Pink Slime Facts ~ Burgers, Ground Beef, Meat
Want some facts about pink slime so that you can make your own informed decision?
•Pink slime is a term that refers to the production process of making lean ground beef, which combines beef trimmings and fat, sends the concoction through a centrifuge, and squirts a puff of ammonia on the food to destroy bacteria. Pink slime, in essences, is a filler or additive in lean ground beef.
•The pink slime process might sound unappealing, but there’s no evidence that pink slime ground beef is unsafe.
•In 2002, a USDA scientist coined the term “pink slime,” in an internal, private e-mail to a colleague.
•In 2008, the Washington Post reported that pink slime comprised approximately 25% of ground beef patties.
•In 2011, celebrity chef Jamie Oliver brought the subject of pink slime to the forefront, as part of his push to make school lunches safer and more nutritious.
•In early 2012, ABC News reported that 70% of ground beef sold in U.S. supermarkets and grocery stores contained pink slime.
•In March 2012, consumers began to insist on knowing whether pink slime was part of the burgers they were purchasing at Wendy’s, McDonald’s, Burger King, and other fast food restaurants.
•In March 2012, parents protested the inclusion of pink slime ground beef as part of school lunches, and the USDA said that it would allow school districts to choose between pink slime ground beef or ground beef with higher levels of fat.
•In March 2012, grocery store and supermarket chains, such as Safeway, Albertson’s, Costco, Kroger, Stop N Save, and Whole Foods Market stopped carrying pink slime burgers, ground beef, and meat in their stores.