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Can I Make Ground Beef in a Food Processor

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Meat past-product

Lean finely textured beef in its finished form, from an ABC News report about the product

Pink slime (besides known as lean finely textured beef or LFTB,[1] finely textured beef,[two] or boneless lean beefiness trimmings or BLBT [iii]) is a meat by-product used equally a food additive to ground beefiness and beefiness-based processed meats, as a filler, or to reduce the overall fatty content of ground beef.[four] [five] As part of the product process, heat and centrifuges remove the fat from the meat in beef trimmings.[6] The resulting paste, without the fatty, is exposed to ammonia gas or citric acrid to impale leaner.[6] In 2001, the U.s. Department of Agriculture (USDA) approved the production for express human consumption. The product, when prepared using ammonia gas, is banned for man consumption in the European Spousal relationship.[7]

In March 2012, an ABC News series almost "pink slime" included claims that approximately 70% of ground beef sold in United states of america supermarkets contained the additive at that fourth dimension. Some companies and organizations stopped offering ground beef with the product. "Pinkish slime" was claimed by some originally to have been used equally pet food and cooking oil and later on approved for public consumption,[8] but this was disputed in April 2012, by both the Food and Drug Administration (FDA) administrator responsible for approving the product and Beef Products, Inc. (BPI), the largest Us producer of the additive.[9] [10] In September 2012, BPI filed a defamation lawsuit against ABC for false claims about the product.[11] By 2017 BPI was seeking $1.9 billion in damages.[12] On June 28, 2017, ABC announced that it had settled the conform.[13] Terms of the settlement were at least $177 one thousand thousand (United states of america).[14] Counsel for BPI believes this to be the largest amount e'er paid in a media defamation example in the Usa.[fifteen]

The product is regulated in different manners in diverse regions. In the U.s., the product is allowed to be used in ground beef, and it tin be used in other meat products such every bit beef-based processed meats. The use of ammonia equally an anti-microbial agent is canonical by the Nutrient and Drug Administration, and is included on the FDA's list of GRAS (generally recognized equally safe) procedures, and is used in similar applications for numerous other food products, including puddings and baked goods.[16] The product is not allowed in Canada due to the presence of ammonia, and is banned for human consumption in the European Spousal relationship. Some consumer advocacy groups have promoted the elimination of the product or for mandatory disclosure of additives in beefiness, while others have expressed concerns about plant closures that occurred after the product received significant news media coverage.

Production and content [edit]

Finely textured meat is produced by heating boneless beef trimmings (the final traces of skeletal musculus meat, scraped, shaved, or pressed from the bone) to 107–109 °F (42–43 °C), removing the melted fatty by centrifugal force using a centrifuge, and flash freezing the remaining product to 15 °F (−ix °C) in ninety seconds in a roller press freezer.[17] The roller press freezer is a type of freezer that was invented in 1971 by BPI CEO Eldon Roth that can "freeze packages of meat in two minutes" and began to be used at Beefiness Products Inc. in 1981.[eighteen] The lean finely textured beef is added to ground beef as a filler or to reduce the overall fat content of ground beefiness.[4] [5] In March 2012 nigh 70% of footing beefiness sold in US supermarkets independent the product.[viii]

The recovered beef cloth is extruded through long tubes that are thinner than a pencil, during which time at the Beefiness Products, Inc. (BPI) processing found, the meat is exposed to gaseous ammonia.[19] At Cargill Meat Solutions, citric acid is used to kill bacteria such equally E. coli and Salmonella.[20] [21] Gaseous ammonia in contact with the water in the meat produces ammonium hydroxide.[nineteen] The ammonia sharply increases the pH and damages microscopic organisms, the freezing causes ice crystals to form and puncture the organisms' weakened cell walls, and the mechanical stress destroys the organisms altogether.[17] The product is finely ground, compressed into pellets[22] or blocks, flash frozen and then shipped for utilize as an additive.[23] [24]

