Pink slime: Difference between revisions

Latest revision as of 18:54, 23 March 2025

Pink Slime[edit]

File:Lean finely textured beef in its finished form.png

Lean finely textured beef in its finished form

Pink slime is a colloquial term used to describe a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler or to reduce the overall fat content of ground beef. The term was popularized by a 2009 article by The New York Times and gained widespread attention in 2012 following a report by ABC News.

Production Process[edit]

Pink slime is produced by processing beef trimmings, which are the leftover pieces of meat that remain after the larger cuts of beef have been removed. These trimmings are heated to about 100 °F (38 °C) to separate the fat from the muscle. The resulting product is then treated with ammonia gas or citric acid to kill bacteria such as Escherichia coli and Salmonella. The treated product is then added to ground beef as a filler.

Uses in Food Industry[edit]

The primary use of pink slime is in the production of ground beef. It is used to reduce the fat content of the beef while maintaining a similar texture and flavor. Pink slime is also used in the production of processed meats such as hot dogs and sausages. The use of pink slime allows producers to utilize more of the animal, reducing waste and lowering costs.

Controversy and Public Perception[edit]

The use of pink slime has been controversial due to concerns about food safety and labeling. Critics argue that the use of ammonia in the production process is not adequately disclosed to consumers and that the product should be labeled as a meat by-product. The controversy led to a significant public backlash, resulting in several major retailers and fast-food chains discontinuing the use of pink slime in their products.

Regulatory and Industry Response[edit]

In response to the controversy, the United States Department of Agriculture (USDA) announced that it would allow school districts to choose whether or not to include pink slime in their ground beef products. The beef industry has defended the use of pink slime, arguing that it is safe, nutritious, and environmentally friendly. Industry groups have also emphasized that the product meets all federal food safety standards.

Impact on the Beef Industry[edit]

The pink slime controversy had a significant impact on the beef industry, leading to plant closures and job losses. The negative publicity resulted in decreased demand for products containing pink slime, forcing some producers to reformulate their products or find alternative markets.

Related Pages[edit]

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-'''Pink Slime'''
+==Pink Slime==
-[[Pink slime]] is a term that refers to a processed meat product that is often used as a filler or to reduce the overall fat content of ground beef. It is made from the trimmings of a cow that are left over after the more desirable cuts of meat have been removed. These trimmings are heated and treated with ammonia or citric acid to kill bacteria, then ground into a paste-like substance.
+[[File:Lean_finely_textured_beef_in_its_finished_form.png|Lean finely textured beef in its finished form|thumb|right]]
-==History==
+'''Pink slime''' is a colloquial term used to describe a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler or to reduce the overall fat content of ground beef. The term was popularized by a 2009 article by The New York Times and gained widespread attention in 2012 following a report by ABC News.
-The process for making pink slime was developed by [[Eldon Roth]], the founder of [[Beef Products Inc.]], in the early 1990s. The product was initially praised for its ability to make use of parts of the cow that would otherwise be wasted, and for its potential to reduce the fat content of ground beef. However, it has since become controversial due to concerns about its safety and nutritional value.
+==Production Process==
-==Controversy==
+Pink slime is produced by processing beef trimmings, which are the leftover pieces of meat that remain after the larger cuts of beef have been removed. These trimmings are heated to about 100 °F (38 °C) to separate the fat from the muscle. The resulting product is then treated with ammonia gas or citric acid to kill bacteria such as [[Escherichia coli]] and [[Salmonella]]. The treated product is then added to ground beef as a filler.
-The controversy surrounding pink slime began in 2012, when [[ABC News]] aired a series of reports on the product. These reports raised questions about the safety of the ammonia treatment process and the nutritional value of the product. In response to these reports, many grocery stores and fast food chains announced that they would stop using pink slime in their products.
+==Uses in Food Industry==
-==Safety and Nutritional Value==
+The primary use of pink slime is in the production of ground beef. It is used to reduce the fat content of the beef while maintaining a similar texture and flavor. Pink slime is also used in the production of processed meats such as hot dogs and sausages. The use of pink slime allows producers to utilize more of the animal, reducing waste and lowering costs.
-The [[U.S. Department of Agriculture]] (USDA) has stated that pink slime is safe to eat and that the ammonia treatment process is effective at killing bacteria. However, some critics argue that the product is not as nutritious as other cuts of beef, and that consumers should be able to choose whether or not to consume it.
+==Controversy and Public Perception==
-==Labelling==
+The use of pink slime has been controversial due to concerns about food safety and labeling. Critics argue that the use of ammonia in the production process is not adequately disclosed to consumers and that the product should be labeled as a meat by-product. The controversy led to a significant public backlash, resulting in several major retailers and fast-food chains discontinuing the use of pink slime in their products.
-In response to the controversy, the USDA announced in 2012 that it would allow companies to voluntarily label products that contain pink slime. However, this decision has been criticized by some consumer advocacy groups, who argue that labelling should be mandatory.
+==Regulatory and Industry Response==
-==Conclusion==
+In response to the controversy, the [[United States Department of Agriculture]] (USDA) announced that it would allow school districts to choose whether or not to include pink slime in their ground beef products. The beef industry has defended the use of pink slime, arguing that it is safe, nutritious, and environmentally friendly. Industry groups have also emphasized that the product meets all federal food safety standards.
-While pink slime is considered safe to eat by the USDA, its use remains controversial. Critics argue that consumers have a right to know what is in their food, and that pink slime is not as nutritious as other cuts of beef. Despite these criticisms, pink slime continues to be used in some ground beef products.
+==Impact on the Beef Industry==
-==See Also==
+The pink slime controversy had a significant impact on the beef industry, leading to plant closures and job losses. The negative publicity resulted in decreased demand for products containing pink slime, forcing some producers to reformulate their products or find alternative markets.
-* [[Food processing]]
+==Related Pages==
+* [[Ground beef]]
 * [[Food safety]]
-* [[Food labelling]]
+* [[Meat processing]]
-* [[Beef Products Inc.]]
+* [[Food additive]]
-* [[Eldon Roth]]
-* [[ABC News]]
+{{Food safety}}
-* [[U.S. Department of Agriculture]]
+{{Meat industry}}
-{{dictionary-stub1}}
-<gallery>
+[[Category:Meat industry]]
-File:Lean_finely_textured_beef_in_its_finished_form.png
+[[Category:Food additives]]
-</gallery>
+[[Category:Food safety]]
-<gallery>
-File:Lean_finely_textured_beef_in_its_finished_form.png|Lean finely textured beef in its finished form
-</gallery>