Pink Slime

[slingblade]

No matter how you write that apology, Fur, it's full of holes.

No one is saying there is zero connective tissue in ground beef. LBT changes the ratio of hamburger components, noticeably in my case, maybe not so noticeable to others. If 100% LBT is different than hamburger even if some similar product is in the burger, how is adding more of this 'different' stuff not going to change the burger?

There are insect remnants in cereals. Does that mean adding 15% insect parts wouldn't change the cereal?

Jeeebus, Ginger, stop asking the people here and ask the people who can actually answer you!

You're trying to make us complicit in your outrage and speaking for myself, it isn't working. I'm not outraged; you are.

Deal with it in a better way than this one; this way simply isn't cutting it for you, as is evidenced by your posts.

Own your problem and deal with it effectively.

 

[Furcifer]

No matter how you write that apology, Fur, it's full of holes.

No one is saying there is zero connective tissue in ground beef. LBT changes the ratio of hamburger components, noticeably in my case, maybe not so noticeable to others. If 100% LBT is different than hamburger even if some similar product is in the burger, how is adding more of this 'different' stuff not going to change the burger?

As has been explained numerous times ground meat "changes" from day to day, hour to hour even. It especially changes from producer to producer. If the change due to adding LBT is within the natural variation of ground meat it won't be noticed.

There are insect remnants in cereals. Does that mean adding 15% insect parts wouldn't change the cereal?

Very poor analogy. Insect remnants aren't a natural component of Cheerios. LBT, while processed differently, is essentially low quality ground meat.

Since we're talking apples and oranges, it's like adding pulp to orange juice. If you buy regular orange juice it's got pulp in it. If someone took pulp free orange juice and added pulp to it and called it regular orange juice what's the difference? It's the same ingredients, it's just that the pulp is processed and then added.
Sure, most label the orange juice to indicate it's got added pulp, but is it a requirement according to the FDA because some people think it tastes different? I doubt it.

 

[Furcifer]

You're trying to make us complicit in your outrage and speaking for myself, it isn't working. I'm not outraged; you are.

I could be outraged. I was pretty outraged at what Taco Bell is doing calling their product seasoned ground beef. The thing I think I learned is most people don't care. As long as it's cheap and moderately healthy, or maybe just not excessively unhealthy people don't care. They expect what they are buying is being processed and as it becomes more and more the norm there's less indifference to it.
However, this LBT is at least beef. What Taco Bell adds isn't. IMO even though it's processed using chemicals it's even more marginal of a change from good old fashioned ground chuck. In the grand scheme of things I don't think people or the FDA will give a hoot.

 

[tyr_13]

One plausible explanation I can pull out of the air (as in it's just speculation) is that the 15% is the top that can be put in to still call it ground beef. It isn't that it isn't beef, but that it isn't ground, and thus has to remain below the 'additive' level.

 

[slingblade]

I could be outraged. I was pretty outraged at what Taco Bell is doing calling their product seasoned ground beef. The thing I think I learned is most people don't care. As long as it's cheap and moderately healthy, or maybe just not excessively unhealthy people don't care. They expect what they are buying is being processed and as it becomes more and more the norm there's less indifference to it.
However, this LBT is at least beef. What Taco Bell adds isn't. IMO even though it's processed using chemicals it's even more marginal of a change from good old fashioned ground chuck. In the grand scheme of things I don't think people or the FDA will give a hoot.

Because I value our friendship, I decline to run back to the border with you at this time. However, point taken, even if not *fully* agreed with.

 

[Skeptic Ginger]

Jeeebus, Ginger, stop asking the people here and ask the people who can actually answer you!

I'm not asking anything. I've pointed out the fallacy in their logic with a question they cannot answer.

The rest of your post is uncalled for and an incorrect assessment of the situation as well.

 

[Skeptic Ginger]

As has been explained numerous times ground meat "changes" from day to day, hour to hour even. It especially changes from producer to producer. If the change due to adding LBT is within the natural variation of ground meat it won't be noticed.


Very poor analogy. Insect remnants aren't a natural component of Cheerios. LBT, while processed differently, is essentially low quality ground meat.

Since we're talking apples and oranges, it's like adding pulp to orange juice. If you buy regular orange juice it's got pulp in it. If someone took pulp free orange juice and added pulp to it and called it regular orange juice what's the difference? It's the same ingredients, it's just that the pulp is processed and then added.
Sure, most label the orange juice to indicate it's got added pulp, but is it a requirement according to the FDA because some people think it tastes different? I doubt it.

Can you or can you not address the issue: the connective tissue ratio to muscle?

You keep apologizing and dodging.

Is hamburger that is 15% connective tissue the same as burger that is 1% connective tissue?

 

[Skeptic Ginger]

One plausible explanation I can pull out of the air (as in it's just speculation) is that the 15% is the top that can be put in to still call it ground beef. It isn't that it isn't beef, but that it isn't ground, and thus has to remain below the 'additive' level.

That's an interesting hypothesis but they actually grind the LBT into the burger. In addition most burger is ground twice so running the meat through the grinder more than once is the norm. Grinding mush is still grinding.

The answer is in the university analysis. LBT is not what they've named it to mislead consumers: lean beef trimmings. That sounds better than processed connective tissue with a little meat in it which is what LBT really is.

It's not complicated.