Most of the finely textured beef is produced and sold by BPI, Cargill and Tyson Foods.[25] [26] As of March 2012 at that place was no labeling of the product, and only a USDA Organic label would have indicated that beef contained no "pink slime".[23] Per BPI, the finished product is 94% to 97% lean beef (with a fat content of 3% to 6%) has a nutritional value comparable to 90% lean ground beefiness, is very high in protein, low in fat, and contains iron, zinc and B vitamins.[22] U.Southward. beef that contains up to fifteen% of the product can be labeled as "ground beef".[27] [28] Up to 2005, filler could make upward to 25% of ground meat.[19] In an Associated Press review, food editor and cookbook author J. Thou. Hirsh compared the taste of 2 burgers: one containing LFTB and one traditional hamburger. He described the LFTB-containing burgers as smelling the aforementioned, simply being less juicy and with non as much flavour.[29]

In 2002, a United States Department of Agronomics (USDA) microbiologist stated that the product independent connective tissue and that he did not consider it to be footing beef and that it was "not nutritionally equivalent" to footing beefiness.[xxx] Rick Jochum, a spokesperson for BPI, stated in 2012 that BPI's production does not contain moo-cow intestines or connective tissue such as tendons.[22]

Early on utilise [edit]

Ground beefiness that does not comprise the LFTB additive, from a USDA image of a beef-grinding performance.

In 1990, the USDA'due south Nutrient Safety and Inspection Service (FSIS) canonical the use of the engineering science for manufacturing finely textured meat. At the time of its approval, the FSIS chosen the remaining product "meat", although one FSIS microbiologist dissented, arguing it independent both musculus and connective tissue.[xxx]

In 1994, in response to public health concerns over pathogenic E. coli in beefiness, the founder of BPI, Eldon Roth, began work on the "pH Enhancement Arrangement", which disinfects meat using injected anhydrous ammonia in gaseous form,[17] [25] [31] rapid freezing to 28 °F (−ii °C),[17] and mechanical stress.[17]

In 2001, the FSIS canonical the gaseous disinfection system equally an intermediate step earlier the roller press freezer,[17] and canonical the disinfected product for homo consumption, as an additive.[31] The FSIS agreed with BPI's suggestion that ammonia was a "processing agent" which did not need to be listed on labels as an ingredient.[17] [25] FSIS microbiologists Carl Custer and Gerald Zirnstein stated that they argued confronting the product's approval for human consumption, saying that it was not "meat" but actually "salvage",[8] and that the USDA should seek independent verification of its prophylactic,[25] but they were overruled.[8] In 2003, BPI deputed a study of the effectiveness and condom of the disinfection process; the Iowa State University researchers found no safe concern in the production or in ground beef containing it.[17] [25] [32]

The term "pink slime", a reference to the product'south "distinctive look",[33] was coined in 2002 by Zirnstein in an internal FSIS e-mail.[25] [30] [34] Expressing business organization that ammonia should be mentioned on the labels of packaged ground beef to which the treated trimmings are added, Zirnstein stated "I do not consider the stuff to be ground beef, and I consider allowing it in ground beefiness to be a form of fraudulent labeling".[25] He subsequently stated that his main concern was that connective tissue is not "meat", and that ground beef to which the product had been added should not be chosen ground beefiness, since it is not nutritionally equivalent to regular basis beef.[xxx]

In 2007, the USDA determined the disinfection procedure was so effective that it would be exempt from "routine testing of meat used in hamburger sold to the full general public".[25]

In December 2009, an investigative slice published past The New York Times questioned the safety of the meat treated by this process, pointing to occasions in which procedure adjustments were not effective.[25] This article included the beginning public utilize of the term "pinkish slime" as a pejorative.[35] In January 2010, The New York Times published an editorial reiterating the concerns posed in the news article while noting that no meat produced by BPI had been linked to any illnesses or outbreaks.[36]

An episode of Jamie Oliver'south Food Revolution aired on Apr 12, 2011, depicted Jamie Oliver decrying the use of "pinkish slime" in the food supply and in schoolhouse lunches.[37] [38] In the episode, Oliver douses beef trimmings in liquid ammonia while explaining what the product is and why he is disgusted with it.[38] Oliver stated, "Everyone who is told about 'pink slime' doesn't similar it in their food—schoolhouse kids, soldiers, senior citizens all hate it".[39] The introduction of the additive into the nation'southward meat supply caused concern and was criticized by some scientists. "The scientists said they had used the term 'pink slime' to depict the product, which they said should have been identified as an additive and believed was not really beefiness as it is commonly defined."[40] The American Meat Plant and Beef Products Inc. retorted with a YouTube video featuring Dr. Gary Acuff of Texas A&Chiliad University questioning some of Oliver's statements and promoting the additive.[41] [42]

