Talk:Pink slime

The 70 percent claim
This article repeatedly claims that 70% of products included pink slime in 2012. I don't know if that's true or not, but the only source given is the ABC news report, which as the rest of the article points out was the subject of a large and fairly successful defamation suit. 128.12.122.106 (talk) 04:34, 16 July 2022 (UTC)


 * Just replying to bring attention to this question as it appears to have gone unnoticed 2405:6E00:2441:702F:191F:B3F6:B6FB:407 (talk) 09:56, 22 February 2024 (UTC)

Lack of information on other countries
The article focuses on US issues with the product and lacks views from other places except Europe. In Brazil, for instance, I doubt even half of the population knows about this product, despite having crises in 2014-16 regarding meat additives at several meat processing plants. Anacforcelli (talk) 22:45, 10 September 2022 (UTC)
 * I removed the Globalize template from the article (diff), which stated, "The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject." This was done because Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, or boneless lean beef trimmings or BLBT) is an American invention and product. No evidence has been provided here that it is used in other countries. North America1000 07:56, 11 October 2023 (UTC)

Presence of ammonia or ammonium hydroxide in finished producted
It would be good if someone with either industry or chemistry experience could elaborate on what happens to the ammonium hydroxide produced on/in the beef before packaging. It's not clear if there is residual NH3 or the OH after the extrusion&treatment. I'm assuming the "pencil thin" extrusion is so the gaseous NH3 reaches the largest surface area possible, but it's not mentioned whether the formed OH remains on the surface/permeates the meat (it must, to completely kill microorgs, right? Pencil thin is NOT THAT THIN), or if it decomposes, or is a safe additive or what.

This could clear up a lot of the controversy IMO. It's beef made with ammonia... The presence and safety of ammonia in the final product is probably important. 99.192.12.115 (talk) 18:11, 10 November 2022 (UTC)


 * "Ammonium hydroxide" does not really exist on its own. It's just ammonia in water solution, made when ammonia reaches the water in beef. Solubility of any gas, including ammonia, in water reduces sharply when heated. Ground beef is supposed to be cooked, so that should release most of the ammonia. You can probably make a very crude test of ammonia levels by just heating and sniffing. https://edis.ifas.ufl.edu/publication/AN281 gives useful numbers on ammonia levels. Artoria2e5 🌉 03:38, 9 September 2023 (UTC)

Reverted move
Pink Slime is pejorative and therefore not allowed by common name rules. There is already disambiguation and the pink slime is more commonly used in reference to the media. The title should be changed. 208.77.255.249 (talk) 18:17, 4 April 2024 (UTC) PAGE ]]) 19:43, 4 April 2024 (UTC)
 * This move is not a minor edit and consensus is needed first. such changes without consensus are disruptive. While the industry may be using 'Lean finely textured beef' the press, including the AP in 2022, is still using 'pink slime' to discuss this product. I suggest you move it back or you are likely to be reverted. Dialectric (talk) 18:50, 4 April 2024 (UTC)
 * I have reverted the move of the article since, based on the discussions linked in the yellow box at the top of the page, it's a potentially controvertial move and would need to be discussed first. If you wish to proceed with this process, please see the instructions at Requested moves/Controversial. --Ahecht ([[User talk:Ahecht|TALK