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Pink Slime in Beef Healtiest Type of Bacon

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Meat by-product

Lean finely textured beef in its finished form, from an ABC News study nigh the product

Pink slime (also known as lean finely textured beef or LFTB,[i] finely textured beef,[two] or boneless lean beefiness trimmings or BLBT [3]) is a meat by-product used every bit a food additive to ground beef and beefiness-based processed meats, as a filler, or to reduce the overall fatty content of footing beef.[4] [5] As function of the production procedure, heat and centrifuges remove the fatty from the meat in beef trimmings.[6] The resulting paste, without the fat, is exposed to ammonia gas or citric acrid to kill bacteria.[vi] In 2001, the United States Department of Agriculture (USDA) approved the product for limited human being consumption. The product, when prepared using ammonia gas, is banned for human consumption in the European Union.[7]

In March 2012, an ABC News series about "pinkish slime" included claims that approximately 70% of ground beefiness sold in U.s.a. supermarkets contained the additive at that time. Some companies and organizations stopped offer ground beef with the production. "Pink slime" was claimed by some originally to have been used as pet food and cooking oil and later approved for public consumption,[eight] but this was disputed in April 2012, by both the Food and Drug Assistants (FDA) administrator responsible for approving the product and Beef Products, Inc. (BPI), the largest United states producer of the additive.[9] [ten] In September 2012, BPI filed a defamation lawsuit against ABC for faux claims well-nigh the production.[11] By 2017 BPI was seeking $1.9 billion in damages.[12] On June 28, 2017, ABC appear that it had settled the adjust.[13] Terms of the settlement were at least $177 million (US).[14] Counsel for BPI believes this to exist the largest amount ever paid in a media defamation case in the United States.[15]

The product is regulated in different manners in diverse regions. In the United states, the product is allowed to be used in ground beef, and it tin exist used in other meat products such equally beef-based processed meats. The use of ammonia every bit an anti-microbial agent is canonical by the Food and Drug Administration, and is included on the FDA's list of GRAS (by and large recognized as safe) procedures, and is used in like applications for numerous other food products, including puddings and baked goods.[sixteen] The production is not allowed in Canada due to the presence of ammonia, and is banned for human consumption in the European Matrimony. Some consumer advocacy groups have promoted the elimination of the product or for mandatory disclosure of additives in beef, while others have expressed concerns nigh 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 last traces of skeletal muscle meat, scraped, shaved, or pressed from the bone) to 107–109 °F (42–43 °C), removing the melted fat by centrifugal force using a centrifuge, and flash freezing the remaining production to 15 °F (−ix °C) in ninety seconds in a roller printing freezer.[17] The roller press freezer is a type of freezer that was invented in 1971 by BPI CEO Eldon Roth that tin can "freeze packages of meat in two minutes" and began to exist used at Beef Products Inc. in 1981.[18] The lean finely textured beefiness is added to basis beefiness as a filler or to reduce the overall fat content of ground beef.[4] [v] In March 2012 well-nigh 70% of ground beef sold in US supermarkets contained the product.[viii]

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

Well-nigh of the finely textured beefiness is produced and sold by BPI, Cargill and Tyson Foods.[25] [26] As of March 2012 in that location was no labeling of the production, 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 ninety% lean ground beefiness, is very loftier in protein, low in fatty, and contains iron, zinc and B vitamins.[22] U.South. beef that contains up to 15% of the product can exist labeled as "ground beefiness".[27] [28] Up to 2005, filler could make up to 25% of ground meat.[nineteen] In an Associated Press review, food editor and cookbook author J. Chiliad. Hirsh compared the taste of ii burgers: one containing LFTB and one traditional hamburger. He described the LFTB-containing burgers as smelling the aforementioned, but existence less juicy and with not as much flavor.[29]

In 2002, a United States Department of Agriculture (USDA) microbiologist stated that the product contained connective tissue and that he did not consider it to be basis beefiness and that it was "not nutritionally equivalent" to ground beef.[30] Rick Jochum, a spokesperson for BPI, stated in 2012 that BPI's product does non contain cow intestines or connective tissue such as tendons.[22]

Early use [edit]

Ground beef that does not incorporate the LFTB additive, from a USDA image of a beef-grinding operation.

In 1990, the USDA's Food Safety and Inspection Service (FSIS) canonical the employ of the technology for manufacturing finely textured meat. At the time of its approving, the FSIS chosen the remaining product "meat", although one FSIS microbiologist dissented, arguing information technology contained both muscle and connective tissue.[30]

In 1994, in response to public health concerns over pathogenic Eastward. coli in beef, the founder of BPI, Eldon Roth, began piece of work on the "pH Enhancement System", 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 approved the gaseous disinfection system every bit an intermediate step before the roller press freezer,[17] and approved the disinfected production for human consumption, as an condiment.[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 against the production'due south approval for human being consumption, maxim that information technology was not "meat" but really "save",[8] and that the USDA should seek independent verification of its safety,[25] only they were overruled.[viii] In 2003, BPI commissioned a study of the effectiveness and safety of the disinfection process; the Iowa State University researchers found no safety concern in the product or in ground beefiness containing information technology.[17] [25] [32]

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

In 2007, the USDA adamant the disinfection process was then constructive that it would exist exempt from "routine testing of meat used in hamburger sold to the general public".[25]

In Dec 2009, an investigative piece published past The New York Times questioned the safe of the meat treated past this procedure, pointing to occasions in which procedure adjustments were not effective.[25] This article included the first public use 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'due south Food Revolution aired on April 12, 2011, depicted Jamie Oliver decrying the use of "pink slime" in the food supply and in school lunches.[37] [38] In the episode, Oliver douses beef trimmings in liquid ammonia while explaining what the production is and why he is disgusted with information technology.[38] Oliver stated, "Everyone who is told about 'pink slime' doesn't like it in their food—school kids, soldiers, senior citizens all hate information technology".[39] The introduction of the condiment into the nation's meat supply caused business and was criticized by some scientists. "The scientists said they had used the term 'pink slime' to describe the product, which they said should accept been identified as an additive and believed was not actually beef as it is commonly defined."[twoscore] The American Meat Institute and Beef Products Inc. retorted with a YouTube video featuring Dr. Gary Acuff of Texas A&M Academy questioning some of Oliver's statements and promoting the additive.[41] [42]

ABC News report [edit]

An 11-segment serial of reports in March 2012 from ABC News brought widespread public attention to and raised consumer concerns about the product.[4] [23] The product was described as "substantially scrap meat pieces compressed together and treated with an antibacterial agent".[43] Lean finely textured beef (LFTB) was referred to as "an unappetizing case of industrialized food production".[44] The production has been characterized as "unappetizing, but perhaps non more than and then than other things that are routinely part of hamburger" by Sarah Klein, an attorney for the food safe programme at the Centre for Scientific discipline in the Public Interest.[45] Nutritionist Andy Bellatti has referred to the product as "one of many symptoms of a cleaved food system".[46] Food policy writer Tom Laskawy noted that ammonium hydroxide is simply one of several chemicals routinely added to industrially produced meat in the United states of america.[47]

It was reported at that time that 70% of ground beef sold in United states supermarkets independent the additive, and that the USDA considered information technology as meat.[8] The USDA issued a argument that LFTB was safe and had been included in consumer products for some time, and its Under Secretary of Agronomics for Nutrient Prophylactic Elisabeth A. Hagen stated that "The procedure used to produce LFTB is safe and has been used for a very long time. And adding LFTB to ground beefiness does not make that ground beef any less safe to consume".[i]

Industry response [edit]

Manufacturer Beef Products Inc. (BPI) and meat industry organizations addressed public concerns by stating that the additive, though processed, is "lean beef" that simply was not able to exist reclaimed through traditional slaughterhouse practices until newer technologies became available approximately xx years agone.[five] [23] [48] With regard to concerns over the use of ammonium hydroxide, BPI noted that its utilise equally an anti-microbial agent is canonical by the Food and Drug Administration. The apply of ammonium hydroxide is included on the FDA's list of GRAS (by and large recognized every bit condom) procedures, and is used in similar applications for numerous other food products, including puddings and baked appurtenances.[sixteen]

Market response [edit]

Several U.South. 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 non apply the production, or would cease using it.[50]

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

On March 25, 2012, BPI appear information technology would suspend operations at three of its four plants, being in "crisis planning".[24] [56] The three plants produced a full of about 900,000 pounds of the product per twenty-four hours.[57] BPI said it lost contracts with 72 customers, many over the course of 1 weekend, and product decreased from 5 meg pounds of LFTB per week to below one 1000000 pounds a week at the nadir (lowest point of production).[58] Effective May 25, 2012, BPI closed iii of its four plants, including 1 in Garden City, Kansas, lost more than than $400 million in sales,[59] [lx] and laid off 700 workers.[61] Production decreased to less than two 1000000 pounds in 2013.[61] Cargill also significantly cutting production of finely textured beefiness and in April 2012 "warned [that] the public's resistance to the filler could lead to higher hamburger prices this barbecue season".[62] Near lxxx% of sales of the production evaporated "overnight" in 2012, per the president of Cargill Beefiness. Cargill stopped production in Vernon, California, and laid off near 50 workers likewise as slowing product at other plants including a beef-processing constitute in Plainview, Texas, where almost two,000 people were laid off.[58]

