It is time to stand up against the half-truths and smears perpetuated against a safe, reputable product. LFTB is not filler. It is 100% beef. It is leaner and healthier that other processed meats such as hot dogs and baloney, which are accepted in school cafterias and homes across the US. The amount of ammonia present in a hamburger that include LFTB is less than you normally find in the bun or cheese of that same cheeseburger. This product has been used for over 20 years to make leaner hamburger. You have more than likely been consuming it for many years without a care until the media labelled this “Pink Slime”.
I take my beef mixed with other food products, mash it, treat it with a mix of hydrocloric acid and special bacteria, let it rest over night and in the morning it’s sent through a special tube. I call it sh*t. Is pink slime close?
Do people think the fruit and vegtables they get, escpecially those on the shelves in the winter, are not treated with things? I am sure that pesticides and antibacterial treatments on produce are much better for you than ammonium hydroxide.
This has been a standard practice for two decades. I would venture that almost ANYONE in the country today has had a burger, meatloaf, meatball or other ground beef dish containing this. It is a 100% beef product, the ammonia hydroxide is 99.999% dissipated out of the product and has been studied, inspected and researched by numerous health and food authorities and found absolutely safe. This is just media hype to get readers or ratings.
Those of you that are dismissing this as unhealthy and a hazard need to do some research on the product instead of relying on the misinformation campaign on ABC and the rumors swirling around around the net.
I’ll admit I have a slightly biased opinion, as I live near the city where BPI the company that makes the “lean finely textured beef” is located and know people who work there. LFTB is not a filler, it is not an additive, it is not unsafe.
I think the three things that most people have issues with are the “finely textured” and the ammonia treatment. The fine texture is a result of spinning the beef trimmings in a centrifuge to separate the fat from the muscle tissue to make the product lean. The ammonia treatment is done to make the end product SAFER, by killing any bacteria still resident, particularly e.coli. In fact,
the International Association for Food Protection gave its top award – called the Black Pearl Award, to BPI just five years ago. Only one firm each year gets that award each year.
To me, vilifying this product and company is just plain wrong.
Pink slime is a PI treat!
You don’t have to be a Goomba to know that Rick Perry and his family aren’t eating pink slime..
It is time to stand up against the half-truths and smears perpetuated against a safe, reputable product. LFTB is not filler. It is 100% beef. It is leaner and healthier that other processed meats such as hot dogs and baloney, which are accepted in school cafterias and homes across the US. The amount of ammonia present in a hamburger that include LFTB is less than you normally find in the bun or cheese of that same cheeseburger. This product has been used for over 20 years to make leaner hamburger. You have more than likely been consuming it for many years without a care until the media labelled this “Pink Slime”.
Check out http://www.beefisbeef.com for more information
beefisbeef and bullisbull.
I take my beef mixed with other food products, mash it, treat it with a mix of hydrocloric acid and special bacteria, let it rest over night and in the morning it’s sent through a special tube. I call it sh*t. Is pink slime close?
The perpatrators of brown slime touring the pink slime factory!! Wonder if they will pick up some pointers?
Do people think the fruit and vegtables they get, escpecially those on the shelves in the winter, are not treated with things? I am sure that pesticides and antibacterial treatments on produce are much better for you than ammonium hydroxide.
Mike–you can wash that crap off of fruit and vegetables..you cannot however, was it off of pink slime.
This has been a standard practice for two decades. I would venture that almost ANYONE in the country today has had a burger, meatloaf, meatball or other ground beef dish containing this. It is a 100% beef product, the ammonia hydroxide is 99.999% dissipated out of the product and has been studied, inspected and researched by numerous health and food authorities and found absolutely safe. This is just media hype to get readers or ratings.
Those of you that are dismissing this as unhealthy and a hazard need to do some research on the product instead of relying on the misinformation campaign on ABC and the rumors swirling around around the net.
I’ll admit I have a slightly biased opinion, as I live near the city where BPI the company that makes the “lean finely textured beef” is located and know people who work there. LFTB is not a filler, it is not an additive, it is not unsafe.
I think the three things that most people have issues with are the “finely textured” and the ammonia treatment. The fine texture is a result of spinning the beef trimmings in a centrifuge to separate the fat from the muscle tissue to make the product lean. The ammonia treatment is done to make the end product SAFER, by killing any bacteria still resident, particularly e.coli. In fact,
the International Association for Food Protection gave its top award – called the Black Pearl Award, to BPI just five years ago. Only one firm each year gets that award each year.
To me, vilifying this product and company is just plain wrong.
My problem with it isn’t about safety or a name. My problem with it is that we’re being fed scraps. In my house, we feed the scraps to the dog.
Hard burden of proof to meet on this one, knowingly and intentionally.