Processing Magazine

McDonald’s stops using controversial ‘pink slime’ in hamburgers

January 31, 2012

NEW YORK — McDonald’s announced that it is no longer using a controversial beef processing technique that turns beef trimmings into hamburger filler, CBS News reported.

Although McDonald’s claims that the decision to no longer use the beef “was not related to any particular event,” celebrity chef Jamie Oliver believes the announcement was at least partly related to his demonstration of the processing technique on the TV show “Food Revolution.”

On the TV show that aired nine months ago, Oliver washed beef trimmings in a mixture of ammonia and water to kill E. coli, Salmonella and other bacteria, a process approved by the Food and Drug Administration.

Oliver asserts that the so-called “pink slime” is not fit for human consumption.

"This is a practice," Oliver said, "that''s openly admitted to being in 70 percent of ground beef. That kind of puts it everywhere."

Upon learning of McDonald’s decision to stop using the controversial beef, Oliver said he was “thrilled.”