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Story
March 09, 2012, 12:33
Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.”

“Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with ammonia so they are safe to eat and added to most ground beef as a cheaper filler.

http://abcnews.go.com/blogs/headlines/2012/03/70-percent-of-ground-beef-at-supermarkets-contains-pink-slime/

Pink slime -- that ammonia-treated meat in a bright Pepto-bismol shade -- may have been rejected by fast food joints like McDonald's, Taco Bell and Burger King, but is being brought in by the tons for the nation's school lunch program.

The U.S. Department of Agriculture is purchasing 7 million pounds of the "slime" for school lunches, The Daily reports. Officially termed "Lean Beef Trimmings," the product is a ground-up combination of beef scraps, cow connective tissues and other beef trimmings that are treated with ammonium hydroxide to kill pathogens like salmonella and E. coli. It's then blended into traditional meat products like ground beef and hamburger patties.
http://www.huffingtonpost.com/2012/03/05/pink-slime-for-school-lun_n_1322325.html?ref=mostpopular

http://uptownmagazine.com/files/2012/01/pink-slime.jpeg

<iframe width="560" height="315" src="http://www.youtube.com/embed/csikbxWMFKI" frameborder="0" allowfullscreen></iframe>

kfranz
March 09, 2012, 13:23
So "pink slime" is a fancy name for beef.

Story
March 09, 2012, 13:45
So "pink slime" is a fancy name for substandard beef and beef byproducts, contaminated with chemicals.

FTFY

kfranz
March 09, 2012, 14:10
Very dramatic language to describe beef. Got any for pork or chicken?

I wonder if we can get Jeremy Rifkin in on this thread.

newuser
March 09, 2012, 14:20
This is an old story that I first saw in late 2010. Disgusting. It appears that this practice is so widespread that you cannot avoid eating pink slime products if you eat ground beef. The only sure way is to make your own hamburger. I have avoided eating ground beef products since then.

Story
March 09, 2012, 14:32
Very dramatic language to describe beef. Got any for pork or chicken?

I wonder if we can get Jeremy Rifkin in on this thread.

*shrug* Look at the bright side - all the more McDeathburgers for you.

Bug Tussell
March 09, 2012, 14:47
This is an old story that I first saw in late 2010. Disgusting. It appears that this practice is so widespread that you cannot avoid eating pink slime products if you eat ground beef. The only sure way is to make your own hamburger. I have avoided eating ground beef products since then.

I've been grinding my own. I take a roast and run it through the food processor.

I also had a slaughter steer. Did one a couple years ago. Raised it and had it processed locally so I know what I'm getting there. Planning on getting another one in a couple months. This one I will grain longer...

Next is some free range chickens.

kfranz
March 09, 2012, 15:27
*shrug* Look at the bright side - all the more McDeathburgers for you.

I don't eat much beef myself, and McDeathlds isn't serving pink slimed hoved locust anymore. Either way, neither of us are getting out of here alive.

Story
March 09, 2012, 15:53
Got any for "mechanically-separated poultry?

Why yes, yes we do.

<iframe width="420" height="315" src="http://www.youtube.com/embed/T67DvoH2H3E" frameborder="0" allowfullscreen></iframe>

It's a different pink slime than the beefy pink slime.

FUUN063
March 09, 2012, 15:58
I have my beef processed by a local butcher. I don't even have the brains, tongue or organs put in my hamburger.

Leland:shades:

martin35
March 09, 2012, 16:59
Sounds like the recipe for Soylent Greene.

gman
March 09, 2012, 17:08
Ok, so you get additional glucosamine for your joints yes? Beef trimming is good stuff. Scraps.

The lye is added to change the pH of the meat. It kills the bacteria.

kfranz
March 09, 2012, 17:18
Tongue is good stuff. Beef heart is delicious. Liver is a bit dry but still tasty especially with Bacon. But what isn't better with Bacon...

lew
March 09, 2012, 18:29
So, aside from the initial unappealing texture, what about this is actually bad? I'm going to guess that the gaseous ammonia is not going to stick around on the finished product for very long.

0302
March 09, 2012, 20:22
i been eatin that pink slime for years, no complaints. eatin squirrel too, makes good gravy. might try some prairie dog too.

SWOHFAL
March 09, 2012, 22:28
I have my beef processed by a local butcher. I don't even have the brains, tongue or organs put in my hamburger.

Leland:shades:


Good thing, since nerve tissues and brain matter is the putative reservoir of prions for CJD in humans and "mad cow" in cattle.

easttex
March 09, 2012, 22:49
Reminds me of something the crusty old Navy chief I used to work with once told me: "if you like it, eat it. If you don't like it, don't eat it. Just don't ever ask where it came from"...

Cava3r4
March 11, 2012, 23:41
have some "chitlins"

DYNOMIKE
March 12, 2012, 17:46
Whata crock of shit...
I can tell you that NEVER in the entire time I cut meat and ran meat depts (for over 20 years, in two states and prob 30+ diff store locations) did I or ANYONE I worked with ever add anything but meat to ground beef we sold..

I worked for two of the largest chains in the country as well as a very well known privately owned prime shop here in S Fl.

Now I did "hear" of some unscrupulous managers (mostly old timers and crooks) that DID add chicken gizzards and shit like that to the ground beef.
This was never an accepted (or authorized practice) however and those caught doing such things would have been promptly shown the door...

Cross contamination (mixing of diff species) is a BIG deal and will get a market closed down PDQ. Sanitation practices have also been dissected and modded many times over the years and what's in the current guidelines is quite strict.


No clue what goes in Big Mac's though?
But knowing the inspection process all slaughter houses must comply with I'd be suspect of info stating organs where/are added? The organs must be kept separate through the entire process..

GiggleSmith
March 12, 2012, 17:55
It could be worse:

It could be The Green Slime (http://www.youtube.com/watch?v=g79_ljVC5Wk)

SWOHFAL
March 12, 2012, 18:12
Pink Slime makes junior grow up big and strong:

http://www.foxnews.com/health/2012/03/12/pink-slime-is-good-for-americas-schoolchildren-manufacturers-claim/?test=latestnews

slade797
March 13, 2012, 20:35
http://www.snopes.com/food/prepare/msm.asp

Gazz
March 13, 2012, 22:23
Way back in the early 70's, I worked for a large and sort of progressive, cutting edge supermarket in upstate NY as a meat cutter. It was common practice to put pork scraps in with the beef to be ground, veal also. The bosses always told me never to put lamb in there though. Ground beef was made from cutting scraps and from old previously cut meat that had been in the cases long enough to start turning brown and looking bad. The bosses told me to smell it first though - if I did not gag, it was okay. I worked in several stores in the chain and they all did it. We also used to bring the smoked picnics in from the cases periodically and scrub them with stiff bristle brushes in a sink to remove the mold. Then we would slather them in liquid smoke, wrap them up again and put them back in the cases. I would never buy packaged ground beef from a supermarket but have picked out a roast on sale and had that ground. I haven't done that for years though and now rarely buy any beef in general. Venison is my red meat.

Story
March 15, 2012, 17:20
http://www.snopes.com/food/prepare/msm.asp

And since when do we trust Snopes around here for anything?