier
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To: rawhide

The risk of contamination is proportional to, among other things, the surface area of the cuts that go in to the ground beef. Using these trimmings is fine except for that. Ammonium hydroxide is one of those chemicals that sounds terrible, but in small quantities is perfectly safe — almost as safe as hydrogen hydroxide. Ammonium hydroxide is a product of normal metabolism.

Medium rare hamburgers are the ideal, but should only be ground from fresh cuts immediately before cooking.

If your stomach acid is lacking for any reason, you must be absolutely careful about food poisoning. If you have normal acid, take normal care.


30 posted on 01/30/2012 8:31:03 AM PST by Born to Conserve
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To: Peter from Rutland
“All is grass fed, no corn.”

Which makes it inedible tough crap!!!

31 posted on 01/30/2012 8:36:43 AM PST by dalereed
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To: SengirV

All the reason I started to juice.

Best investment for any conservative that gives a dam about their health.

It’s very noticeable when I juice Organic Carrots, Celery, Apples and Oranges.

Actually my grocery bill has gone down. I just shop the perimeter of the store vs. the Aile. Plus I buy organic when I can. I rather pay more to the farmer than the hospital. There is a reason why that other food is cheaper.


32 posted on 01/30/2012 8:38:35 AM PST by Sprite518
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To: Sudetenland
Not only that, but offal is the new hot haute cuisine trend.

If you're afraid of eating all those funny bits of the animal, then you just aren't a cool hipster foodie.

33 posted on 01/30/2012 8:40:45 AM PST by Trailerpark Badass
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To: Sprite518
I prefer what Grandfather ate vs. the food today.

Me Too!
Scrapple and Head Cheese - Mmm, Mmm, Mmm

34 posted on 01/30/2012 8:46:33 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: dalereed

Depends on the breed. The beef I eat is remarkably good tasting and NOT tough.


35 posted on 01/30/2012 8:48:44 AM PST by Peter from Rutland
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To: rawhide

Steve Martin was right after all:

I have a theory about McDonald’s, that is, everything they make is all one thing, and in the back they have this big vat full of this stuff, these little molds combining, like SPLURT ‘Hamburger!’ SPLURT ‘Malt!’ SPLURT ‘Paper box!’ SPLURT ‘Here’s your change, thank you!’


36 posted on 01/30/2012 8:54:30 AM PST by dfwgator (Don't wake up in a roadside ditch. Get rid of Romney.)
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To: rawhide

http://www.beefproducts.com/ammonium_hydroxide.php

So my question is....now that they have dumped a PH leveling ammonium hyroxide addition - what will they now use to keep the food safe?

According to this article Ammonium Hydroxide is also naturally occuring - just because it’s got a chemical name label doesn’t mean it’s not natural too.

Yup - another Alar scare....just ducky


37 posted on 01/30/2012 8:56:55 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: rawhide

Now if we could just get McDs to team up with Nickleodeon to bring back the Green Slime from the 1980s!


38 posted on 01/30/2012 8:57:33 AM PST by Jack Hydrazine (It's the end of the world as we know it and I feel fine!)
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To: Cold Heart

Re tuna- I contend that tuna used to contain dolphin, and without it we have different tasting tuna. The closest I’ve found to tuna that TASTES like the tuna I had as a kid is the WalMart brand of tuna. Chunkier and tastes right. I’d like to know the difference. The other brands are mushy flakes.
Re: McDonalds burgers. I’m not sure they are primarily meat at all. I once saw a STACK of boxes outside a McDonalds, sitting there, watiting to be taken in-the burgers and fries. If it can stand up to heat outdoors it has to be mostly ‘mystery meat’ and preservatives. Fries? Formed and extruded mashed potato mixture. Not a real piece of potato anywhere!


