Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe, and yet there was barely a peep about this in the mainstream, corporate media.
Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption.
According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.”
Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.”
“Why would any sensible human being put meat filled with ammonia in the mouths of their children?” Oliver asked.
In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods.
In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers.
Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food.
These questions remain unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties.
You should also know about what’s referred to as Lean Finely Textured Beef (LFTB). To make LFTB, beef trimmings (ie. fat, bones, cartilage with pieces of meat still on them) are spun very rapidly- the force separates the fat from the meat. This meat is then collected and ground, treated with chemicals, and sold for human consumption. McDonald’s won’t talk about pink slime, but will they own up to using LFTB?