In the paper “Fast Food Meat Standards” the author analyzes United States Department of Agriculture (USDA) standards for categorization of restaurant regarding treatment process using ammonium hydroxide to protect meat that is made from ammoniated beef product…
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He says the treatment process adjusts the naturally occurring level of ammonium hydroxide that occurs in meat. The company has received approval from the USDA (Farnham, 2011). Fast-food restaurants, like Taco Bell, are authorized, by the USDA, to add many different substances such as those for texture, flavor, color, and preservatives, and it does not impact the amount of actual beef they claim to use in their products. Additionally, beef can contain a minor amount of blood vessels, nerves, cartilage, and even bone. The authors state ground beef, in general, is typically made with those parts of the steer that are not at the quality for roasts or steaks (Karp & Gabler, 2011). The taco meat filling used by Taco Bell, according to the USDA, must contain a minimum of 40% fresh meat, but it must contain the word “filling” in the name. However, according to USDA Press Officer Neil Gaffney, the USDA only regulates what is sold at the producer level, the nation’s regulator of meat does not have jurisdiction over advertised claims by fast-food restaurants (Forgione, 2011). Taco Bell claims that its taco meat filling is comprised of 88% beef and 12% other ingredients; specifically water, spices, and seasonings. Other ingredients the company includes are commonly found in many restaurants in the fast-food category. Although they are not ingredients that a family would typically add to their beef at home, experts confirm that the additives are acceptable in processed foods in the “quick-service” industry (Karp & Gabler, 2011; Farnham, 2011).
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“Fast Food Meat Standards Essay Example | Topics and Well Written Essays - 500 Words”, n.d. https://studentshare.org/health-sciences-medicine/1414175-fast-food-meat-standards.
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