Pink Slime Manufacturer Sues ABC For Defamation & Lost Profits
June 13, 2013
Beef Products Inc. (BPI) is suing the American Broadcasting Companies, Inc. (ABC) for defamation after the mainstream media covered stories about how BP produces a product called lean and finely textured beef (which has been dubbed pink slime).
The $1.2 billion lawsuit was spawned because of a broadcast by ABC Anchor Diane Sawyer that “mischaracterized the product that has come to be affectionately referred to as pink slime.
Other persons mentioned in the suit are:
• Diane Sawyer
• ABC correspondents Jim Avila and David Kerley
• USDA micro biologist Carl Custer
BPI states in federal court that ABC damaged their corporation’s reputation by misleading the public about pink slime.
After the reports published by ABC, grocery stores across the nation refused to sell products containing pink slime.
US District Court Judge Karen Schreier order the case to be heard in circuit court located in South Dakota.
The profits from BPI drastically dropped from the broadcast which resulted in 700 layoffs and what the corporation described as a smear campaign.
BPI is the nation’s largest producer of pink slime which is a mixture of bovine connective tissue and beef scraps doused in ammonia formed into a paste.
This paste , used as a bonding agent, is a cheap adhesive that keeps the beef together. BPI asserts that pink slime is safer than conventional ground beef because of the ammonia treatment.
The ammonia treatment prevents salmonella in tests conducted by the National School Lunch Program (NSLP) in 2005 and 2009.
BPI completely disregards that fact that ammonia is a dangerously caustic poison that causes respiratory illness, lung damage, liver problems and various forms of cancer. Simply swallowing a small amount of ammonia can have deadly effects.
The USDA uses pink slime in its NSLP a taxpayer-funded government food program that provides lunches low-income students.
Pink slime was originally used in pet food and cooking oil before the USDA approved its use as a food additive in ground beef and processed meats.
Carl Custer and Gerald Zimstein, microbiologists for the USDA, stated that pink slime should not be allow for public human consumption because it was actually salage, not meat.
Another product that is consumed by the unwitting public on a daily basis is meat glue .
This is the restaurant industry’s dangerous little secret.
This glue is derived from “natural” products. Transglutaminase , an enzyme, is used in most restaurant kitchens. Its brand name is Activa. The meat glue is used when the restaurant does not want to waste food.
The restaurant will bind two pieces of meat together with the glue and charge the premium price for the food. It is most typically used in place of toothpicks on specialty cuts like filet minion wrapped in bacon.
According to reports: “The outside of a piece of meat comes in contact with a lot of bacteria making its way from slaughterhouse to table.
Usually cooking a steak on the outside will kill all that off. The center of a single cut of steak is sterile, that’s why you can eat it rare. But glued pieces of meat could contain bacteria like E. coli on the inside.”