The Truth About “Pink Slime”and "Mechanically Tenderized /Enhanced Meats
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do?
More than 90% of beef producers use a process called mechanical tenderization and an ingredient, which can push bacteria including E. coli(Poop/SHIT contamination) deep inside the meat. Typically such bacteria only live on the surface of meat, which is why it has been comparatively safe, up until now, to eat meat rare, or, as steak tartar(raw).
But mechanical tenderization, which pokes meat with blades and needles in an effort to make it less tough, has changed that. Mechanical tenderization (with, or without, the usually associated injection of "Pink Slime))can lead and does lead to meat that is poop/shit contaminated. It has, officially, led to at least eight recalls and 100 illnesses in the past 10 years but in honesty, (as made evident in my posts on the subject) is known caused many more-Lean, Finely Textured/Enhanced Meat-IS A Low Cost Additive/Ingredient (BY- PRODUCT), Not Listed on Food Labelling That is added to Hamburger and Other "Mechanically Tenderized/Enhanced Meats.
Pink slime ("lean finely textured meat") was originally used in animal/pet foods and cooking oils. Its use is now illegal in many animal foods ("mad cow" and other disease).So "lean finely textured meat" is now being fed to humans-GO FIGURE,guess they figure that since the world is over populated...-as a low cost (to the manufacturer/processor only) added ingredient in all [PROCESSED]meat products intended for human consumption-at a rate of twenty-five percent or more.
Chuck, Cross Rib, Prime Rib, Prime Loin, Sirloin, Standing Rib; ARE ALL PROCESSED;the name on the label now means absolutely nothing.
The truth is that almost all of the meat products now being produced in Canada and over 70%of those produced in the United States of the Americas now contain it. The remaining 30% is not nearly enough to cover meat exports.
Meaning that there is no such thing as mass produced "Angus", or "organic" beef in North American and that all so labelled products are actually the same-highly manipulated-processed product.
Think about it, there is now,(last ten years or so; about the same length of time that Canada has had a very serious problem with food products); very little difference between loin, rib, or chuck; all are very highly processed foods. According to Canadian law, the added ingredients must appear on labelling.
Pink slime, (which the processors/manufactures claim is beef or meat and not a by-product and to which our governments find it profitable to agree) is never listed as an added ingredient. Our Canadian governments??? are letting producers get away with this dangerous and flagrant flaunting of our laws.
What is "lean finely textured beef (pink slime)?"
More than 90% of beef producers use a process called mechanical tenderization and an ingredient, which can push bacteria including E. coli(Poop/SHIT contamination) deep inside the meat. Typically such bacteria only live on the surface of meat, which is why it has been comparatively safe, up until now, to eat meat rare, or, as steak tartar(raw).
But mechanical tenderization, which pokes meat with blades and needles in an effort to make it less tough, has changed that. Mechanical tenderization (with, or without, the usually associated injection of "Pink Slime))can lead and does lead to meat that is poop/shit contaminated. It has, officially, led to at least eight recalls and 100 illnesses in the past 10 years but in honesty, (as made evident in my posts on the subject) is known caused many more-Lean, Finely Textured/Enhanced Meat-IS A Low Cost Additive/Ingredient (BY- PRODUCT), Not Listed on Food Labelling That is added to Hamburger and Other "Mechanically Tenderized/Enhanced Meats.
Pink slime ("lean finely textured meat") was originally used in animal/pet foods and cooking oils. Its use is now illegal in many animal foods ("mad cow" and other disease).So "lean finely textured meat" is now being fed to humans-GO FIGURE,guess they figure that since the world is over populated...-as a low cost (to the manufacturer/processor only) added ingredient in all [PROCESSED]meat products intended for human consumption-at a rate of twenty-five percent or more.
Chuck, Cross Rib, Prime Rib, Prime Loin, Sirloin, Standing Rib; ARE ALL PROCESSED;the name on the label now means absolutely nothing.
The truth is that almost all of the meat products now being produced in Canada and over 70%of those produced in the United States of the Americas now contain it. The remaining 30% is not nearly enough to cover meat exports.
Meaning that there is no such thing as mass produced "Angus", or "organic" beef in North American and that all so labelled products are actually the same-highly manipulated-processed product.
Think about it, there is now,(last ten years or so; about the same length of time that Canada has had a very serious problem with food products); very little difference between loin, rib, or chuck; all are very highly processed foods. According to Canadian law, the added ingredients must appear on labelling.
Pink slime, (which the processors/manufactures claim is beef or meat and not a by-product and to which our governments find it profitable to agree) is never listed as an added ingredient. Our Canadian governments??? are letting producers get away with this dangerous and flagrant flaunting of our laws.
What is "lean finely textured beef (pink slime)?"
Dr. Dickson Iowa State University: “Lean finely textured beef is lean beef that is taken from trim (the part of the beef carcass that comes after you cut off the steaks and the roasts, etc.), and is used mainly for hamburger. The particular type of trim that goes into lean finely textured beef has a very high fat content. So normally, there would be no way to recover the lean beef out of these trimmings. This process is an efficient way of separating out the lean muscle tissue from the fat. The end result is a product called lean finely textured beef, which is about 95 percent lean beef.
“Lean finely textured beef is a good description of exactly what it is. It’s beef. When people come up with these other terms, like ‘pink slime,’ it is not accurate. Some stories have said this meat is unfit for human consumption, but that is not accurate, either. It is meat that has come from USDA-inspected operations. It is not sludge. It is meat that without being processed would go to waste. Yes, lean finely textured beef is produced at a lower cost. But the bottom line is that it is beef.”
Why is it treated with ammonium hydroxide?
Dr. Dickson: “Using ammonium hydroxide is a very specific process that was developed by Beef Products, Inc., to make beef safer. It is used as a gas. It is not a liquid and it’s not a spray. It’s actually injected as a gas into the meat, while the meat is being processed. The gas actually kills a lot of the harmful bacteria that could be present. It’s important to remember that meat isn’t sterile. And no matter what we do, meat will never be sterile, so using this gas is a benefit to food safety and improves the safety of the lean finely textured beef."
Is this process of using ammonium hydroxide safe?
Dr. Dickson: “Yes, it’s safe. This process went through a very extensive review by USDA. It went through the same type of review that any other process proposed to USDA would go through. The process was approved about 20 years ago, so this isn’t something new, this is something that went through rigorous review and was approved by USDA.”d at a lower cost. But the bottom line is that it is beef.”
Other than for the very obvious questions that the very title of this posting should cause you to bring to mind: why is there a "need" to inject fillers and flavour enhancers into hamburger and other lower cost meat products: and why does Dr Dickson claim that they are safe when the accumulated facts have proven that they are NOT?
Twenty years ago was about the time North America really started having problems with contaminated meat products and the potentially deadly food poisoning associated with e-coli and other such contamination.
Twenty years ago was about the time North America really started having problems with contaminated meat products and the potentially deadly food poisoning associated with e-coli and other such contamination.
©Al (Alex-Alexander) D Girvan 2013. All rights reserved.
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