Pink Slime

You couldn't be more wrong. The ammonia gas saturates the beef slurry in sufficient quantities to change the pH from around 6 to almost 10. That is a 10,000 times increase in alkalinity. Except that people complained about the taste and odor of meat that had 10% of this "product" mixed into it. So after getting FDA approval for this process, Beef Products quietly decreased the amount of ammonia in its processing - with the unfortunate result that it no longer kills all pathogenic bacteria as previously claimed. So you get ammonia, and Salmonella too.

So in interests of using every molecule, you wish to hide this information from the consumer .... for their own good?

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But shoppers in the super market wont have this choice? Cause I've yet to see some packages of burger labeled SLIMED and some labeled UNSLIMED....

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"What would you do with a brain if you had one?" -Dorothy

"Well, then ignore what I have to say and go with what works for you." -Eliot Coleman

If the meat is labeled "organic" then supposedly it is unadulterated according to this taste test article on slime vs. no slime.

'Pink slime' sounds gross, but how does it taste? | The Morning Sentinel, Waterville, ME

I fully agree. The point was that we can put up enough stink to change things a bit.

what I have NEVER gotten was why "the children" is always the button to push.
what are we adults? chopped liver?? less human??

if there are no healthy adults, who will take care of all the children??

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http://www.youtube.com/watch?v=aeMrK...AE7062ADE5A19C

What the kids at school get to choose from is 'lean' meat with pink lime or non-pink slimed meat that is not lean. Sounds like the same thing to me.

A little consternation is that McDonald’s, Burger King and Taco Bell have said they will no longer use "pink slime."

Why would those Fast Food outlets choose to no longer use it,afterall it IS 'regular meat' according to it's supporters.

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Because they make their decisions based on public OPINIONS and PERCEPTIONS rather than facts.

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The perception that connective tissue is not meat?

Well...that would be because it isn't really.

Not sure why anyone would defend this practice,it is only to boost the companies profits,not for any other reason.

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I agree that some amount of similar "slime" will end up in the meat that I send out to be processed locally. But the pink slime they are discussing is purposely ADDED to the meat to save money. I wouldn't purposely make any changes to save money. I feed my animals well, care for them well, take them to a processor I know and trust. It costs alot more than store bought meat.
I will be buying a meat grinder very soon. We haven't eaten any ground meat since seeing this. I'll stick to the home raised chicken and turkey in my freezer, Thank you.

Yes, profits are evil. I prefer to deal with companies that do not make profits... oh wait, they don't exist.

I have yet to purchase any food from retail establishments, where profit wasn't involved.

I have, however, acquired tons of food, from friends, neighbors, and locals, where the profit motive didn't exist, unless you consider me owing them a return kindness consideration, in the future, as a profit.

Trailrider... you'll be getting into the pink slime business then? when you get your grinder, and start processing every trimming possible. I do the same. When I wasn't as dog poor as I am now, I've scraped every scintilla of meat and tissue off the bones of a carcass and either ground it or canned it. It's All Good!

Does ammonia gas dissipate, or does it stay forever bound to the meat molecules? Anyone ever tasted ammonia (gas) in their meat? I regularly smell some skanky smells in meat, as I bring several hundred pounds home from the butcher each week, but don't recall ever getting any whiffs of ammonia...

As in most things related to commercially obtained foodstuffs, the key to avoiding all of the evilalities associated with them, is to grow your own... or in this case, slaughter, butcher, and process your own.

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Boost profits by adding something not needed to their product so as to cut back on the actual product...
Namely LESS actual ground meat,less ACTUAL flour....

I wonder if those who support such measures by business are like this when selling THEIR products?

Would you add wood fiber to your 'home baked' goods to boost profits?

Would you grind up some gristle to get a few more pounds of ground meat?

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They have been found out and this product will soon be back in dog food. All is not lost,, dog food is pretty expensive.

This brings up another point.

If this product was no big deal,perfectly okay for humans to eat,etc,etc,WHY was it used for dog food?

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That was BEFORE they treated it to kill E Coli simple as that.
If it says “Finely Textured Lean Beef.” or “BLBT (Boneless Lean Beef Trimmings) is a sustainable product because it recovers lean meat that would otherwise be wasted,” Then don't buy it if you are that concerned about it.
http://abcnews.go.com/blogs/headline...ime-free-beef/

I haven't seen any real evidence of "connective tissue" being a big portion of "slime".
Those claims are only seen in the hyped up media reports.

I DO know you can take the BEST Prime Rib, and grind it fine enough, and it will LOOK just like "pink slime"

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Why is there E. coli present in this by product?

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Of course you can...

And you can take what was previously only good enough for dog food and serve it to humans.

Doesn't make it a good idea...well except for the companies that can then stretch out their product for maximum profits.

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There is a possibility of E Coli in ALL meats.

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But THIS meat by product is specifically treated for it...why?

Why is there a need?

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