McDonald’s Eliminates ‘Pink Slime’ From Their Meat

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Recently, McDonald’s announced that they would be elminating their use of ammonium hydroxide, found in fertilizers, cleaners, and explosives - in their meat. Ammonium hydroxide is commonly used in the food industry as an anti-microbial agent in meats and as a leavener in bread and cake products.

While regulated by the U.S. Agriculture Department, the image of soft-gooey pink meat is hard for many to forget.  Find out which celebrity chef may have influenced this decision.

For months now, celebrity chef, Jamie Oliver has been campaigning to get rid of the use of ammonium hydroxide for treating meats. It all started in April during a segment on his show, Jamie Oliver’s Food Revolution, where he referenced the “pink slime.”

In a statement, McDonald’s said that their use of “select lean beef trimmings” has been out of their supply chain since August of last year. The company also denied that their decision was influenced by Oliver’s campaign.

Jamie Oliver demonstrates how mechanically separated meat is made:

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