Pink slime
Inventor | Eldon Roth[1] |
---|---|
Inception | 2001 (for human consumption), earlier for pet food |
Manufacturer | Beef Products Inc. (BPI), AFA Foods, Cargill, Tyson Foods |
Available | Available |
Current supplier | Beef Products Inc., Cargill Meat Solutions, Tyson Foods |
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png)
Pink slime refers to mechanically processed beef products known in the meat processing industry as lean finely textured beef (LFTB)[2] and boneless lean beef trimmings (BLBT).[3] It is a processed beef 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 beef products. The production process uses heat in centrifuges to separate the fat from the meat in beef trimmings.[4] The resulting product is exposed to ammonia gas or citric acid to kill bacteria.[4][5] The product is sold in the U.S. to food companies which use it as a filler product in ground beef production. It was reported in March 2012 that approximately 70 percent of ground beef sold in U.S. supermarkets contained the additive at that time. In March 2012, ABC News ran a series of news reports about the product, which generated significant controversy and led to increased consumer concerns. Following the controversy, some companies and organizations discontinued the provision of ground beef with the additive, while others continued to provide beef with the filler. Some state officials have objected to the term "pink slime," saying that it is misrepresentative of the additive and that "lean, finely textured beef" is the proper name for the product.[6]
Product overview
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Ground_beef_USDA.jpg/220px-Ground_beef_USDA.jpg)
LFTB is used as a filler or to reduce the overall fat content of ground beef.[8][9] It is produced by processing low-grade beef trimmings and other meat by-products such as cartilage, connective tissue and sinew,[10][11] which contain fat and small amounts of lean beef, and mechanically separating the lean beef from the fat through the use of a centrifuge heated to approximately at 100°F (38°C).[12] The heating process liquifies the fat and facilitates the separation of lean beef from the fat[12] and other meat by-products.[13] The recovered beef material is then processed, heated, and treated with gaseous ammonia[1] or citric acid to kill E. coli, salmonella, and other bacteria. When gaseous ammonia is used, after coming in contact with water in the meat it forms into ammonium hydroxide.[1] The product is finely ground, compressed into pellets[14] or blocks, flash frozen and then shipped for use as an additive.[15][16]
Rick Jochum, a company spokesperson for Beef Products Inc. (BPI) has stated that the finished product is 94 to 97 percent lean beef, and has a nutritional value comparative to 90 percent lean ground beef.[14] Furthermore, it was stated that the product's content is very high in protein, low in fat, and contains iron, zinc and B vitamins.[14] Jochum also stated that BPI's product does not contain cow intestines and connective tissue, such as tendons, stating, "Intestines never enter our plant, and never enter the beef processing facility from which we purchase our trim," and "Similarly, tendons are removed at our suppliers' facilities."[14]
Most of the filler is produced and sold by BPI, Cargill Meat Solutions, and Tyson Foods.[17][18] The product sold by BPI introduces the trimmings to ammonium hydroxide (a solution of ammonia in water), while the Cargill product uses citric acid instead of ammonium hydroxide.[19] Part of the manufacturing process at BPI includes extruding the material through long tubes that are thinner than a pencil, during which time the meat is exposed to gaseous ammonia.[1][20]
In April 2012, The USDA received requests from beef processors to allow voluntary labeling of products that contain the additive, and has stated that it plans on approving this practice after checks for the accuracy of the labels are undertaken.[21] Regarding this matter, LFTB producer Beef Products, Inc. spokesman Rich Jochum stated, "We feel this development will allow more customers to provide options to consumers and pave the way for BPI's lean beef to re-establish its place in the market."[22]
By country
In the United States, the additive itself cannot legally be sold directly to consumers. However, it can constitute up to 15 percent of ground beef without additional labeling,[15] and it can also be added to other meat products such as beef-based processed meats.[15] Prior to the invention of the disinfection process, beef scraps could not be processed to reduce or remove the fat, bone fragments or other non-beef components and could only be sold for other uses, such as pet food or as an ingredient for cooking oil.[8] In a statement on March 22, 2012, Under Secretary of Agriculture for Food Safety Elisabeth A. Hagen stated on the USDA's blog that "The process used to produce LFTB is safe and has been used for a very long time. And adding LFTB to ground beef does not make that ground beef any less safe to consume."[2]
Due to the use of ammonium hydroxide in its processing, LFTB is not permitted in Canada.[23] In a statement, Health Canada stated that: "Ammonia is not permitted in Canada to be used in ground beef or meats during their production." Such products also may not be imported, as Canadian law requires that imported meat products meet the same standards and requirements as domestic meat.[23][24] Canada does allow Finely Textured Meat (FTM) to be "used in the preparation of ground meat" and "identified as ground meat" under certain conditions.[25] Pink slime does not meet the legal requirements for sale in the United Kingdom,[26] and the European Union has banned it[27][28] and other mechanically-separated meats for human consumption.[29]
Etymology
People in the beef industry have referred to the additive as "pink slime" due to the product's unique appearance.[30] The term pink slime was coined in 2002 by Gerald Zirnstein, who was a microbiologist for the United States Department of Agriculture (USDA) Food Safety and Inspection Service.[31]
History
In 1994, in the wake of public health concerns over pathogenic E. coli in beef, Eldon Roth, founder of Beef Products Inc., began work on the "pH Enhancement System," which disinfects meat using ammonia.[32][17] The additive was approved for human consumption by the USDA in 2001.[32] USDA scientists Carl Custer and Gerald Zirnstein have stated that they argued against its approval, saying that it was not "meat" and was actually "salvage,"[33] but were overruled.[7][34] The term "pink slime" was coined in 2002 by Dr. Zirnstein in an internal e-mail.[35] Zirnstein stated "I do not consider the stuff to be ground beef, and I consider allowing it in ground beef to be a form of fraudulent labeling."[17] In 2007, the USDA determined the disinfection process was so effective that it would be exempt from "routine testing of meat used in hamburger sold to the general public."[17]
