Today’s Wall Street Journal carries a story about defenders of so-called “pink slime,” the mixture of beef scraps disinfected with ammonia that has been the subject of major derision since Jamie Oliver “exposed” it on his show. Important elements of the story:
- “lean finely-textured beef” (the technical identifier) has been used for a long time
- the stuff is much less fatty than regular ground beef
- it’s actually beef, not a filler, starch, etc., as some other meat extenders are.
So, is pink slime getting a bad rap just because of the name it’s been given? Is anybody really surprised that industrial food producers use every scrap of meat they can? Is anybody upset that higher-risk bits of meat are disinfected before entering the food supply? What unintended consequences will result from the moral panic surrounding the stuff?
I take for granted here that we are talking about an industrial food supply, and we can have a separate discussion about the virtues of organic, free range, etc., meat. But should consumers of industrial meat be surprised or upset at the presence and use of this product?