Archive for April, 2012

Pink Slime

Friday, April 6th, 2012

Mark Bittman gave me the name “pink slime”. It is the ammonia-treated burger extender given the name “Lean Finely Textured Beef” with Beef Products Inc being the largest producer. Lean Finely Textured Beef was born about 10 years ago, as an attempt to eliminate  E. Coli from ground beef. Fatty beef trimmings, especially susceptible to E. coli and salmonella contamination sprayed ammonia on the product to kill bacteria. Then it is mixed with normal ground beef. And still we have E. coli and salmonella in our ground beef.

Follow Mark Bittman in the New York Times Opinionator. Mr. Bittman has been writing about food for many years.