Empirical Foods: Difference between revisions
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'''Beef Products Inc.''' of [[Dakota Dunes, South Dakota]], is a processor of [[Pink slime|boneless lean beef trimmings]], a |
'''Beef Products Inc.''' of [[Dakota Dunes, South Dakota]], is a processor of [[Pink slime|boneless lean beef trimmings]], a cow-based [[food additive]] widely known as "pink slime". The company uses a patented process to enhance the pH in beef trimmings with [[ammonium hydroxide]] that reduces the incidence of [[E. coli]] and other bacteria in downstream products. |
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The product uses beef trimmings left over after meat is cut from the carcass. The trimmings are warmed, put through a centrifuge to remove fat and treated with ammonia which kills bacteria when a [[pH]] of 10 is reached.<ref>{{cite news| url=http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health | work=The New York Times | title=Anatomy of a Burger | date=October 4, 2009}}</ref><ref>{{cite news| url=http://www.nytimes.com/2009/10/04/health/04meat.html?ref=us | work=The New York Times | title=The Burger That Shattered Her Life | first=Michael | last=Moss | date=October 3, 2009}}</ref><ref name=post>{{cite news| url=http://www.washingtonpost.com/wp-dyn/content/article/2008/06/11/AR2008061103656.html | work=The Washington Post | title=Engineering a Safe Burger | date=June 12, 2008}}</ref> This process is approved by the [[U.S. Department of Agriculture]] and [[Food and Drug Administration]].<ref>http://www.wcpo.com/dpp/news/health/healthy_living/'Pink-Slime'-debate%3A-What's-in-a-burger%3F</ref> The product can be added to ground beef, usually constituting no more than 15 percent of the final product.<ref name=post/> Carol Tucker Foreman, director of the Food Safety Institute for the [[Consumer Federation of America]], and Nancy Donley, president of the industry-funded<ref>[http://abcnews.go.com/US/dude-beef-governors-tour-plant-reject-pink-slime/story?id=16029536&page=2#.T3qwY9mraSo 'Dude, It's Beef!': Governors Tour Plant, Reject 'Pink Slime' Label], ABC News, 29-03-2012, access date 02-04-2012</ref> group [[Safe Tables Our Priority]] (STOP), are strong backers of this technology-based approach to food safety.<ref name=post/> Journalists, however, have questioned the safety of meat treated with the process.<ref name=times>{{cite news |author= |coauthors= |title=Safety of Beef Processing Method Is Questioned |url=http://www.nytimes.com/2009/12/31/us/31meat.html?_r=1 |quote=The company, Beef Products Inc., had been looking to expand into the hamburger business with a product made from beef that included fatty trimmings the industry once relegated to pet food and cooking oil. The trimmings were particularly susceptible to contamination, but a study commissioned by the company showed that the ammonia process would kill E. coli as well as salmonella. |work=[[New York Times]] |date=December 30, 2009 |accessdate=2010-01-02 | first=Michael | last=Moss}}</ref><ref>{{cite web|url=http://www.dailyfinance.com/2010/01/04/ill-have-a-burger-and-fries-with-everything-hold-the-ammonia/|title=I'll have a burger and fries with everything -- hold the ammonia|author=Bob Cesca|date=4 Jan. 2010|accessdate=22 Jan. 2012|publisher=Daily Finance}}</ref> |
The product uses beef trimmings left over after meat is cut from the carcass. The trimmings are warmed, put through a centrifuge to remove fat and treated with ammonia which kills bacteria when a [[pH]] of 10 is reached.<ref>{{cite news| url=http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health | work=The New York Times | title=Anatomy of a Burger | date=October 4, 2009}}</ref><ref>{{cite news| url=http://www.nytimes.com/2009/10/04/health/04meat.html?ref=us | work=The New York Times | title=The Burger That Shattered Her Life | first=Michael | last=Moss | date=October 3, 2009}}</ref><ref name=post>{{cite news| url=http://www.washingtonpost.com/wp-dyn/content/article/2008/06/11/AR2008061103656.html | work=The Washington Post | title=Engineering a Safe Burger | date=June 12, 2008}}</ref> This process is approved by the [[U.S. Department of Agriculture]] and [[Food and Drug Administration]].<ref>http://www.wcpo.com/dpp/news/health/healthy_living/'Pink-Slime'-debate%3A-What's-in-a-burger%3F</ref> The product can be added to ground beef, usually constituting no more than 15 percent of the final product.<ref name=post/> Carol Tucker Foreman, director of the Food Safety Institute for the [[Consumer Federation of America]], and Nancy Donley, president of the industry-funded<ref>[http://abcnews.go.com/US/dude-beef-governors-tour-plant-reject-pink-slime/story?id=16029536&page=2#.T3qwY9mraSo 'Dude, It's Beef!': Governors Tour Plant, Reject 'Pink Slime' Label], ABC News, 29-03-2012, access date 02-04-2012</ref> group [[Safe Tables Our Priority]] (STOP), are strong backers of this technology-based approach to food safety.<ref name=post/> Journalists, however, have questioned the safety of meat treated with the process.<ref name=times>{{cite news |author= |coauthors= |title=Safety of Beef Processing Method Is Questioned |url=http://www.nytimes.com/2009/12/31/us/31meat.html?_r=1 |quote=The company, Beef Products Inc., had been looking to expand into the hamburger business with a product made from beef that included fatty trimmings the industry once relegated to pet food and cooking oil. The trimmings were particularly susceptible to contamination, but a study commissioned by the company showed that the ammonia process would kill E. coli as well as salmonella. |work=[[New York Times]] |date=December 30, 2009 |accessdate=2010-01-02 | first=Michael | last=Moss}}</ref><ref>{{cite web|url=http://www.dailyfinance.com/2010/01/04/ill-have-a-burger-and-fries-with-everything-hold-the-ammonia/|title=I'll have a burger and fries with everything -- hold the ammonia|author=Bob Cesca|date=4 Jan. 2010|accessdate=22 Jan. 2012|publisher=Daily Finance}}</ref> |
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Revision as of 20:40, 19 May 2012
Beef Products Inc. of Dakota Dunes, South Dakota, is a processor of boneless lean beef trimmings, a cow-based food additive widely known as "pink slime". The company uses a patented process to enhance the pH in beef trimmings with ammonium hydroxide that reduces the incidence of E. coli and other bacteria in downstream products.
