Pink Slime

[Belz...]

Recognizing when someone is inappropriately lumping all of humanity into a single category other than human is not called special pleading, Belz.

Claiming that despite the proven fact that humans are notoriously bad at determining how good they are at something, it somehow doesn't apply to you, is, however.

 

[Belz...]

If you've been buying 4% extra lean burger for the last 20 years no wonder you think it tastes like crap. Read the studies, fat and yes connective tissue, are what give the burger flavor and tenderness. You've been eating beef hockey pucks.

Might still be confirmation bias. I've switched to extra-lean ground beef years ago and it tastes as good as ever.

 

[Belz...]

I recently found out about the pink slime stuff. I was glad I rarely ever eat red meat.

Then I found out there were mutated shrimp affected by the oil spill. I was aware I had to cut down the shrimp.

Then I found out there's some problem with the chickens. I was glad I don't eat chicken that much.

Then I found out there's also a problem with fish... at this point I said **** it. Every single food item is messed up in some way. I'm just gonna keep eating what I want.

Meh. I don't bother. I just eat what I like.

Many years ago a friend of mine told me he heard McDonald's beef was made from earthworms, as I was eating a quarter-pounder. My response was something along the lines of "Fine. Tastes good to me. I've been eating this stuff for so long, there's no point in being revolted now."

 

[rustypouch]

What ranting? I quoted the only relevant part. It's just a description of our upcoming meeting and what is planned for the evening.

I'll be busy with the burger but someone usually brings a camera.

I look forward to seeing your pretty face!

 

[Furcifer]

Might still be confirmation bias. I've switched to extra-lean ground beef years ago and it tastes as good as ever.

No doubt, there are so many variables in play here the tests are almost useless. They're really only good for commercial producers and maybe restaurants. I prefer a nice chopped round steak with some pink in the middle for my burgers. Not many restaurants are going to serve you a pink burger even if they wanted to, the board of health frowns on that. I just got a feeling SG liked hers a little more well done and with extra lean of course it's gonna get chewy.

 

[Skeptic Ginger]

So you are dismissing the results ahead of time, Fur?

 

[Ryokan]

So you are dismissing the results ahead of time, Fur?

You've already made your mind up, so why can't he?

 

[Skeptic Ginger]

You've already made your mind up, so why can't he?

Should I point out your false equivalency for you?

The difference is I'm testing my conclusion.
Fur's telling us what the result of the test will be before the test has been done.

 

[Furcifer]

Should I point out your false equivalency for you?

The difference is I'm testing my conclusion.
Fur's telling us what the result of the test will be before the test has been done.

I'm telling you you can get whatever results you'd like, not what they will be.

 

[Skeptic Ginger]

I'm telling you you can get whatever results you'd like, not what they will be.

What does that mean? There are forum members in our Seattle group. Do you need a witness because you think I'll just lie?

 

[Silly Green Monkey]

Conclusions come AFTER tests, that's the whole point. Why do tests after you've finished and concluded?

 

[Skeptic Ginger]

"Putting Pink Slime to the Test"




Most found the texture better without LFBT.

That makes two specific chewing/eating texture testing supporting citations that are not direct company sponsored studies.

What are the double downers going to do with this? I'm guessing more doubling down. But I digress...

 

[Furcifer]

Conclusions come AFTER tests, that's the whole point. Why do tests after you've finished and concluded?

This. I think it's possible to conduct a test to determine if LBT has a positive or negative effect on the taste and texture of ground beef, but at this point I'm not convinced SG can do so.

I also think all things being equal LBT does change ground beef, but I also know and have shown all things are far from being equal when it comes to ground beef. I'm quite confident I could, using the normally used "ingredients" in ground beef, create something that would mimic LBT. It would be virtually indistinguishable from LBT in a blind taste test.

Long story short, LBT may make ground beef taste "different", but it still tastes very much like ground beef. Proving it tastes "different" does not prove what she thinks it does.

Proving ground beef with LBT doesn't taste anything like ground beef IMO is much much more difficult than she's capable of doing with her limited understanding of how ground beef and cows for that matter are processed.

I've tried to lend my experience to her but she's been decidedly "unskeptical". If anyone else reading this has had the misfortune of having made tons of ground beef I wish they'd chip in.

 

[Skeptic Ginger]

Ignoring the video I see, Fur. It's a TV station record of their doing a double blind test at a community college and the majority of the participants said the texture differed.

