Sentences with phrase «ammonium hydroxide»

It's specifically bad for BPI, the company who produces pink slime by «cleansing» beef trimmings with ammonium hydroxide to make it passable as human grade food.

(If you read charges of «slimewashing» from Bettina Siegal, also read the ammonium hydroxide explainer posted by Beef Products, Inc., the company that is closing several plants due to the controversy.)

Aqua / Water / Eau, Styrene / Acrylates / Ammonium Methacrylate Copolymer, Methylpropanediol, PPG - 70 Tocophereth - 100, Poloxamer 407, Kaolin, Coco - Glucoside, Phenoxyethanol, Butylene Glycol, Potassium Sorbate, Citric Acid, Sodium Laureth - 12 Sulfate, Sodium Benzoate, Simethicone, Ammonium Hydroxide, Iodopropynyl Butylcarbamate, Steareth - 4, BHT, Steareth - 20, Sorbic Acid.

Feline Flick Water (Aqua / Eau), Butylene Glycol, Black 2 (CI 77266), Styrene / Acrylates / Ammonium Methacrylate Copolymer, PEG - 60 Hydrogenated Castor Oil, Coco - Glucoside, Citric Acid, Sodium Laureth - 12 Sulfate, Ammonium Hydroxide, Phenoxyethanol, Potassium Sorbate, Sodium Benzoate, Iodopropynyl Butylcarbamate

Poison Ammonium hydroxide poisoning Ammonium hydroxide is a colorless liquid chemical solution.

Ammonium hydroxide forms when ammonia dissolves in water.

Ammonium hydroxide is a colorless liquid chemical solution.

Neurine (vinyl - trimethyl - ammonium hydroxide) is a breakdown product of ACh, consequent to autolysis and is an organic poison found in cadavre brain.

The ammonia reacts with water to form ammonium hydroxide, which makes any nearby calcium precipitate out as calcium carbonate crystals, or limestone.

As an added bonus, it is treated tiny amounts of ammonium hydroxide to make it safer to eat.

What if you have beef trimmings and residuals from a cattle which has been organically fed and certified and you treat this cattle's «organic» trimmings within a Organically certified facility (which obviously uses ammonium hydroxide), and since ammonium hydroxide is a by product and not an actual ingredient (according to our friends in USDA), it is very well possible that the meat labelled «USDA certified Organic» might also have the pink slime (or organic pink slime, if I am say).

YOU ARE CORRECT: the issue is not really about ammonium hydroxide, as bad as that is.

Also, at the original level of ammonium hydroxide used, LBT had a distinct (and disagreeable) taste, and my guess here is that they kept the amount of it used per beef patty down to a level meant to minimize that taste.

That chemical is ammonium hydroxide, also used in wood stains, window cleaners, Pine - Sol and Pledge.

The controversy centers on a processed ingredient common in ground beef that is exposed to ammonium hydroxide gas to kill bacteria.

Rather, those who have read about how LBT is made are likely to feel gratitude that an agent like ammonium hydroxide is used, given how naturally pathogenic the raw material used to make the product — i.e., slaughterhouse scraps that are likely to be contaminated by cow excrement.

Ammonium Hydroxide GAS is used in this process NOT household ammonia!

Disinfectant 101 Ammonium hydroxide is an effective disinfectant against coccidial oocysts however strong solutions emit intense and pungent fumes.5 This substance is not considered effective againstmost bacteria.

Very early in the cheese - making process, a tiny amount of ammonium hydroxide can be added to reduce acidity or encourage cultures to grow.

When the gas hits the water in the meat, it turns to ammonium hydroxide and kills bacteria, the firm said.

Ammonium hydroxide was one of 235 substances that were subjected to a full safety review by the Select Committee on GRAS Substances (SCOGS), an independent committee of the Federation of American Societies for Experimental Biology (FASEB) that reported its findings to FDA.

«FDA affirmed ammonium hydroxide as GRAS (Generally Regarded As Safe) in 1974 after extensive review of the scientific literature and a rulemaking process.