A December 2009 New York Times investigative piece questioned the safety of the meat treated by this process, pointing to occasions in which process adjustments were not effective.[36] This article included the first public use of the term "pink slime" as a pejorative term.[37] 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 Beef Products Inc. has been linked to any illnesses or outbreaks.[38]
Controversy
A series of reports in March 2012 from ABC News created controversy, brought widespread public attention to and raised consumer concerns about the product,[8][15] in which it was reported at that time that 70 percent of ground beef sold in U.S. supermarkets contained the additive, and that the USDA considered it as meat.[7] A 2008 Washington Post article stated that in ground beef containing the filler, the amount of LFTB can be up to 25 percent, but usually does not exceed than this percentage.[39] The product has been described as "essentially scrap meat pieces compressed together and treated with an antibacterial agent."[40] Although the USDA issued a statement that the LFTB was safe and had been included in consumer products for some time, many grocery stores and supermarkets, including the nation's three largest chains, announced that they would no longer sell products containing the additive.[41] While some grocery companies, restaurants and school districts discontinued the sale and provision of beef containing the additive after the media reports,[42] others continued to provide and use beef with the additive. Among consumers, media reporting significantly reduced its acceptance as an additive to ground beef,[43] and some beef processors have made plans to label products that contain the additive to alleviate these concerns and restore consumer confidence.[22]
In the U.S., beef that contains up to 15 percent of pink slime can be labeled as "100 percent ground beef."[44][45] Currently in the U.S., only if a USDA Organic label is present can consumers know that beef contains no pink slime.[15] The nature of the product and the manner in which it is processed led to concerns that it might be a risk to human health, despite the fact that there have been no reported cases of foodborne illnesses due to consumption of the product.[46][47][48] Source areas from cattle for LFTB production may include, but are not limited to, the most contaminated portions of cattle,[9] such as near the hide which is often exposed to fecal matter.[15][49]
Pink slime has been referred to as "an unappetizing example of industrialized food production."[50] The product has been characterized as "...unappetizing, but perhaps not more so than other things that are routinely part of hamburger" by Sarah Klein, an attorney for the food safety program at the Center for Science in the Public Interest.[51] Nutritionist Andy Bellatti has referred to the product as "...one of many symptoms of a broken food system."[52] Food policy writer Tom Laskawy has noted that the use of ammonium hydroxide is only one of several chemicals routinely added to industrially-produced meat in the United States.[53] The reaction against the product has also been partially credited to Bettina Siegel's Change.org petition that has landed over a quarter million signatures to ban it in school lunches.[15] Consumer advocacy groups have pressed for its elimination or for mandatory disclosure of additives in beef,[54][55][9][15][56] but a spokesperson from Beef Products Inc. at the time said there was no need for any additional labeling, asking "What should we label it? It's 100 percent beef, what do you want us to label it? I'm not prepared to say it's anything other than beef, because it's 100 percent beef."[57]
Consumer concerns
U.S. consumers have expressed concerns that ground beef which contains pink slime is not labeled as such, and that consumers are currently unable to make informed purchasing decisions due to this lack of product labeling.[9] Senator Bob Menendez of New Jersey called upon the USDA to institute mandatory labeling guidelines for ground beef sold in supermarkets, so consumers can make informed purchasing decisions.[49] A Harris Interactive survey commissioned by Red Robin[58][59] and released on April 4, 2012 found that 88 percent of U.S. adults were aware of the "pink slime" issue, and that of those who were aware 76 percent indicated that they were "at least somewhat concerned," with 30 percent "extremely concerned." 53 percent of respondents who stated that they were aware of pink slime took some action, such as researching ground beef they purchase or consume or decreasing or eliminating ground beef consumption.[60]
Issue | Figure |
---|---|
Aware of pink slime issue | 88% |
Somewhat concerned about PS | 76% |
Extremely concerned about PS | 30% |
Took some action due to PS | 53% |
Researched restaurant or grocer GB source |
24% |
Decreased/stopped consuming GB at restaurants |
22% |
Decreased/stopped buying GB at grocers |
25% |
Notes: PS = pink slime, GB = ground beef |
Source: Red Robin/Harris Interactive Survey of 2,222 American adults, March 29 – April 2, 2012[61]
Manufacturer Beef Products Inc. (BPI) and meat industry organizations addressed public concerns by stating that the additive, though processed, is actually "lean beef" that simply was not able to be reclaimed through traditional slaughterhouse practices until newer technologies became available approximately 20 years ago.[9][15][56] With regard to public concerns over the use of ammonium hydroxide, BPI noted that its use as an anti-microbial agent is approved by the Food and Drug Administration. The use of ammonium hydroxide is included on the FDA's list of GRAS (generally regarded as safe) procedures, and is used in similar applications for numerous other food products, including puddings and baked goods.[62]
Effect on the meat industry
On March 25, 2012, BPI announced it would suspend operations at three of its four plants.[16][63] The three plants produced a total of about 900,000 pounds of the product per day.[3] On May 8, 2012, BPI announced that it would be closing three of its four plants, effective May 25.
