Several months ago the Internet got excited about “pink slime,” something the meat industry makes from leftover cow parts to get more meat out of cows. Videos like this one began circulating the web and getting mixed up with gross pictures like this one (which seems to actually be chicken nugget slime – as best I can tell, beef “pink slime” stole the name from chicken “pink slime,” which is actually slimy, whereas the beef “slime” just looks like solid little meat trimmings.)
Anyway, food activists like Jamie Oliver started raising awareness about the facts that 70% of beef in America contains these leftover parts, originally fit for dog food but treated with ammonia to make them edible for humans, and the FDA says they don’t have to list ammonia as an ingredient because it’s a processing element or whatever. They use ammonia to kill the E. coli that’s more likely to be found in the leftover meat, but the ammonia smells bad, and as they try to find a good balance there have been some E. coli outbreaks in recent years. Caught between ammonia and E. coli, we’re supposed to be scared of these unsafe trimmings and stop eating them and get industries to stop using them.
Well, all that activism has begun paying off. In January 2012, McDonald’s announced they would stop using the pink slime in their beef. Lots of links say Taco Bell and Burger King are stopping, too, though I can’t find any good sources on that. But the activists were rejoicing.
Then a few days ago, a bunch of supermarkets announced they would stop using the slime too, including Safeway, SUPERVALU, and Food Lion. On Thursday, the biggest chain, Kroger, joined in. All over the food industry, pink slime is dropping faster than government revenue during a recession.
Is pink slime really that much worse than other kinds of meat? Maybe not. Some in the industry are fighting back against what they see as misinformation with websites like PinkSlimeIsAMyth.com. I don’t know how dangerous the stuff really is, but let’s not lose sight of what is happening here: consumers are demanding better quality meat, and businesses are responding!
Continue reading Markets at work: Pink Slime
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