Pink Slime by USDA Design

If consumers wonder why ammonia treatment of beef trimmings (also referred to as “Pink Slime”) has become popular, some even perceive it as necessary, you need only study USDA meat inspection policies to understand how agency policies drive the need for chemical treatments.

This brief article was printed on the Food Safety News website on Friday, March 23 to reveal the other side of the coin.  You won’t like this.

http://www.foodsafetynews.com/2012/03/pink-slime-by-usda-design/

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3 Responses to Pink Slime by USDA Design

  1. T Allen says:

    Thank you for the concise, easy to understand, step by step description of how this process is working or I should say isn’t working! It is exactly what I needed to start sending to everyone I know and I’m hoping it will go viral! Thanks!

  2. Jack says:

    This was very informative

  3. Luci says:

    Makes me want to raise and butcher my own beef for personal consumption.

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