Treating scrap meat with ammonium hydroxide creates a pink goo that is used to extend meat products like chicken and beef and to kill bacteria.
Todd Bacon, Senior Director of U.S. Quality Systems and Supply Chain with McDonald’s, said:
At McDonald’s food safety has been and will continue to be a top priority. The decision to remove BPI products from the McDonald’s system was not related to any particular event but rather to support our effort to align our global beef raw material standards.
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