ABC News report [edit]

An 11-segment series of reports in March 2012 from ABC News brought widespread public attention to and raised consumer concerns about the product.[iv] [23] The product was described as "essentially chip meat pieces compressed together and treated with an antibacterial agent".[43] Lean finely textured beef (LFTB) was referred to as "an unappetizing instance of industrialized nutrient production".[44] The product has been characterized as "unappetizing, only perhaps not more so than other things that are routinely part of hamburger" by Sarah Klein, an chaser for the nutrient rubber program at the Heart for Science in the Public Involvement.[45] Nutritionist Andy Bellatti has referred to the product as "one of many symptoms of a broken food system".[46] Food policy writer Tom Laskawy noted that ammonium hydroxide is merely one of several chemicals routinely added to industrially produced meat in the The states.[47]

It was reported at that time that seventy% of ground beef sold in US supermarkets contained the condiment, and that the USDA considered it as meat.[eight] The USDA issued a statement that LFTB was safe and had been included in consumer products for some time, and its Nether Secretary of Agriculture for Food Safety Elisabeth A. Hagen stated that "The process used to produce LFTB is safe and has been used for a very long fourth dimension. And calculation LFTB to footing beef does not make that ground beefiness any less prophylactic to consume".[1]

Industry response [edit]

Manufacturer Beef Products Inc. (BPI) and meat industry organizations addressed public concerns by stating that the additive, though processed, is "lean beefiness" that just was not able to be reclaimed through traditional slaughterhouse practices until newer technologies became available approximately 20 years ago.[5] [23] [48] With regard to concerns over the use of ammonium hydroxide, BPI noted that its utilize as an anti-microbial agent is canonical by the Nutrient and Drug Administration. The use of ammonium hydroxide is included on the FDA'due south list of GRAS (generally recognized as safe) procedures, and is used in like applications for numerous other food products, including puddings and broiled appurtenances.[sixteen]

Market response [edit]

Several U.S. food manufacturers publicly stated that they did not use the product in their wares, including ConAgra Foods Inc., Sara Lee Corporation and Kraft Foods Inc.[49] Many meat retailers stated that they either did not use the product, or would cease using it.[50]

Many fast food chains stopped use of the product after the controversy arose, or stated that they had not used the product before.[51] [52] [53] [54] In April 2012 the Concord Monitor reported increased business concern in some small neighborhood markets where the product's apply was less likely, due to consumer concerns about the condiment.[55]

On March 25, 2012, BPI announced it would suspend operations at three of its iv plants, being in "crisis planning".[24] [56] The three plants produced a total of about 900,000 pounds of the production per day.[57] BPI said it lost contracts with 72 customers, many over the course of one weekend, and product decreased from 5 million pounds of LFTB per calendar week to below i one thousand thousand pounds a calendar week at the nadir (lowest betoken of product).[58] Effective May 25, 2012, BPI closed 3 of its four plants, including one in Garden City, Kansas, lost more than than $400 million in sales,[59] [sixty] and laid off 700 workers.[61] Production decreased to less than 2 million pounds in 2013.[61] Cargill too significantly cutting production of finely textured beef and in April 2012 "warned [that] the public's resistance to the filler could lead to college hamburger prices this charcoal-broil season".[62] About 80% of sales of the product evaporated "overnight" in 2012, per the president of Cargill Beef. Cargill stopped production in Vernon, California, and laid off nigh fifty workers every bit well every bit slowing production at other plants including a beef-processing constitute in Plainview, Texas, where about 2,000 people were laid off.[58]

Many grocery stores and supermarkets, including the nation'south iii largest chains, announced in March 2012 that they would no longer sell products containing the additive.[63] Some grocery companies, restaurants and school districts discontinued the sale and provision of beef containing the additive later on the media reports.[64]

