Pink Perception

So, you think you don't have to pay attention to the internet?

Guess again. You could be the next victim of the "pink slime" debacle. Please see my post on the subject below.

Here's an update. "In the traditional media, ABC News ran a series of reports earlier this month, which widely disseminated the 'pink slime' moniker.

"'This shows the impact of the social media,' said Kevin Concannon, former director of the Iowa Department of Human Services and now Under Secretary for Food, Nutrition and Consumer Services. 'There is absolutely no evidence that this product is unsafe, and it is low-fat.'" (http://yourlife.usatoday.com/fitness-food/safety/story/2012-03-27/Beef-industry-braces-for-loss-of-pink-slime-filler/53802154/1)

And now, hundreds are about to lose their jobs. And we're all about to pay more for our burgers. It's all about perception. "The announcement Monday by Beef Products International, (BPI) that it would close three plants ... that make 'finely textured beef" that has taken hits on social media, has the beef industry wondering what impact the loss of the low-fat beef product will have on beef prices that already have risen 10 percent to 20 percent in the last year."

This ingredient has been added to beef, hotdogs, and lunch meat for about 20 years. "Like most meat processing, the process of making 'finely textured beef" is not particularly appetizing to watch. It involves taking the scraps from the meat cutting process, running it through a heat and centrifuge process and then giving it a bath in ammonia to kill potential E Coli and salmonella."

And how is grinding up dead cows appetizing? Nevertheless, adding ammonia is supposed to be gross?

Truth, like meat packing, isn't necessarily pretty. Perception is what it's all about.

Put that in your bun and think about it.