Many grocery stores and supermarkets, including the nation'due south three largest chains, appear in March 2012 that they would no longer sell products containing the additive.[63] Some grocery companies, restaurants and school districts discontinued the auction and provision of beefiness containing the additive afterward the media reports.[64]

In April 2012, the USDA received requests from beef processors to permit voluntary labeling of products with the additive, and stated it planned to approve labeling subsequently checks for label accuracy.[65] Both BPI and Cargill made plans to label products that incorporate the additive to alleviate these concerns and restore consumer conviction.[66] Following the USDA announcement to allow choices in purchasing decisions for ground beef, several schoolhouse districts stated that they would opt out of serving ground beef with LFTB.[67] [68] By June 2012, 47 out of 50 U.S. states declined to buy any of the production for the 2012–2013 school year while South Dakota Section of Education, Nebraska, and Iowa chose to proceed buying it.[69]

On April 2, 2012, AFA Foods, a ground-beef processor manufacturer of finely textured beef owned by Yucaipa Companies filed for Chapter xi bankruptcy[62] citing "ongoing media attention" that has "dramatically reduced the demand for all ground beef products".[70] [71] On April 3, 2012, U.S. cattle futures on the Chicago Mercantile Substitution were at a 3.five-month low, which was partially attributed to the "pink slime" controversy. Livestock traders stated that: "Information technology has put a dent in need. It is bullish for live cattle over the long-term, merely brusk-term it is certainly negative".[72] [73]

Authorities response [edit]

Post-obit the suspension of operations at 3 out of 4 BPI plants, members of the media and leaders were invited by Iowa Governor Terry Branstad to tour the BPI facility that remained open in South Sioux Urban center, 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 gene in his conclusion regarding having the event.[48] Texas Governor Rick Perry, Nebraska Lieutenant Governor Rick Sheehy, Kansas Governor Sam Brownback, and South Dakota Lieutenant Governor Matt Michels,[76] toured the S Sioux City, Nebraska, found in an endeavour to abate "inaccurate information" that they stated as having caused "an unnecessary panic amid consumers". The publicity bout emerged with the promotional slogan, "Dude, it's beef!"[48] News reporters were not immune to ask employees at BPI whatsoever 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, nosotros take this off the market, then we end up with a fatter production that's going to cost more and information technology's going to increase the obesity trouble in this country". Safeway and other retailers that accept removed the product from their shelves or product lines have stated they will not raise the price of their beef.[23] Branstad besides stated that he would recommend that Iowa state public schools continue to use ground beef which contains the product, and stated plans to "send a alphabetic character to the land'south public schools, encouraging them to keep to buy LFTB".[79]

On March 22, 2012, 41 Democrats in Congress, led by Representative Chellie Pingree of Maine, wrote a letter to Us Secretary of Agriculture Tom Vilsack, head of the USDA, that "creating a 2-tiered schoolhouse lunch program where kids in less flush communities get served this low-grade slurry is wrong" and urged its emptying from all public-school lunches.[eighty] [81] Senator Jon Tester of Montana issued a news release in March 2012 urging Agriculture Secretary Vilsack to remove "pink slime" from school lunches and supplant it with "loftier-quality Montana beef".[82] Tester stated he planned to include provisions in the upcoming farm pecker that would allow schools more flexibility in using USDA article funds, to increase options in purchasing locally grown and produced foods.[82]

School lunches [edit]

The reaction against the production has also been partially credited to a Alter.org petition that has landed over a quarter 1000000 signatures to ban it in school lunches.[23] [32] After some parents and consumer advocates insisted the product be removed from public schools, the USDA indicated, showtime in autumn 2012, that it would requite school districts the pick between ground beefiness with or without LFTB.[24] [67] [83] [84] CBS News reported that Chicago Public schools may take served "pink slime" in schoolhouse lunches.[85]

While some school districts take their own suppliers, many school districts purchase beef directly from the USDA and practise 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.South. national school dejeuner programme.[30] USDA spokesman Mike Jarvis stated that of the 117 million pounds of beef ordered nationally for the school tiffin programme in the past year, vi% was LFTB.[80] An assay of California Department of Didactics data indicated that "anywhere from none to virtually 3 million pounds of beef from the USDA that was served in California schools last year could accept contained lean finely textured beefiness".[80] According to the USDA, the toll differential between basis beef with and without the additive has been estimated at approximately 3%.[lxxx]

