Posted on 03/29/2012 6:33:52 AM PDT by US Navy Vet
-—Frankly, this is much ado about nothing.——
That’s what it sounds like to me. The only thing that concerns me is the processing with ammonia. What does that mean? How does it compare to other forms of chemical treatment of meat, or other foods?
I always loved that Jack-in-the-box commercial
where they are in a meeting with a chart of a
steer up on the wall and Jack asks them
“Now where is the angus?”
They took it down though, a shame.
“I’ve been in the meat business for 30 years pal and I know what I’m talking about” Then I guess YOU are part of the problem. By the way I am a Farm Boy from Central Iowa So I KNOW what I am talking about PAL! Oh and REPORT away.
You are, of course correct.
Thanks for your opinion.
This Iowan was VERY glad to see this. Rather than single-handedly try to prevent an out-of-control freight train from going off a cliff, Hy-Vee had understandably caved in to public pressure. That pressure started rolling and gained all its momentum out of sheer ignorance.
There's nothing wrong with "pink slime." It's 100% lean beef and it's a good value.
But, apparently, I'm in the minority even around here. To quote my fifth-grader when the earlier story came on the car radio, "Why is the governor talking about PINK SLIME?! THAT STUFF IS SOOOO DISGUSTINGLY GROSS!!!!" (which led to a discussion about what he thought he *knew* about the subject).
(I have no affiliation with the beef industry whatsoever, other than as a satisfied customer.)
If you’re such an expert, maybe your counter to someone else’s point should consist of more than namecalling. Unless you mean to imply that you’re an expert at namecalling?
As for myself, I’m glad I looked up what a Baader machine was, and I’m glad I’m not as prone to media induced hysteria as you seem to be.
It’s been used for some time as has citric acid as a bacteria suppressor.
It’s in miniscule quantities and dissipates shortly after application.
Very effective and I’ve never ever heard of anyone getting sick because of it.
They don’t salt the patties as much as they used to.
When it's outlawed (and can't you see that coming?,) the same people railing against it now will be furious that there's no cheaper packages of ground beef available.
Haha I agree, that commercial was classic.
The Jack near me, stopped selling the breakfast pita, not sure if anyone else actually liked those things, I sure did.
“They just didn’t taste the same ... Why is that?”
It’s because they now all cook their patties into little disk-shaped coal patties because they don’t have the confidence that their ground beef isn’t contaminated with e coli, and the only way to assure themselves that their food won’t kill their patrons is to incinerate it.
Go to Safeway and buy chuck on sale and have them grind it on the spot and you’ll have ground beef guaranteed to be safe and pure and fit to cook to rare perfection. If bone in chuck, be sure to get a center-cut piece, as the end cuts are mostly fat gristle and bone.
Pink slime.
Isn’t that another name for “code pink”?
Fascism is as fascism does. Governors have no business in trying to intimidate private retail operations into how they respond to consumer pressure.
BTW, for many, the issue isn’t necessarily whether pink slime is healthy or not, it’s an issue of labeling: knowing what a product contains, so that one can knowingly choose or avoid a particular product.
No JiBs here in Georgia.
Five Guys makes a pretty good burger though,
and you get LOTS of fries.
-—It’s been used for some time as has citric acid as a bacteria suppressor.
It’s in miniscule quantities and dissipates shortly after application.-—
Makes sense. It sounds like the media made a hash of the facts. Imagine that.
And, in this case, it's labelled "__% lean ground beef." That's enough for me. I might like to know where it came from but, apparently, even that's not important because the lack of it hasn't stopped me from buying it.
Any consumers who feel they need to know that some percentage of it went through a centrifuge to remove some fat or, exactly how it was treated to kill e-coli, should make their feelings known to the vendors.
Unfortunately, rather than go to such trouble, many consumers would rather their nanny-state legislators would do something (ANYTHING) to show they care about their constituents' well-being, regardless of the facts.
The sausage I buy doesn’t involve ammonia.
It does involve acid of some sort (citric or lactic), which is being used as a biocide. That is what sausage does.
Ammonia is used all over the place because it will raise the pH quickly, and dissipate.
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