McDonald's: No More Pink Slime in Burgers
Treating scrap meat with ammonium hydroxide creates a pink goo that is used to extend meat products like chicken and beef and to kill bacteria. By M. Alex Johnson, msnbc.com McDonald's confirmed that it has eliminated the use of ammonium hydroxide
McDonald's announced it's no longer using the controversial beef that celebrity chef Jamie Oliver called "not fit for human consumption."
McDonald's confirmed that it has eliminated the use of ammonium hydroxide — an ingredient in fertilizers, household cleaners and some roll-your-own explosives — in its hamburger meat.
Celebrity chef Jamie Oliver can claim one more victory in his food revolution after McDonald's stopped using what he called “pink slime” in its burgers. On Thursday, McDonald's USA announced it was discontinuing the use of ammonium hydroxide in its
McDonald's announced they're no longer be using "pink slime"–beef trimmings rinsed in ammonium hydroxide to kill bacteria–as an additive in their burgers. Um good? The term comes from British chef Jamie Oliver who complained about its use in his
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