BPI lawsuit [edit]

On September 13, 2012, BPI announced that it filed a $1.ii 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 most "200 fake, misleading and defamatory statements, repeated continuously during a month-long disinformation campaign", engaged in "product and food disparagement, and tortious interference with business concern relationships". BPI called the ABC News series a "concerted disinformation campaign" against LFTB.[eleven] [86]

ABC News denied BPI'south claims, and called the lawsuit without merit.[87] ABC News sought to have the case removed from South Dakota country court to federal courtroom.[88] In June 2013, a federal gauge sent the lawsuit back to state court.[89] On March 27, 2014, South Dakota state court Judge Cheryle Gering rejected ABC'southward motility to dismiss, and allowed the defamation suit to move forwards.[90] Diane Sawyer's motion for summary judgment was granted and she was dismissed.[91]

The trial of the case began June 5, 2017, in Elk Point, S Dakota.[92] The trial, in a courthouse remodeled for the occasion, was expected to take eight weeks, but was settled after iii weeks.[12] The courtroom ruled that BPI is a "public effigy;" thus, proof of "bodily malice" is required to support a verdict of defamation. ABC was represented past Williams & Connolly, BPI by Winston & Strawn.[93] Southward Dakota has a food disparagement law which may have permitted triple damages to $5.vii billion had there been a verdict for the plaintiff.[94] [12]

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

Electric current use [edit]

In March 2012, lxx% of ground beef in the U.Due south. independent lean finely textured beefiness, and a year later in March 2013 the amount was estimated by meat industry officials to be at approximately 5%.[61] This meaning reduction is due in part to the all-encompassing media coverage that began in March 2012 about the additive.[61] Kroger Co. and Supervalu Inc. have stopped using the additive.[58]

Cargill started using a characterization stating "Contains Finely Textured Beefiness" from 2014.[97] Production of finely textured beef increased modestly,[ commendation needed ] as beef prices rose past 27% over two years in 2014 and "retailers [sought] cheaper trimmings to include in hamburger meat and processors find new products to put information technology in".[58] Senior direction of Cargill claimed almost full recovery equally 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] Information technology does not characterization its product.[58]

Regulation [edit]

Erstwhile Iowa governor Terry Branstad, a supporter of the production's use in beef products

In the Us, the additive is not for direct consumer sale. Lean finely textured beef can institute up to fifteen% of ground beefiness without additional labeling, and it tin be added to other meat products such equally beef-based processed meats.[23]

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

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

Public perception [edit]

The nature of the product and the manner in which it is candy led to concerns that it might be a risk to human health. There have been no reported cases of foodborne illnesses due to consumption of the product.[32] [102] [103] [104] Among consumers, media reporting significantly reduced its acceptance equally an condiment to ground beef.[105]

A Harris Interactive survey commissioned by Red Robin[106] [107] and released on April 4, 2012, found that 88% of US adults were aware of the "pinkish slime" issue, and that of those who were aware, 76% indicated that they were "at least somewhat concerned", with 30% "extremely concerned". 53% of respondents who stated that they were aware of pink slime took some activeness, such equally researching ground beef they purchase or consume, or decreasing or eliminating footing beef consumption.[51]

Legislation [edit]

Some consumer advocacy groups pressed for pink slime's elimination or for mandatory disclosure of additives in beef,[5] [23] [48] [108] [109] but a spokesperson from Beef Products Inc. at the time said there was no need for any boosted labeling, request "What should nosotros label information technology? It's 100 percent beef, what do you want us to label it? I'm non prepared to say it's anything other than beefiness, because it'south 100 percent beef".[110]

Other consumer advocacy groups, notably the National Consumers League, expressed dismay at the pop reaction against the production, and especially the plant closures "because of business organization the company has lost to very serious misinformation, widely disseminated by the media, virtually its product, lean finely textured beef (LFTB)".[111] Similarly, the Consumer Federation of America said the plant closures were "unfortunate" and expressed concern that the product might be replaced in footing beefiness with "something that has non been processed to assure the same level of safety".[112] U.Due south. consumers have expressed concerns that footing beefiness which contains the production is not labeled every bit such, and that consumers are currently unable to brand informed purchasing decisions due to this lack of product labeling.[5] Senator Bob Menendez of New Jersey called upon the USDA to constitute mandatory labeling guidelines for ground beef sold in supermarkets, so consumers can brand informed purchasing decisions.[113]

See also [edit]

  • 2013 horse 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 fat from meat results in LFTB. At the moment, however, one thing the 2 processes take in common is that both are banned by the EC."[101]

References [edit]

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Farther reading [edit]

