Pink Slime

[Sandol Johnson]

Hi Everyone,

I keep getting many questions about the latest news item, "pink slime."

How can this best be approached in a scientific "way"....

Any comments or remarks from the group?

Dr. Sandol Johnson

Food Science and Safety Consulting

sandol...@yahoo.com

[Carl Custer]

I posted this earlier on FoodSafe and other sites:

The original issue in 1990 was, "is this salvage product meat?"
I believe it is not based on U.S.C. 21 601 & 602.

For funzies read sec 602
http://us-code.vlex.com/vid/sec-congressional-statement-findings-19200654

Then check out table 2 in Finely Textured Lean Beef as an Ingredient
for Processed Meats, a 1996 Iowa State paper by Joe Sebranek
http://www.exnet.iastate.edu/Pages/ansci/beefreports/asl-1361.pdf

It's not bad stuff, but it's not meat and should not, according to 9
CFR 319.15 (a)(b), be in hamburger or ground beef. Patties yes (c).
Look it up for grins.
<http://www.gpo.gov/fdsys/pkg/CFR-2010-title9-vol2/xml/CFR-2010-title9-vol2-sec319-15.xml>

Collagen isn’t bad it’s just not meat . . . Joe Sebranek contributed this:
<http://www.realsolutionsmag.com/ezine/74/issue74c.asp>

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[John Allan]

Does anyone know how schools handle this product?  Or do they, directly?  Does it generally go to food processors who create school-ready products and are there additional validated kill steps applied before reaching the school cafeteria?  Phrased another way: Ok, yes, E. coli is occasionally found in the “raw” product, but what is the real risk for the consumers? 

 

Does any of this end up in hot dogs, sausages, processed deli/luncheon meats? 

 

John Allan

American Frozen Food Institute

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[Carl Custer]

On Tue, Mar 13, 2012 at 4:34 PM, John Allan <jal...@affi.com> wrote:
> Does anyone know how schools handle this product?  Or do they, directly?
> Does it generally go to food processors who create school-ready products and
> are there additional validated kill steps applied before reaching the school
> cafeteria?  Phrased another way: Ok, yes, E. coli is occasionally found in
> the “raw” product, but what is the real risk for the consumers?

[Carl]: Check with your local schools. I think FNS contracts for
products and they are sent directly to the schools. Look at the Est
number on the boxes and contact the est.

> Does any of this end up in hot dogs, sausages, processed deli/luncheon
> meats?

[Carl]: Likely not because it has poor binding characteristics. Bt
that makes it easier to chew lean patties.