In Apr 2012, the USDA received requests from beef processors to allow voluntary labeling of products with the condiment, and stated information technology planned to approve labeling afterward checks for label accurateness.[65] Both BPI and Cargill made plans to label products that contain the additive to alleviate these concerns and restore consumer confidence.[66] Following the USDA announcement to let choices in purchasing decisions for footing beef, several school districts stated that they would opt out of serving ground beef with LFTB.[67] [68] Past June 2012, 47 out of 50 U.S. states declined to purchase whatsoever of the production for the 2012–2013 school year while South Dakota Section of Education, Nebraska, and Iowa chose to continue buying it.[69]

On April two, 2012, AFA Foods, a ground-beef processor manufacturer of finely textured beefiness owned past Yucaipa Companies filed for Chapter 11 bankruptcy[62] citing "ongoing media attention" that has "dramatically reduced the need for all ground beef products".[70] [71] On April iii, 2012, U.Due south. cattle futures on the Chicago Mercantile Exchange were at a 3.5-month low, which was partially attributed to the "pink slime" controversy. Livestock traders stated that: "It has put a paring in demand. It is bullish for live cattle over the long-term, but short-term it is certainly negative".[72] [73]

Regime response [edit]

Following the pause of operations at three out of four BPI plants, members of the media and leaders were invited by Iowa Governor Terry Branstad to tour the BPI facility that remained open up in Due south Sioux City, Nebraska.[48] [74] The founders of BPI gave campaign contributions to Branstad in 2010,[48] and to other candidates' campaigns.[75] Branstad stated to ABC News that the contributions were not a factor in his determination regarding having the consequence.[48] Texas Governor Rick Perry, Nebraska Lieutenant Governor Rick Sheehy, Kansas Governor Sam Brownback, and South Dakota Lieutenant Governor Matt Michels,[76] toured the South Sioux Metropolis, Nebraska, institute in an endeavor to allay "inaccurate information" that they stated as having caused "an unnecessary panic amongst consumers". The publicity tour emerged with the promotional slogan, "Dude, information technology's beefiness!"[48] News reporters were not immune to ask employees at BPI any questions during the tour.[48] BPI asserts that social media and ABC News "grossly misrepresented" their product.[48] BPI eventually sued ABC News for defamation.[78] On March 28, 2012, Branstad stated, "The problem is, we take this off the market, then nosotros cease upwardly with a fatter product that's going to cost more and it'southward going to increment the obesity trouble in this country". Safeway and other retailers that have removed the product from their shelves or product lines have stated they will not raise the price of their beef.[23] Branstad also stated that he would recommend that Iowa state public schools continue to apply basis beef which contains the product, and stated plans to "send a letter to the state'due south public schools, encouraging them to continue to buy LFTB".[79]

On March 22, 2012, 41 Democrats in Congress, led by Representative Chellie Pingree of Maine, wrote a letter to United states of america Secretary of Agriculture Tom Vilsack, head of the USDA, that "creating a two-tiered school lunch plan where kids in less flush communities get served this low-class slurry is wrong" and urged its emptying from all public-school lunches.[80] [81] Senator Jon Tester of Montana issued a news release in March 2012 urging Agriculture Secretarial assistant Vilsack to remove "pink slime" from school lunches and supercede it with "high-quality Montana beef".[82] Tester stated he planned to include provisions in the upcoming subcontract bill that would allow schools more flexibility in using USDA commodity funds, to increment options in purchasing locally grown and produced foods.[82]

Schoolhouse lunches [edit]

The reaction against the product has also been partially credited to a Change.org petition that has landed over a quarter meg signatures to ban it in school lunches.[23] [32] Afterwards some parents and consumer advocates insisted the product exist removed from public schools, the USDA indicated, beginning in autumn 2012, that it would give school districts the choice betwixt ground beef with or without LFTB.[24] [67] [83] [84] CBS News reported that Chicago Public schools may have served "pink slime" in schoolhouse lunches.[85]