On April 3, 2012, U.S. 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 dent in demand. It is bullish for live cattle over the long-term, but short-term it is certainly negative."[64][65]
Pink slime is also manufactured by AFA Foods and Cargill.[66] AFA filed for bankruptcy stating that it was due to the pink slime controversy.[66] Cargill significantly cut production of the product and, "warned [that] the public's resistance to the filler could lead to higher hamburger prices this barbecue season" in April 2012.[66]
Politician and media plant tour
![](http://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Terry_Branstad_by_Gage_Skidmore.jpg/170px-Terry_Branstad_by_Gage_Skidmore.jpg)
Following the suspension 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 in South Sioux City, Nebraska.[56][67] The founders of BPI gave campaign contributions to Branstad in 2010,[56] and to other candidates' campaigns.[68] Brandstad stated to ABC News that the contributions were not a factor in his decision regarding having the event.[56] Texas Governor Rick Perry, Nebraska Lieutenant Governor Rick Sheehy, Kansas Governor Sam Brownback, and South Dakota Lieutenant Governor Matt Michels,[69] all politicians from meat-producing states, toured the South Sioux City, Nebraska plant in an attempt to allay "inaccurate information" that they stated as having caused "an unnecessary panic among consumers."[70] The publicity tour emerged with the promotional slogan, "Dude, it's beef!"[56] News reporters were not allowed to ask employees at BPI any questions during the tour.[56] BPI assert that social media and ABC News "grossly misrepresented" their product.[56]
On March 28, 2012, Branstad stated, "The problem is, we take this off the market, then we end up with a fatter product that’s going to cost more and it’s going to increase the obesity problem in this country."[70] Safeway and other retailers that have removed pink slime from their shelves or product lines have stated they will not raise the price of their beef.[15] Branstad also stated that he would recommend that Iowa state public schools continue to use ground beef which contains LFTB, and stated plans to "send a letter to the state's public schools, encouraging them to continue to buy LFTB."[71]
Abstention and product divestment
Food manufacturers
Several U.S. food manufacturers have publicly stated that they do not use pink slime in their products, including ConAgra Foods Inc., Sara Lee Corporation and Kraft Foods Inc.[72]
Grocery retailers
Costco Wholesale Corporation has stated that it does not use beef containing the additive, stating, "From a microbial perspective we’re just not on board with using ammonium hydroxide on our ground beef. We just won’t do it."[73] In 2012, Safeway Inc., the second-largest food distributor in the United States, halted the sale of beef containing the additive at its Safeway, Carrs, Dominick's, Genuardi's, Randall's, Tom Thumb, Simon David, Pak'nSave, Vons, and Pavilions stores.[74] Supervalu, the third-largest U.S. food distributor, stopped selling products containing the additive at its SuperValu, Lucky, Acme, Farm Fresh, Cub Foods, Hornbacher's, Save-A-Lot, Shaw's, Jewel-Osco, Shop 'n Save, The Market, Shoppers Food, and Albertsons stores due to "considerable customer concern."[75][15][76] Kroger, America's largest supermarket chain, also stopped selling beef that contained pink slime.[77] The company released a statement that said: "Our customers have expressed their concerns that the use of lean finely textured beef—while fully approved by the USDA for safety and quality—is something they do not want in their ground beef. As a result, Kroger will no longer purchase ground beef containing lean finely textured beef."[78]
In March 2012, Walmart and its subsidiary Sam's Club announced that they would soon offer pink slime-free ground beef as an option, but would continue to also sell meat containing the filler.[79][80] By mid April 2012 it was reported that Wal-Mart would no longer sell meat with the pink slime additive.[66][81]
Publix, Whole Foods Market, Trader Joe's, H-E-B, Fresh & Easy and Mars (supermarket) also have stated they do not sell products containing the additive.[9][82][83][76][84] Fresh and Easy capitalized on the controversy by offering to trade meat from its competitors containing the additive for its own pink slime-free meat free for up to two pounds for several days.[85] Gerrity’s Supermarkets stated that it never knowingly sold the product but that it had amended its policy to demand its suppliers certify their meat as pink slime free.[84] Food Lion and its subsidiaries Harveys Supermarkets, Bloom, and Bottom Dollar Food also banned the product.[15] Meijer,[86] Lowes Foods[20] and Bi-Lo/Winn-Dixie also announced that they would no longer sell products containing pink slime.[87] Ahold's grocery stores in the U.S., Giant-Carlisle and Giant-Landover, stopped selling items containing LFTB on March 22, 2012, based on customer concerns.[79] Giant Eagle also eliminated the product describing "questions, confusion, and a decline in consumer confidence in the product" as its rationale.[88] In April 2012 Shaw's and Star Market, Market Basket, Hannaford Bros. Co., and Target all reported they would stop selling beef with the product.[89] Officials with Market Basket stated that although they consider the product to be "perfectly safe," that pink slime is a "misleading" term, and that the reaction to it is a "panic," since the public "doesn't want it in there... we pulled it out."[89] In March 2012, Wegmans stated that it would continue selling products containing pink slime until it could procure ground beef without the filler, and also stated company plans to phase-out ground beef with the filler.[79]
Iowa's Hy-Vee markets originally announced that they planned to phase out products containing LFTB, but the company reversed its decision after pressure from Iowa state Governor Terry Branstad.[90] This was described by the Omaha World-Herald as BPI's "first victory" in the pink slime controversy, which a Branstad spokesman claimed was a "smear campaign."[90] Nevertheless, it was reported that some people have concerns about paying for "...a lesser product without it being disclosed and find it to be an unappetizing reminder about how meat gets produced."[90]
Additionally, the pink slime press coverage was reported to have led to increased business in some small neighborhood markets, due to consumer concerns about the additive.[89]
Restaurants
