Pink Slime, Deconstructed
Well, if you come from the meat producers’ camp, you instead refer to “slime” as lean, finely-textured beef, or LFTB. Connective tissue, trimmings, and scraps from industrial butcher plants are mixed in a large steel reactor, where technicians heat the mixture to 100 oF, initiating tissue lysis – fats and oils begin to rise up, while thicker bits like protein sink. After a spin on the centrifuge to separate these components, lean, squishy pink goo emerges. Ammonium hydroxide – ammonia dissolved partially in water – sterilizes the resulting mass against microbes such as E. coli or Salmonella. (Side Note: a similar product, finely textured beef, uses citric acid in place of ammonia to eliminate pathogens). Once extruded, the “slime” can be blended into hamburger, hot dogs, and other products, or frozen into pellets for shipping and storage.