"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.
"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.
Different source, but 78 replies to the slime here.
http://www.freerepublic.com/focus/f-news/2838444/posts
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.
Now if we can just get the “Pinko Slime” out of the White House.
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.
I guess they weren’t lovin’ it.................
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.
Go on youtube and search “Meat Glue”...
Clearly most people have never seen sausage being made. What do they think “beef and beef by-products” means?
NEVER AGAIN!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.
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!
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.
I saw the term ‘pink slime’ and thought it referred to Rosie O’Donnell’s Broadway play “I was a Teenage Slug”.
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!!!!
Wasn’t there some old horror movie Green Slime? About aliens on a spacecraft?
Thanks in advance for any info or funny pictures.
You probably eat it in hot dogs and eat sausages surround with the same stuff untreated.