I haven’t lived in the United States for more than six years. While I was a little annoyed about the news of pink slime being added to certain beef products in the US, I was actually relieved because I live in the Philippines and the only pink slime that could have existed here would have had to be imported beef from the US. Sure, I was subjected to the additive before 2006, but I’ve been slime-free since then. To be honest, I just happened to be in the right place at the wrong time for American consumers.
Read more »
Everything You Want to Know About “Pink Slime”
If you’ve turned on the news or read the paper in the past few months, you’ve undoubtedly run across reports of “pink slime.” Pink slime is the term that has been given to lean, finely textured beef, commonly served in school lunchrooms and fast-food restaurants. Before you choose to jump aboard the pink slime bandwagon, there are some things you need to know:
1. What is Pink Slime?
Pink slime is a product made by mixing beef scraps, connective tissue and ammonium hydroxide. Though the FDA regards the product as “generally safe,” many restaurants, including Burger King and Taco Bell, have stopped using the product. The great pink slime debate kicked off when the USDA announced plans to purchase seven million pounds of the product for the national school lunch program.
Read more »