Early use Pink slime

ground beef not contain lftb additive, usda image of beef-grinding operation.

in 1990, usda s food safety , inspection service (fsis) approved use of technology manufacturing finely textured meat. @ time of approval, fsis called remaining product meat , although 1 fsis microbiologist dissented, arguing contained both muscle , connective tissue.

in 1994, in response public health concerns on pathogenic e. coli in beef, founder of bpi, eldon roth, began work on ph enhancement system , disinfects meat using injected anhydrous ammonia in gaseous form, rapid freezing 28 °f (−2 °c), , mechanical stress.

in 2001, fsis approved gaseous disinfection system intermediate step before roller press freezer, , approved disinfected product human consumption, additive. fsis agreed bpi s suggestion ammonia processing agent did not need listed on labels ingredient. fsis microbiologists carl custer , gerald zirnstein stated argued against product s approval human consumption, saying not meat salvage , , usda should seek independent verification of safety, overruled. in 2003, bpi commissioned study of effectiveness , safety of disinfection process; iowa state university researchers found no safety concern in product or in ground beef containing it.

the term pink slime , reference product s distinctive , coined in 2002 zirnstein in internal fsis e-mail. expressing concern ammonia should mentioned on labels of packaged ground beef treated trimmings added, zirnstein stated not consider stuff ground beef, , consider allowing in ground beef form of fraudulent labeling . later stated main concern connective tissue not meat , , ground beef product had been added should not called ground beef, since not nutritionally equivalent regular ground beef.

in 2007, usda determined disinfection process effective exempt routine testing of meat used in hamburger sold general public .

a december 2009 investigative piece published new york times questioned safety of meat treated process, pointing occasions in process adjustments not effective. article included first public use of term pink slime pejorative. in january 2010, new york times published editorial reiterating concerns posed in news article while noting no meat produced bpi had been linked illnesses or outbreaks.

an episode of jamie oliver s food revolution aired on april 12, 2011 depicted jamie oliver decrying use of pink slime in food supply , in school lunches. in episode, oliver douses beef trimmings in liquid ammonia while explaining product , why disgusted it. oliver stated, told pink slime doesn t in food—school kids, soldiers, senior citizens hate . introduction of additive nation’s meat supply caused concern , criticized scientists. scientists said had used term pink slime describe product, said should have been identified additive , believed not beef commonly defined. american meat institute , beef products inc. retorted youtube video featuring dr. gary acuff of texas a&m university questioning of oliver s statements , promoting additive.