In this article I will be talking about pink slime and and LFTB the pros and cons about the protein and if it is bad for you. me personally I think that beef should should original no with additives to make it more people friendly which what pink slime is doing making is have less calories and more artificial stuff.
Lean Finely Textured Beef, known to the public as Pink Slime, is simply meat from cattle that is removed from fat by the use of a machine. Removing this meat from the fat LFTB is the fat separated from the meat that we eat but 20 years ago the material used to separate the fat and the meat was found out how to use .with that said here is something to back up my theory.James Dickson an Iowa State University professor of meat science states “The BPI experience has dampened enthusiasm among some food innovators regarding …show more content…
The USDA shut down three out of the four pink slime factories which laid off over 700 workers. It is a proven fact that over 70 percent of all beef products that are found in supermarkets are injected with pink slime. The pink slime is supposed to be safe now because the are soaking it in ammonium gas to destroy all bacteria but not all of it is destroyed. On September 26,2014 large reports of e coli were verified in a meat recall at a Texas meat packing plant. That is one of the many reasons we shouldn't use pink slime another reason is its not real beef. And America wants real beef we don't want chemicals injected in our food so that the supermarkets can save a dollar or two. The beef industry is getting cheaper and layzer and its impacting agriculture the pink slime is made out of sinew and left overs which is pretty nasty if I say so myself the beef industry is slowly declining which is not good at all. Now pink slime is back the USDA thinks the pink slime is good for you but recent reports have have showed that it
Lean Finely Textured Beef, known to the public as Pink Slime, is simply meat from cattle that is removed from fat by the use of a machine. Removing this meat from the fat LFTB is the fat separated from the meat that we eat but 20 years ago the material used to separate the fat and the meat was found out how to use .with that said here is something to back up my theory.James Dickson an Iowa State University professor of meat science states “The BPI experience has dampened enthusiasm among some food innovators regarding …show more content…
The USDA shut down three out of the four pink slime factories which laid off over 700 workers. It is a proven fact that over 70 percent of all beef products that are found in supermarkets are injected with pink slime. The pink slime is supposed to be safe now because the are soaking it in ammonium gas to destroy all bacteria but not all of it is destroyed. On September 26,2014 large reports of e coli were verified in a meat recall at a Texas meat packing plant. That is one of the many reasons we shouldn't use pink slime another reason is its not real beef. And America wants real beef we don't want chemicals injected in our food so that the supermarkets can save a dollar or two. The beef industry is getting cheaper and layzer and its impacting agriculture the pink slime is made out of sinew and left overs which is pretty nasty if I say so myself the beef industry is slowly declining which is not good at all. Now pink slime is back the USDA thinks the pink slime is good for you but recent reports have have showed that it