Posted on 03/17/2012 6:37:26 AM PDT by rawhide
What does this stuff do to the taste and texture of ground beef?
For the taste test, I kept it simple and pure. I formed a half-pound of each ground beef into a thick burger patty, adding nothing to the meat.
I added nothing to the pan. Meat this fatty generally bleeds out a robust amount of grease, so I wasn't concerned with sticking. That was my second surprise. The pink slime patty released very little fat during cooking. The other patty gave off two or three times as much.
First, the unadulterated burger. The aroma was luscious. The meat was juicy, tender and nicely seared. Where I'd cut, juices slowly dribbled out onto the plate, collecting in a pool. The taste was savory and meaty, with big beefy flavor. The chew had just the right texture, substantial but giving. Basically, everything you would want in a burger.
The pink slime burger also was perfectly seared and drew me in with an equally alluring aroma. But no juices collected on the plate. Or dribbled out. Or were apparent in the meat in really any way. The taste was — OK. I took another taste of the first burger, then back to the pink slime burger.
It was not bad. But nor was it good. It was flat. I added more salt. No. It was simply one-dimensional.
And then there was the texture. Unpleasantly chewy bits of what I can only describe as gristle, though they were not visible, seemed to stud the meat of the pink slime burger. The result was a mealy chew that, while not overtly unpleasant, didn't leave me wanting another bite
(Excerpt) Read more at ajc.com ...
The mechanically separated beef, pink slime, has more connective tissue. Less flavorful. No surprise there.
Not in a million years would I eat that crap.
Do they mine ‘pink slime’ from the heads of Progressives?
Hate to say this, but you have probably already eaten many pounds of this pink slime adulterated hamburger crap, if you have eaten hamburgers before? This pink slime crap is recent news, unbeknown to most of us. It has beens adulterating our hamburger meat for many years.
Libtards would love it even if they didn’t.
Who cuts a hamburger?
I always cut my burgers in half before I eat them or else they are too big for me.
It’s a personal choice. I also cut my sandwiches in half.
It’s people. Soylent Pink is made out of people. They’re making our food out of people. Next thing they’ll be breeding us like cattle for food.
” pink slime, has more connective tissue. Less flavorful. No surprise there.”
I had beef tendon last Tuesday at a traditional Chinese restaurant. It was abdo-lutely delicious! Of course a good Chinese chef could cook dirt, and make it delicious!
McDonald’s confirms that it’s no longer using ‘pink slime’ chemical in hamburgers
"At the beginning of 2011, we made a decision to discontinue the use of ammonia-treated beef in our hamburgers. This product has been out of our supply chain since August of last year. This decision was a result of our efforts to align our global standards for how we source beef around the world."
Those concerned about contamination during the “manufacture” of the patty, and want to verify that it’s been cooked through?
Actually you almost certainly have. If you’ve eaten meat that was packaged in a non-”whole” state (any kind of TV dinner or chicken nugget or frozen beef patty) in the last couple of decades you’ve eaten this.
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