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Schools will get to opt out of 'pink slime' beef

Thursday, March 15, 2012 | 5:10 p.m. CDT; updated 1:08 p.m. CDT, Friday, March 16, 2012
The debate over “pink slime” in chopped beef is hitting critical mass. Federal regulators say it meets standards for food safety. Critics liken it to pet food and their battle has suddenly gone viral amid new media attention and a snowballing online petition. Photo courtesy of Beef Products Inc.

*UPDATE: This article has been updated to include information about whether Missouri schools use this product.

ALBANY, N.Y. — School districts soon will be able to opt out of a common ammonia-treated ground beef filler critics have dubbed "pink slime."

Amid a growing social media storm over so-called "lean finely textured beef," the Agriculture Department announced Thursday that, starting next fall, schools involved in the national school lunch program will have the option of avoiding the product.

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Under the change, schools will be able to choose between 95 percent lean beef patties made with the product or less lean bulk ground beef without it. The change won't kick in immediately because of existing contracts, according to a USDA official with knowledge of the decision.

Although the term "pink slime" has been used pejoratively for at least several years, it wasn't until last week that social media suddenly exploded with worry and an online petition seeking its ouster from schools. The petition quickly garnered hundreds of thousands of supporters.

The low-cost ingredient is made from fatty bits of meat left over from other cuts. The bits are heated to about 100 F and spun to remove most of the fat. The lean mix then is compressed into blocks for use in ground meat. The product, made by South Dakota-based Beef Products Inc., also is exposed to "a puff of ammonium hydroxide gas" to kill bacteria, such as E. coli and salmonella.

The department said it continues to affirm the safety of the ammonia-treated lean finely textured beef as a filler, but that it wanted to be transparent and that school districts wanted choices.

*The USDA buys about a fifth of the food served in schools nationwide. Missouri schools do not use the treated beef filler sometimes known as "pink slime," Laina Fullum, director of nutrition services for Columbia Public Schools, said Friday.

But the opt-out provision doesn't go far enough for Rep. Chellie Pingree, D-Maine, who has asked Agriculture Secretary Tom Vilsack to immediately ban the product from school lunches.

"The beef industry sent my office an email the other day describing pink slime as 'wholesome and nutritious' and said the process for manufacturing it is 'similar to separating milk from cream.' I don't think a highly processed slurry of meat scraps mixed with ammonia is what most families would think of as 'wholesome and nutritious,'" Pingree said in a written statement.

There are no precise numbers on how prevalent the product is, and it does not have to be labeled as an ingredient. Past estimates have ranged as high as 70 percent; one industry official estimates it is in at least half of the ground meat and burgers in the United States.

The product has been on the market for years, and federal regulators say it meets standards for food safety. But advocates for wholesome food have denounced the process as a potentially unsafe and unappetizing example of industrialized food production.

The phrase "pink slime," coined by a federal microbiologist, has appeared in the media at least since a critical 2009 New York Times report. Celebrity chef Jamie Oliver has railed against it, and it made headlines after McDonald's and other major chains last year discontinued their use of ammonia-treated beef.

But the "pink slime" outrage appeared to reach new heights last week amid reports by The Daily and ABC News. The Daily piece dealt with the USDA's purchase of meat that included "pink slime" for school lunches.

The story touched a nerve with Houston resident Bettina Siegel, whose blog "The Lunch Tray" focuses on kids'  food. On March 6, she started an online petition on Change.org asking Vilsack to "put an immediate end to the use of 'pink slime' in our children's school food."

"When I put it up, I had this moment of embarrassment," she said, "What if only 10 people sign this?"

No problem there. Supporters signed on fast. By Thursday morning, the electronic petition had more than 225,000 signatures. Organizers of Change.org said the explosive growth is rare among the roughly 10,000 petitions started there every month.

But why is "pink slime" striking a chord now?

Issues can to go from a simmer to an explosion when content with broad interest — such as food safety — is picked up and disseminated by widely connected people, said Marc A. Smith, director of the Social Media Research Foundation. These people act like "broadcast hubs," dispersing the information to different communities.

"What's happening is that the channels whereby this flood can go down this hill have expanded," Smith said "The more there are things like Twitter, the easier it is for these powder kegs to explode."

