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Originally posted by Maxatoria
well if pizza is legally classed as a vegatable but from watching jamie olivers (uk chef) attempt to improve school meals in america i'd say that you could probably get away with anything in food labelling due to the rules are so vague and i'd imagine that some big companies have worked out how to play the system so the schools will hit their legal requirements for as cheap a cost as possible
BPI makes the product by grinding together beef scraps and connective tissue. The company then uses a mixture of ammonia and water (ammonium hydroxide) to prevent the risk for E. coli or salmonella contamination.
While the Food and Drug Administration (FDA) and the Food Safety and Inspection Service (FSIS) both consider ammonium hydroxide as GRAS (an acronym for "generally recognized as safe"), McDonald’s has since announced that it discontinued the use of, what the corporation calls, select beef trimmings (SLBT). The fast food chain came under fire after the episode for using the filler in its hamburger patties.
"For a number of years prior to 2011, to assist with supply, McDonald’s USA used some lean beef trimmings treated with ammonia in our burgers. We were among other food retailers who used this safe product," the fast food chain released in a statement.
Boneless lean beef trimmings refers to an industrial product created from beef trimmings using particular processes; these products are occasionally referred to using the neologism pink slime. These processes, which include meat trimmings passing through a centrifuge, and (in the most common process) being exposed to ammonia gas, have drawn attention as the subject of possible health and consumer concerns. The term pink slime was coined by Dr. Gerald Zirnstein to refer to the resulting products.
A 2012 ABC News investigative report indicated that the USDA has received, but concealed information indicating that 70 percent of ground beef (beef mince) contains the substance, and that the USDA has allowed the substance to go unlabeled at the objection of its own scientists. A 2008 Washington Post article suggested that the pink slime content of most beef patties containing the substance approaches 25%.
 These trimmings are sold in the US to food companies which use it as filler in beef products. Most is produced and sold by Cargill Meat Solutions and Beef Products, Inc. (BPI). The lean beef sold by BPI has become known for increasing the pH of the beef trimmings by adding ammonium hydroxide to destroy pathogens such as E. coli and Salmonella, while the Cargill product uses antimicrobial treatments that lower the pH.
I am surprised by how many people are not aware of this!
The more ignorant people become the more they are unknowingly becoming zombies. Knowledge is power!.... and what you don't know CAN KILL YOU!....and WILL!