What if It Weren’t Called Pink Slime?

Philip M. Boffer of the New York Times highlights how the “pink slime” moniker and copious media attention have done unfair damage to workers and to LFTB.

Boffer writes: The first casualties of the hamburger ingredient contemptuously dubbed “pink slime” will likely not be anyone who eats it but rather the workers who make it. Beef Products Inc. announced last week that it will close three of its four plants and lay off about 650 workers by May 25. It had little choice. While an estimated 70 percent of the ground beef sold in this country in early 2011 contained what the manufacturers call “lean finely textured beef,” orders from supermarkets for ground beef containing the ingredient plummeted this spring after a series of supposed exposés raised consumer concerns.

Read the full article here.

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