I can understand- some people just don't like pink... OK, for them there's such a thing as white slime! There is something for everybody! In fact with artificial food colors all your food can be brought to you in your favorite colors! Food is supposed to look nice isn't it?
Pieces of meat that have been scraped, shaved, or pressed off the bone by special machinery.
HOW IS IT MADE?
Trimmings are heated to 100°F and spun inside a centrifuge to separate the meat from the fat. After the fat is removed, the remaining beef bits are treated with ammonia hydroxide to kill bacteria such as E. coli or salmonella. They are then ground up, frozen into blocks and added to other beef products.
Without grinding, crushing or pulverizing the bone itself, a machine removes edible tissue from beef and pork bones. If the resulting bits have more than 150 mg of calcium per 100 grams (indicating the presence of bones) they must be labeled "mechanically separated" meat.
WHERE IS IT FOUND?
HOW IS IT LABELED?
Some companies may soon include "lean finely textured beef" on their product labels, and Congress recently introduced a bill to require labeling. Right now the USDA does not require any disclosure, because the product is considered the same as beef.
Manufacturers must always label "mechanically separated" pork, chicken or turkey on the ingredients list. According to the American Meat Institute, the product is no longer typically used in chicken nuggets (McDonald's has repeatedlyclaimed that its chicken nuggets only contain chicken breast meat).
Is labeled the same way as any other meat – such as "beef" or "ground pork."
Mechanically separated beef was prohibited for use as human food in 2004 due to concerns that spinal tissue (potentially carrying mad cow disease) could get mixed into the meat. Mechanically separated poultry and pork are still allowed.
The USDA requires that the spinal cord be removed before processing the neck bones and backbones, so that pieces do not get mixed into the meat.