This Zoom session is from 11:00 a.m. to 12:30 p.m. EST: Combining Scholarship and Activism: An Intergenerational Exchange. Information about the session and registration is HERE. Bob Gottlieb and I will address how to combine food policy scholarship and activism in discussion with two much younger colleagues, Ivonne Quiroz and Lo Anderson.
American Meat Institute defines Fine, Lightly Textured Beef (a.k.a. “pink slime”)
Yesterday, the American Meat Institute sent out an advisory to the news media with a helpful glossary of terms to “use and avoid in coverage of lean finely textured beef” (LFTB).
Lean finely textured beef (LFTB)? Recall the pejorative: “pink slime?”
Academic that I am, I love precise meanings.
The AMI says these terms are proper to use:
Lean Finely Textured Beef: This product is produced by Beef Products, Inc. More detail is available at www.beefisbeef.com.
Finely Textured Beef: This product is produced by Cargill. More detail is available at www.groundbeefanswers.com.
Beef: Both LFTB and FTB are defined as beef by USDA.
Product: Just as a steak or roast are considered a product of a company, LFTB and FTB are products of BPI and Cargill respectively.
But AMI says, you should never use this term:
Pink Slime: While this term has been commonly used to describe LFTB, there is nothing slimy about it. The negative connotation of the phrase “pink slime” shows bias and is inappropriate to describe a wholesome, safe, nutritious and USDA inspected beef product.
You also are not supposed to use the terms Filler, Binder, Extender, or Additive.
Aren’t you happy to have this clarified?