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Snake Alchemist

(3,318 posts)
Mon Mar 19, 2012, 05:38 PM Mar 2012

Does anyone know why they started using pink slime in the first place?

Really is fascinating.

"In the 1990s, in the wake of public health concerns over pathogenic E. coli in beef, Roth developed a process to use a puff of ammonia gas to raise the pH and kill any pathogens that may be found in beef trimmings purchased from other meat production houses."

http://en.wikipedia.org/wiki/Boneless_lean_beef_trimmings


I guess this can be laid at the feet of Jack In The Box.

12 replies = new reply since forum marked as read
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Loudmxr

(1,405 posts)
2. Because if you spill it on your blouse or shirt.. it goes well with so many colors.
Mon Mar 19, 2012, 05:48 PM
Mar 2012

Purple, White...never Orange.

NEVER EAT PINK SLIME WHEN WEARING ORANGE!!!!

Seriously what are these people thinking???

 

Snake Alchemist

(3,318 posts)
9. I think it was originally about safety, but then like a lot of things, it changed into something
Tue Mar 20, 2012, 08:53 AM
Mar 2012

else.

Cobalt Violet

(9,905 posts)
4. Because they make more money feeding human animal grade beef than they do feeding it to animals.
Mon Mar 19, 2012, 06:02 PM
Mar 2012

Makes me wonder what's in the pet food since they started feeding this to humans instead.

 

HopeHoops

(47,675 posts)
7. That's how McChicken Balls are made. Chicken goes in, beaks, feet and feathers go one way,...
Mon Mar 19, 2012, 08:24 PM
Mar 2012

...pink slime comes out the other way. Bleach it, squish it into silly little shapes, coat it in crappy batter, and freeze it.

 

TheMadMonk

(6,187 posts)
8. Because we got too fucking lazy to make our own "pink slime".
Mon Mar 19, 2012, 10:29 PM
Mar 2012

Once upon a time, WE ground our own beef.
Once upon a time, WE boiled up the carcas/bones for stock.
Once upon a time, WE used every part of the pig except the squeal.

NOW, we're too fucking proud to eat our own leavings, but through the miracles of marketing, breadcrumbs and MSG we are perfectly willing to eat the leavings of the food industry.

 

Snake Alchemist

(3,318 posts)
10. I grind my own beef from time to time, but it is messy and takes a lot of time which is generally in
Tue Mar 20, 2012, 08:54 AM
Mar 2012

short supply.

 

TheMadMonk

(6,187 posts)
11. Use a food processor. That makes it a bit easier.
Tue Mar 20, 2012, 09:57 AM
Mar 2012

Way we do it, is buy a whole cryovac rump, slice off a few steaks, and 3 small roasts. Triage the steaks for the stringiest, set that aside with the scraps and trimmings, then grind it as we need it. Better than premium grade mince, for way under premium grade price.

 

Snake Alchemist

(3,318 posts)
12. That probably would be a little easier. Use the attachment on my stand mixer usually.
Tue Mar 20, 2012, 12:43 PM
Mar 2012

I used to grind brisket every once in a while, but just haven't had the time recently. Maybe when bbq season starts up again.

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