There are plenty of other studies, I «googled» the phrase: «independent study regarding lowering health risks when using ammonium hydroxide in food processing» and came up with about 27,700 results.

What the Beef Products process does is increase the amount of ammonium hydroxide in the lean beef to elevate its overall pH and make the product inhospitable to the survival of pathogens, such as E. coli and salmonella.

As far as ammonia in our foods; it's NOT household ammonia that is used in any food manufacturing process; it's a chemical called ammonium hydroxide (which, I guess, from what I've read is found naturally occuring in lots of things, including human beings).

When combined with moisture naturally in beef, ammonium hydroxide is formed, which is a naturally occurring compound found in many foods, in our own bodies and the environment.

ammonium hydroxide.....

Besides which, the BUN has ammonium hydroxide in it as well....

If you'd taken any time to peruse this site, you would know that I have never made an issue of ammonium hydroxide in LFTB.

Your repeated comments about ammonium hydroxide all over TLT in the last few days seem to miss the point.

And another thing, ammonium hydroxide has been APPPROVED by the FDA / USDA for use in a variety of foods as a preventive measure against foodborn illnesses caused by bacteria such as e-coli and salmonella.

I mentioned the use of ammonium hydroxide exactly once in the petition and that's it — no scary references to Windex, etc..

Bettina, it's interesting that you would have your child order a cheeseburger «extra cheese and hold the beef» when the CHEESE also has ammonium hydroxide (the PROPER term for «ammonia») lol.

And isn't application of ammonium hydroxide spray part of the process?

You have not refuted any of the points Bettina, myself, or other posters have made, but keep rambling about Ammonium Hydroxide as though that is the primary concern.

Check out the link above to see just how many of your foods have Ammonium Hydroxide used in their processing.

Do yourself a favor and go read up on what else ammonium hydroxide is used for.

«Harmful» refers to the fact that BLBT is made from trimmings that are more susceptible to pathogens (due to more surface area) which have been found to persist despite the presence of an alkaloid like ammonium hydroxide.

I guess I'm just confused about why pink slime is so bad, I have been searching for the real, detailed scientific reason all over the web and all I find is «connective tissue and ammonium hydroxide.»

But do you guys know what exactly connective tissue and ammonium hydroxide are?

Ammonium hydroxide also is used in a variety of other processed foods, such as baked goods, gelatins and puddings, and cheeses, and can occur naturally in foods.

Writer Tom Laskawy has a great piece in Grist this morning about how pink slime is really just representative of much larger problems in the meat industry, and he lists some other «processing aids» (besides the now - infamous ammonium hydroxide) lurking in your meat.

I want to thank NPR for immediately rectifying the misrepresentation in reporter Allison Aubrey's March 15th report on pink slime which stated that on The Lunch Tray I compared ammonium hydroxide, used to kill pathogens in pink slime, with a cleaning agent.

And while its announcement described the meat product, treated with ammonium hydroxide to kill pathogens, as «safe and nutritious,» it also acknowledged that others may not feel comfortable serving it.

The lean meat is then treated with ammonium hydroxide or citric acid to kill bacteria.

Wiggins said that in turning milk to cheese, a tiny amount of ammonium hydroxide is added to a starter dairy culture to reduce the culture's acidity and encourage cheese cultures to grow.

Compounds such as ammonium hydroxide, ammonium phosphate and ammonium chloride are considered safe in small amounts.

Used as a filler for ground beef, it is made from fatty trimmings that are more susceptible to contamination than other cuts of beef, and are therefore sprayed with ammonium hydroxide - ammonia mixed with water - to remove pathogens such as salmonella and E.coli.

BPI is the largest U.S. producer of lean finely textured beef, a low - fat product made from chunks of beef including trimmings, and exposed to tiny bursts of ammonium hydroxide to kill E. coli bacteria and other contaminants.

McDonald's and other companies, for example, stopped using ammonium hydroxide, sometimes called «pink slime,» in burger patties in February.