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"Pink slime" is made by centrifuging heated fatty offcuts, which doesn't turn my stomach that much. I have a sneaking suspicion that what people find disgustin

by strken 8y ago

"Pink slime" is made by centrifuging heated fatty offcuts, which doesn't turn my stomach that much. I have a sneaking suspicion that what people find disgusting is the industrial production of meat, and that if Gordon Ramsey had a small and inoffensive centrifuge attachment for his KitchenAid the process would seem less gross.

petre 8y ago
Home production of meat is equally gross if not more. You probably haven't seen the meat market in Lagos (I’d think twice before searching that on Google Images). At least the industry has to comply with regulation and hygenical standards.
nabla9 8y ago
High status for the rich food can be gross, but it can't be low quality. Ammonia or citric acid processed slime-paste is as low quality as it gets. Adding pink slime to the product changes the texture. Pink slime less meaty and juicy compared to normal beef. Good chef can do good simple food, but they want good ingredient and that's not that pink slime is.
- slfnflctd 8y ago
  On one hand, I know what you mean. On the other, isn't it all really quite subjective? What you describe is tied every bit as much to irrational emotions about histories of things as it is about 'quality' in any measurable sense. What is considered the highest delicacy with a complex preparation in one century has that same process industrialized and becomes 'poor people junk food' in the next, despite being objectively, measurably a better quality product by every possible metric.
windexh8er 8y ago
While your statement is true it's not exactly that straightforward since that is only part of the process and rationale for it. The US has just recently changed course on allowing pink slime to be labeled as "ground beef". Because of those recent changes by the FDA consumers have lost insight to what's in their meat unfortunately. https://newfoodeconomy.org/bpi-pink-slime-ground-beef-usda-reclassifed/ https://newfoodeconomy.org/bpi-pink-slime-ground-beef-usda-r...

by strken 8y ago

petre 8y ago

Home production of meat is equally gross if not more. You probably haven't seen the meat market in Lagos (I’d think twice before searching that on Google Images). At least the industry has to comply with regulation and hygenical standards.

nabla9 8y ago

High status for the rich food can be gross, but it can't be low quality. Ammonia or citric acid processed slime-paste is as low quality as it gets. Adding pink slime to the product changes the texture. Pink slime less meaty and juicy compared to normal beef. Good chef can do good simple food, but they want good ingredient and that's not that pink slime is.

slfnflctd 8y ago
On one hand, I know what you mean. On the other, isn't it all really quite subjective? What you describe is tied every bit as much to irrational emotions about histories of things as it is about 'quality' in any measurable sense. What is considered the highest delicacy with a complex preparation in one century has that same process industrialized and becomes 'poor people junk food' in the next, despite being objectively, measurably a better quality product by every possible metric.

windexh8er 8y ago

While your statement is true it's not exactly that straightforward since that is only part of the process and rationale for it. The US has just recently changed course on allowing pink slime to be labeled as "ground beef". Because of those recent changes by the FDA consumers have lost insight to what's in their meat unfortunately. https://newfoodeconomy.org/bpi-pink-slime-ground-beef-usda-reclassifed/ https://newfoodeconomy.org/bpi-pink-slime-ground-beef-usda-r...