ExchangeEveryDay Past Issues

Another issue with pink slime is that in the processing it is treated with an ammonia product. This is far more concerning to me than what part of the cow it comes from, although hide does not sound like an optimal food source. I am also alarmed that the labeling of this beef is not mandated under a "truth in labeling" or nutrition labeling law. Ammonia should be identified as a processing agent.

To whom it may concern:

I represent Iowa State University and receive your ExchangeEveryDay as we have numerous programs which support early childhood education and teacher training. Our programs range across the expertise of our colleges, so besides Human Sciences- we also have tremendous strength in Agriculture and Life Sciences.

From that perspective, I was dismayed this week to see your article on "Pink Slime" as I would hope this forum would clarify and offer accurate information so your audience could make informed decisions. Contrary to your article, lean finely textured beef (LFTB) does not contain hide. Connective tissue is only in the product to the extent that it is associated with muscle. All ground beef products would contain connective tissue. Since LFTB is leaner, it would contain more muscle protein than most ground beef products. LFTB additions make ground beef leaner and lower in calories, safer and cheaper.

Regarding your concerns about labeling, USDA has not required labeling since the product is lean beef and a label would simply read that it contained "lean beef". Some companies have asked to voluntarily label the product as the addition of LFTB to assist consumers.

The devaluing of LFTB has had a significant impact with regard to job losses in rural communities- more than 600 jobs may ultimately be eliminated as a result of this situation. Those jobs equal significant economic activity in these communities.

There are many resources providing information for consumers with regard to this issue, I would offer a few from our state:

An article from ISU Professor Jim Dickson that was in Iowa State University Beef Center monthly newsletter that went out last evening:
http://us1.campaign-archive2.com/?u=757e526920d2f01d926ab00b9&id=047bf13c22&e=8c31b55392

ISU Professor, Cathy Strohbehn’s comments in the SafeFood blog:
http://blogs.extension.iastate.edu/foodsafety/2012/04/02/safefood-science-and-politics/

ISU Professors, Dermott Hayes and Dan Otto’s analysis of the economic impacts:
http://www.iowabeefcenter.org/information/LFTBeconanalysis.pdf

Finally, I would direct your readers to the Iowa Beef Industry Council website which has a section on the myths of "Pink Slime" and information for consumers. http://beefisbeef.com/2012/03/15/top-7-myths-of-pink-slime/

Thank you,
Cathann Kress

I represent Cargill, one of two primary producers of finely textured beef (FTB). FTB is 100% beef, 95%+ lean, and it is produced in a manner similar to cream being separated from milk. This lean beef is added to ground beef to increase the percentage of lean muscle meat content. It is the same muscle protein that is found in all beef: filet mignon, chuck roast, ribs, ribeye, sirloin, etc. The USDA-approved technology to produce FTB has existed for 20 years. The process and the product are USDA approved, and the beef processing plants where it is made have on-site USDA inspectors every minute the facilties operate. FTB is a safe, nutritious, quality and affordable beef product that allows the beef industry to provide a supply ground beef to meet the demand by American consumers who enjoy ground beef as a staple in their diet. I have seen it made and cow hides are not used. Those are used to make major league baseballs, basketballs, automobile upholstery, shoes, hand bags, belts, wallets, clothing and other leather goods.

It makes me wonder about the hamburger that MacDonald's and other fast food companies use. We need laws to regulate these substances in our foods -- if not to eliminate them, at least laws for full disclosure.

There was a sign up at Taco Bell a year or so ago that said "88% real beef". Evidently, they lost a law suit and had to display these signs....

We decided 4 years ago not to have any ground beef on our menu. We added more items with beans. The texture and chewiness of beef did not go over well with young children, and the risks seemed evident to us.