The "Pink Slime" Controversy

Everyone, it seems, has an opinion about lean finely textured beef. Editor Paul King is still on the fence, and wants to know what you think.

I recently returned from a cruise to the Bahamas aboard the Norwegian Jewel. One of the downsides of the cruise was that the Jewel is a Nickelodeon-themed ship. This, combined with the trip’s proximity to spring break for some school districts, meant there were lots of kids on this ship, and plenty of talk about kids getting “slimed.”

As the parent of grown children, I don’t have a lot of experience with Nickelodeon or its “slime.” Apparently kids love getting this green gook dumped all over them and their parents, for the most part are fine with it too. Whatever tickles your fancy, I guess.

Back in the office, and throughout the foodservice industry, much of the conversation—both before I left and since I’ve returned—has been about another kind of “slime,” otherwise known as lean finely textured beef or LFTB. This “slime” is pink, and most parents don’t want their children anywhere near it.

LFTB consists of the final bits of useful byproduct from cow carcasses. The mixture is heated, whirled in a centrifuge to extract the fat and treated with ammonium hydroxide gas to kill harmful bacteria. LTFB is added to ground beef as a filler, both to reduce cost and—ironically—to make the beef healthier by making the beef safer to eat and reducing the fat content.

Marion Nestle, the highly respected New York University professor who has authored several books and myriad articles on food safety and nutrition, recently made “pink slime” the topic of her "Food Matters" column in the San Francisco Chronicle. Her take? LFTB solves a couple of problems but creates a public relations nightmare.

Keywords: 
purchasing

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources