‘Pink slime’ is the tip of the iceberg: Look what else is in industrial meat

By Tom Laskawy
19 Mar 2012 7:44 AM

You didn’t think I’d miss my chance to weigh in on the latest round of pink slime discussions, did you? Rather than recapitulate the horror that is your favorite form of “lean finely textured beef,” I will instead point you to my favorite statement in defense of pink slime. It was given by American Meat Institute Director of Scientific Affairs Betsy Booren to NPR:

“This is not the same ammonia you’d use in cleaning supplies,” explains Betsy Booren of the AMI Foundation. “It’s a gas, it’s a different compound, and it’s a well-established processing intervention that has a long history of success.”