While some schoolhouse districts have their ain suppliers, many schoolhouse districts purchase beefiness directly from the USDA and do not know what is in the beefiness.[80] For the year 2012, the USDA planned on purchasing 7 million pounds of lean beef trimmings for the U.S. national school lunch program.[30] USDA spokesman Mike Jarvis stated that of the 117 million pounds of beef ordered nationally for the schoolhouse dejeuner plan in the by year, 6% was LFTB.[lxxx] An assay of California Department of Teaching data indicated that "anywhere from none to nearly 3 1000000 pounds of beef from the USDA that was served in California schools last yr could take independent lean finely textured beef".[80] According to the USDA, the cost differential betwixt ground beefiness with and without the additive has been estimated at approximately 3%.[80]

BPI lawsuit [edit]

On September 13, 2012, BPI appear that it filed a $ane.2 billion lawsuit, Beef Products, Inc. v. American Broadcasting Companies, Inc., against ABC News; 3 reporters (Diane Sawyer, Jim Avila and David Kerley) and others, claiming ABC News fabricated almost "200 false, misleading and defamatory statements, repeated continuously during a month-long disinformation campaign", engaged in "product and food disparagement, and tortious interference with business organisation relationships". BPI called the ABC News serial a "concerted disinformation campaign" confronting LFTB.[11] [86]

ABC News denied BPI's claims, and called the lawsuit without merit.[87] ABC News sought to have the case removed from South Dakota state court to federal courtroom.[88] In June 2013, a federal judge sent the lawsuit back to state court.[89] On March 27, 2014, South Dakota state court Gauge Cheryle Gering rejected ABC's motion to dismiss, and allowed the defamation suit to motion forward.[ninety] Diane Sawyer's motion for summary judgment was granted and she was dismissed.[91]

The trial of the case began June five, 2017, in Elk Point, South Dakota.[92] The trial, in a courthouse remodeled for the occasion, was expected to accept viii weeks, but was settled afterwards iii weeks.[12] The court ruled that BPI is a "public figure;" thus, proof of "actual malice" is required to support a verdict of defamation. ABC was represented by Williams & Connolly, BPI by Winston & Strawn.[93] South Dakota has a nutrient disparagement law which may have permitted triple damages to $v.seven billion had there been a verdict for the plaintiff.[94] [12]

On June 28, 2017, ABC and BPI reached a settlement, catastrophe the suit. Terms of the settlement were not disclosed.[95] A Walt Disney earnings report indicated that the amount paid was at least $177 million.[96]

Current apply [edit]

In March 2012, lxx% of basis beef in the U.Southward. contained lean finely textured beef, and a year later in March 2013 the corporeality was estimated by meat manufacture officials to be at approximately 5%.[61] This significant reduction is due in part to the extensive media coverage that began in March 2012 nearly the additive.[61] Kroger Co. and Supervalu Inc. have stopped using the condiment.[58]

Cargill started using a label stating "Contains Finely Textured Beef" from 2014.[97] Production of finely textured beef increased modestly,[ citation needed ] as beef prices rose by 27% over two years in 2014 and "retailers [sought] cheaper trimmings to include in hamburger meat and processors discover new products to put information technology in".[58] Senior management of Cargill claimed almost full recovery as sales tripled.[58] BPI regained 40 customers that are mostly processors and patty-makers who distribute to retailers and the USDA since March 2012.[58] It does not label its product.[58]

Regulation [edit]

Former Iowa governor Terry Branstad, a supporter of the product'due south employ in beef products

In the US, the additive is not for direct consumer auction. Lean finely textured beef can establish up to 15% of footing beef without additional labeling, and it can be added to other meat products such equally beef-based processed meats.[23]

Because of ammonium hydroxide use in its processing, the lean finely textured beef by BPI is non permitted in Canada.[98] Health Canada stated that: "Ammonia is not permitted in Canada to be used in footing beef or meats during their production" and may not exist imported, as the Canadian Nutrient and Drugs Act requires that imported meat products meet the aforementioned standards and requirements as domestic meat.[98] [99] Canada does allow Cargill'south citric acid-produced Finely Textured Meat (FTM) to be "used in the preparation of footing meat" and "identified as basis meat" under sure conditions.[100]

Lean finely textured beef and Finely Textured Meat is banned for human consumption in the European Union (European union).[7] [a]

Public perception [edit]

