Pink Slime

It's all in the name. "Pink slime" sounds gross. Call it "Steak 2.0" and people would pay extra for it.
 
Back to the OP; I had never heard of the the term 'Pink slime'.
The only time I buy ground beef these days is when I am making chili, and that will be so loaded with peppers and other stuff that anything in there would be neutralized.
In fact; a friend suggested using tofu instead of beef. I tried it and couldn't really tell the difference.

V.
 
re: ammonia, for perspective.

Furthermore, small traces of either are not a health concern (indeed, in Europe some forms of liquorice have ammonium chloride added to give it a salty taste).
...
Also notice how dramatic he is in showing how “dangerous” the ammonia solution is. I wonder if he realizes that in a chemistry lab, his kitchen grade vinegar would be considered just as hazardous – I don’t see him calling for a ban on vinaigrettes.

source
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lol
 
When I was in college the students found out that they used fillers in the hamburger cooked in the cafeteria on campus. A bunch of students organized a protest. The cafeteria responded by a taste test and nearly 9 to 1 favored the fillers over the plain hamburger LOL oh well.
 
So the problem here is that companies are using meat as a filler in meat products? I'm... a little confused about this.
 
Sledge said:
So the problem here is that companies are using meat as a filler in meat products? I'm... a little confused about this.
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It depends on the definition of 'meat'.

I recall that certain chicken products in the UK were/are(?) made of 'reconstituted' or 'mechanically recovered' chicken. Things like Chicken Kiev with yummy butter+garlic filling. They were a large % mashed skin, cartilage, ligament and various dreks, with a certain % of actual muscle tissue.

Not what many would call 'meat', but there ya go :) The fact that it isn't fat doesn't mean it's actual meat, in my book.
 
Well, in this case
Myth 2:

“Boneless lean beef trimmings” or “lean finely textured beef” which have recently been called “pink slime,” are just “fillers” and not beef at all.
Fact:

As their real names suggest, boneless lean beef trimmings are 100% USDA inspected beef. Imagine trimming fat from a roast or steak. There’s always some meat that is trimmed with the fat. It is this meat, trimmed from the fat, which becomes boneless lean beef trimmings. When you compare the nutrition analysis of this lean beef with 90% lean/10% fat ground beef, they are virtually identical. That’s because boneless lean beef trim is beef – period.
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GlennB said:
It depends on the definition of 'meat'.

I recall that certain chicken products in the UK were/are(?) made of 'reconstituted' or 'mechanically recovered' chicken. Things like Chicken Kiev with yummy butter+garlic filling. They were a large % mashed skin, cartilage, ligament and various dreks, with a certain % of actual muscle tissue.

Not what many would call 'meat', but there ya go :) The fact that it isn't fat doesn't mean it's actual meat, in my book.
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You know we're talking about beef, not chicken?
 
"Lean beef trimmings" does not mean meat which would be muscle tissue. Instead using the term, "lean beef", is carefully calculated to imply healthy meat. In reality the name is typical of Corporate Newspeak:
When he coined the term "Pink Slime" to describe the unlabeled and unappetizing bits of cartilage and other chemically-treated scrap meat going into U.S. ground beef, Zirnstein was a microbiologist at the U.S. Department of Agriculture.
He made the slime reference to a fellow scientist in an internal - and he thought private - email. But that email later became public, and with it came an explosion of outrage from consumer groups.
Descriptions of a mix of fatty beef by-products and connective tissue, ground up and treated with ammonium hydroxide, then blended with ground beef have led the nation's largest supermarket chains to ban the product.
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Cartilage and connective tissue explains the rubbery gristley texture I've been disgusted by and trying to figure out.
 
Skeptic Ginger said:
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?
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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 ;)
 
Joey McGee said:
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 ;)
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I know we posted at the same time so I'll just point you to my last post.
 
Skeptic Ginger said:
"Lean beef trimmings" does not mean meat which would be muscle tissue. Instead using the term, "lean beef", is carefully calculated to imply healthy meat. In reality the name is typical of Corporate Newspeak:Cartilage and connective tissue explains the rubbery gristley texture I've been disgusted by and trying to figure out.
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This quote is.

Descriptions of a mix of fatty beef by-products and connective tissue, ground up and treated with ammonium hydroxide, then blended with ground beef have led the nation's largest supermarket chains to ban the product.
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That has clearly happened. Where is the evidence that this is actually true?

Skeptic Ginger said:
I know we posted at the same time so I'll just point you to my last post.
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The forum software makes it quite difficult to miss a previous post, thankfully. If I post after you it pops your post on top of mine. If I click the correct button in subscriptions I will be taken to your post. Cheers.
 
Skeptic Ginger said:
Cartilage and connective tissue explains the rubbery gristley texture I've been disgusted by and trying to figure out.
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id wager the change in texture is due to something else, since ive never noticed any gristley texture in anything having pink slime in it
 
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