McDonald's,[91] Burger King and Taco Bell announced they would discontinue the use of BPI products in their food.[92] Wendy's ran full-page advertisements in eight major newspapers (including The New York Times, USA Today, and the Los Angeles Times), stating that it has never used pink slime. A Wendy's spokesperson told Reuters news agency, "We have never used lean finely textured beef (pink slime) because it doesn't meet our high quality standards."[93][72] Five Guys confirmed that "We do not have pink slime in our ground beef. We use 80/20 ground chuck. Our manufactures [sic] do not use ammoniated procedures."[94] Red Robin stated that it has "never purchased or served beef containing the so-called 'pink slime.'"[60]
Public schools
USDA overview
After some parents and consumer advocates insisted pink slime be removed from public schools, the United States Department of Agriculture (USDA) indicated that it would give school districts the option of choosing between ground beef with or without the additive.[16][95][96] The USDA stated in March 2012 that beginning in fall 2012, the U.S. National School Lunch Program will allow school districts to decide whether or not to purchase ground beef containing pink slime.[97] On March 22, 2012, 41 Democrats in Congress, led by Representative Chellie Pingree of Maine, wrote a letter to United States Secretary of Agriculture Tom Vilsack (the head of the USDA), writing that "creating a two-tiered school lunch program where kids in less affluent communities get served this low-grade slurry is wrong" and urging the elimination of pink slime from all public-school lunches.[98][99]
While some school districts have their own suppliers, many school districts purchase beef directly from the USDA and so have no way to know what is in the beef.[98] It was reported that for the year 2012, the USDA has planned on purchasing 7 million pounds of lean beef trimmings for the U.S. national school lunch program.[31] USDA spokesman Mike Jarvis stated that of the 117 million pounds of beef ordered nationally for the school lunch program last year, 6 percent was LFTB.[98] An analysis of California Department of Education data obtained by California Watch indicated that "anywhere from none to nearly 3 million pounds of beef from the USDA that was served in California schools last year could have been lean finely textured beef."[98] According to the USDA, the cost differential between ground beef with and without the additive has been estimated at approximately 3 percent.[98]
Senator Jon Tester of Montana issued a news release in March 2012 urging Agriculture Secretary Vilsack to remove "pink slime" from school lunches and replace it with "high-quality Montana beef."[100] Tester stated that he planned to include provisions in the upcoming farm bill that would allow schools more flexibility in using USDA commodity dollars, to increase options in purchasing locally-grown and produced foods.[100]
School official responses
Following the USDA announcement to allow choices in purchasing decisions for ground beef, many school districts stated that they would opt out of serving ground beef with the filler.[97][101] The Miami-Dade County Public Schools district, one of the nation's largest, stated that it would choose pink-slime-free beef despite some expected increase in cost, as did state officials in South Carolina.[102] The New York City Department of Education announced plans to phase out pink slime (following a letter from Manhattan Borough President Scott Stringer urging the department to do so[103]), while the Boston Public Schools district "decided to hold and isolate its entire inventory of ground beef" in a warehouse "until the district knows more about what is in it."[102]
In March 2012, in the Washington Metropolitan Area, school officials in the District of Columbia, Arlington County, Alexandria, and Prince George's County stated that none of their beef suppliers used beef with the additive at that time, while the school districts in Montgomery and Fairfax canceled their existing meat orders and stated that they planned to be pink slime-free by the next school year.[104] The Anchorage School District announced plans to opt out of purchasing beef containing the additive.[105]
The New Jersey Department of Agriculture announced in March 2012 that it would only buy beef without the ammonia-treated filler. Additionally, schools were given the option to cancel pink slime-containing beef orders for the remainder of the year, although they would not receive subsides on those orders.[106]
The Los Angeles Unified School District said in a March 2012 statement that "We use 100% all-natural ground beef with no fillers, additives or soy isolates including mechanically separated parts of beef." The San Francisco Unified School District also stated that their beef suppliers do not use pink slime.[98]
By June 2012, forty-seven of fifty states declined to purchase any pink slime for the 2012–2013 school year while North Dakota, Nebraska, and Iowa chose to continue buying it.[107]
Effect on production
In March 2012 BPI suspended production at three of its four plants. The company announced that it was in "crisis planning" and production of LFTB was halved.[16] On April 2, 2012, another producer, AFA Foods, a ground-beef processor owned by Yucaipa Companies, filed for Chapter 11 bankruptcy, citing "ongoing media attention" that has "dramatically reduced the demand for all ground beef products."[108][109]
In mass media
An episode of Jamie Oliver's Food Revolution, aired on April 12, 2011, depicted Jamie Oliver decrying the use of pink slime in the food supply and in school lunches.[110][111] In the episode, Oliver douses beef trimmings in liquid ammonia while explaining what the product is and why he is disgusted with it.[111] Oliver has stated, "Everyone who is told about pink slime doesn't like it in their food—school kids, soldiers, senior citizens all hate it."[112] The American Meat Institute and Beef Products Inc. retorted with a YouTube video featuring Dr. Gary Acuff of Texas A&M University questioning some of Oliver's statements and promoting the additive.[5][113]
In an Associated Press review, food editor and cookbook author J.M. Hirsh compared the taste of pink slime-containing hamburgers against traditional, or "real," hamburgers. He described the filler-containing burgers as smelling the same, but being less juicy and highly mealy with bits and studs of cartilage–like matter.[114]
See also
- Advanced meat recovery – a slaughterhouse deboning process by which the last traces of skeletal muscle meat are removed from animal bones after the primal cuts have been carved off manually
- Animal product – a term used to describe any material derived from the body of a non-human animal
- Meat slurry – a liquefied meat product
- Mechanically separated meat – a paste-like meat product produced by forcing meat products under high pressure through a sieve or similar device to separate the bone from the edible meat tissue
- Transglutaminase – a family of enzymes used in commercial food processing to bond proteins together
References
- ^ a b c d Shin, Annys (June 12, 2008). "Engineering a Safer Burger". The Washington Post. Retrieved April 1, 2012.