 

[slingblade]

I'm not asking anything. I've pointed out the fallacy in their logic with a question they cannot answer.

The rest of your post is uncalled for and an incorrect assessment of the situation as well.

What's the word you constantly use? "Dodge?" Yeah.

 

[Furcifer]

Because I value our friendship, I decline to run back to the border with you at this time. However, point taken, even if not *fully* agreed with.

...and even their passion for ground beef and ground beef products could never tear their friendship asunder. The End.

 

[Furcifer]

Can you or can you not address the issue: the connective tissue ratio to muscle?

You keep apologizing and dodging.

Is hamburger that is 15% connective tissue the same as burger that is 1% connective tissue?

I don't believe so. But it's still ground beef, just like ground beef with 15% fat is different than ground beef with 1% fat.

 

[Furcifer]

The answer is in the university analysis. LBT is not what they've named it to mislead consumers: lean beef trimmings. That sounds better than processed connective tissue with a little meat in it which is what LBT really is.

It's not complicated.

Lean beef trimmings are silver skin or connective tissue. Probably some veins and arteries as well. The fact that it used to be removed by butchers using knives and now it's processed using some chemical doesn't change the fact that they are the same part of the cow.

I don't understand what the problem is? Some company said "Hey we can turn this trim into an edible product using this process" and someone said "But the FDA won't allow it because the process isn't approved" and then someone said "Well how do we change that?" and someone said "the American way, lobby for it" and someone said "Let's do it, there's money to be made and that too is the American way" and all the kids ate burgers that very afternoon.

 

[tyr_13]

That's an interesting hypothesis but they actually grind the LBT into the burger. In addition most burger is ground twice so running the meat through the grinder more than once is the norm. Grinding mush is still grinding.

The answer is in the university analysis. LBT is not what they've named it to mislead consumers: lean beef trimmings. That sounds better than processed connective tissue with a little meat in it which is what LBT really is.

It's not complicated.

If you've come to that conclusion, by all means, back it up. What is your evidence besides speculation?

 

[Joey McGee]

This is just laugh out loud funny to me now. I'm question dodging by showing you how to answer your own question? I'm in denial because I refuse to make the same leaps in logic that you have? Have you given up on the dog food thing yet or what?

I now think the product doesn't change the burger? lol no. I'm saying it doesn't change it in a nefarious way, it doesn't bring down the nutritional quality, it's a high-quality product. The way we decide if there is a taste difference is with evidence, you've repeated your qualms like a dozen times and... still no one cares. You have no direct evidence for your beliefs about taste and how the limit is nefarious, you've already been shown to have unfairly interpreted the study by the statements of the author of it! But you keep repeating what they said was wrong... like you think you know better than them! lol

Oh well keep telling us what that study means and exposes about the product, the grand conspiracy by BPI and the USDA to put beef into beef, making profit off of you, I'm sure you are outraged

 

[Skeptic Ginger]

I don't believe so. But it's still ground beef, just like ground beef with 15% fat is different than ground beef with 1% fat.

And fat content is labeled now, isn't it?

 

[Skeptic Ginger]

Lean beef trimmings are silver skin or connective tissue. Probably some veins and arteries as well. The fact that it used to be removed by butchers using knives and now it's processed using some chemical doesn't change the fact that they are the same part of the cow.

This is false. LBT is part of the cow that was previously not put in human food.

I don't understand what the problem is? Some company said "Hey we can turn this trim into an edible product using this process" and someone said "But the FDA won't allow it because the process isn't approved" and then someone said "Well how do we change that?" and someone said "the American way, lobby for it" and someone said "Let's do it, there's money to be made and that too is the American way" and all the kids ate burgers that very afternoon.

The problem is consumers who prefer less connective tissue in their ground beef should be able to choose from burger that is labeled just like people choose how much fat they want in their burger by how it is labeled.

It's not complicated.

 

[Skeptic Ginger]

If you've come to that conclusion, by all means, back it up. What is your evidence besides speculation?

Did you miss this part: "The answer is in the university analysis. LBT is not what they've named it to mislead consumers: lean beef trimmings. That sounds better than processed connective tissue with a little meat in it which is what LBT really is."?

 

[Furcifer]

And fat content is labeled now, isn't it?

No, but there are guidelines for the manufacturing.

 

[Furcifer]

This is false. LBT is part of the cow that was previously not put in human food.

Nope, you've showed your hand now. It wasn't in human food in any appreciable amount. The reason being most of it made the trim bucket and let me tell you, the trim bucket is not a savoury place.

The problem is consumers who prefer less connective tissue in their ground beef should be able to choose from burger that is labeled just like people choose how much fat they want in their burger by how it is labeled.

It's not complicated.

Well it is. There's no way of knowing how much connective tissue is in ground beef without testing every single pound of it. If there was I'd never get another tough steak again that's for sure.

 

[tyr_13]

Did you miss this part: "The answer is in the university analysis. LBT is not what they've named it to mislead consumers: lean beef trimmings. That sounds better than processed connective tissue with a little meat in it which is what LBT really is."?

No, I read it. But as has been pointed out, that report doesn't actually conclude the same thing you claim.

Besides, 'processed connective tissue with a little mean in it' is a ridiculous name. PCTWALMIT. You've not shown that LBT is an inaccurate title and more than that, you've been 'hinting at' claims of motive. Provide evidence of that.