if “pink slime” was really the “best quality” that - TopicsExpress

if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States? These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties. Is pink slime used in Canada? Do we have any scientists not fired by Harper, to keep food companies honest?

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