Even the most passionate meat-lovers and fast-food junkies are having a hard time swallowing their beloved burger after the recent hullaballoo surrounding the topic of pink slime.
Sounds appetizing, doesn’t it? Coined by Dr. Gerald Zirnstein, “pink slime” (or “white slime,” in the case of poultry) refers to the industrial product manufactured by swirling contaminated meat trimmings around in a centrifuge and exposing them to ammonia gas. Yum.
In case you missed the recent ABC News investigative report, the USDA has been caught concealing data revealing that 70 percent of ground beef sold at grocery stores contains pink slime.
Just like with genetically modified foods, there is no label indicating the inclusion of this suspect substance. The only way for you to ensure you are not consuming ammonia-spiked industrial swill is to buy organic meat—preferably grass-fed and pasture-raised by local farmers.
Cargill Meat Solutions and Beef Products, Inc. (BPI) are the two primary corporations responsible for using this filler product, which they lace with ammonium hydroxide to kill the E. coli, Samonella, and other pathogens that result from feeding cows an unnatural diet of corn.
Last Christmas Eve, McDonald’s, Burger King, and Taco Bell announced that they would stop using BPI products. The remaining BPI fast-food chain customers have not been named.
ABC recently polled ten grocery stores to see if their meat contains pink slime, and only Publix, Costco, HEB, and Whole Foods confirmed that they do not.
To learn more about pink slime and other the other non-food products you may be consuming every day, see the documentary Food Inc.