161–170 of 320 posts
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No. They spray a mist of ammonia over the meat to disinfect it. It's not an ingredient.
But does the end product contain ammonia? If it does, then it's an ingredient.
I think using "pink slime" as an aditive for ground beef should be fine as long as it is disclosed by the seller. Actually calling it "ground beef" is a step too far, though.
Next we'll start calling pizza a vegetable.
Wait no.
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Food production is really, really complex. If an organic burrito was labelled with every process involved in its production, it would come with a label the size of a telephone directory. What I am talking about is "doing you have the right know what's happening?" What that is printed on the back of a given label is a different matter, you think? Some people think that FTLB is unsafe, but they have no evidence for tha…
>What I am talking about is "doing you have the right know what's happening?" What that is printed on the back of a given label is a different matter, you think? The article we're discussing is about a change in USDA labelling requirements. I'm not really sure what you're talking about.
And this change was essentially just the last push to stop any negative publicity surrounding this product, with the lawsuit again ABC looming prominently. And in the lawsuit, you have liable laws that give steep monetary damages for what we've discussed - pointing to details that are true and "icky" if arguably safe.
Edit: Link to discussion of ABC liable trial from lead article.
https://newfoodeconomy.org/heres-look-pink-slime-trial/
Smells very much of a SLAPP suit imo. See:
https://en.wikipedia.org/wiki/Strategic_lawsuit_against_publ...
Why is this supposed to upset me? If we're going to keep eating animals (and that sure is my plan), we shouldn't give ourselves the luxury of getting squicked out over using the whole animal. If you're picky about what's in your ground beef, find a butcher you trust, or grind your own.
I'm mostly concerned about the ammonia used during the process. The ammonia is used to kill off germs due to contamination. Maybe we should just throw away contaminated animal by-product.
In the human body, ammonia is a lot like alcohol and carbon dioxide: it is a poison that we are well-equipped to remove.
Well, sort of. Just as people with lung trouble have problems removing carbon dioxide, people with kidney trouble have problems removing ammonia. What about people with kidney trouble? Perhaps they deserve a warning label.
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People have had so much trouble getting over words we use to describe food. Clearly, when a normal person says "real" or "natural" or "doesn't have chemicals", they mean foods that are (1) made only with ingredients or processes endogenous to living organisms without human intervention or (2) when harvested industrially, the harvest is only mechanical. This seems reasonable to me! That's why it's okay to eat beef tha…
>Nothing in nature produces food by treating in with ammonia! We are the only thing in nature that "produces" food - every other species photosynthesises, hunts or grazes. We're the only species that can cook. Is cooking unnatural? >made only with ingredients or processes endogenous to living organisms without human intervention Where do you draw the line? Is wheat flour "unnatural" because we winnow off the chaff an…
This isn't Science of Cooking. When you make food in your kitchen, you don't add ammonia to your foods. That's not vague squeamishness. People don't wash their vegetables in a chlorine bath. When they want to ripen their fruit, they put them in a closed container; they don't gas the fruit with a synthetically-derived hormone.
Even if these things are reconstructed exactly by an industrial process, you're not conceding that our definition of equality is enumerative. And funny enough, the reason poisons enter our food supply is that we say, "Well three ways these processes are equivalent are enough ways." "This complies with the regulation, so it must be safe." "We paid an auditor, who checked these boxes." Which in my opinion is the dumbest form of thinking of all. Sometimes, the slow and shitty way, for some intrinsic reason, doesn't harm you!
Obviously nobody is calling cooking unnatural, but if you see things so reductively, so pedantically, you're going to look back at the backflips you were writing years ago and really wonder how you missed the mark there.
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But does the end product contain ammonia? If it does, then it's an ingredient.
Literally every foodstuff will be exposed to bleach and or ammonia due to the washdown procedure in every food processing plant. It may not be present in the same quantities as a product directly treated by such disinfectants but it's still there.
Some foods breakdown into ammonia so our bodies can handle it but constant higher levels can cause illness as it overwhelms the body.
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I'm sorry, the languaging in this re-linking sounds like so much like industry shilling. "That product is then sterilized with a strong puff of ammonia gas to kill pathogens, as beef trimmings are especially susceptible to contamination." With an elaborate explanation for each "terrible sounding" detail (what is this "puff" exactly, etc). ... except the sum total of the "terrible sounding" stuff is actually distinctl…
>Basically, pink slime is highly processed leavings of beef that cannot be used except by putting it through more or less a blender and a chemistry lab. After butchering a carcass, you're left with a lot of fatty trimmings with small amounts of meat attached that are uneconomical to recover by hand. If you gently heat the fat trimmings and spin them in a centrifuge, you cleanly separate the lean meat from the fat. Th…
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The whole issue here isn’t the outside of the meat. The outside is supposed to have bacteria, and be cooked off. It’s that re-shaped meat is done with meat product that is made up of a lot of outside surface (the part that has all the bacteria) now being smashed to the inside of the product where it won’t get hot enough to kill. The inside of beef is quite clean, that’s why it’s safe to eat rare. The inside of reshap…
Isn't that problem shared by all ground beef?
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>Basically, pink slime is highly processed leavings of beef that cannot be used except by putting it through more or less a blender and a chemistry lab. After butchering a carcass, you're left with a lot of fatty trimmings with small amounts of meat attached that are uneconomical to recover by hand. If you gently heat the fat trimmings and spin them in a centrifuge, you cleanly separate the lean meat from the fat. Th…
You seem quite informed on the subject — do you have an opinion as to whether meats labeled 'raised without antibiotics' or 'no hormones added' are any better or worse than conventional?