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my 2 cents worth


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Posted by meatcutter on March 23, 2012 at 12:36:46:

In Reply to: pink slime posted by mike on March 23, 2012 at 08:45:19:

Being a 24yr beef industry employee, let me just say a few things. First off "pink slime" is "lean finely textured beef" otherwise known as LFTB. LFTB comes straight from trimmings when we lean up our cuts in the plant. The trimmings are sent to a processor where they go through a process were a good portion of the fat is removed and the meat that is left comes out in basically a meat paste, treated with ammonium chloride, which is a widely used preservite for killing any bacteria and such, and then frozen into pellets. 3yrs ago people were yelling we weren't doing enough to protect from E-coli, right? The frozen LFTB is then added to Ground beef as a way to lean or fatten to correct percentages. Now that many major retailers are pulling ground beef with LFTB added, be prepared for a good price jump at the supermarket on your hamburger, 20-50 cents a lb. All in all it come down to this every test that has been done on LFTB has proven that it is perfectly safe. The company that produces LFTB is now announcing it is going to close 3 of it's 4 facilitie, putting about 2,000 peopl out of work. And lastely by the way, you have been eating it for the last 20yrs, didn't seem to bother you then.

Darin


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