39 posted on 01/30/2012 8:58:17 AM PST by ClearBlueSky (Whenever someone says it's not about Islam-it's about Islam. Jesus loves you, Allah wants you dead!)
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To: Cold Heart

Re tuna- I contend that tuna used to contain dolphin, and without it we have different tasting tuna. The closest I’ve found to tuna that TASTES like the tuna I had as a kid is the WalMart brand of tuna. Chunkier and tastes right. I’d like to know the difference. The other brands are mushy flakes.
Re: McDonalds burgers. I’m not sure they are primarily meat at all. I once saw a STACK of boxes outside a McDonalds, sitting there, watiting to be taken in-the burgers and fries. If it can stand up to heat outdoors it has to be mostly ‘mystery meat’ and preservatives. Fries? Formed and extruded mashed potato mixture. Not a real piece of potato anywhere!


40 posted on 01/30/2012 8:58:36 AM PST by ClearBlueSky (Whenever someone says it's not about Islam-it's about Islam. Jesus loves you, Allah wants you dead!)
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To: libertarian27
According to this article Ammonium Hydroxide is also naturally occuring - just because it’s got a chemical name label doesn’t mean it’s not natural too.

What you want to bet they also have large amounts of dihydrogen monoxide in their soft drinks!?!?!

41 posted on 01/30/2012 9:01:09 AM PST by N. Theknow (Kennedys=Can't drive, can't ski, can't fly, can't skipper a boat, but they know what's best for you.)
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To: N. Theknow
What you want to bet they also have large amounts of dihydrogen monoxide in their soft drinks!?!?!

OK, now that stuff IS dangerous!Finally someone's talking about a chemical that has proven to KILL
People have died when surrounded by it for periods of time - sometimes it doesn't take long and it can kill you...like that!
....everyone is different, some can handle it - others can't
Dangerous Stuff that is.

42 posted on 01/30/2012 9:07:33 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Jack Hydrazine

That was actually a Canadian show, believe it or not. :-)


43 posted on 01/30/2012 9:20:57 AM PST by M1903A1 ("We shed all that is good and virtuous for that which is shoddy and sleazy... and call it progress")
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To: ClearBlueSky

The My tuna doesn’t taste as good as it used to was an old Rush parody.

Unless proved otherwise, I’m convinced all the attacks on McDonalds are competitor based.


44 posted on 01/30/2012 9:29:31 AM PST by Cold Heart
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To: M1903A1

There first was Canadian bacon and now we have Canadian Green Slime. Ain’t Canada just dandy?


45 posted on 01/30/2012 9:30:44 AM PST by Jack Hydrazine (It's the end of the world as we know it and I feel fine!)
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To: libertarian27

LOL!


46 posted on 01/30/2012 9:32:09 AM PST by Sprite518
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To: ClearBlueSky

The porpoise were thrown back in the ocean dead. They were NEVER processed and put in a can with the tuna.


47 posted on 01/30/2012 9:40:15 AM PST by US_MilitaryRules (Unnngh! To many PDS people!)
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To: Sudetenland

McD’s problem is two fold, IMHO.

1) burgers aren’t fresh, they have been sitting in some warming tray for god knows how long before assembled.. yes, makes for convient quick filling of your order, but not remotely good tasting

2) Too much Salt.. made to specifications they just put too much salt on their burgers.

If, you ever are fortunate enough to actually get a fresh right off the grill McD’s burger, its honestly not too bad. Not going to beat your home made burger, but it is SO much better than what you typically get served when you go there.

Not defending McD’s as healthy or a great burger, but whenever I get one that is fresh off the grill, you get a hint of why the chain became so big in the first place.


48 posted on 01/30/2012 9:40:15 AM PST by HamiltonJay
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To: Peter from Rutland

If it isn’t marbled with fat and aged for 6 weeks it’s pure crap!


49 posted on 01/30/2012 9:44:49 AM PST by dalereed
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To: Peter from Rutland

Well if your local farmer can wait 5 years to be able to slaughter a cow vs under 2, and remain profitable, more power to them.

Force feeding cows Corn does have its drawbacks, perpetual injections to keep them from getting ill, etc etc... but there is little doubt it has made Beef far more affordable and available.


50 posted on 01/30/2012 9:47:56 AM PST by HamiltonJay
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