- ^ a b Hagen, Elisabeth, "Setting the Record Straight on Beef", USDA blog, March 22, 2012
- ^ a b "Manufacturer of 'pink slime' beef ingredient suspending operations at 3 of 4 plants". Associated Press. March 25, 2012.
- ^ a b Stern, Andrew (Edited by: McCune, Greg) (March 29, 2012). ""Pink slime" producer allows tour of plant to bolster image". Reuters. Retrieved March 31, 2012.
{{cite news}}
:|author=
has generic name (help)CS1 maint: multiple names: authors list (link) - ^ a b Jamie Oliver Mischaracterizes Lean Beef on YouTube
- ^ "Don't call it pink slime, Georgia official says", Politifact, April 4, 2012
- ^ a b c Avila, Jim. "70 Percent of Ground Beef at Supermarkets Contains 'Pink Slime'". ABC News. Retrieved March 7, 2012.
- ^ a b c Lorna Barrett (March 8, 2012). "Consumer concerns about what's in ground beef". NewsNet5.com. Retrieved March 31, 2012.
- ^ a b c d e f Jim Avila (March 8, 2012). "Is Pink Slime in the Beef at Your Grocery Store?". ABC News. Retrieved March 31, 2012.
- ^ Zuckerbrot, Tanya (March 21, 2012). "Is 'pink slime' in ground meat safe?". Fox News. Retrieved July 19, 2012.
- ^ "Meijer says meat will be free of "pink slime" in April". WZZM 13 News. March 23, 2012. Retrieved July 19, 2012.
- ^ a b "Lean Finely Textured Beef Fact Sheet" (PDF). South Dakota Department of Agriculture. March 28, 2012.
- ^ "Report: CPS May Have Served 'Pink Slime' In School Lunches". CBS Chicago. April 6, 2012. Retrieved July 21, 2012.
- ^ a b c d Coghlan, Andy (March 19, 2012). "Is 'pink slime' being unfairly demonised?". New Scientist Magazine. Retrieved July 22, 2012.
- ^ a b c d e f g h i j k l Jim Avila (March 21, 2012). "Safeway, SUPERVALU and Food Lion to Stop Selling 'Pink Slime' Beef". ABC News. Retrieved March 31, 2012.
- ^ a b c d Ross Boettcher (March 26, 2012). "BPI halts 'pink slime' production at 3 plants". Omaha World Herald. Retrieved March 31, 2012.
- ^ a b c d Moss, Michael (December 30, 2009). "Safety of Beef Processing Method Is Questioned". The New York Times. Archived from the original on March 25, 2012.
{{cite news}}
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suggested) (help) - ^ "Tyson executives say concerns about 'pink slime' in beef has hurt demand and will cut supply". The Washington Post. March 27, 2012.
- ^ Miltner, Karen (March 23, 2012). "Groceries address consumers' 'pink slime' concerns". The Ithaca Journal.
{{cite news}}
: Text "FRONTPAGE" ignored (help); Text "text" ignored (help) - ^ a b "Lowes Food to stop selling 'pink slime' beef". The Business Journal. March 26, 2012,. Retrieved April 1, 2012.
{{cite news}}
: Check date values in:|date=
(help)CS1 maint: extra punctuation (link) - ^ Crone, Kandiss (April 5, 2012). "USDA OK's 'Pink Slime' Labels". KMTV News (Omaha). Retrieved July 21, 2012.
- ^ a b Pitt, David (April 4, 2012). "Some processors label beef containing 'pink slime'". Associated Press. Retrieved July 21, 2012.
- ^ a b Dan Kislenko (March 24, 2012). "'Pink slime' stops at the 49th parallel". The Hamilton Spectator.
- ^ ""Pink slime" is not used in Canadian beef, says industry (video)". Calgary Herald. March 9, 2012.
- ^ "Canadian Food Inspection Agency, Fresh Meat Control Programs".
- ^ Seven Million Pounds of “Pink Slime” Beef Destined for National School Lunch Program, Sara B. Weir, Yahoo Healthy Living, March 8, 2012, access date April 8, 2012
- ^ Nutrition: America awakens to the sour taste of 'pink slime', The Independent, 28-03-2012, access date 12-04-2012
- ^ "So What is Pink Slime Anyway?". The Nyack Villager. April 30, 2012. Retrieved July 19, 2012.
