If you’re like me, you probably get a hankering for ammonia hydroxide every now and again. And that can mean only one thing: a trip to the golden arches for some delicious ammonia hydroxide-treated hamburgers.
Although many of McDonald’s loyal customers may be unaware, the beef served in its burgers contains up to 15% “ammoniated boneless lean beef trimmings,” called “pink slime” by its critics. (Not sure what its fans call it.) The food industry’s tribute to alchemy, pink slime consists of inedible bits of beef and fat which through the marvels of modern science (and the benevolent hand of the USDA) have been rendered fit for human consumption, at least in small quantities. What was once destined for the dog’s food bowl now fills bags of Happy Meals and fattens the corporate bottom line.
The TV chef Jamie Oliver highlighted this special ingredient recently for a queasy looking audience on his show, demonstrating the basic facts of the pink slime production process using a washing machine and a bottle of household ammonia. Although it’s denying any connection Oliver’s crusade to improve American food quality, McDonald’s has apparently decided that it would rather not suffer any more negative press about the quality of its food. From here on, ammonia hydroxide lovers will have to go elsewhere for their fix, since McDonald’s patties will be pink slime free.
It shouldn’t be too hard to find though, since about 70% of the hamburger sold in the US contains this delicious treat. Good hunting, and bon appetit!
Photo by Flickr user pointnshoot.