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About: Pink slime     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatFoodborneIllnesses, within Data Space : dbpedia.org associated with source document(s)

Type: softwareyago:WikicatControversiesyago:WikicatScandalsyago:Abstraction100002137yago:Act100030358yago:Attribute100024264yago:Condition113920835yago:Controversy107183151yago:Disagreement107180787yago:Dispute107181935yago:Event100029378yago:Gossip107223170yago:IllHealth114052046yago:Illness114061805yago:Informing107212190yago:PathologicalState114051917yago:PhysicalCondition114034177yago:PsychologicalFeature100023100yago:Report107217924yago:YagoPermanentlyLocatedEntityyago:Scandal107223811yago:SpeechAct107160883yago:State100024720yago:Wikicat2012Controversiesyago:WikicatFoodborneIllnesses New Facet based on Instances of this Class

Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, or boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. As part of the production process, heat and centrifuges remove the fat from the meat in beef trimmings. The resulting paste, without the fat, is exposed to ammonia gas or citric acid to kill bacteria. In 2001, the United States Department of Agriculture (USDA) approved the product for limited human consumption. The product, when prepared using ammonia gas, is banned for human consumption in the European Union and Canada.