{{cite web}}
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(help) - ^ Clarke, Josie (April 4, 2012). "Meat removal technique to be banned". The Independent. Retrieved July 19, 2012.
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(help) - ^ Genetic Resources Action International (GRAIN) (2012). The great food robbery: How corporations control food, grab land and destroy the climate. Oxford: Pambazuka Press. p. 57. ISBN 9780857491138. Retrieved July 2012.
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(help) - ^ a b "'Pink slime': Combo of connective tissue, scraps hidden in your kids' lunch". Fox News. March 8, 2012. Retrieved March 28, 2012.
- ^ a b "Beef Products Inc. – History". Beef Products Inc. Retrieved March 31, 2012.
- ^ Jim Avila (March 7, 2012). "70 Percent of Ground Beef at Supermarkets Contains 'Pink Slime'". ABC News.
- ^ Jim Avila (March 7, 2012). "70 Percent of Ground Beef at Supermarkets Contains 'Pink Slime'". ABC News.
- ^ "Bankrupt processor cites "pink slime" uproar". Reuters. Retrieved April 24, 2012.
- ^ "Safety of Beef Processing Method Is Questioned". New York Times.
{{cite news}}
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(help); Unknown parameter|http://www.nytimes.com/2009/12/31/us/31meat.html?_r=
ignored (help) - ^ "Pink Slime: What's Really at Stake". The Atlantic. Retrieved April 24, 2012.
- ^ Editorial (January 9, 2010). "More Perils of Ground Meat". The New York Times. Retrieved April 24, 2012.
- ^ Shin, Annys (June 12, 2008). "Engineering a Safer Burger". The Washington Post. Archived from the original on March 25, 2012.
{{cite news}}
: Unknown parameter|deadurl=
ignored (|url-status=
suggested) (help) - ^ Dillingham, Jared (March 28, 2012). "USDA defends 'pink slime,' calls filler safe." KTVK, Inc. access date 21-04-2012
- ^ "Three U.S. governors tour 'pink slime' meat plant". Reuters. March 29, 2012.
- ^ Muskal, Michael (March 21, 2012). "Another major supermarket chain drops 'pink slime'". Los Angeles Times.
- ^ Avila, Jim (June 6, 2012). "America's Schools Say 'No' to Pink Slime, LFTB". ABC News. Retrieved July 21, 2012.
- ^ editorial (March 31, 2012). "The 'pink slime' lesson". Toledo Blade.
- ^ Dan Piller (March 27, 2012). "Beef industry braces for loss of 'pink slime' filler". The Des Moines Register.
- ^ "Brownback says "pink slime" criticism unfair". KWCH Eyewitness News. Retrieved April 1, 2012.
- ^ "Food facts get slimed by turn of a phrase". PITTSBURGH TRIBUNE. Retrieved April 1, 2012.
- ^ "Letter from Beef Products, Inc. Founder Eldon Roth". BPI. Retrieved April 1, 2012.
- ^ a b Senator Robert Menendez (March 15, 2012). "Menendez: USDA's Decision on Pink Slime A Good First Step, But More Needs To Be Done". Menendez.senate.gov. Retrieved April 1, 2012.
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- ^ Mae Anderson, Fresh & Easy lets shoppers swap 'pink slime' meat (March 27, 2010). Associated Press.
- ^ Amy Hubbard, 'Pink slime' in school burgers? Food advocates have heard worse (March 15, 2012). Los Angeles Times.
- ^ Andy Bellatti, Beyond Pink Slime (March 13, 2012). Huffington Post.
- ^ Tom Laskawy, 'Pink slime' is the tip of the iceberg: Look what else is in industrial meat (March 19, 2012). Grist.
- ^ Martha C. White (March 29, 2012). "'Pink slime' is sticky problem for beef industry". MSNBC.
- ^ Sue Gleiter (March 21, 2012). "Consumer activist group wants local grocers to label beef that has 'pink slime' filler". Patriot-News.
- ^ a b c d e f g h Jim Avila (March 29, 2012). "'Dude, It's Beef!': Governors Tour Plant, Reject 'Pink Slime' Label". ABC News,. Retrieved March 31, 2012.
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: CS1 maint: extra punctuation (link) - ^ ""Pink Slime" maker suspends operations". KTVX (ABC 4, Salt Lake City). March 26, 2012. Retrieved April 2, 2012.
- ^ (Staff report) (April 11, 2012). "Misinformation impacts beef demand: Beef industry challenged to alleviate concern about lean finely textured beef". Meat & Poultry (business journal). Retrieved July 20, 2012.
- ^ O’Brien, Brendan (April 2012). "The Pink Slime Dilemma: Public outcry sparks debate over what to do with lean finely textured beef". QSR Magazine. Retrieved July 20, 2012.
- ^ a b Concerns about “Pink Slime” in Beef Impact Americans’ Behavior, Says Study Commissioned by Red Robin (press release) (April 4, 2012).
- ^ Concerns about "Pink Slime" in Beef Impact Americans' Behavior, Says Study Commissioned by Red Robin. Business Wire, 2012, access date 04-12-2012
- ^ Sorensen, Loretta (March 30, 2012). "Supporters Of BPI's Product Say, "Dude, It's Beef!"". Beef Magazine. Retrieved July 20, 2012.
- ^ Editorial (January 9, 2010). "'It's 100 Percent Beef': Company on Defensive as it Closes Plants". ABC News. Retrieved March 27, 2012.
