LOVELOCK - The media has been spreading a lot of myths about what "pink slime" is. If you haven't heard or read anything about "Pink Slime," here are the headlines from USA Today, "Schools will get to opt out of 'pink slime' beef, USDA says." The product they are referring to is "Boneless lean beef trimmings" or "lean finely textured beef." This product is the lean beef removed from the meat and fat that is trimmed away when beef is cut into steaks and roasts. The meat in these trimmings is nearly impossible to separate with a knife so, historically, this product only could be used in cooked beef products when the fat was cooked and separated for tallow. But now there is a process that separates the fat from the fresh lean beef, and it is this fresh lean beef that can be used in ground meat foods like hamburger and sausages.
The following are some myths and facts about "pink slime" or "Boneless lean beef trimmings":
Myth 1:
Boneless lean beef trimmings look like pink slime.
Fact:
The photo many media have used to represent pink slime is not boneless lean beef trimmings. It's actually mechanically separated chicken. Boneless lean beef trimmings actually look like the picture in this column.
Myth 2:
"Boneless lean beef trimmings" or "lean finely textured beef" which have recently been called "pink slime," are just "fillers" and not beef at all.
Fact:
As their real names suggest, boneless lean beef trimmings are 100 percent USDA inspected beef. Imagine trimming fat from a roast or steak. There's always some meat that is trimmed with the fat. It is this meat, trimmed from the fat, which becomes boneless lean beef trimmings. When you compare the nutrition analysis of this lean beef with 90 percent lean/10 percent fat ground beef, they are virtually identical. That's because boneless lean beef trim is beef - period.
Myth 3:
Ground beef produced with boneless lean beef trimmings is less nutritious than other ground beef.
Fact:
A side-by-side comparison of nutrition labels for 90 percent lean/10 percent fat ground beef demonstrates this lean beef has substantially identical nutritional value as 90 percent lean ground beef. Lean ground beef is low in fat and is a good or excellent source of 10 essential nutrients, including protein, iron, zinc and B vitamins.
Myth 4:
Boneless lean beef trimmings are produced from inedible meat.
Fact:
Boneless lean beef trimmings are 100 percent edible meat. These trimmings are simply the lean beef removed from the meat and fat that is trimmed away when beef is cut into steaks and roasts. The meat in these trimmings is nearly impossible to separate with a knife so, historically, this product only could be used in cooked beef products when the fat was cooked and separated for tallow. But now there is a process that separates the fat from the fresh lean beef, and it is this fresh lean beef that can be used in ground meat foods like hamburger and sausages. No process exists that could somehow make an inedible meat edible.
Myth 5:
Dangerous chemicals are added to boneless lean beef trimmings.
Fact:
This is a reference to ammonium hydroxide, essentially ammonia and water, both naturally occurring compounds that have been used to make foods safe since 1974, when the Food and Drug Administration declared it GRAS or Generally Recognized as Safe, the highest safety attribution the agency assigns to compounds. Boneless lean beef trimmings receive a puff of ammonia to eliminate bacteria safely and effectively. When combined with moisture naturally in beef, ammonium hydroxide is formed, a naturally occurring compound that is found in many foods, in our own bodies and the environment. Food safety experts and scientists agree it is an effective way to ensure safer ground beef.
Myth 6:
Because ammonium hydroxide is an ingredient, ground beef containing boneless lean beef trimmings should be labeled.
Fact:
Ammonium hydroxide is not an ingredient added to the product - rather, the product receives a puff of ammonia to eliminate bacteria safely and effectively. When combined with moisture naturally in beef, ammonium hydroxide is formed, which is a naturally occurring compound found in many foods including baked goods, cheese, chocolate and puddings, in our own bodies and the environment. It is used in the production of each of these foods as a processing aid and not an ingredient, so not "on the label" of those foods either. It is safe and has been approved by FDA since 1974 and specifically approved for its food safety benefits in beef processing since 2001.
I worked a couple of years at a meat packing plant after graduating from college, where I was a quality control technician. I have seen hot dogs, hamburger and sausage made. I can assure you, like many foods being prepared; the final product is much more appealing then the raw materials that are used to create it.
In conclusion, I leave you with the following thoughts. Ammonium hydroxide is naturally occurring and safe for consumption. Trimmings are used with low value muscle for making hamburger and sausage and to eliminate the risk of E. coli and salmonella, are misted with ammonium hydroxide. Personally, I do not like "lean" hamburger. I like hamburger with at least 20 percent fat that is where the juiciness comes from. However, I also eat burgers at fast food establishments, diners and café's and trust that they are safe to consume, despite being dryer and a bit less flavorful due to its lean nature. I will leave you to make your own decision, but I for one will continue to eat burgers that contain lean beef trimmings.
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