> sensationally revealing a "shocking secret" that is neither shocking nor secret
In which case, what's the problem simply labelling meat that has been through this complex mechanical and chemical process? Let consumers choose from a position of awareness. Allowing it to all be labelled the same as meat that has simply been through a mincer is industry burying it for easier profit.
Thankfully the EU chose to ban these ammonia treated processed products, though industry is working quite hard to find loopholes to sell us a product we won't buy knowingly.
I'm slightly entertained to learn that what the USDA defines as "lean" at 22.5% is higher fat than the cheap higher fat mince (20%) in UK supermarkets. Lean here would normally be 10 or sometimes even 5%.
Fully agree the antibiotic abuse needs to be resolved though.
In which case, what's the problem simply labelling meat that has been through this complex mechanical and chemical process? Let consumers choose from a position of awareness. Allowing it to all be labelled the same as meat that has simply been through a mincer is industry burying it for easier profit.
Thankfully the EU chose to ban these ammonia treated processed products, though industry is working quite hard to find loopholes to sell us a product we won't buy knowingly.
I'm slightly entertained to learn that what the USDA defines as "lean" at 22.5% is higher fat than the cheap higher fat mince (20%) in UK supermarkets. Lean here would normally be 10 or sometimes even 5%.
Fully agree the antibiotic abuse needs to be resolved though.