- ^ Meredith Davis, US cattle falls on technical selling, demand fears (April 3, 2012). Reuters.
- ^ Theopolis Waters, CME cattle slip again on 'pink slime' controversy (April 4, 2012). Reuters.
- ^ a b c d "Pink Slime" controversy stokes clash over agriculture, Reuters, 16-04-2012, access date 26-04-2012
- ^ Associated Press (March 29, 2012). "Govs tour Neb. beef plant to see 'pink slime'". Yahoo! News. Retrieved July 19, 2012.
- ^ "Database: Political contributions tied to Beef Products Inc". Des Moines Register. April 1, 2012. Retrieved April 4, 2012.
- ^ "Governors tour beef plant to see how 'pink slime' is made". The Huffington Post (Canada). March 29, 2012. Retrieved July 21, 2012.
- ^ a b Lee, MJ (March 29, 2012). "Governors show love for 'pink slime'". Politico.
- ^ Dreeszen, Dave (March 29, 2012). "Branstad urges schools to keep using lean beef product". Sioux City Journal. Retrieved April 1, 2012.
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(help) - ^ a b Baertlein, Lisa; Geller, Martinne (March 30, 2012). "Wendy's jumps into "Pink Slime" public relations war". Reuters. Retrieved March 31, 2012.
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- ^ Knowles, David (March 19, 2012). "More supermarkets refuse to sell 'pink slime' in their meat". Q13 FOX News. Retrieved July 21, 2012.
- ^ Michael Muskal (March 21, 2012). "No more 'pink slime' in fresh beef, Safeway says". Los Angeles Times.
- ^ Michael Muskal (March 21, 2012). "Another major supermarket chain drops 'pink slime'". Los Angeles Times.
- ^ a b Julio Antonio Molinet (March 28, 2012). "Sirven aquí a escolares carne con viscosidad rosada". El Diario de El Paso. Retrieved March 31, 2012.
- ^ "'Pink slime' ground beef no longer sold at Kroger stores". KABC, ABC News. March 22, 2012. Retrieved March 31, 2012.
- ^ Haupt, Angela (March 23, 2012). "Health Buzz: Supermarkets Ditch 'Pink Slime'". U.S. News & World Report. Retrieved April 1, 2012.
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- ^ a b c Mallory Vough (March 23, 2012). "Giant and Walmart Stop Selling 'Pink Slime'". Upper Macgungie Patch. Retrieved March 31, 2012.
- ^ "Kroger, Stop & Shop Join in Rejection of "Pink Slime" Beef". KTLA News. March 23, 2012. Retrieved July 19, 2012.
- ^ "Pink Slime" controversy stokes clash over agriculture, PJ Huffstutter, Chicago Tribune, 16-04-2012, access date 26-04-2012
- ^ "Some thoughts on Ground Beef". Trader Joe's. March 26, 2012.
{{cite web}}
: CS1 maint: date and year (link) - ^ "We wont be taking out the pink slime from out food". Fresh and Easy press release. March 23, 2012. Retrieved March 31, 2012.
- ^ a b "Where to Get 'Pink-Slime'-Free Beef". ABC News. Retrieved March 31, 2012.
- ^ Mae Anderson (March 27, 2012). "Fresh & Easy lets shoppers swap 'pink slime' meat". Associated Press. Retrieved March 31, 2012.
- ^ Tim Feran (March 23, 2012). "Kroger, Giant Eagle won't sell 'pink slime' meat". The Columbus Dispatch. Retrieved March 31, 2012.
- ^ Christian Conte (March 23, 2012). "Bi-Lo/Winn-Dixie to stop buying "pink slime" beef". Jacksonville Business Journal. Retrieved April 1, 2012.
- ^ Evans, Lauern (March 23, 2012). "RSS Text Size Print Share This Home / news / local / Giant Eagle Rejects 'Pink Slime' Grade Of Beef". nbci1.com. Retrieved 31-02-2012.
"...While Boneless Lean Beef Trim (BLBT) is USDA and FDA approved and has been considered safe and nutritious for more than 20 years, recent media attention on BLBT has prompted questions, confusion, and a decline in consumer confidence in the product. After careful review of feedback from our customers, Giant Eagle has decided that effective immediately the companies will no longer source fresh ground beef containing BLBT."
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(help) - ^ a b c Laura McCrystal (April 1, 2012). "Customers flee from 'pink slime'". Concord Monitor. Retrieved March 31, 2012.
- ^ a b c Ross Boettcher (April 1, 2012). "Hy-Vee reverses stance on 'pink slime'". Omaha World-Herald. Retrieved April 1, 2012.
- ^ Matthew Rosenbaum, McDonald's Announces End to 'Pink Slime' in Burgers (February 1, 2012).
- ^ Reilly, Jill (January 27, 2012). "Victory for Jamie Oliver in the US as McDonald's is forced to stop using 'pink slime' in its burger recipe". Mail Online. Retrieved March 15, 2012.
- ^ Wendy’s Runs Ads Saying Its Beef Is ‘Pink Slime’-Free (March 30, 2012). CBS New York/Associated Press. Accessed April 2, 2012.
- ^ Tweet (March 29, 2012, 10:48 PM), Five Guys.
- ^ "Pink slime perspective". Los Angeles Times. March 25, 2012.
- ^ Dillon, Karen (March 24, 2012). "Kansas City area stores, schools say no to 'pink slime'". The Kansas City Star.
