Pink Slime

[TheGoldcountry]

Potted meat is more like a paste, in consistency. Ever bought deviled ham in a can? Kind of like that, but much smoother.

It's made with tripe, tongue, hearts, and so forth. There's also some chicken in it, but Armour and Hormel seem (by taste alone, mind you) to put in less chicken than the Libby's brand.

Ugh. My mother loves deviled ham. and liverwurst. Vile creations. I can handle Spam, but that's only because I got it as a kid and it was basically "eat it or don't". My mom didn't cater to persnickety kids, and luckily I wasn't one.

 

[slingblade]

Ugh. My mother loves deviled ham. and liverwurst. Vile creations. I can handle Spam, but that's only because I got it as a kid and it was basically "eat it or don't". My mom didn't cater to persnickety kids, and luckily I wasn't one.

My late brother used to love Oscar Mayer Liver Cheese. I had some, once in a great while, but can't really say I was ever a fan.

I dunno why I like potted meat. Considering what it's made from, I should recoil in horror. While visiting at my dad's house when I was pretty young, maybe 5 or 6, I saw him spreading it on crackers, and I asked for a taste. I liked it. He used to mix it with a bit of mayo, and so do I. Later, when I was older, I read the label and although I did say to myself, "Really? That's what I've been eating?" it didn't squick me out. I guess because I already enjoyed it. If he had told me what was in it before I tried it, I'd never have tried it.

Oh, and I love Spam. A nice fried Spam sandwich, with mayo, green onions, and American cheese is lovely.

 

[Joey McGee]

Apparently they do really horrible things to oranges, in order to keep them "fresh" until they squeeze them. Lately I've been sticking to concentrate, rather than "fresh squeezed".

Yikes.
http://news.yahoo.com/orange-juices-secret-ingredient-worries-health-minded-moms-173956513.html

After oranges are picked, they are shipped off to be processed. They are squeezed and pasteurized and, if they are not bound for frozen concentrate, are kept in aseptic storage, which involves stripping the juice of oxygen in a process called "deaeration," and kept in million-gallon tanks for up to a year.

Before packaging and shipping, the juice is then jazzed up with an added flavor pack, gleaned from orange byproducts such as the peel and pulp, to compensate for the loss of taste and aroma during the heating process.

Jesus H. Christ. I say we call this one "orange vomit" after that bile stuff that comes after you've been puking for hours on new years day.

Not kidding the other day I was chugging some Tropicana out of the jug after a vicious night at a Margarita party and thought to myself, "damn, I wonder how they make this stuff safe and last so long?" Now I know, and to say I'm shocked to the core of my being would be the understatement of the year.

 

[TheGoldcountry]

My late brother used to love Oscar Mayer Liver Cheese. I had some, once in a great while, but can't really say I was ever a fan.

I dunno why I like potted meat. Considering what it's made from, I should recoil in horror. While visiting at my dad's house when I was pretty young, maybe 5 or 6, I saw him spreading it on crackers, and I asked for a taste. I liked it. He used to mix it with a bit of mayo, and so do I. Later, when I was older, I read the label and although I did say to myself, "Really? That's what I've been eating?" it didn't squick me out. I guess because I already enjoyed it. If he had told me what was in it before I tried it, I'd never have tried it.

Oh, and I love Spam. A nice fried Spam sandwich, with mayo, green onions, and American cheese is lovely.

You and my mother would be best friends.

I think many people everywhere can testify to falling in love with something BEFORE discovering what is was made of. I've always been one to dive in without fear when it comes to food. If your body don't like it, it will just make a return. Better out than in.

 

[tyr_13]

Wal-mart now sells a store-brand potted meat. The Armour brand is about thirty cents and the store brand is a quarter. For a few seconds I actually debated in my head if I should try the cheaper potted meat before realize that I was considering potted meat and almost nothing they did to it could be more 'gross' than what it is intended to be.

I've actually wondered if ground bugs in it would improve it any. Keep in mind that I love the stuff and have to force myself to buy only a little once in a while because otherwise I'll eat it. It's very calorie dense.

 

[Beerina]

Yikes.
http://news.yahoo.com/orange-juices-secret-ingredient-worries-health-minded-moms-173956513.html
Jesus H. Christ. I say we call this one "orange vomit" after that bile stuff that comes after you've been puking for hours on new years day.

Not kidding the other day I was chugging some Tropicana out of the jug after a vicious night at a Margarita party and thought to myself, "damn, I wonder how they make this stuff safe and last so long?" Now I know, and to say I'm shocked to the core of my being would be the understatement of the year.

I don't think you realize it, but your statement pretty much sums up us Americans humans.


Spend all night slamming garbage down our throats (the Margarita party) then drink some scientifically managed drink, and get bent out of shape at the scientifically managed drink because someone tweaked our ear.











