Ammonia-treated ground beef, popularly referred to as pink slime, can be omitted from school-meal purchases in the USA, if schools so wish, the USDA (US Department of Agriculture) is expected to announced today. There has been growing concern regarding the delivery of ammonia-treated ground beef to schools, while fast-food restaurants, such as McDonald’s and Burger King have stopped using it.

The USDA will say that schools can choose to have their beef patties either with or without ammonium hydroxide added to the ground beef.

According to various US media sources, celebrity chef Jamie Oliver, as well as other well known figures and advocacy groups influenced several fast-food restaurants to exclude the additive.

A USDA employee, who asked to remain anonymous, told The Press Association today that the USDA will make an official announcement regarding this move.

Approximately one fifth of all food served in schools in America is bought by the USDA.

About 7 million lbs (3.2 million kilos) of ammonium-treated ground beef is believed to have been destined by the USDA for school meals this year; nearly 6.5% of all ground beef served in schools.

Ammonium hydroxide is an antimicrobial food additive. It is classed as GRASD (generally recognized as safe) by the Food and Drug Administration (FDA). US authorities refer to ammonium-hydroxide-treated ground beef as “lean fine textured beef”.

Many people are currently asking:

“If ammonium-hydroxide is not good enough for these fast food chains, how come the US government says it is good enough for schools..?”

The term “pink slime” was coined by Dr. Gerald Zirnstein, who used it in a USDA memo. It consists of boneless beef trimmings that have gone through a centrifuge to separate the fat.

Related article: “Pink Slime – Good Enough For School Meals, Not McDonald’s”

Written by Christian Nordqvist