March 1, 2012 – Thingamajig Thursday (kind of) #280

OK, what’s in the picture?  Strawberry soft serve or ground beef?

Since it seemed too easy, you probably guessed ground beef – you are correct.  McDonald’s recently announced they would no longer use this “product” in their hamburgers.  Evidently, that left a big opportunity for the USDA to buy 7 million pounds for our kids in the school lunch program.

Excerpts from an full article are below.

Made by grinding together connective tissue and beef scraps normally destined for dog food and rendering, BPI’s Lean Beef Trimmings are then treated with ammonia hydroxide, a process that kills pathogens such as salmonella and E. coli. The resulting pinkish substance is later blended into traditional ground beef and hamburger patties.

… two microbiologists believe that the product is just not “ground beef” or even “not meat.” Gerald Zirnstein, who first coined the term “pink slime” in 2002 after a visit to BPI said he did not “consider the stuff to be ground beef.” Retired microbiologist Carl Custer says:  “We originally called it soylent pink. We looked at the product and we objected to it because it used connective tissues instead of muscle. It was simply not nutritionally equivalent [to ground beef]. My main objection was that it was not meat.”

Bon Appetit!