  • He, Ying; Sebranek, Joseph G. (1997). "Finely Textured Lean Beef as an Ingredient for Candy Meats". Asl R1361 . Retrieved January 24, 2013.
  • Van Laack, Riëtte 50.J.M; Drupe, B.Westward.; Solomon, M.B. (September 1997). "Cooked Color of Patties Processed from Various Combinations of Normal or High pH Beef and Lean Finely Textured Beef (Abstract)". Periodical of Muscle Foods. 8 (iii): 287–299. doi:10.1111/j.1745-4573.1997.tb00633.x. (subscription required)
  • Schaefer; et al. (October 12, 1999). "Low Temperature Rendering Process". United States Patent Number 5,965,184. United States Patent and Trademark Office. Retrieved July 22, 2012.
  • Niebuhr S.Due 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 Beefiness Trimmings (Abstruse)". Book 66, Number 5. Journal of Food Protection (International Clan for Food Protection). pp. 874–877. Retrieved October x, 2013.
  • Roth, Elden (May xx, 2003). "Apparatus and Method for Physically Manipulating Materials to Reduce Microbe Content". U.s. Patent Number 6,565,904 B2. United states of america Patent and Trademark Office. Retrieved July 22, 2012.
  • Meece, Mickey (March 27, 2012). "'Pink Slime' Controversy Takes a Cost on Beef Producer". Forbes . Retrieved July 18, 2012.
  • LeVaux, Ari (March 23, 2012). "Is It Fourth dimension to Embrace Pink Slime?". The Atlantic . Retrieved March 25, 2016.
  • Aleccia, JoNel (Apr 4, 2012). "'Pink slime' in your meat? Labels to tell you, USDA says". NBC News. Retrieved July xx, 2012.
  • Lewis, Al April 4, 2012. "Dude, people just don't want to eat pink slime". MarketWatch. Retrieved April 4, 2012.
  • Greene, Joel L. (April half dozen, 2012). "Lean Finely Textured Beefiness: The "Pink Slime" Controversy". Congressional Enquiry Service. Retrieved March 2016.
  • Gruley, Bryan; Campbell, Elizabeth (April 12, 2012). "'Pinkish Slime' Furor Means Disaster For U.South. Meat Innovator". Bloomberg. Retrieved July xix, 2012.
  • Glen, Barb (June 22, 2012). "Lessons learned for Cargill in pink slime's 'ick' cistron". The Western Producer . Retrieved July 18, 2012.
  • "Pinkish slime saga boosts beef exports". The Australian. June 19, 2012. Retrieved July xviii, 2012.
  • Wessler, Brett (June 25, 2012). "Quondam BPI employee plans lawsuit for pinkish slime frenzy". Drovers/CattleNetwork Magazine. Archived from the original on May ane, 2013. Retrieved July eighteen, 2012.
  • Siefer, Ted (July x, 2012). "Schoolhouse board votes to donate 'pink slime'". New Hampshire Union Leader . Retrieved July 18, 2012.
  • Stebbins, Christine (July 12, 2012). "Cargill buys AFA Foods Fort Worth beef processing constitute". Reuters . Retrieved Oct x, 2013.
  • Engber, Daniel (October 25, 2012). "The Sliming". Slate . Retrieved March 25, 2016.
  • Russell, Joyce (June 19, 2014). "'Pink Slime' Is Making A Comeback. Do Y'all Have A Beef With That?". NPR. Retrieved March 24, 2016.
  • Isidore, Chris (Baronial xiii, 2014). "'Pink slime' is dorsum and headed for your burger". CNN Money. Retrieved March 25, 2016.
  • Sanburn, Josh (August 26, 2014). "'Pink Slime' Ground Meat is Dorsum". Time . Retrieved March 24, 2016.
  • Burton, Bonnie (October fifteen, 2014). "'Pink slime' in burgers? McDonald's hires former MythBuster to find out". CNET . Retrieved March 25, 2016.
  • Runge, Kristin (March 23, 2016). "Pink Slimed: The Beef Industry Learns The Importance Of Social Media Literacy". Wisconsin Public Radio . Retrieved March 24, 2016.

External links [edit]

External media
Images
image icon Pink slime kibble
image icon Behemothic rolls of pink slime being flash frozen
Video
video icon March 26, 2012. "'Pink Slime' Manufacturer Suspends Operations". ABC News.
video icon March 16, 2012. "The Facts About Lean Finely Textured Beef". American Meat Plant
  • Beef Products Inc. – official website
  • "Take you lot ever used so-called 'pink slime' in your burgers?". McDonald'south official website.
  • "Do you utilize 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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