"Pink slime" refers to lean finely textured beef (LFTB). LFTB is made by heating beef trimmings to about 100°F, then centrifuging them to separate fat from muscle tissue. The muscle tissue is treated with ammonia to prevent bacterial growth. Though safe to eat, LFTB is banned in the EU. In 2012, public outcry over LFTB’s use in US school lunches and by chains like McDonald’s led many companies to stop using it. Defenders argue LFTB makes use of beef that would otherwise be wasted. Aldi assures customers its beef is 100% whole muscle and trimmings. Fresh ground beef should be relatively firm; a slimy texture may signal spoilage bacteria.
Officially, "pink slime" refers to lean finely textured beef (LFTB). The USDA approves LFTB as safe. LFTB is made by heating beef trimmings, centrifuging to separate fat from muscle, then treating the muscle with ammonia. The EU bans it. Public outcry over its 2012 use in US school lunches and by chains like McDonald’s led companies to stop using it. Defenders argue LFTB makes use of beef that would be wasted. Aldi assures its beef contains no LFTB. Fresh ground beef should be firm; sliminess may signal spoilage bacteria.