Pink slime is truly worse than other forms of disinfected treated meat since the trimmings used in pink slime are known to harbor pathogens at high levels before treatment.

Consumers who led the fight against "pink slime" had food safety concerns and objected to the industrialized image of liquefied meat. But meat scientists say lean finely textured beef isn't much ...

Pink Slime If you need an image to convince you to stay away from meat, you couldn’t do better than that of pink slime.According to Gerald Zirnstein, a former Department of Agriculture scientist ...

But "pink slime" outrage seemed to reach new heights last week amid reports by The Daily. The Daily piece dealt with the U.S. Department of Agriculture's purchase of meat that included "pink slime ...

Consumers thought "slime doesn't sound like something I want to eat," Barry Carpenter, CEO of the National Meat Association and a former depute administrator at USDA, tells Meatingplace. 3. We are ...

Pink slime is what critics call 'lean, finely textured beef' – a filler used in ground beef. It's not dangerous, but it's a byproduct that some say should be clearly labeled.

"Pink slime" refers to processed lean beef trimmings, and is a cheap filler used to "beef up" many meat products. It is made by salvaging the meat that gets trimmed off cuts of beef along with fat.

A meat product known as "boneless lean beef trimmings" (BLBT) or "lean finely textured beef," pejoratively referred to as "pink slime," is often confused with mechanically separated meat, although ...

S lime holds firm a place in our food landscape. We may wish to reject that notion, but facts are facts. We meet slime head-on in virtually every aisle of the supermarket: Fresh produce gets slimy ...

Ask Umbra tackles where to buy slime-free hamburger meat. She also revisits the flushability issue from last week's kitty litter column.

The attention was damning. In 2012, ABC News ran an 11-segment investigation on a low-cost meat product critics called “pink slime,” a moniker coined by a former USDA employee who argued the ...

Update (Friday, June 8): Tom Philpott joined Terry Gross on NPR’s Fresh Air to discuss “meat glue”, “pink slime”, and other issues affecting the meat industry. Listen to the interview here.