When did mcdonald’s start using pink slime?
Writing a research paper and I can’t find it anywhere on the web. I just need the date of when they started using the “boneless lean meat trimmings” process.
They don’t anymore, but they did use it. They used it for decades actually. Mcdonald’s food has zero integrity to begin with. Don’t suggest otherwise.
Pink slime is the common name for a controversial beef product. The name used in the meat industry is lean finely textured beef (LFTB) and boneless lean beef trimmings (BLBT). It is also known by the dysphemistic slang term soylent pink. Pink Slime is a processed beef product that was originally used in pet food and cooking oil and later approved for public consumption. In 2001, The United States approved the product for limited human consumption and it was used as a food additive to ground beef and beef-based processed meats as a filler at a ratio of usually no more than 25 percent of any product. The production process uses heat in centrifuges to separate the fat from the meat in beef trimmings.[1
The product is used as a filler or to reduce the overall fat content of ground beef. It is produced by processing low-grade beef trimmings and other meat by-products such as cartilage, connective tissue and sinew, which contain fat and small amounts of lean beef, and mechanically separating the lean beef from the fat through the use of a centrifuge heated to approximately 100°F (38°C).[dead link] The heating process liquefies the fat and facilitates the separation of lean beef from the fat[dead link] and other meat by-products. The recovered beef material is then processed, heated, and treated with gaseous ammonia or citric acid to kill E. Coli, salmonella, and other bacteria.
In 1990, the USDA’s Food Safety and Inspection Service (FSIS) approved the use of the basic technology for manufacturing the product. Boneless beef trimmings are brought to 107–109°F (41.7–42.7°C), the fat is removed by centrifugal force, and the remaining product is flash frozen to 15°F (−9.4°C) in 90 seconds in a roller press freezer. At the time, the FSIS approved calling the remaining product “meat”, although an FSIS microbiologist says it contains connective tissue, not just muscle.
In 1994, due to public health concerns over pathogenic E. Coli in beef, Eldon Roth, founder of BPI, began work on the “pH Enhancement System,” which disinfects meat using injected anhydrous ammonia in gaseous form, rapid freezing to 28°F (−2.2°C), and mechanical stress. The anhydrous ammonia sharply increases the pH and damages microscopic organisms, the freezing causes ice crystals to form and puncture the organisms’ weakened cell walls, and the mechanical stress destroys the organisms altogether.
In 2001, the FSIS approved the disinfection system for the production of pink slime as an intermediate step before the product is transferred to the roller press freezer, and approved the disinfected product for human consumption, as an additive. The FSIS agreed with BPI’s suggestion that the ammonia was a “processing agent” that did not need to be listed on ground beef labels as an ingredient.
What is ‘Pink slime’ and how is it approved?
Pink slime is just the little bits of meat & gristle left on bones after dressing that are removed mechanically by a machine….because they are small, they have a large surface area and so are prone to pick up bacteria, so they are exposed to ammonia gas to kill any pathogens…then when the product it mixed with water, the ammonia is rinsed away as ammonium hydroxide…the resultant “pink slime” is a very low-fat beef “paste” which is added to ground beef products to reduce their average fat content.
It’s just beef.
People do not think things through very thoroughly, and have a VERY poor grasp on basic High school Chemistry & Biology, which is why there has been some controversy…if Americans were REALLY concerned about “what’s in their meat” then hot dog sales would plummet to zero! There are no eyeballs, pancreas, testicles, tongues or lungs in the “pink slime” added to reduce the fat content of hamburgers……so where do you THINK those parts go? They don’t get thrown away!
Why does my water make pink slime?
Its Gross. What is it …specifically?
“Pink Slime” is an airborne bacteria called Serratia Marcescens. You normally find it in the bathroom where hairspray and other sprays are used in a poorly ventilated humid situation. It is prevalent in young children and elderly with respiratory issues. The way to combat it is to ventilate the area well and spray straight vinegar after each shower to the shower itself, the sink and toilet. The vinegar will kill the bacteria, loosen hairspray, kill mold, dissolve soap scum and attack germs. The odor of the vinegar will disappear when dry. Http://en.wikipedia.org/wiki/Serratia_marcescens
If you have a different issue directly from your pipes it could be due to old galvanized piping.
What’s the big deal about pink slime?
Hot dogs,frankfurters and wieners are all made with pink slime. I have been eating them for 60 years and I still like a good chilly dog a few times a month. All my people live into their 80s and none of them died from pink slime poison.LOL What is your take on this subject? Do you think the sea food people want us to eat more of the poison crap they get from the dirty water?
The pink slime has, or had, fat in it that was not good for heart patients. And people with high cholesterol. The people were deceiving the public. The ground meat got where it tasted so bad, I quit buying it. The pink slime is not longer put in the meat according to the reports on tv. I brought some, after the reports, and there is a difference in the taste.
A lot of people have heart problems and did not need that pink slime.
Steak Umms, and pink slime?
I have looked every where I know on line to find out what exactly Steak Umms frozen sandwich steaks are made from.
My fear is 100% pink slime, but I can’t find any comments or blogs or news reports. My kids like them and I would like to use them, but I want to be pink slime free, mostly because of the ammonia used to sterilize the meat renderings. Does any one know for sure what Steak Umms are made of?
They are made from 100% beef chuck. There are no binders or fillers added. Pink slime is only found in finely textured ground beef. It is not used in other products. Besides, the industry has been using “pink slime” in ground beef for decades and it only came to light recently. We’ve all been eating it for years without even knowing it, and it has not hurt anyone. Even the FDA says it is perfectly safe. I wouldn’t worry too much about it. You should see what goes on in the grocery store that the customer does not see. They will typically take all meats..steak…chicken breast…etc and soak it in a weak solution of clorox or ammonia before packaging it to kill bacteria and preserve it longer. In fact back in the 80′s 60 minutes caught the Food Lion chain taking meat that was expired and doing this to it then repacking it.
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