Notice also the summary in the video of how LBT is made. It is but one more source that confirms it is you who does not know how beef is processed.

Your experience is laughable given you don't seem to get the centrifuge part. Also you've claimed sitting in the bucket is the source of excessive bacterial contamination while more than one cited source in this thread noted it was because the trim in question was closer to the hide and other anatomical problems not sitting in the trim bucket.

 

[Furcifer]

The video won't play on my phone.

The hide is stripped and removed, it's not processed to make LBT. What's left over could make it's way into normal ground beef or LBT. Or your pot roast for that matter.

So the beef takes a ride on the Tilt a Whirl before being made into LBT, what's your point? The centrafuge isn't the evil weapon you think it is.

 

[Skeptic Ginger]

The video won't play on my phone.

The hide is stripped and removed, it's not processed to make LBT. What's left over could make it's way into normal ground beef or LBT. Or your pot roast for that matter.

So the beef takes a ride on the Tilt a Whirl before being made into LBT, what's your point? The centrafuge isn't the evil weapon you think it is.

My point is you don't know what you are talking about.

You don't know how LBT is processed and you don't know how it differs from the rest of the trim. You cannot explain why the LBT isn't just ground up and treated with the ammonia or why the rest of the trim isn't centrifuged to remove the fat.

If LBT is no more than the same stuff with more bacteria why is it not interchangeable with 'trim' and just treated for the bacterial contamination?

In all your condescending babbling you have yet to make your case.

 

[Dipayan]

Most found the texture better without LFBT.

That makes two specific chewing/eating texture testing supporting citations that are not direct company sponsored studies.

I just saw the video. Most of the people preferred the texture of the first, but the flavour and taste of the second. Most of them seemed to say that unless they were specifically looking for a difference, they would not be able to find one. The study ends with the statement that it seems to just boil down to personal taste.

How exactly is this evidence of your position?

 

[Furcifer]

My point is you don't know what you are talking about.

You don't know how LBT is processed and you don't know how it differs from the rest of the trim. You cannot explain why the LBT isn't just ground up and treated with the ammonia or why the rest of the trim isn't centrifuged to remove the fat.

If LBT is no more than the same stuff with more bacteria why is it not interchangeable with 'trim' and just treated for the bacterial contamination?

In all your condescending babbling you have yet to make your case.

You're lying. I clearly stated why the trim was collected using the centrifuge and not by manual or mechanical methods ie. grinding.

The fact that you don't understand what this implies is very telling. You're not fooling anyone but yourself I'm afraid.

 

[Skeptic Ginger]

I just saw the video. Most of the people preferred the texture of the first, but the flavour and taste of the second. Most of them seemed to say that unless they were specifically looking for a difference, they would not be able to find one. The study ends with the statement that it seems to just boil down to personal taste.

A, I have never said it didn't boil down to just personal taste, & B, watch again, most said the flavor and texture of the non LBT was better and the ones with LBT were "juicier" and only 2 people preferred the stuff with LBT, not most people.

The video on YouTube:

Narrator: "All but 2 found the burger without LFBT better."
Chef participant: "Well the texture was better"
Narrator: "Texture and taste were a common theme. When it came to a juicy burger, burger B, with LFTB won."

But it's all beside the point since all I've ever complained about was, it is noticeable, and it is not labeled. It should be labeled and it was dishonest not to do so.

How exactly is this evidence of your position?

You can't be serious.

I said texture was noticeably different and the majority of participants in this double blind test found the texture noticeably different.

 

[Skeptic Ginger]

You're lying. I clearly stated why the trim was collected using the centrifuge and not by manual or mechanical methods ie. grinding.

The fact that you don't understand what this implies is very telling. You're not fooling anyone but yourself I'm afraid.

Trim is not "collected using the centrifuge". It is collected, heated to melt the fat and centrifuged to remove the fat and recover the bits of protein that are high in fibrous protein and low in muscle protein.

You really should re-read just what LBT is, you seem to think it is something it is not.

I'll keep spoon feeding you here, maybe you will eventually answer the question you keep dodging, why aren't 'trim' and LBT interchangeable with the exception of the bacteria?

The centrifuge removes the fat. Why not lower the fat of burger without adding LBT by heating the 'trim' and centrifuging it to remove the fat?