I sorry but BPI needs a new PR representative "Like any responsible member of the meat industry, we are not perfect."
http://www.nytimes.com/2009/12/31/us/31 … wanted=all

At least Jamie says in his less than real depiction of the AMR process that it is HIS idea of how it works. 

It's really funny to see how much impact Jamie's effort to get school kids real food for lunch and what a couple of former USDA scientists turned whistle blower have had on the industry.

Scientists = 1
Jamie = 0

Still not debate.. Just name calling and trying to ridicule.  I suggest you actually read all of my posts in this thread before you go on ranting about how I am afraid of the process.

My response to your assertion that Jamie somehow owes these companies an apology and is responsible for the reactions of the consumers, is still the same. The industry  brought this upon themselves by their own ethically questionable  actions.

You have an issue with the demonstration Jamie used.
Let us look at it then.

He takes trimmings and uses a blender to grind them up.
As a representation of the first step of the process , it gives a good visual picture  with the limited equipment he had on hand .   I am sure he can afford a $20 K centrifuge , but the blender got the point across well enough I thought.

Next he pours Ammonia hydroxide on it .   

Did he add to much ?
Maybe  but how do you or I know for sure. If you can find exact amounts of how much Ammonia gas is added in the process , I would love to see a link to that info.

Should he have used ammonia gas? Really not a great  option. It would require some very specific safety equipment and  procedures , as ammonia can be very dangerous in a gaseous state.

In the process the ammonia gas combines with moisture in the meat to form ammonia hydroxide, so using ammonia hydroxide  in solution really isn't that much of a departure from the procedure in a demonstration.

So really the only quibble I can see about it  is the amount of ammonia hydroxide he added. BPI claims this is more than their process but I certainly have not been able to find info of the precise amounts they use . Jamie may or may not have tried to find that out but at the end of the day ,your basic complaint is they that you don't like his RECIPE.

I personally don't see anything that requires an apology.

You see, eating too much Pink Slime turns people into rabid trolls defending their right to eat Pink Slime. Each to his own I guess.

We on the other hand prefer to eat real food.

Here's one especially for all the trolls out there:

http://www.youtube.com/watch?v=gkfVdrtL … re=related

Thanks for sharing that Falconcy....

AFA bankruptcy
"Despite reportedly being in financial trouble before the “pink slime” controversy stormed the mainstream and social media universes, another ground beef processor is now crying uncle because of it.
http://www.forbes.com/sites/mickeymeece … afa-foods/


LA Times Article on it. I find this part poignant.
"All of the meat processing companies have been slow to grapple with the growing pink-slime hullabaloo, even though there doesn't seem to be much evidence that their products are particularly unhealthy, said Bill Marler, a Seattle lawyer who specializes in food safety and food poisoning cases.

"My only complaint about this product is I think they could have been more up-front with the public," Marler said. "When companies are not open about what their product is and what it contains, positive and negative, people get concerned and assume the worst."

The meat industry failed itself by not staying abreast of social media and online forums for signs of trouble, said Jonathan Bernstein of Bernstein Crisis Management in Sierra Madre.

"They lost control of the message," he said. "Perception is everything. If enough people perceive that something is wrong, it's wrong. Reassurances that something's safe from groups that are now distrusted are useless at this point."
http://www.latimes.com/business/la-fi-p … 5002.story