Last week 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. The name "pink slime" comes from British chef/food activist Jamie Oliver, who blasted its use in his TV show Food Revolution last year. The video above from CBS News shows clips from Food Revolution where Oliver explains what pink slime is to his audience of parents and children. McDonald's states, "The decision...was not related to any particular event."
In agreement with Jamie Oliver, US Department of Agriculture microbiologist Geral Zirnstein said in the Daily Mail, "I do not consider the stuff ["pink slime"] to be ground beef and I consider allowing it in ground beef to be a form of fraudulent labeling."
About the author: Robyn Lee is the editor of A Hamburger Today and takes many of the photos for Serious Eats. She'll also doodle cute stuff when necessary. Read more from Robyn at her personal food blog, The Girl Who Ate Everything.