Are consumers getting the message that lean finely textured beef (LFTB) is beef and not so-called pink slime?
Carol Lorenzen is a professor and meat extension specialist with the University of Missouri.
“I’m not sure the consumer is getting that message,” Lorenzen tells Brownfield, “We have seen the plants that have been making this reducing their workforce and even closing.”
Lorenzen says it would be a different way of processing for regular beef plants to pick up the slack.
“It does have some specialized equipment. There are some other processes that are similar to this. Right now, I think that the future of Lean Finely Textured Beef is in question,” Lorenzen says, “Hopefully, because of the education that has been put forth by a lot of people and the media that maybe consumers will accept (it) in the future.”
Lorenzen says there are some processors who use different ways of killing bacteria in the product other than the “puff” of food grade ammonia used during the LFTB process.

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