What exactly is that ugly “pink slime” that they put in hamburgers?



  1. 0 Votes

    According ot the American Meat Institute, the “pink slime” is made of “Boneless Lean Beef Trimmings” (or BLBT for short). It’s treated with ammonium hydroxide to raise pH levels and kill bad stuff.

    Is that safe? Well, more than anything, it grosses people out, who didn’t know about it. But if you haven’t lived on a farm, ever, there are plenty of things that go on that would gross you out!

    Here’s the problem, as also reported in the article below, from “The Atlantic”, when meat companies tried in 2009 to LOWER the amount of ammonium hydroxide — because batches headed toward school lunches smelled of ammonia (a poison!) … those batches tested positive for E. coli and Salmonella. And those? Those can kill you or at least make you very sick with no problem.

    Is there a better way? Probably. But even the Center for Science in the Public Interest calls this a “tempest in a teapot”.

    I.e., it may be more about selling magazines and making a fuss on TV and the Internet, than it is actually something to worry about.

    Whereever you are in your life, it often pays off to examine the effect your food is having on you. Eat regular food, eat wholesome, and eat organic, especially for the foods that are most contaminated by pesticides. And maybe cut back on the hamburger.

  2. 0 Votes

    “Pink slime” is a term used to describe fatty trimmings of beef that are highly susceptible to contamination. In order to prevent bacteria from spreading throughout the mixture, it is sprayed with ammonium hydroxide. The U.S. government cleared the practice of using ammonia in food products about 40 years ago, and it is found in various foods.

  3. 0 Votes

    Pink slime, aka lean finely textured beef (LFTB), aka boneless lean beef trimmings (BLBT) is an inexpensive filler for ground beef and processed meats. It is composed of beef scraps, fat, tendons(sinew) and connective tisue that is ground and processed, heated, and treated with ammonia gas or citric acid to kill bacteria like E coli and salmonella.This is where people grow concerned.. ammonia gas.. which is understandable. The other contributor to the concern is the fact that we are not told what goes into our food. The government and food industries making decisions that could ultimately effect us behind our backs is a concern in it of itself.

    The pink slime can constitute as much as 15% of ground beef without the need for labeling. The conclusion, at least the temporary one, is pink slime is gross but safe.

    Let us look at statistics just for fun. All stats are for 100 grams and are taken from a paper from 1973. Just for FUN!!! might nto be so accurate but gives you a glimpse of ammonia in food being not so rare as you thought.

    cheese has up to 0.138 g ammonia , salami 0.11 g, peanut butter, 0.05, mayo 0.04, ketchen 0.035, gelatin 0.034, onions 0.027, potato chips 0.024, yeast 0.022, margarine 0.021.

    burger patty with pink slime is 0.02 g per 100 g.

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