Pink Slime

pink slime by mac mcrae

‘Boneless lean beef trimmings,’ occasionally referred to as  pink slime, are made from meat trimmings passed through a centrifuge then squeezed through a tube the size of a pencil, during which time it is exposed to ammonia gas. The combination of the gas with water in the meat results in a reaction that increases the pH (lowering acidity) and killing any pathogens such as E. coli. At the end of the process, the beef is at least 90 percent lean.

The typical beef production process results in beef trimmings, consisting of fat and meat, that frequently had been cooked down to recover the oils from the trim because it was not profitable to otherwise separate the meat from the trimmings. However, today much of these beef trimmings are sent as USDA-approved cuts of meat to special separation plants, where centrifuges separate the beef from the fat. The production process was pioneered by Eldon Roth, who in the 1980s founded Beef Products Inc.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.