Jorge Garcia
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On the article Patch Poll: Who's to Blame for All This 'Pink Slime' in the News?
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On the article Patch Poll: Who's to Blame for All This 'Pink Slime' in the News?
Jorge Garcia
9:22 pm on Friday, April 13, 2012
Carol - the instant ammonia (a gas) hits moisture it turns into ammonium hydroxide, so it's essentially the same NH3 + H2O = NH4OH
Our body produces it as a WASTE PRODUCT, before it gets converted into urea and eliminated in urine. And it is used in many other foods, to control pH BUT NOT to kill bacteria. -
On the article Patch Poll: Who's to Blame for All This 'Pink Slime' in the News?
Jorge Garcia
9:15 pm on Friday, April 13, 2012
Exactly Jessica! Nobody argues about its safety but about the fact that it was sneaked into our ground beef supply without labeling. BPI lawyers lobbied the USDA in 2001 to keep ammonia off the label, even as the USDA expressed some concerns about the high levels of ammonia (800 ppm) in the treated product.
http://documents.nytimes.com/meat-industry-and-government-records#document/p26/a2 -
On the article LFTB vs Pink Slime on Iowa State University Campus Today
Jorge Garcia
2:15 pm on Wednesday, April 11, 2012
I mostly agree but take exception to "slightly elevate the pH of the product". Going from 6.0 to 10.5 is a 31,600-fold increase in OH- ion concentration, nobody would consider that "slight". I got the pH values from BPI's own patent #6387426 you can look it up here http://patft.uspto.gov/netahtml/PTO/srchnum.htm
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On the article LFTB vs Pink Slime on Iowa State University Campus Today
Jorge Garcia
2:44 pm on Tuesday, April 10, 2012
ReplyI was wondering if they also served burgers made out of 100% LFTB just for comparisons sake, or does it have to be masked by mixing it 85/15 with regular, whole muscle, ground beef?
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On the article LFTB vs Pink Slime on Iowa State University Campus Today
Jorge Garcia
2:35 pm on Tuesday, April 10, 2012
Blake, the picture is taken from BPI's own web site, it's the best they got, and I doubt they don't know the difference between chicken and beef.
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On the article ISU Students Want to Spread Truth on Lean Beef
Jorge Garcia
11:06 pm on Monday, April 9, 2012
ReplyI would love to attend but won't be able (time/distance considerations) but would like to ask some questions.
How much ammonia is used per pound of beef? (PLEASE don't say "just a puff")
What pH does the meat reach? (the highest value)
FAO/WHO lists ammonia as acidulant, NOT a preservative or antimicrobial, is BPI misusing it?
Before BPI NH3 was used as an antimicrobial agent for animal feed only, not human food, why?
All other uses for ammonia compounds in food are for pH control, NOT killing bacteria, why?
Initially it was reported that it saved $0.03/lb but now "prices will skyrocket without LFTB!", who's telling the truth?
Jorge Garcia
11:45 am on Sunday, April 15, 2012
The information in that website is obviously slanted and favorable towards BPI. USDA and Georgia DA documents from 2001 & 2003 report 800 to 1300 ppm ammonia in the finished product that leaves the plant. Since untreated beef has 101 ppm according to http://beefproducts.com/ammonium_hydroxide.php that would make it 8 to 13 times higher than natural. It would also make it higher than 58 of the 61 foods listed by Beefisbeef.com