McDonald’s stops use of ammonium hydroxide “pink slime” in hamburgers
If one of your New Year’s resolutions was to stop eating fast food (or to stop eating as much), the photo above might help keep you motivated.
The pink foamy substance is ammonium hydroxide, a chemical made of ammonia and water that’s used to kill bacteria, and most commonly found in household cleaning products and fertilizers. Up until a few months ago, it was a product also found in hamburger meat at McDonald’s restaurants across the U.S.
Earlier this week, the fast food company released a statement saying that it no longer used “select lean beef trimmings” soaked in ammonium hydroxide. A representative for McDonald’s also stated that the elimination of ammonium hydroxide from its processed meat had nothing to do with a nearly year-long campaign launched by celebrity chef Jamie Oliver against the use of the chemical additive in foods.
On an episode of Jamie Oliver’s Food Revolution, the British chef demonstrated how inedible beef scraps could be rendered into hamburger meat with the use of a “pink slime”. He also claimed that this “slime” was currently being used in a variety of foods including meat, bread and cake products, and school cafeteria dishes. Ammonia hydroxide is “generally recognized as safe” by the U.S. Agriculture Department.
McDonald’s restaurant’s use of ammonium hydroxide has only reportedly been used in its beef patties in the U.S. According to the list of product ingredients on the McDonald’s Canada website, hamburger patties in Canada contain 100 percent beef only.
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