- ^ a b Associated Press (March 22, 2012). "Supermarkets join move away from 'pink slime' beef filler". USA Today. Retrieved April 1, 2012.
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(help) - ^ a b c d e f Joanna Lin, How much 'pink slime' beef do schools serve? (March 27, 2012). California Watch.
- ^ Letter from 41 Congressional Democrats to Secretary Vilsack (March 22, 2012).
- ^ a b Gail Schontzler, 'Pink slime' beef controversy sizzles (March 21, 2012). Bozeman Daily Chronicle.
- ^ Some schools planning to drop 'pink slime' meat (March 15, 2012). Associated Press.
- ^ a b Jess Bidgood (March 24, 2012). "'Pink Slime' Is Vanishing From School Cafeterias". The New York Times.
- ^ John Del Signore, Safeway Drops Pink Slime, Scott Stringer Implores DOE To Do Likewise (March 21, 2010). Gothamist.
- ^ Michael Alison Chandler (March 30, 2012). "Washington region schools taking 'pink slime' off the menu". Washington Post.
- ^ Heather Hintze, School District Moves to Get Pink Slime Off Its Menus (March 24, 2012). KTVA-11.
- ^ N.J. schools to stop serving beef with 'pink slime' (March 27, 2012), Associated Press, access date April 1, 2012
- ^ Most schools opt out of "pink slime" in lunches, USDA says, CBS News, 05-06-2012, 09-06-2012 access date
- ^ Milford, Phil, and Shruti Date Singh, AFA Foods Files for Bankruptcy Citing 'Pink Slime' Coverage (April 2, 2012). Bloomberg News. Retrieved April 2, 2012.
- ^ Abad-Santos, Alexander, Slime Doesn't Pay: Ground Beef Processor Files for Bankruptcy (April 2, 2012), The Atlantic. Retrieved April 2, 2012.
- ^ Barclay, Eliza (March 9, 2012). "Is It Safe To Eat 'Pink Slime'?". NPR. Retrieved July 21, 2012.
- ^ a b Jamie Oliver's Food Revolution: Pink Slime – 70% of America's Beef is Treated with Ammonia on YouTube
- ^ The 'Pink Slime' Story Continues (March 28, 2012). Jamie Oliver's Food Revolution.
- ^ "Myth: Ordinary Household Ammonia is Used to Make Some Hamburgers". MeatMythCrushers.com. Retrieved March 8, 2012.
- ^ J. M. Hirsh (March 16, 2012). "'Pink slime' sounds gross, but how does it taste?". Associated Press. Retrieved March 31, 2012.
Further reading
Research
- Van Laack, Riëtte L.J.M; Berry, B.W., 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)". Volume 8, Issue 3. Journal of Muscle Foods. pp. 287–299. Retrieved July 19, 2012.
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: CS1 maint: multiple names: authors list (link) (subscription required) - Niebuhr S.E.; 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 July 19, 2012.
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Journalism reports
- Rickerl, Stephen (July 15, 2012). "'Pink slime' additive doesn't cause outcry in local schools". The Southern Illinoisan. Retrieved July 18, 2012.
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(help) - Tadena, Nathalie (July 12, 2012). "Cargill to Acquire AFA Foods Beef Processing Plant". The Wall Street Journal. Retrieved July 18, 2012.
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(help) - Siefer, Ted (July 10, 2012). "School board votes to donate 'pink slime'". Union Leader (New Hampshire). Retrieved July 18, 2012.
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(help) - Wessler, Brett (June 25, 2012). "Former BPI employee plans lawsuit for pink slime frenzy". Drovers/CattleNetwork Magazine. Retrieved July 18, 2012.
- Glen, Barb (June 22, 2012). "Lessons learned for Cargill in pink slime's 'ick' factor". The Western Producer. Retrieved July 18, 2012.
- "Pink slime saga boosts beef exports". The Australian. June 19, 2012. Retrieved July 18, 2012.
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(help) - Avila, Jim (June 6, 2012). "America's Schools Say 'No' to Pink Slime, LFTB". ABC News. Retrieved July 19, 2012.
- O'Brien, Brandice J. (May 18, 2012). "'Pink slime' products to be permanently removed from commissary shelves". U.S. Air Force (Official website). Retrieved July 20, 2012.
- Gruley, Bryan; Campbell, Elizabeth (April 12, 2012). "'Pink Slime' Furor Means Disaster For U.S. Meat Innovator". Bloomberg. Retrieved July 19, 2012.
{{cite web}}
: CS1 maint: multiple names: authors list (link) - Aleccia, JoNel (April 4, 2012). "'Pink slime' in your meat? Labels to tell you, USDA says". NBC News. Retrieved July 20, 2012.
- Lewis, Al, “Dude, people just don’t want to eat pink slime”, MarketWatch, April 4, 2012. Retrieved April 4, 2012.
- Meece, Mickey (March 27, 2012). "'Pink Slime' Controversy Takes a Toll on Beef Producer". Forbes Magazine. Retrieved July 18, 2012.
Patents
- Roth, Elden (May 20, 2003). "Apparatus and Method for Physically Manipulating Materials to Reduce Microbe Content". United States Patent Number 6,565,904 B2. United States Patent and Trademark Office. Retrieved July 22, 2012.
- 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.
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External links
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- Beef Products Inc. (BPI) official website
- Greenberg, Sally (March 28, 2012). "Statement of Sally Greenberg, NCL ED, on Lean Finely Textured Beef". National Consumers League. Retrieved July 20, 2012.