The independent student media site of West Linn High School

wlhsNOW

The independent student media site of West Linn High School

wlhsNOW

The independent student media site of West Linn High School

wlhsNOW

Pink slime seeps into one of America’s favorite foods

Gooey, pink and sprayed with ammonia gas­­– these, believe it or not,  are elements that constitute part of a good meal to many Americans. A substance found in 70 percent of beef sold at supermarkets has been termed “lean, finely-textured beef” according to ABC News, yet it has been dubbed as “Pink slime.”

After certain cuts are made from the cow, such as steaks and roasts, spare tissue is then trimmed. The trims are heated and spun to separate fat and muscle. The spare muscle is passed through tubes that spray the trimmings with citric acid and ammonia.

When combined with moisture in the trimmings, ammonia forms ammonium hydroxide. The item is then frozen and added to other ground beef.

“I think [pink slime] is gross, not right, and I don’t want to eat it,” said Caroline Glausi, freshman.  “I don’t think anyone should have to eat it.”

Beef and other meat served at public schools would not meet the standards of main fast-food chains, according to USA Today. The USDA approves of meat it purchases for public schools, saying it “meets or exceeds standards.” Meat that is provided by the USDA supplies 31 million students daily.

“We don’t have that at all at [West Linn High School],” said Barb Youngren, a Cook Manager who monitors WLHS food preparation.  “Nothing that we have has fillers, dyes or colors.”

Lunch food for the West Linn/ Wilsonville School Districtis supplied by Sysco and U.S. Government facitilities.  According to Youngren, meat from the government is of a higher quality and there is no chance that pink slime is in WLHS beef.  The school has always been above standards for meat quality, including in chicken and hotdogs.  WLHS serves 100 percent beef.

“I think it’s really sad that [those from the USDA] were deceiving the people,” Youngren said.  “I think that the federal government needs to mandate labeling on beef packages.”

Without being documented in food labels, pink slime is added to beef. The USDA informed the public that no more than 15 percent of each serving consists of pink slime, and it is difficult to tell if the byproduct is in meat.

According to CBS News, the U.S. Department of Agriculture plans to purchase seven million pounds of lean beef trimmings. The company that produces this pink slime, Beef Products Inc., reports that pink slime minimizes pathogens, is low-cost, and is the same “high-quality” meat as other ground beef. Additionally, BPI informs that ammonium hydroxide is a “natural compound” and was categorized as safe by the FDA in 1974.

Twenty percent of food products in school lunches are distributed by the USDA, according to Education Week.  CBS News reported that the bacteria-perishing chemical is appearing in lunch meat. However, many fast-food chains, such as Wendy’s and McDonald’s, do not use pink slime.

Pink slime is derived from trimmings that used to be used in cooking oils and dog food, according the ABC News. It is now being used as a “cheap filler” that the USDA has labeled as meat.

Although BPI is making efforts to improve the sterility of its products, such measures are not required by law.

In addition to pink slime, beef may legally contain other cuts that aren’t from muscle. For instance, ground beef may contain head trimmings and cheek meat. It is not legal for pure beef patties to contain organ meats, however.Regular beef patties may carry ground organs, including tissues from the heart. These tissues must be recognized in the label.

“[Organs being in beef] is freaking gross and bizarre and disgusting,” Gabriela Bauchuitz, freshman, said. “And disappointing.”

Leave a Comment
Donate to wlhsNOW
$50
$500
Contributed
Our Goal

Your donation will support the student journalists of West Linn High School. Your contribution will allow us to continue to produce quality content by purchasing equipment, software, and continuing to host our website on School Newspapers Online (SNO).

More to Discover
About the Contributor
Camille Collier, Editor-In-Chief
During eighth grade, young Camille Collier, senior, was in her language arts class taught by Graeme Sandell at Rosemont Ridge Middle School. While many eighth graders sit and stare at the wall not thinking about their futures, Collier was doing just the opposite. At this time, she had decided that she wanted to be a part of the Amplifier during her high school years. “Mr. Sandell really aided my interest in writing,” Collier said. On the first day of freshman year, Collier walked into the Amplifier classroom and has worked her way to becoming the editor-in-chief. Over the past three years, Collier has made countless memories during her time in Amplifier. “The obvious reason I love this class is because of the people,” Collier said. “The other staff members I have the privilege of working beside present different views and really work well as a cohesive whole. I am delighted that there is a group of teenagers out there as competent as the staff.” Not only does Collier enjoy the people she is surrounded with, but the demanding environment that is the journalism world. “I just love the sense of urgency that is journalism. Without it, it makes it kind of a bore so having to work feverishly to track down people to interview, write, edit, and upload a story is a really accomplished feeling.” Not only does she have an admiration and respect for her classmates, but they feel the same way about Collier. “She’s a really funny and intelligent person,” Nicole Gray, senior, said. “Without a doubt she keeps everything and all of us in order.” Collier stays busy not only with the Amplifier, but runs on the Varsity Cross Country Team along with taking four rigorous advanced placement classes that include AP English, AP Calculus BC, AP Chemistry and AP French. Collier has managed to stay highly successful with such a stressful workload by simply re-adjusting her mindset towards the classes. “It’s one thing when you’re taking a bunch of hard classes in which you are not vested and have no interest,” Collier said. “It’s another when you actually feel privileged to study topics that intrigue and inspire you.” Collier’s one piece of advice is to “actually select classes that inspire even a little bit of your interest.” With Collier’s strong academic success, she has been able to set herself up in a position to attend a highly elite university. She has set her goals high in hopes of studying microbiology. Collier isn’t just envisioning her college life, but her life after college and her career. “I want to be really interested in my work, whichever specific endeavor I chose. I want to be in a place where I’m working hard and I’m feeling good about my hard work,” she said. “I want to have the mindset I do right now, which is that hard work doesn’t dissipate into despair and it eventually pays off.” Collier doesn’t want to just have a “ho-hum, work 35 years then retire” kind of life. For her, life is more important than just sticking to daily norms. She wants to make a difference. “Life is a journey and I don’t want to sit around and do nothing,” Collier said. I want to break barriers. I want to have an impact.”  
Donate to wlhsNOW
$50
$500
Contributed
Our Goal

Comments (0)

All wlhsNOW Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *

Activate Search
Pink slime seeps into one of America’s favorite foods