Pink Slime in Beef

Pink Slime in Beef

Pink Slime in Beef Controversy

Recently there was a controversy regarding a process of transformation of the ground meat, named Pink Slime, in the United States. Besides, Jamie Oliver has spoken on his show criticizing certain practices in the food industry, and the matter was also discussed during the show called 'The Doctors'. The Pink Slime means the taking of meat residues (previously only used in the production of meat for dogs), to treat them chemically and mix with ground meat.

These residues are beef treated with ammonium hydroxide and water in proportions unknown to decontaminate meat (salmonella and E. coli) is then pureed (Dunnington, 2006). This preparation pink, hence its name, is then added to a proportion of 15%, ground beef sold in supermarkets. Until terminated recently, this practice was allowed by the FDA, which was little known to consumers. Since then, fast food chains have announced that they no longer will use the Pink Slime in their pellets.

What is even more shocking is that companies are not required to write the list of ingredients about the presence of ammonium hydroxide The American parents are worried. They have two words in his mouth last week: "pink slime" or "pink glue", which means a mix of leftover meat cutting and tissue of beef treated with ammonia, sold cheaply in the U.S. States, mixed with ground meat, like beef regularly. The U.S. Department of Agriculture plans to buy 3,180 tons of such a mixture to provide the U.S. public school canteens this year, as it has done for years (Dunnington, 2006).

No risk, says the ministry: the mixture is healthy, but many parents do not care. In 2011, the host of cooking shows Jamie Oliver was crusading against the glue of meat, according to scientists from the former Ministry of Agriculture.

In addition, the mixture itself is not well appetizing: the pieces of beef which they are made have long been used in the manufacture of dog food and cooking oil. Their ammonia treatment, which removes pathogens like E. coli and salmonella, making them edible without risk to humans. They are well mixed with regular ground beef. According to ABC , the glue is present in 70% of the beef sold in supermarkets in the United States, without that U.S. law does not require manufacturers to make mention on the packaging (MacDonell, 2011).

According to ABC News, it was reported that the U.S. Department of Agriculture report closer to the fall, will use the school burgers of lean beef, finely twisted, which in America is called "pink slime". The experts found that the filler, commonly known as "pink slime" in 70% of beef sold in supermarkets. A former corporate manager for quality assurance of Beef Products Inc., Producing "pink slime" argues that the meat is unlikely that anyone would call it pink, frozen, and resembles clay (Stevenson, 2003).

Keith Foshee also said that he was fired from the company's complaint process in which the filler is made ...