It’s so Slimey and Pink

In Defense of Pink Slime

By: The Common Constitutionalist

By now, we’ve all heard of it, the dreaded Pink Slime. You’ve probably seen it, looking more like soft-serve strawberry ice cream than beef.

It has suddenly become a hot topic and unfortunately has all but put one company, BPI Industries, out of business.

So why now? Why has this become such a hot topic? Believe it or not, this product has been on the market for over 30 years. It is government approved and has not harmed anybody in all that time.

So now, all the sudden, it has become a danger to humans.

Well, of course it isn’t a danger to humans. I’ve said it before, but it bears repeating. People, with enough time on their hands, will always find something to worry about.

The fact is, the general public doesn’t give a thought to how food is processed and how it makes to the grocery store shelves.

It is only when the public discovers that not all food comes directly from Old McDonald’s Farm, that they get all panicked and overreact.

“The more people are disconnected with their food supply and the sources of their food, the more questions they will have, and we understand that,” said Craig Letch, director of food safety and quality assurance for South Dakota-based Beef Products Inc. “But, We don’t produce ‘pink slime.’ We produce 100 percent quality lean beef. That’s it. That whole thing is a farce. There’s no substance to it.”

So why the uproar, why the outrage?

Just what is this Pink Slime made of and why has it suddenly become the scourge of the American public?

Lean, Finely Textured Beef (LFTB), better known as pink slime, is virtually identical to 90% lean ground beef.

It is actually 100% beef processed from the trimmings of steaks and roasts, that are delivered to BPI industries.

The trimmings are placed in a centrifuge that spins and removes virtually all the fat from the trimmings leaving behind 94 to 97% lean beef.

That doesn’t sound so bad does it? If that is all it is, what is the problem?

The problem is due solely to the slightly elevated level of the chemical ammonium hydroxide and naturally any chemical that is added to our food must therefore be dangerous.

Obviously this is not true. It certainly isn’t true in this case.

Beef already has naturally occurring ammonia in it. Why add more?

Simple. To prevent the growth of the deadly E. coli bacteria. By simply raising the pH level of the meat product with a slight addition of ammonium hydroxide the E. coli bacteria cannot form.

So, as always happens in this country, instead of taking a step back and looking at the facts, the public panics, makes rash decisions and hundreds of people are put out of work.

Only after the damage has been done, are the facts allowed to come out and more often than not, debunk the myth.

Advertisements

About thecommonconstitutionalist

Brent is not a scholar. He’s not an author or speaker (yet). He hasn’t published a book nor does he write articles for magazines (yet). He has no advanced literary degree or pedigree (never will). He is just an American who writes and shares what interests him. He cares about the salvation of this country and a return to its Constitutional roots. He believes in God, country and family.
This entry was posted in Current Events, Science & Technology and tagged , , , , , , , . Bookmark the permalink.

3 Responses to It’s so Slimey and Pink

  1. Karen says:

    It’s been known for years that they use ammonium hydroxide in meat processing. The use of the term “pink slime” is what caused all the panic. People should educate themselves on what they read instead of blindly believing what’s half said in the news.

  2. Shelly Jones says:

    Love this article, totally sets the facts right out in front. Beefisbeef.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s