The past few weeks have been a firestorm of media attention on the controversy surrounding pink slime, a.k.a lean finely textured beef. It is disappointing a two words strung together – pink + slime can have this much of an impact. And the science behind the procedure and implications are not driving the reaction but fear.
This is short notice but tomorrow Dr. Denise McNamara, UW-Platteville, is hosting a program to address questions about this very topic. The information is below.
Where’s the Pink? Where’s the Slime? And Where’s the Beef?
Thursday, April 12, 6:00 p.m.
Ag Tech Center, Pioneer Farm
If you are interested in learning more about the latest food/beef industry issue, Lean Finely Textured Beef, that has made waves and as a result has cost 650 people their jobs and some of our students internships, please come to the forum. I will have a beef trim demo, discuss the process, we will watch Jamie Oliver’s rendition of the process that was aired on national television and I will add my expert insight on his “take” of the process. I will also discuss the food safety step of ammonium hydroxide gas and labeling. I hope to field many questions during this event and hopefully bring consumer clarity to this issue!
Here are some of other sources of information on this topic if you can’t attend and want to learn more.
- Questions and Answers on Finely Textured Lean Beef from AMI
- USDA Fact Sheet on “pink slime”
- Dr. Russell Cross, Texas A & M University, interview on YouTube
- SDSU Extension Meat Science explaining Lean Finely Textured Beef
- Meat Mythcrushers video and information regarding use of ammonia in Lean Finely Textured Beef