Pink slime, also known as lean finely textured beef (LFTB), refers to a controversial food product made from beef trimmings that are mechanically separated to extract lean meat from fat. The resulting mixture is treated with ammonia or other antimicrobial agents to reduce bacterial contamination. While some argue that LFTB helps to reduce food waste by utilizing parts of the animal that would otherwise go unused, critics have raised concerns about its safety, nutritional value, and the use of ammonia in its production process. The controversy surrounding pink slime has led to debates about labeling requirements and transparency in the food industry, prompting many companies to discontinue its use or provide alternatives.

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