222
TIL in December 2018, lean finely textured beef(pink slime) was reclassified as "ground beef" by the Food Safety Service of the United States Department Of Agriculture. It is banned in Canada and EU. (en.wikipedia.org)
submitted 1 year ago by to c/til@lemmy.ca
31 comments fedilink hide all child comments
 

cross-posted from: https://lemmit.online/post/6090142

TIL in December 2018, lean finely textured beef(pink slime) was reclassified as "ground beef" by the Food Safety And Inspection Service of the United States Department Of Agriculture. It is banned...

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/todayilearned by /u/ALSX3 on 2025-06-16 14:13:49+00:00.

Original Title: TIL in December 2018, lean finely textured beef(pink slime) was reclassified as "ground beef" by the Food Safety And Inspection Service of the United States Department Of Agriculture. It is banned in Canada and the EU.

you are viewing a single comment's thread
view the rest of the comments
[–] [S] 6 points 1 year ago (7 children)

In general I agree. But the question is whether you can actually produce the product without the ammonia and chemicals.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 7 child comments
    •
  • [–] 4 points 1 year ago (5 children)

    chemicals

    Dog whistle. Using the term 'chemicals' as a negative serves only to gain support from the ignorant by obscuring the topic. All meat is treated with chemicals before you eat it, a solution of solvent, explosive sodium metal, and deadly chlorine being the most common.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 5 child comments
    •
  • [–] [S] -1 points 1 year ago (4 children)

    I don't think salt is added to most meat before being sold to the customer. I think you are being disengenuous.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 4 child comments
    •
  • [–] 5 points 1 year ago (3 children)

    I worked at a meat processing plant, salt water is added to every piece of meat that went through there in order to bulk up the weight and increase margins. Sometimes it is just a soak in other cases (like peameal bacon) they inject it with 200 steel needles and a hydraulic pump.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 3 child comments
    •
  • [–] [S] -2 points 1 year ago (2 children)

    Okay but I think you can read between the lines that salt wasn't the chemical that anyone was talking about here.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 4 points 1 year ago (1 child)

    I can but can you look at a list of "chemicals" and identify which ones are food safe ingredients and which are hazardous? Not many people can, and using the label "chemicals" makes the problem worse.

    For example polyethylene glycol is a food additive in Dr Pepper but ethylene glycol the poisonous part of anti-freeze. If you do not specify what chemicals you are concerned about and why then you are just using a catchall term to paint a particular product or process as bad.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 1 child comment
    •
  • [–] 1 point 1 year ago

    You make an excellent point! Companies should not be allowed to use complex chemical names on food labels and instead should be forced to use words that consumers can recognize and use to make better informed decisions about the products they're consuming.

  • permalink
  • fedilink
  • source
  • parent