Thursday, April 5, 2012

Pink Slime Makes Meat Safer?

Hello everyone!

Recently, the beef industry has been making news concerning the use of LFTB (lean finely textured beef) or as some people know it, "Pink Slime".

Pink Slime is basically scraps of beef (such as tendons, connective tissue and what not) treated with ammonia to kill E. Coli bacteria and ends up having a jello-like texture. And it has been (at least until recently) mixed in most of the non organic beef you eat. 

This stuff was originally meant for dog food and now it's in OUR food. 

The good news is that many companies  have stopped buying beef containing pink slime- McDonalds, Taco Bell, Burger King, and many supermarket chains.

I saw an article today that now the makers of this junk are trying to claim that their product makes beef safer.

A quote from the article:

"BPI owner Eldon Roth told supporters Saturday, “If your grocer doesn’t have our product in their ground beef, they don’t have the safest ground beef they could have.”"

The claim that because the slime is treated with ammonia that it kills pathogens making the meat "safer"

Have you heard of pink slime before? What is your opinion?

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