PINK SLIME: I’LL HAVE A BURGER WITH CONNECTIVE TISSUE, SPINAL, RECTAL, AND OTHER INTESTINAL MATERIAL—HOLD THE ONIONS

     from Wikipedia and WEWS Channel 5 newsnet5.com

Three governors and two lieutenant governors plan to tour Beef Products Inc’s plant in South Sioux City, NB, to show their solidarity with the company.  They’re concerned about losing the several thousand jobs it creates producing finely textured beef in a five-state area.

The processed gloop added to ground hamburger was dubbed “Pink Slime” in 2002 by Gerald Zirnstein, a Food Safety and Inspection Service microbiologist.

The governors insist that the product is a not a risk to health and is, in fact, nutritious.  Beef Products defends its use of ammonium hydroxide to kill bacteria in the offal used to create finely textured beef as a safe procedure.

Safe or not, they’re missing the point.  I still have three objections:

1)  You won’t find a nutritionist alive who recommends including processed foods in a healthy diet. 

2)  The spinal area in beef is the area in which Mad Cow Disease settles and is passed on to humans.   The percent of cows inspected for the disease in the US is far below the rate inspected in other developed countries.  Many scientists don’t believe it’s an adequate inspection system.

3)  I’m sure the food industry could process earthworms and even the proverbial rat’s rear so that they’re bacteria free.  But I hope they don’t and hope even more fervently that they haven’t.  I don’t care to eat rats or earthworms any more than I want to eat the sanitized cows anuses the industry generously offers us as part of its finely textured beef. 

Meat industry spokesmen assert that if consumers prevail in having Pink Slime eliminated from ground beef, prices will rise and the lean trimmings will have to be imported from other countries.

Oh, please.  Consumers may develop a palate for imported wines, but who among us will develop a taste for imported Pink Slime?

Not putting the awful offal in our hamburger won’t hurt the meat industry’s bottom line. 

All they have to do is switch back to putting the finely textured beef in pet food, which they’d been doing until persuaded by someone’s mad hare to put it in people food instead.   

My thanks to my son for sending me the URL with the above information.  He has an enthusiastic and appreciated interest in assuring my continuing education.

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One response to “PINK SLIME: I’LL HAVE A BURGER WITH CONNECTIVE TISSUE, SPINAL, RECTAL, AND OTHER INTESTINAL MATERIAL—HOLD THE ONIONS

  1. So true. I think we have to stay on top of this or they’ll slowly add it back like a cancer. I finally got two of our stores to say they won’t sell any additives to ground beef. Since they haven’t taken out ads or posted anything, I don’t believe them. They did finally relent and say their butchers would grind whatever I buy. I bought 2 tough looking round steaks, had them ground, and this made the best hamburgers we’ve had in 20 years. I’d forgotten. Their prepackaged hamburger was $3.89/lb and so were the round steaks. For the govt and BPI to try & scare us w/ higher prices, well fooey, we’ve been paying 15 to 25% more for this dog food for 20 years! I think they owe us rebates, not the other way around. Isn’t it odd we’ve been eating this and the UK, EU and Canada have it outlawed? What on earth is wrong with our govt?

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