In this case, Siegel thinks the added element of children's school lunches could have set off this round.

"That's what upset me. This idea that children are passively sitting in a lunch room eating what the government sees fit to feed them, and McDonald's has chosen not to use it, but the government is still feeding it to them," she said. "That really got my ire."

The USDA this year is contracted to buy 111.5 million pounds of ground beef for the National School Lunch Program. About 7 million pounds of that is from Beef Products Inc., though the pink product in question never accounts for more than 15 percent of a single serving of ground beef.

Beef Product Inc. stresses that its product is 100 percent lean beef and is approved by a series of industry experts. The company's new website, pinkslimeisamyth.com, rebuts some common criticisms of the product ("Myth 4: Boneless lean beef trimmings are produced from inedible meat").

The National Meat Association also has joined the fight, disputing claims that the product is made from "scraps destined for pet food" and other claims. The industry group also said that ammonium hydroxide is used in baked goods, puddings and other processed foods.

Association CEO Barry Carpenter, who has visited BPI plants and watched the process, said critics don't seem to have the facts.

"It's one of those things. It's the aesthetics of it that just gets people's attention," Carpenter said. "And in this case, it's not even legitimate aesthetics of it. It's a perception of what it is."

 


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Comments

Michael Williams March 15, 2012 | 6:01 p.m.

"I don't think a highly processed slurry of meat scraps mixed with ammonia is what most families would think of as 'wholesome and nutritious, Pingree said in a written statement....."
________________________

There are two issues to discuss....one *maybe* important and the other not.

(1) What are the meat scraps? Are they bits of muscle scraps (as in steak or belly muscle) not taken for major cuts or burger? Or are they other scraps like various organs or meat from...say...around the head? If the latter, then this simply becomes a "yuck" issue many folks feel about such things. Ol' timers had no problem with this (i.e., in head cheese or scrapple and the like), but in today's finicky world it could be a problem. This is the *maybe* important issue, but not in an unhealthy way. It's an emotional issue, like eating locusts stirred into ice cream....some think it's neat (as reported in this very newspaper!), others not so much.

(2) The ammonia issue is causing past dead chemists to roll in their graves, either in disgust or laughter. The live ones are just laughing. See this link on NATURAL levels of ammonia in vegetables:

http://wholefoodcatalog.info/nutrient/am...

Ammonia is an alkali....that means it's "basic" and will react with various acids to form a salt. In this case, ammonia will react with various acids in the meat normally found there...things like carbonic acid, sodium bicarbonate or mono/di-sodiumphosphate to form salts. This has the effect of raising the pH (lowering the acidity) to a more alkaline environment where many microbes find it more difficult to grow. INO, microbiologically speaking....it's safer to eat. The ammonia thingie is a complete non-issue.

The only words that are accurate in the sentence I quoted above are, "I don't think...." Obviously not. Either that, or she didn't pay attention in science class. I guess there is a 3rd possibility......a politically-motivated agenda grounded in emotion and not science.

Is the product "wholesome and nutritious?" Absolutely.

(Report Comment)
Michael Williams March 15, 2012 | 6:09 p.m.

I should point out one additional thing from the link I provided.

Edamame (which I really like) contains 280 mg of free ammonia per 100 grams of edible vegetable. Multiplied by 10, this equals 2800 mg per kilogram, or 2.8 grams of ammonia per kilogram.

Now, 2.8 grams per kilogram is 2.8 PARTS PER THOUSAND!

This is NOT the parts per million and parts per billion levels many worry about when it comes to pesticides. These levels of ammonia are 1,000 and 1,000,000 GREATER, respectively.

Found....naturally....in foods. Thank goodness, too...otherwise, we'd not have protein at all, given that bound ammonia is a HUGE component of amino acids, the monomers of proteins.

(Report Comment)
Michael Williams March 15, 2012 | 6:57 p.m.

"Hey, honey! Did you read about this 'pink slime' crap they are forcing down our kids' throats at school? How disgusting! This has gotta be stopped right now in a real hurry! What did you say? Oh, I should fix the kids' sack lunches. Whaddya think....baloney sandwiches ok?"

PS: Watch the "History" channel, for heaven's sake.

(Report Comment)

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