If the pink slime is as low-fat as they say, you might live fractionally longer as you guzzle cheeseburgers hand-over-fist.

 

[Skeptic Ginger]

It's not about the health issue as far as I'm concerned, it's about taste and wanting the stuff labeled so I know what I'm getting and don't have to play trial and error to find hamburger that tastes right to me.

 

[Joey McGee]

Beerina, you're right! At the time I was swimming in a sea of sarcasm that prevented me from noticing that ultimate level of humanistic irony, but I realized it today before I saw your post. See, I was on the way to the grocery store with a larger wad of cash than usual and thought to myself, "I'm gonna get that really expensive bacon! It's probably better for you..." But then I realized that after that I was headed to the liquor store so me and my fellow hedonists could get ********* all day and night. And I started laughing softly to myself walking down the street...

The 7 dollar bacon tasted better, (Beer and BELTs go together awesome!) but I managed not to invent any conspiracy theories as to why.

 

[Skeptic Ginger]

I didn't neglect to answer anyone's question on this, did I? What post was that in?

I ask those defending this unlabeled practice a question, if there is no difference in this burger additive besides the process, shouldn't pure additive look and taste the same as hamburger without the additive? Why not sell burger made from 100% lean beef trimmings?

You gave an inadequate answer to this earlier post:

It sounds good, until you ask yourself, if this is simply meat trimmings why can't they just grind it up like the rest of the hamburger is ground?

Isn't your logic skepdar going off?

Because then the meat would be mixed in with all of the other stuff... It's meat. It's the same molecular structure and nutritional analysis. My skepdar is fine but your snarker is out of whack

Your answer doesn't even make sense as I go back over the thread.

Connective tissue and tendons are not bone, they also aren't meat.

I ask again, if this was what we all think lean beef trimmings should be, why is special processing rather than just grinding required?

This was answered with all sorts of apologies:

The special process is to remove the last traces of meat from the bones. Grinding up the bone would inadvertently mix in serious quantities of bone into the product.

No, much of the process is done AFTER the stuff is off the bone.

... So then a process was developed by which that meat would not go to waste - putting the fat and meat in a centrifuge at low heat in order to separate it. Just like if you had a basket of chaff and wheat, and spun in a circle, causing the chaff to fly out.

That isn't to get it off the bone, it separates fat and 'connective tissue'. Claims it separates meat and fat are inconsistent with the analysis that the stuff contains more fibrous protein than the rest of the hamburger it gets mixed into.

Remie goes on to talk about the ammonia adding process. I have no issues with the ammonia.

I couldn't find an official explanation from the USDA on this matter in 7 minutes of googling, all I found was other people wondering the same thing. Perhaps if you want to know the USDA would reply to an email inquiry I'm pretty sure that a) the matter of it's texture effects

Which is my main point that you keep denying could be true.

and b) the fat content and the resulting effect on the function of the product (as Furcifer and Beerina noted) are the reason for that, but I'm open to a credible source (the USDA basically being the only one we should accept, not some cat in the media) saying it's because lftb is ground up evil. There's nothing making the product unhealthy or lacking nutrition in the evidence pool now, this isn't going to do it either.

It's very low in fat. Your argument fails.

You're the one making the claim that the limit implies something nefarious about the product, the onus is on you to prove that, but, unfortunately, that would take some willpower for investigation. If no one has exploited this fact yet, it's probably because there is an innocent reason for it.

If you can't make burger that is 100% LBT how can you possibly argue, "Baloney. They were never dishonest, or lied. There are many independent food experts who agree that there is no case for labelling differently, because, horror of horrors, beef is beef" as you did in post # 500?

 

[Joey McGee]

...

You make a hysterical claim that we claim there is no difference. Wrong. We claim there is no significant difference in safety or nutrition.

You gave an inadequate answer to this earlier post:Your answer doesn't even make sense as I go back over the thread.

Because you aren't understanding the method of centrifuge and heating...

This was answered with all sorts of apologies:

Uh, you don't understand that this process removes the meat from the fat. I would suggest reading lessons.

That isn't to get it off the bone, it separates fat and 'connective tissue'. Claims it separates meat and fat are inconsistent with the analysis that the stuff contains more fibrous protein than the rest of the hamburger it gets mixed into.

That is your nonprofessional opinion of a study which you have been shown to misunderstand and disagree with the author on

Which is my main point that you keep denying could be true.

What am I denying? You are neglecting to do your own research and reading into news reports what you want to...

It's very low in fat. Your argument fails.

You didn't understand my argument...

If you can't make burger that is 100% LBT how can you possibly argue, "Baloney. They were never dishonest, or lied. There are many independent food experts who agree that there is no case for labelling differently, because, horror of horrors, beef is beef" as you did in post # 500?

