If you’ve been rolling up to McDonald’s thinking, “Mmm, can’t wait for that pink slime made from all the leftover parts of the cow that no one wants to eat until they’ve been chemically treated,” you’re out of luck. McDonald’s grody practice of using ammonium hydroxide solution to kill bacteria in scrap meat is at an end, so no more pink goo for you.

MSNBC says Mickey D’s is done with the additive, which is approved by the U.S. Department of Agriculture, but they want to make sure you know it’s not because of TV chef Jamie Oliver’s campaign against it. His show Food Revolution showed an audience the process of how the goo was made from treating inedible scrap meat with chemicals.

McDonald’s said they made the decision to ditch the slime almost a year ago, and ceased using it in their supply chain in August 2011.

“We are always reviewing and evolving our standards to ensure we continue to serve safe, high quality food to our customers,” McDonald’s said in a statement.

McDonald’s drops uses of gooey ammonia-based ‘pink slime’ in hamburger meat [MSNBC]

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