The nature of the product and the mode in which it is candy led to concerns that information technology might be a risk to human health. There take been no reported cases of foodborne illnesses due to consumption of the production.[32] [102] [103] [104] Amid consumers, media reporting significantly reduced its credence equally an additive to footing beef.[105]

A Harris Interactive survey commissioned by Red Robin[106] [107] and released on Apr iv, 2012, found that 88% of United states of america adults were aware of the "pink slime" consequence, and that of those who were aware, 76% indicated that they were "at least somewhat concerned", with thirty% "extremely concerned". 53% of respondents who stated that they were aware of pink slime took some action, such as researching ground beefiness they purchase or consume, or decreasing or eliminating footing beef consumption.[51]

Legislation [edit]

Some consumer advocacy groups pressed for pink slime's emptying or for mandatory disclosure of additives in beef,[v] [23] [48] [108] [109] simply a spokesperson from Beef Products Inc. at the time said there was no need for any additional labeling, asking "What should we label it? Information technology's 100 percent beef, what practice you want the states to label it? I'thousand not prepared to say it's anything other than beef, because it's 100 percent beef".[110]

Other consumer advocacy groups, notably the National Consumers League, expressed dismay at the popular reaction against the product, and especially the plant closures "considering of business the company has lost to very serious misinformation, widely disseminated past the media, about its product, lean finely textured beef (LFTB)".[111] Similarly, the Consumer Federation of America said the institute closures were "unfortunate" and expressed business organization that the product might be replaced in ground beef with "something that has not been candy to clinch the same level of prophylactic".[112] U.S. consumers have expressed concerns that ground beefiness which contains the product is not labeled every bit such, and that consumers are currently unable to make informed purchasing decisions due to this lack of product labeling.[v] Senator Bob Menendez of New Jersey called upon the USDA to institute mandatory labeling guidelines for footing beef sold in supermarkets, so consumers can make informed purchasing decisions.[113]

See as well [edit]

  • 2013 equus caballus meat scandal
  • Advanced meat recovery
  • Ag-gag
  • Fauna product
  • Beef hormone controversy
  • Food libel laws
  • Mechanically separated meat
  • Reconstituted meat
  • Transglutaminase

Notes [edit]

  1. ^ "Separating meat from bone is what makes desinewed meat. Separating fatty from meat results in LFTB. At the moment, however, 1 thing the two processes have in mutual is that both are banned by the EC."[101]

References [edit]

  1. ^ a b Hagen, Elisabeth, "Setting the Record Directly on Beef", USDA blog, March 22, 2012
  2. ^ Cooper, Brad (June iii, 2014). "Derided beef product one time referred to as 'pink slime' making a comeback". The Kansas City Star.
  3. ^ Express-Times opinion staff (March 27, 2012). "EDITORIAL: What'due south all the fuss well-nigh 'pinkish slime'?". The Express-Times. Accessed March 2016.
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  7. ^ a b Özer, Cem Okan; Kılıç, Birol (2014). "New Give-and-take Subject of Meat Industry: "Pinkish Slime"". Turkish Periodical of Agronomics. 2 (half-dozen (2014)): 268. doi:10.24925/turjaf.v2i6.268-272.148. ISSN 2148-127X. Retrieved December 9, 2014.
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  42. ^ "Myth: Ordinary Household Ammonia is Used to Make Some Hamburgers". MeatMythCrushers.com. 2011. Retrieved March 8, 2012.
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Further reading [edit]

