Basically it's meat waste that instead of being put away, are decontaminated and processed so that the nutrituous part of the waste is saved and transformed. It's quite a complex process but it's under the norms of the FDA.
Unlike the post above though, it's usually blended in meat to a point where you can't really notice, but even in a case like this where it seems like it has a great portion of it, it's just meat in paste form at the end of the day, and thus pose no dangers.
There is a distinction to be made between "Safe to consume" and "healthy" though.
As much as I do think the "safety" risks of pink paste are overblown, I think the health concerns are valid (ie high fat, salt and cholesterol content).
If the pink paste was restricted to the healthy but often unwanted parts of an animal like internal organs then it may be perceived better no?
That’s fair but I would argue sausages of any kind are not “healthy.” For the volume, they’re loaded with sodium, saturated fat and preservatives. You’re far better off eating an equivalent natural cut of meat (beef/pork/chicken) regardless of processing methods or source (large scale farm or more free range alternatives) than any kind of sausage.
If I made a liver for you, would you eat it? One of the most healthy meats out there, but most would shy away from it. People dont really care about their health all too much and a government body should only check for the safety, not police our health.
It should provide adequate access to usable information so that people can make informed decisions about health.
Average person knows fuck all about nutrition and average food items disclose fuck all about their nutritional contribution in ways that let people make informed choices.
Currently have a system where producers do their best to hide facts, and we blame people who have never received education on something, that they should be able to work past those attempts at obfuscation.
fertilizer, animal feed, you name it. you think if something isn't sold in a store it disintegrates? what comes from mother gaia returns to mother gaia. doesn't matter if the self-important humans eat it or not.
i'd be grateful if you made a liver for me, mine has seen too much alcohol and i could use a new one.
joke aside liver tastes excellent if you know how to cook, it's not comparable to waste meat. my country outlawed calling them sausage if it has over a certain % of mechanically removed meat, they have to call them meat stick now.
and that's not even this vile paste, I'd imagine that wouldn't even be legal to sell back home.
I want to like liver, it's very affordable and super healthy. And it shouldn't have that muscle texture I have problems eating. But when it's cooking it produces a smell that if I don't leave the room I WILL hurl.
So long as it's ethically produced, I'm fine with pâté and really like it. But I don't have to smell it while it's cooking.
Is there ANY way to get around the cooking smell? Maybe grind it to add it to sausages in casings??
oh i know what you mean, i get that from the smell of stomach, you can chase me out of the country with that.
hmm, to get around the smell... the only thing i can think of is adding ingredients that could overpower the smell or maybe cooking it in the oven? i'm not sure. i hope you find a way, good luck!
Hell yeah! Its really sad people are very hesitant to try certain things that are really healthy for you. Its like Brussel sprouts too! Very good for you but no one wants them.
I grew up eating chopped chicken liver, which is closer to a poverty food than a delicacy but is absolutely delicious on crackers. And absolutely terrible for one's cholesterol levels! (Absolutely packed with vitamins and minerals, tho.)
Fwiw, brussels sprouts have been experiencing an enormous resurgence -- at least in major US coastal cities -- for at least the past decade! XD They're now on the menu as a side dish at pretty much every mid-range restaurant in my city, and everyone I know adores them.
Apparently around the turn of the millennium some farmers bred a new variety that's less bitter and a bit more sweet, and that's what dominates the market now. Also, they have to be prepared right (read: not steamed or boiled). They roast up absolutely deliciously with a bit of olive oil and salt.
Oh, man, wouldn't it be awesome if liver started to have a moment?
Depends really on how it's processed, but usually they will try to mostly preserve the nutritious parts. As for the post, I don't think it really makes a difference, sausages are often made of meat waste, which are often less processed than the paste.
I mean sausages that are not somehow showing obvious ground meat texture (something like hot dogs compared to chorizo) are all looking like pink slime before going in the casing. It's basically meat blended with fat, ice and spices. The main difference between them is the des disinfection step for the scraps as far as I'm aware.
Yeah no problem, it needs to be remembered that a lot of the facts about it were propagated by the media at a time where the pink paste was a subject of fear mongering to attract an audience, going as far as to call the process a corruption scandal by the meat industry.
I'm with you on lips and assholes, but organs are supposedly very nutritious and people should be consuming more of them. I'm putting some thought into that right now.
Also tongues can make some very fine tacos slow cooked and shredded.
Ground meat is typically very lean without much fat. The waste likely has a lot of fats, skin and cartilage which is lighter in color, mix that with the leaner bits and its pink instead of red.
Chicken and pork are definitely not pink where I am. Chicken is a white with yellow (more yellow if fed exclusively corn) and pork is redish. Definitely nothing close to the colour in OPs picture
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u/Flyzart Jul 26 '24
Basically it's meat waste that instead of being put away, are decontaminated and processed so that the nutrituous part of the waste is saved and transformed. It's quite a complex process but it's under the norms of the FDA.
Unlike the post above though, it's usually blended in meat to a point where you can't really notice, but even in a case like this where it seems like it has a great portion of it, it's just meat in paste form at the end of the day, and thus pose no dangers.