A photo from open sources
Rising meat prices in the United States again returned the demand for an ingredient under the name “pink slime”, which before the scandal in 2012, in a row estimates, added to save 70% of ground beef in the United States.
The theme of “pink slime” is ground pieces of meat and skin that are treated with ammonia, pressed into a thick substance and added to ground beef for reasons of economy, – hit the media back in 2009.
Then in a number of publications (in particular, the New York Times – “Safety of Beef Processing Method Is Questioned ”) questions began to appear on about the safety of eating such an ingredient in food.
A few years later, a scandal ensued. Jamie Oliver, a rather famous chef, TV presenter and author cookery books, in 2011 introduced to the public a method, which creates the “pink slime” and from which waste this ingredient consists.
He stated that about the proportion of beef that is processed ammonia in the US is 70%. In 2012, ABC Channel own investigation on this subject. Real bomb it exploded when in the same 2012 it became clear that USDA is going to let American schools “choose”: do students want to eat hamburgers from lean fat textured beef beef) or from regular beef.
After that, Cargill and Beef Products are leading producers of “pink mucus” – according to their own estimates, lost 80% of the sales of this ingredient.
However, in 2014, according to the Wall Street Journal (WSJ), the prospects for pink mucus have improved significantly. In the article “Pink “Slime Makes Comeback as Beef Prices Spike” notes that amid a noticeable rise in beef prices in the US, the demand for “pink slime” also increased markedly. The reason for this was the increase in prices for ordinary beef.
Due to the catastrophic drought that was noted in the USA in 2012, beef prices rose sharply. Average retail prices for ground beef in the US market over the past two years since 2012 g. grew by 27%. In April 2014, they reached $ 3.8 per the pound is a record high, according to WSJ.
Cargill noted that sales of “low fat textured beef “tripled compared to the minimum the level that was shown in 2012 at Beef Products – two times. With high prices for beef, pink slime soon can regain lost ground and re-enter the composition hamburgers and other products containing ground beef in the USA.
It is worth noting the name by which the experts (in particular, Microbiologist Carl Custer of the Security and Inspection Service US Food) awarded this ingredient. They christened him “pink solent” by analogy with the dystopian film “Green Soylent ”, released in 1973
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