Is Ammonia Found in Regular U.S. Ground Beef?

In the U.S., ammonia treatment is used primarily in lean finely textured beef (LFTB) — not in regular ground beef. A strong ammonia smell while cooking ground beef is not normal and is more often a sign of protein breakdown, bacterial spoilage, or improper storage, even if the meat looked fresh when raw. USDA regulations on ammonia-treated beef have not been relaxed, and its use remains limited and controlled.

A recent Newsweek story raised a question many Americans are quietly wondering: Why would ground beef smell like ammonia when it cooks if it still looks fresh in the package? One shopper purchased lean ground beef just days before the sell-by date. It appeared normal, smelled fine when raw — but as soon as it hit the pan, a sharp ammonia odor filled her kitchen.

Her reaction wasn’t rare. Many consumers today are unsure how ground beef is processed, what treatments are allowed in the U.S., and whether ammonia is routinely used in standard retail beef. With so much misinformation still circulating from the “pink slime” era, the confusion is understandable.

This article separates perception from science. Here’s what you should know before you grill your next burger.

Is Ammonia Found in Regular U.S. Ground Beef?

Yes and no — and this is where the confusion begins.

Ammonium hydroxide is occasionally used as a bacterial reduction step in lean finely textured beef (LFTB) — a paste-like product produced from beef trimmings to increase lean content. This practice became infamous during the 2012 “pink slime” controversy, but it remains approved and regulated.

However — regular whole-muscle ground beef sold as 85%–93% lean is not typically ammonia-treated. Most retail packaging contains no LFTB at all, and even when it’s present, ammonia levels are extremely low — similar to natural ammonia already present in some foods.

So why did the consumer experience a strong ammonia smell when cooking?

✔ The most likely cause: spoilage, not processing

Even meat that appears normal in the package can begin breaking down at the protein level. Cold temperatures mute smells — heat unlocks them. When beef is cooked:

• Volatile ammonia compounds vaporize

• Hidden spoilage odors become noticeable

• Protein degradation becomes obvious in seconds

A pungent ammonia smell is therefore a red flag, not a processing side effect.

Have Regulations Been Relaxed?

No. USDA FSIS regulations governing ammonia-treated beef have not been loosened.

If anything, increased visibility and consumer pushback have resulted in greater transparency, not less. The real change has come from logistics — faster processing lines, longer distribution routes, and just-in-time cold storage, which leaves little margin for temperature errors.

Ammonia odor during cooking is not a sign of regulatory failure, but of product breakdown.

Why Would Meat Smell Fine Raw, Yet Ammonia-Like When Cooked?

Because spoilage hides better at refrigerator temperatures.

Bacteria produce ammonia and related nitrogen compounds as proteins break down. When cold, these compounds stay trapped inside muscle fibers. Once heated, the compounds escape — often sharply and suddenly.

If this happens:

Do not eat the meat.
A strong ammonia smell indicates microbial activity and decomposition.

Always prioritize odor during cooking over appearance in the store.

Consumer Takeaway

Ammonia isn’t secretly saturating America's ground beef supply. When people smell ammonia, it’s usually because the meat is degrading, even if sell-by dates haven’t passed. Trust your nose more than your eyes — especially once heat is applied.

FAQs for the Bottom of the Post

1. Does the government allow ammonia in beef?
Yes — but only in very small amounts and primarily in lean finely textured beef (LFTB) as an antimicrobial step. It is not standard practice for regular ground beef.

2. If ground beef smells like ammonia when cooking, is it safe to eat?
No. A sharp ammonia odor when heated strongly suggests protein breakdown or early spoilage and the meat should be discarded.

3. Why didn’t the meat smell bad before cooking?
Cold temperatures suppress odor. Once heated, volatile gases escape and spoilage becomes noticeable.

Credits

This article was inspired by questions from Rachael O'Connor at Newsweek .

More Food Questions America Is Asking

• Which Foods You Should Never Store in Plastic Containers
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• How Ginger Works for Digestion
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🔶 Coming in Early 2026:

This topic — along with dozens of others — is explored in my upcoming book,
The Food Questions America Is Asking: How Journalists and Scientists Are Redefining What We Eat.