Comments on: ‘Pink Slime’ Taste Test

By: Cory

Cory — Fri, 30 Mar 2012 12:22:25 +0000

This is why I only eat local grass-fed beef.

By: Jennifer

Jennifer — Tue, 27 Mar 2012 16:11:37 +0000

Actually, I agree that this is indeed beef, but then again so is cow tongue…
There have been many beef products I have stayed away from because eating very much of them gave me serious indigestion and the mouthfeel was also compromised. I have had to limit my intake of all mechanically separated meats and one would assume pink slime is one of those. I moved to eating burgers at only 1 fast food place years ago.. Whataburger, because it had the taste and texture I craved plus did not give me digestive upset. McDonalds was the worst and burned me up inside when I ate it, plus the meat tasted fake. Could this be why?
M

By: Rayven

Rayven — Sat, 24 Mar 2012 00:01:35 +0000

I assure you who eat this will have cancer. There is no proof for it now, but its there! You can eat it, but I am not. And the USDA backs it so damn much then why the hell won’t they list it! The reason why is because it wrong! My step father hunts deer every year and takes it to a naturally processes meat preserve store, thats usually the only meat I eat, because A I know that deer are herbavors and B I know that its being processed appropriately! I know in my mind and body I am eating what is best for me!

By: Dan

Dan — Wed, 21 Mar 2012 14:07:55 +0000

I stopped eating ground beef from supermarkets years ago. Why? I always got sick afterwords. I am wondering if it was pink slime? More than likely its not the slime, but you never know.

By: Ed

Ed — Wed, 21 Mar 2012 04:10:04 +0000

This thing is quieting down in the news which is not good news for the consumer. I have written to the USDA, the AMI, my senators and congressman. The AMI responded in attempt to “clear up the confusion”. My reply was that I am not confused and that they have lost my trust. It’s all about the money trail. I wonder if ground chuck is safe? It would really be a fraud to place “pink slime paste” in ground chuck.

By: ChrisHerself

ChrisHerself — Mon, 19 Mar 2012 00:05:39 +0000

15 years ago, I read Fast Food Nation and stopped eating fast food because I was sickened by the quality of what I was eating, and how the companies operated. I still don’t eat fast food because I don’t want those companies to have a cent of the wages I earn.

Now, in light of books like The Omnivore’s Dilemma, and docs like Food, Inc. and The Future of Food, I find myself willing to give fewer and fewer companies my money. Purchasing feedlot food feels like a donation to the Church of Satan.

It’s hard to opt out of this perverse, Soylent-Green-esque food system, but my sister and I are working at it. More farmer’s markets and quality food. We view the increased cost as an investment in our long-term health. Plus, the pleasure of eating is so much greater when the food you put in your body doesn’t poison your conscience.

By: Vic

Vic — Sun, 18 Mar 2012 17:05:56 +0000

OK if this stuff is not bad for you, why don’t they just put the ingredients on the label so we can decide for ourselves if we choose to eat it or not? Why all the smoke and mirrors and tricks to keep it off the label? The food industry goes to great lengths to find ways of keeping certain questionable additives off the labels, why? Probably because an educated public is a bad thing for them and many might choose to reject the stuff. The same thing happened with orange juice, absolutely everything, nutrients and flavor is taken out of OJ in order to keep it in storage for months, then “natural” flavorings which are really chemicals are used to put flavor and color back in when it’s needed. But they do not put the ingredients on the label because “they are not required to” probably because they know people would be horrified to learn that the natural product that they think they are drinking is largely chemically infused.

So can we agree that companies should be completely transparent with their ingredients so we can decide for our selves? That way we can each choose and not argue amongst ourselves. How about complete disclosure on ingredients? No more loop holes, no more tricks, no more spin on what it is we are eating, just the facts.

By: greeny

greeny — Sun, 18 Mar 2012 16:35:23 +0000

Wrong, I have not interest in this product. I am just annoyed by sensationalism in the news that gets lots of people riled up. I run a Food Microbiology Laboratory that is part of a much larger laboratory and consulting co. Beef processors using Finely textured ground beef or not, will have no effect on my revenue. They will still be required to perform the same number of tests per lot.
There is nothing about this product that makes it unsafe. Since it is treated with ammonium hydroxide it is lower risk for E. coli O157:H7, and the Big Six E. coli(a group of six other E. coli serotypes, soon to be regulated in the same way as O157:H7.)
You say,”its not healthy plain and simple”, lets see some facts and or scientific evidence to back up that statement. Interesting that there weren’t any in the story. Why is that? Because it isn’t unhealthy. It is beef. Plain and simple.

By: mike

mike — Sat, 17 Mar 2012 21:01:29 +0000

Sounds like the last two guys have a vested interest in pink slime. It is not healthy. Plain and simple.

By: greeny

greeny — Sat, 17 Mar 2012 18:35:14 +0000

It’s funny, all the people complaining about “Pink Slime” are also the same people that are going to be complaining when the price of their ground beef and fast food hamburgers goes up. This is also going to add a lot of cost to the School lunch program.
This is not a meat byproduct, it is beef. It is not a filler, it is beef. If you want to buy ground beef without it, just by something like ground round or ground sirloin.
Also, the person that said that it is “dog food quality beef” doesn’t know the first thing about beef processing or beef quality ratings.
“A little bit of information is a dangerous thing” is at play every time one of these food controversies comes up. If people knew all the facts and the science behind it, then this would be a non-issue.