Facts and Frequently Asked Questions About Lean, Finely-Textured Beef
Two very similar finely textured beef products available commercially and produced from slightly different patented processes have received an increased amount of media attention recently, where they have been referred to as “pink slime.” This 4-page fact sheet is intended to answer some of the cons...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2012-07-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/119948 |
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| _version_ | 1823867853960380416 |
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| author | Chad Carr Dwain Johnson Joel Brendemuhl Larry Eubanks |
| author_facet | Chad Carr Dwain Johnson Joel Brendemuhl Larry Eubanks |
| author_sort | Chad Carr |
| collection | DOAJ |
| description | Two very similar finely textured beef products available commercially and produced from slightly different patented processes have received an increased amount of media attention recently, where they have been referred to as “pink slime.” This 4-page fact sheet is intended to answer some of the consumer questions that have arisen as a result of this increased attention. Written by Chad Carr, Dwain Johnson, Joel Brendemuhl, and Larry Eubanks, and published by the UF Department of Animal Science, July 2012.
AN281/AN281: Facts and Frequently Asked Questions About Lean, Finely-Textured Beef (ufl.edu)
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| format | Article |
| id | doaj-art-e3f0ed0264f041c7a9278c71126e41fd |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2012-07-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-e3f0ed0264f041c7a9278c71126e41fd2025-02-08T06:06:11ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092012-07-0120127Facts and Frequently Asked Questions About Lean, Finely-Textured BeefChad Carr0Dwain Johnson1Joel Brendemuhl2Larry Eubanks3University of FloridaUniversity of FloridaUniversity of FloridaUniversity of FloridaTwo very similar finely textured beef products available commercially and produced from slightly different patented processes have received an increased amount of media attention recently, where they have been referred to as “pink slime.” This 4-page fact sheet is intended to answer some of the consumer questions that have arisen as a result of this increased attention. Written by Chad Carr, Dwain Johnson, Joel Brendemuhl, and Larry Eubanks, and published by the UF Department of Animal Science, July 2012. AN281/AN281: Facts and Frequently Asked Questions About Lean, Finely-Textured Beef (ufl.edu) https://journals.flvc.org/edis/article/view/119948AN281 |
| spellingShingle | Chad Carr Dwain Johnson Joel Brendemuhl Larry Eubanks Facts and Frequently Asked Questions About Lean, Finely-Textured Beef EDIS AN281 |
| title | Facts and Frequently Asked Questions About Lean, Finely-Textured Beef |
| title_full | Facts and Frequently Asked Questions About Lean, Finely-Textured Beef |
| title_fullStr | Facts and Frequently Asked Questions About Lean, Finely-Textured Beef |
| title_full_unstemmed | Facts and Frequently Asked Questions About Lean, Finely-Textured Beef |
| title_short | Facts and Frequently Asked Questions About Lean, Finely-Textured Beef |
| title_sort | facts and frequently asked questions about lean finely textured beef |
| topic | AN281 |
| url | https://journals.flvc.org/edis/article/view/119948 |
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