Busting myths about ammonium hydroxide
October 17, 2011
by Meat&Poultry Staff
WASHINGTON — The American Meat Institute, in conjunction with the American Meat Science Association, have expanded their “Meat MythCrushers” campaign with the first of seven new videos designed to set the record straight on the use of ammonium hydroxide to process some beef products.
The campaign is centered around the website, http://www.meatmythcrushers.com/
, and a companion Facebook page, which provide science-based information and resources in response to some of the most popular meat and poultry myths held by consumers. Topics covered include food safety, production methods, nutrition and animal welfare.
In a new video posted Oct. 17 on the website, Gary Acuff, Ph.D., director for food safety and professor of food microbiology at Texas A&M University, explains: “One form of ammonia called ammonium hydroxide is sometimes used in processing foods like baked goods, cheeses, chocolates and some beef products – this is not the same type of ammonia in household cleaners,” he said.
Various articles, fact sheets and a Q&A about the safe use of ammonium hydroxide in beef production are also included on the web page.
Acuff’s video is the first of seven scheduled for release over the next six weeks. The videos will feature various academic experts from throughout the US addressing meat myths on topics ranging from livestock environmental impact to processed meat safety and nutrition.
“The American Meat Science Association is proud to be connecting directly with consumers through these videos,” said Thomas Powell, AMSA executive director. “Meat scientists are excellent resources for consumers with questions and we are pleased to be part of this education effort.”