We already know the pink slime issue has been engaged in a full court press (even while the pink slime company itself declared bankruptcy). So it’s not surprising to see even the science press parroting the talking points being pushed by the pink slime industry. Sure, it concedes that pink slime might be unappetizing, but it hews to countering the straw man argument that the ammonia–rather than the underlying conditions that require the ammonia–makes the pink slime unsafe.
If you’ve eaten a hamburger in the last 50 years, you’ve eaten pink slime. And if you’ve eaten breakfast cereals, cheeses, custard, mustard, macaroni salad, potato salad or a whole host of other products that Americans eat each and every day, there’s a good chance that ammonia was added. That knowledge may not make our food very appetizing to the newly informed American consumer, but it doesn’t make the food less safe.
The rest of the column, though, spins the pink slime industry as a rational response to the challenge of feeding an expanding population.
The patent, which was eventually granted to Armour and Company in 1962, is a rather unappetizing read for modern eyes, describing the “finely divided meat slurry” which is “mechanically separated by centrifugation.” But the problem that this patent was trying to solve was a serious and urgent one: how do we feed as many people as possible, as nutritiously as possible, while producing less waste?