  • He, Ying; Sebranek, Joseph G. (1997). "Finely Textured Lean Beef as an Ingredient for Processed Meats". Asl R1361 . Retrieved January 24, 2013.
  • Van Laack, Riëtte 50.J.M; Berry, B.W.; Solomon, M.B. (September 1997). "Cooked Colour of Patties Processed from Various Combinations of Normal or High pH Beef and Lean Finely Textured Beef (Abstract)". Journal of Muscle Foods. 8 (3): 287–299. doi:10.1111/j.1745-4573.1997.tb00633.x. (subscription required)
  • Schaefer; et al. (October 12, 1999). "Low Temperature Rendering Procedure". United states of america Patent Number v,965,184. U.s. Patent and Trademark Office. Retrieved July 22, 2012.
  • Niebuhr S.East.; Dickson J.S. (May 1, 2003). "Impact of pH Enhancement on Populations of Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 in Boneless Lean Beef Trimmings (Abstract)". Volume 66, Number 5. Journal of Food Protection (International Association for Food Protection). pp. 874–877. Retrieved October 10, 2013.
  • Roth, Elden (May twenty, 2003). "Appliance and Method for Physically Manipulating Materials to Reduce Microbe Content". United States Patent Number 6,565,904 B2. United States Patent and Trademark Function. Retrieved July 22, 2012.
  • Meece, Mickey (March 27, 2012). "'Pinkish Slime' Controversy Takes a Toll on Beef Producer". Forbes . Retrieved July 18, 2012.
  • LeVaux, Ari (March 23, 2012). "Is It Time to Embrace Pinkish Slime?". The Atlantic . Retrieved March 25, 2016.
  • Aleccia, JoNel (April 4, 2012). "'Pink slime' in your meat? Labels to tell you, USDA says". NBC News. Retrieved July 20, 2012.
  • Lewis, Al Apr four, 2012. "Dude, people just don't want to eat pink slime". MarketWatch. Retrieved Apr 4, 2012.
  • Greene, Joel L. (April 6, 2012). "Lean Finely Textured Beefiness: The "Pink Slime" Controversy". Congressional Research Service. Retrieved March 2016.
  • Gruley, Bryan; Campbell, Elizabeth (April 12, 2012). "'Pinkish Slime' Furor Means Disaster For U.S. Meat Innovator". Bloomberg. Retrieved July nineteen, 2012.
  • Glen, Barb (June 22, 2012). "Lessons learned for Cargill in pink slime's 'ick' cistron". The Western Producer . Retrieved July 18, 2012.
  • "Pink slime saga boosts beef exports". The Australian. June 19, 2012. Retrieved July xviii, 2012.
  • Wessler, Brett (June 25, 2012). "Onetime BPI employee plans lawsuit for pink slime frenzy". Drovers/CattleNetwork Mag. Archived from the original on May 1, 2013. Retrieved July 18, 2012.
  • Siefer, Ted (July ten, 2012). "Schoolhouse board votes to donate 'pinkish slime'". New Hampshire Union Leader . Retrieved July 18, 2012.
  • Stebbins, Christine (July 12, 2012). "Cargill buys AFA Foods Fort Worth beefiness processing found". Reuters . Retrieved October x, 2013.
  • Engber, Daniel (October 25, 2012). "The Sliming". Slate . Retrieved March 25, 2016.
  • Russell, Joyce (June nineteen, 2014). "'Pink Slime' Is Making A Improvement. Do You lot Have A Beef With That?". NPR. Retrieved March 24, 2016.
  • Isidore, Chris (Baronial 13, 2014). "'Pink slime' is back and headed for your burger". CNN Coin. Retrieved March 25, 2016.
  • Sanburn, Josh (August 26, 2014). "'Pink Slime' Ground Meat is Back". Fourth dimension . Retrieved March 24, 2016.
  • Burton, Bonnie (October 15, 2014). "'Pink slime' in burgers? McDonald's hires erstwhile MythBuster to observe out". CNET . Retrieved March 25, 2016.
  • Runge, Kristin (March 23, 2016). "Pink Slimed: The Beefiness Manufacture Learns The Importance Of Social Media Literacy". Wisconsin Public Radio . Retrieved March 24, 2016.

External links [edit]

External media
Images
image icon Pinkish slime kibble
image icon Behemothic rolls of pinkish slime being wink frozen
Video
video icon March 26, 2012. "'Pinkish Slime' Manufacturer Suspends Operations". ABC News.
video icon March xvi, 2012. "The Facts Near Lean Finely Textured Beef". American Meat Institute
  • Beef Products Inc. – official website
  • "Have you e'er used so-called 'pink slime' in your burgers?". McDonald's official website.
  • "Do you use so-called "pink slime" or "pink goop" in your Chicken McNuggets?". McDonald'southward official website.

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Source: https://en.wikipedia.org/wiki/Pink_slime

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