Controversial Beef Product Becomes Recognized as Ground Beef

A controversial processed meat known as “pink slime” can now be called “ground beef,” according to the US Department of Agriculture’s Food Safety and Inspection Service (FSIS). Since 1994, the product, known as Lean Finely Textured Beef (LFTB), has been allowed by the US government to be used in burgers. LFTB resembles a thick, pink paste of finely ground meat that burger manufacturers add to ground beef, and it was used in 70% of American burgers. However, a 2012 documentary caused a stir and LFTB’s safety was called into question. The documentary revealed that the product is made by processing small pieces of beef and exposing them to ammonia gas, which is normally produced when plants or animals decay. This information raised concerns among consumers. As a result, several companies stopped using LFTB. Beef Products Inc. (BPI), which manufactures LFTB, suffered massive losses. Now, years after the scandal, BPI has improved the product and its manufacturing process by separating lean beef from fat. The upgraded process has reportedly decreased the fat content of BPI’s LFTB. After strict evaluation of the improved product, the FSIS granted the company rights to label the product “ground beef.” The change will allow BPI to market the product differently and to possibly change the product’s bad reputation. Despite LFTB’s negative image, food experts say that the product has some benefits. A professor of Animal Sciences at the Washington State University explained that using LFTB could increase the amount of nutritious beef in products without having to kill more animals. In addition, the American Meat Institute explains that ammonia gas is necessary to decontaminate the product.