Beef, 'pink slime' score similarly on taste tests

摘要

THE beef industry will have no trouble recalling the 2009-12 "pink slime" fiasco. Beef ensconced in fat was once too difficult to separate for human consumption, but then the development of new processing technologies involving heat, centrifuges and antimicrobials allowed for just that.The beef that is separated is indeed beef, but because it is leaner and more finely textured, it is referred to as "lean, finely textured beef" (LFTB) and is often added to ground beef.