April 9—At Eastern Michigan University, in Ypsilanti, Mich., current food enemy“pink slime” has been off the menu for two years, but its close cousin finely textured beef (FTB) was still around, according to Larry Gates, director of Dining Services and Executive Chef Tom Murray. All orders of FTB were scheduled to be eliminated April 9.
“Pink slime” has been manufactured in a few ways, one using ammonium nitrate and another using citric acid. EMU Dining Services only used the beef treated with citric acid, earning the label of FTB, according to Murray.
To date, Dining Services has purchased 4,000 lbs. of ground beef patties and 1,310 lbs. of loose ground beef containing FTB over the last business year.
Murray explained that after investigating with Gordon Food Services, he found only two products out of 9,000 ordered over an academic year contained FTB. He said Gordon Food Service would discontinue providing the product as of April 9 and replacement product would be available.