The American Meat Science Association and the American Meat Institute, has expanded their “Meat MythCrushers” campaign with the first of seven new myth-crushing videos that sets the record straight about myths associated with the use of ammonium hydroxide in some beef products.
Gary Acuff, Ph.D., director for food safety and professor of food microbiology at Texas A&M University, provides the facts and dispels this inaccurate notion in a new video posted today on the website. Acuff 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.”