The product uses beef trimmings left over after meat is cut from the carcass. The trimmings are warmed, put through a centrifuge to remove fat and treated with ammonia which kills bacteria when a pH of 10 is reached.[1][2][3] This process is approved by the U.S. Department of Agriculture and Food and Drug Administration.[4] The product can be added to ground beef, usually constituting no more than 15 percent of the final product.[3] Carol Tucker Foreman, director of the Food Safety Institute for the Consumer Federation of America, and Nancy Donley, president of the industry-funded[5] group Safe Tables Our Priority (STOP), are strong backers of this technology-based approach to food safety.[3] Journalists, however, have questioned the safety of meat treated with the process.[6][7]
History
Beef Products Inc. was started in 1981.[3] It was a major supplier to McDonald's and Burger King,[6] as well as restaurants and grocery stores, and its products were reported as being used in 75% of the United States' hamburger patties in 2012.[3] The School Lunch Program, another large buyer of Beef Product's goods, used about 5.5 million pounds in 2009.[6][8] The New York Times published an article about the company saying "No meat produced by Beef Products Inc. has been linked to any illnesses or outbreaks."[9]
In July 2011, in the aftermath of an E. coli outbreak in Germany, Beef Products Inc. began voluntarily testing its products for 6 additional strains of E. coli contamination.[10]
Controversy
In March 2012 there was a flurry of media coverage about their product, led by ABC News[11] and Fox News.[12] Public outcry against the product, referred to as "pink slime" in mass media, led several supermarkets and fast-food companies to stop selling ground beef which contained the additive.[13] Company officials went into "crisis planning" mode, suspending production at three of its four plants.[14] They also launched a public relations offensive with the help of several state governors, who joined journalists on a tour of the remaining plant. They continued to point out that the product is safe under USDA rules.[15]
References
- ^ "Anatomy of a Burger". The New York Times. October 4, 2009.
- ^ Moss, Michael (October 3, 2009). "The Burger That Shattered Her Life". The New York Times.
- ^ a b c d e "Engineering a Safe Burger". The Washington Post. June 12, 2008.
- ^ http://www.wcpo.com/dpp/news/health/healthy_living/'Pink-Slime'-debate%3A-What's-in-a-burger%3F
- ^ 'Dude, It's Beef!': Governors Tour Plant, Reject 'Pink Slime' Label, ABC News, 29-03-2012, access date 02-04-2012
- ^ a b c Moss, Michael (December 30, 2009). "Safety of Beef Processing Method Is Questioned". New York Times. Retrieved 2010-01-02.
The company, Beef Products Inc., had been looking to expand into the hamburger business with a product made from beef that included fatty trimmings the industry once relegated to pet food and cooking oil. The trimmings were particularly susceptible to contamination, but a study commissioned by the company showed that the ammonia process would kill E. coli as well as salmonella.
{{cite news}}: Cite has empty unknown parameter:|coauthors=(help) - ^ Bob Cesca (4 Jan. 2010). "I'll have a burger and fries with everything -- hold the ammonia". Daily Finance. Retrieved 22 Jan. 2012.
{{cite web}}: Check date values in:|accessdate=and|date=(help) - ^ {{cite news |author= |coauthors= |title=Restaurants, food makers defend products after report that treated beef may still harbor germs |url=http://www.washingtonexaminer.com/economy/restaurants-food-makers-defend-products-after-report-that-treated-beef-may-still-harbor-germs-80474732.html |quote=The Beef Products meat has been widely used by restaurants and in products sold in grocery stores. The federal school lunch program used an estimated 5.5 million pounds last year, the Times said.|work=Associated Press
- ^ New York Times (10 Jan. 2010). "More Perils of Ground Beef". Retrieved 24 Mar. 2012.
{{cite web}}: Check date values in:|accessdate=and|date=(help) - ^ William Neuman, "Food Companies Act to Protect Consumers From E. Coli Illness", The New York Times, July 15, 2011
- ^ Is Pink Slime in the Beef at Your Grocery Store?, Jim Avila, ABC News, 8 March 2012, access date 1 April 2012
- ^ "'Pink slime': Combo of connective tissue, scraps hidden in your kids' lunch". Fox News. 8 March 2012. Retrieved 1 April 2012.
- ^ Kroger, Giant Eagle won’t sell ‘pink slime’ meat, Tim Feran, The Columbus Dispatch, 23 March 2012, access date 1 April 2012
- ^ BPI halts 'pink slime' production at 3 plants, Ross Boettcher, Omaha World Herald, 26 March 2012, access date 1 April 2012
- ^ 'Dude, It's Beef!': Governors Tour Plant, Reject 'Pink Slime' Label, Jim Avila, ABC News, 29 March 2012, access date 1 April 2012
External links
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