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Lean Finely Textured Beef: The ńˇýPink SlimeńˇŁ Controversy
Joel L. Greene (au)
Since early March 2012, the use of lean finely textured beef (LFTB) in the U.S. ground beef supply has come under a barrage of media criticism and consumer backlash. The depiction of LFTB in the media as ńˇýpink slimeńˇŁ raised the productńˇ╗s ńˇýyuckńˇŁ factor and implied that there were food safety issues with LFTB, mainly because ammonium gas is used as an antimicrobial intervention in the production of LFTB. Also, the fact that ground beef purchased for the school lunch program could contain LFTB triggered consumer calls for the U.S. Dept. of Agriculture (USDA) to immediately end the practice. The meat industry saw media sensationalism as a campaign of misinformation to undermine a product used for more than ten years to supplement lean beef supplies used in ground beef. Contents of this report: Introduction; Ground Beef; Lean Finely Textured Beef; Regulation of Ammonium Hydroxide; Labeling Requirements for Ammonium Hydroxide; The ńˇýPink SlimeńˇŁ Controversy Redux; Fallout from the LFTB Controversy: School Lunches; Retailers Halt Use of LFTB; BPI Cuts LFTB Production; Higher Ground Beef Prices Expected; Labels for LFTB; Food Safety Concern; Congressional Interest. This is a print on demand report.
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