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Example:   [Collected via e-mail, September 2010] Say hello to mechanically separated chicken. It's what all fast-food chicken is made from — things like chicken nuggets and patties. Also, the processed frozen chicken in the stores is made from it. Basically, the entire chicken is smashed and pressed through a sieve — bones, eyes, guts, and all. it comes out looking like this. There's more: because it's crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color. But, hey, at least it tastes good, right? Origins:   Mechanically separated meat (MSM) and mechanically separated poultry (MSP) are terms used to refer to products created by mechanization which allows meat processors to recover edible meat tissue from the carcasses of animals. Prior to the mid-20th century, a good deal of meat scraps and tissue from food animals such as cows, pigs, chickens, and turkeys went to waste because

processors had no efficient means of separating it from the bones after the rest of the meat had been removed from carcasses. This recovery process was largely done manually (when it was undertaken at all) until the development of machines in the 1960s that automated the process, making it faster, cheaper, and higher-yielding. Mechanically separated meat is a paste-like or batter-like meat product created by forcing unstripped bones under high pressure through a type of sieve to separate edible meat tissue (including tendons and muscle fiber) from the bones. Contrary to what is claimed above, the process does not involve the grinding up of entire animal carcasses ("bones, eyes, guts, and all") into one large, amorphous glob of meat; it is a technique for removing what is left on the bones of a carcass after all other processing has been completed. Also, although beef producers commonly treat meat products with small amounts of ammonium hydroxide as an anti-microbial agent, meat and poultry processors do not routinely soak MSM or MSP in ammonia.

MSM is typically used in cheaper meat products (such as hot dogs, chicken nuggets, and frozen dinners) which need not retain the appearance, shape, or texture of "regular" meat. In order to satisfy consumer preferences, food producers may utilize additives in MSM-derived products in order to alter their color, taste, or texture. (Although McDonald's Chicken McNuggets are typically offered as an example of a popular MSP-based food, since 2003 that product has been made with all white meat rather than MSP.) According to the U.S. Department of Agriculture (USDA), mechanically separated poultry is safe to eat and may be used without restriction, however in commercial food products it must be labeled as such: Due to concerns over the spread of Bovine Spongiform Encephalopathy (commonly known as "mad cow disease"), the sale of MSM-derived beef products for human consumption in the U.S. was banned in 2004: Due to FSIS regulations enacted in 2004 to protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as human food

A meat product known as "boneless lean beef trimmings" (BLBT) or "lean finely textured beef," pejoratively referred to as "pink slime," is often confused with mechanically separated meat, although it is produced by a different process. In order to extract pricer lean beef from less valuable, fattier trimmings, centrifuges are used to separate the fat out of the meat trimmings, and the resulting lean beef is then squeezed through small tubes, where it is exposed to a small amount of ammonia gas, producing a pinkish substance. Unlike MSM, lean beef trimmings are legal for sale in the U.S., although they are mixed in with other meat products (usually ground beef) and generally do not comprise more than 25 percent of the final meat products purchased by end consumers. Critics contend that BLBT is an undesirable food product because it is more like gelatin than meat, and that because it is produced from low-grade trimmings most susceptible to contamination (such as those taken from areas close to the hide of the cow, which are highly exposed to fecal matter), it must be treated with ammonia to make it safe to eat.

The American Meat Institute maintains that the characterization of BLBT as a sub-standard food product are unfounded: J.M. Hirsch performed a side-by-side taste comparison of hamburgers made from ground beef and from BLBT and reported the following results: No U.S. regulations require the labeling of meat products to include information about the presence of BLBT. In general, the only way to ensure that a given meat product does not contain BLBT is to look for the words "USDA Organic" stamped on the meat or its packaging, which indicates that the product is pure meat with no filler. In February 2012, fast food chains McDonald's, Taco Bell, and Burger King announced they would stop using BLBT in their food products. In March 2012, the grocery chains Kroger, Safeway, Supervalu, Bi-Lo, and Winn-Dixie announced they would stop buying BLBT products. Last updated:   22 March 2012"Deadly Chemicals at Poultry Plants." The New York Times.   "'Pink Slime' Will Be a Choice for Schools."