McDonald’s answers the uncomfortable questions about its food
McDonald’s answers the uncomfortable questions about its food, McDonald’s has shed light on its food production techniques after answering some of the more uncomfortable ‘frequently asked questions’ the company faces about its ingredients and processing methods.
The company, which has often been criticised for its food sourcing and processing methods, has also addressed such issues as whether its McRib is made using the same plastics as yoga mats and what the ingredients are in Chicken McNuggets.
In response to whether its burgers were made using ‘real beef’, McDonald’s said in the U.S. they were made of ‘100% USDA-inspected beef.’
It goes on to say: ‘There are no preservatives, no fillers, no extenders and no so-called “pink-slime” in our beef.
‘The only thing added to our burgers is a bit of salt and pepper during grilling.’
In response to a direct question of whether it uses ‘pink-slime’ in its burgers, McDonald’s USA says: ‘Lean finely textured beef treated with ammonia, what some individuals call “pink slime” or select lean beef trimmings, is not used in our burgers. Any recent reports that it is are false.’
However, it goes on to say: ‘McDonald’s USA had begun the process of removing it from our supply chain prior to widespread media coverage on its use and it was completely removed from our supply in 2011.
‘While select lean beef trimmings are safe, we decided to stop using the product to align our global standards for beef around the world.’
Elsewhere, the company attempts to explain the difference between the azodicarbonamide used in yoga mats and the variation of the chemical compound which is found in its McRib.
It says while the ingredient can be found in bread and other items including hot dogs and hamburger buns, a ‘variation of this ingredient’ is also used in some non-food products, including yoga mats.
It goes on to say it is ‘simply not true’ however to claim McDonald’s food ‘contains that same rubber or plastics’.
The company says: ‘We recognize the difference between using ingredients in food versus using a variation of those ingredients for non-food purposes can be confusing.
‘We also realize that sometimes the scientific name for an ingredient may sound scary. For example, the salt you use to de-ice a driveway is a variation of the salt you use in the kitchen, however they are both sodium chloride.’