Big food company, estimates that 14 billion hamburgers eaten in the U.S. each year. Many of the meatball meat sold through fast food restaurants such as McDonalds, Burger King and Wendys or sold in bulk through grocery stores. Where they are, everywhere preformed patties come from and what is in it.
How the parts of different beef byproducts, sourced from several cows in the world, made into a meatball that fit for human consumption? Given the variety of sources, and cleanliness are not known from slaughterhouses around the world, how E. coli and salmonella are eliminated? The answer is ammonia gas, chemicals that you use to clean the kitchen or bathroom.
Most grocery stores bulk and fast food meatball decorations sourced from several suppliers in multiple locations around the world. Decoration includes other components of beef and fat removed from the bones, and close to the skin and other extremities of cattle, usually using advanced meat recovery. Lean, primal cuts of meat are not used to make ground beef.
United States Department of Agriculture (USDA) has approved the ammonia gas as the processing agent slaughterhouses, meat packing plants and food processors can be used to kill pathogens that may be present in the hamburger patties processed. Furthermore, USDA does not require ammonia gas to be listed anywhere on hamburgers or nutritional food labels.
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