More On “Pink Slime”

Here are a few additional recent articles on the Lean Finely Textured Beef (LFTB), or “Pink Slime” as it has been termed by some, controversy.

  1. Bettina Siegel has published a response to the meat industry’s coordinated defense of the product.  It is available at:
  2. In an opinion article titled “Beyond Pink Slime” published in today’s Food Safety News, Andy Bellatti carries the discussion further to emphasize the overconsumption of red meat in school cafeterias.

This debate is likely to continue for some time and certainly raises a number of issues about safe food products that don’t necessarily pass the “yuck” test with consumers.


About Les Bourquin

Professor and Food Safety Specialist Department of Food Science and Human Nutrition Michigan State University
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