Submitted by Elaine Magliaro, Guest Blogger
Have you heard about “pink slime” lately? Do you know what it is? You should. According to a number of news reports, pink slime is a “filler” that can be found in approximately 70% of hamburger meat that is sold in supermarkets.
Pink slime is produced by grinding together low-grade trimmings like connective tissue, cow intestines, and beef scraps that would normally be destined for dog food and rendering. (Such trimmings are said to come from the parts of the cow that are highly exposed to fecal matter.) The ground concoction is then simmered in low heat in a centrifuge in order to separate fat and tissue and treated with ammonia-hydroxide to kill pathogens, including salmonella and E. Coli. “The resulting pinkish substance is later blended into traditional ground beef and hamburger patties.” The United States Department of Agriculture says it’s safe to eat.
Kit Foshee, who was once a corporate quality manager at BPI–a company that manufactures pink slime–said of the substance, “It kind of looks like Play-Doh. It’s pink and frozen. It’s not what the typical person would consider meat.” Foshee claims that he was fired by BPI after he had complained “about the process used to make the filler, and the company’s claims about it.”
Because the FDA considers ammonia to be a processing agent, it’s not required to be listed as an ingredient on food labels.
Continue reading “From the Lunch Lady Chronicles: Hey, Kids, It’s Time for Pink Slime!”
