Monday, March 12, 2012

Pink Slime

Pink Slime is something that I just recently heard about on television. I wanted to take a look to see what it actually is and how the USDA and meat processors use it and think it is safe.

I was reading up on this and this is what I have found. Pink Slime is actually a filler and processed in the following way.

According to the Washington Post, the process involves taking USDA-approved beef trimmings, separating the fat and meat with centrifuges, then squeezing the lean beef through a tube the size of a pencil, during which time it is exposed to ammonia gas. The combination of the gas with water in the meat results in a reaction that increases the pH, lowering acidity and killing any pathogens such as E. coli.

This filler is processed at a company and then shipped out to the places that process our meat. It is then added to our ground beef.

The Pink Slime process is actually using Ammonia to kill off E. Coli? Ammonia, a chemical that is commonly found under our kitchen sink to be used a cleaning agent? Isn't Ammonia labeled with a big giant skull and cross bones? Isn't there a warning that states not for consumption and if you get it in your eyes or swallow it to call poison control right away? So, why is this chemical or poison in our food?

 I thought E. Coli could be eliminated if the food is cooked and/or stored properly? Am I wrong, or is there more to it?

I read a statistic that 70% of our grocery stores supply us with the USDA approved product. I was unaware of this. Unless you are buying ground beef that is USDA Organic, you are running a high risk of feeding your family the Pink Slime. I also read that many of our schools are using ground beef product with Pink Slime. So, even if you as a family decide to use organic to eliminate that risk, your children may still be getting it at school.

They say that it is safe, but it is not a necessity to be listed on a label of ingredients. Are you serious? Shouldn't that be our decision to make? Shouldn't we be able to decide?

I grew up in farm country in Western Pennsylvania. My family was fortunate enough to have a cow and pig every year. We knew what was going into that animal for feed and medicine. It had land to roam on and lots of grass to graze in.  We never had to worry about what was in our meat.  Unfortunately we all do not have that opportunity.

My thoughts are that if this process of the Pink Slime is going to continue, the stores need to label these so we know what we are buying. Then, if we choose to buy it we know what we are ingesting. I think that the restaurants that have not already taken this meat out of their menu, need to immediately. Lastly, our schools need to get this Pink Slime out ASAP! We should have a say in what they consume at school and I know I am guilty of not really looking past the school lunch menu and into what they are really eating.

**Just a tip to keep pink slime out of your house. I have started buying a boneless pot roast and having the butcher at my grocery store ground it up for me. The taste is fabulous, it can be much cheaper, and I find that if I get a large roast I can freeze it and it still tastes fresh when comes out of the freezer!


  1. Yeah! So it seems that enough people have complained that some of the chain grocery stores are pulling the pink slime out of our meat! I will still be buying my roast and having them grind it up. But, this is a huge victory!

    The power of the spoken word!


    Read this article about Pink Slime. It says that some plants are closing and when they can relay to the consumer how safe it is they will be able to reopen. Unbelievable. The ground parts that they claim to use are parts that are good enough for dogs to eat. That is right it is used for dog food. And, I am more concerned about the Ammonia that they are using to kill the bacteria. They say they have been doing it for years, but how do they know what the long term effects are? How do they know that it won't cause cancer or some disease down the road.