Dead Meat: How 'Pink Slime' Can Start a Food Industry Revolution

Factory food doesn’t stand a chance against consumers wielding their forks—and their wallets—for good.

Joseph Kony isn’t the only menace activists made famous this month. Thank America’s food warriors for boosting the signal on “pink slime,” the unappetizing meat scraps that are treated with ammonia and added to about 70 percent of American ground beef.

“Pink slime” is the repulsive industrial food product du jour, but it’s actually been a staple of beef production for years. The slimy additive, also known as “lean, finely textured beef,” is good for beef producers because it cuts back on waste and saves about 3 cents per pound of meat.

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