by Catherine Haug, April 17, 2012
One of the issues I have with our American culture is our flippant attitude toward waste – “out of sight, out of mind.” So on first brush, one would think I would be in favor of creative ways to reduce waste in the meat-products industry. Ha! I am disgusted by what the meat processing industry has come up with:
- Glued meat: using enzymes to ‘glue’ scraps together and sell them as desirable steaks (see m earlier post Scary Foods (or why we should support local food producers)
- Pink slime: ammonia-laced meat processing biproducts (finely ground beef scraps, sinew, fat, and connective tissue), mixed into ground meat as a filler for burgers, etc..
The problem is not only are these disgusting to consider, but they also have the potential to pass on disease (despite the treatment with ammonia).
At the very least, foods containing these innovations should be labeled as such! We have a right to know what we are feeding ourselves and our families!
Isn’t there a better way to avoid waste? (more…)