Because it is a different way of processing beef and to put too much would compromise the function, while putting just the right amount makes the product more sensible. STICKIN IT TO THA MAN

The USDA WILL respond to your inquiry as to why there is a 15 percent limit, let me know what they have to say.

 

[Joey McGee]

This is all a witch hunt; why would you process food this way you child killer? You taste sacrificer! You corporate shill

 

[TheGoldcountry]

Yikes.
http://news.yahoo.com/orange-juices-secret-ingredient-worries-health-minded-moms-173956513.html
Jesus H. Christ. I say we call this one "orange vomit" after that bile stuff that comes after you've been puking for hours on new years day.

Not kidding the other day I was chugging some Tropicana out of the jug after a vicious night at a Margarita party and thought to myself, "damn, I wonder how they make this stuff safe and last so long?" Now I know, and to say I'm shocked to the core of my being would be the understatement of the year.

That Gatorade "G2" is good for hangovers. Low calories, but it has potassium to compensate for all the salt and minerals you may have peed out after a night of drinking.

ETA: OJ has too many calories, and the citric acid is just another detriment to your stomach and esophagus, if you've already poured alcohol down the pipe. Also, never take aspirin or Tylenol. Aspirin is an acid, and Tylenol combined with booze will hurt your liver.

 

[Skeptic Ginger]

This is all a witch hunt; why would you process food this way you child killer? You taste sacrificer! You corporate shill

What the heck does "compromising the function" mean?

You continue to sidestep, dodge and apologize.

All I asked for was labeling and the only claim I make is that the texture ruins my hamburger. You claim there's no difference, it's just a little more of the animal made usable.

If there is no difference why don't they just sell LBT by itself as hamburger?

You cannot answer because you can't say it, the stuff IS DIFFERENT.

 

[Joey McGee]

What the heck does "compromising the function" mean?

It means that while the texture is improved in certain products, a greater percentage would have a negative effect on texture. Since this is true of many products, a nefarious aspect is not required.

You continue to sidestep, dodge and apologize.

How? Why not qualify this accusation with a reason?

All I asked for was labeling and the only claim I make is that the texture ruins my hamburger. You claim there's no difference, it's just a little more of the animal made usable.

You don't really have direct evidence that this is true objectively for everyone so it's not really relevant until such evidence is produced.

If there is no difference why don't they just sell LBT by itself as hamburger?

Because the end result is more of a lean product than the normal way they used to grind beef? Again you need to supply a reason why you think this is nefarious, not speculate as a supposed argument.

You cannot answer because you can't say it, the stuff IS DIFFERENT.

pfft, I'm fine with the fact that the stuff is "different" lol you're the one calling it dog food and accusing the company and the USDA of conspiracy jeez

 

[Checkmite]

I still think after all this, I would rather eat fresh meat.

I realize that LFTB isn't technically "cooked"; but it is warmed significantly enough to require chemical treatment to inhibit the accelerated bacterial growth that comes with the procedure. And yes, I know the ammonium is not dangerous.

I can accept that the ground chuck I buy is slightly fatter than the recombined beef, but most of it will drain away during preparation and in any case I don't buy a pound of ground beef under the illusion that whatever I make out of it will be "low fat"...

 

[Joey McGee]

Tropicana tastes different from the oranges I just squeezed into juice, change.org petition coming soon

 

[Checkmite]

 

[Skeptic Ginger]

It means that while the texture is improved in certain products, a greater percentage would have a negative effect on texture. Since this is true of many products, a nefarious aspect is not required.

How? Why not qualify this accusation with a reason?

You don't really have direct evidence that this is true objectively for everyone so it's not really relevant until such evidence is produced.

Because the end result is more of a lean product than the normal way they used to grind beef? Again you need to supply a reason why you think this is nefarious, not speculate as a supposed argument.

pfft, I'm fine with the fact that the stuff is "different" lol you're the one calling it dog food and accusing the company and the USDA of conspiracy jeez

Beef industry apologetics.

 

[Checkmite]

Tropicana tastes different from the oranges I just squeezed into juice, change.org petition coming soon

You can choose not to buy Tropicana if you don't want to; conveniently, the labels tell you which cartons or bottles are Tropicana juice so you can avoid them.

 

[Joey McGee]

Beef industry apologetics.

That's your opinion substantiated by... conspiracy theories. Has the USDA gotten back to you yet?

You can choose not to buy Tropicana if you don't want to; conveniently, the labels tell you which cartons or bottles are Tropicana juice so you can avoid them.

You missed the point there. Maybe rereading the "Moms terrified of orange juice" article will help clear that up. (Basically the regulations in question apply to all "not from concentrate"/premium orange juice products)