Standard

Grist

You didn’t think I’d miss my chance to weigh in on the latest round of pink slime discussions, did you? Rather than recapitulate the horror that is your favorite form of “lean finely textured beef,” I will instead point you to my favorite statement in defense of pink slime. It was given by American Meat Institute Director of Scientific Affairs Betsy Booren to NPR:

“This is not the same ammonia you’d use in cleaning supplies,” explains Betsy Booren of the AMI Foundation. “It’s a gas, it’s a different compound, and it’s a well-established processing intervention that has a long history of success.”

First off, the AMI Foundation? AMI’s own website identifies the group as “a national trade association that represents companies that process 95 percent of red meat and 70 percent of turkey in the U.S. and their suppliers throughout America.” Foundation my arse.

And granted, I’m no chemist…

View original post 704 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s