Feds Keep Buying Ammonia-Treated Ground Beef for School Lunches
5th March 2012
No wonder the kids want to bring their own.
Made by grinding together connective tissue and beef scraps normally destined for dog food and rendering, BPI’s Lean Beef Trimmings are then treated with ammonia hydroxide, a process that kills pathogens such as salmonella and E. coli.
The resulting pinkish substance is later blended into traditional ground beef and hamburger patties.
How appetizing.
“We originally called it soylent pink,” Custer told The Daily. “We looked at the product and we objected to it because it used connective tissues instead of muscle. It was simply not nutritionally equivalent [to ground beef]. My main objection was that it was not meat.”
Your tax dollars at work. Just think what they can do for your health care.
March 5th, 2012 at 14:52
The creamed corn offsets the ammonia flavor in the hamburger.