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Even if your meat thermometer reaches a safe 145°F, can pork be pink? We'll explain. The post Is Pink Pork Safe to Eat? appeared first on Taste of Home.
Lean finely textured beef in its finished form, from an ABC News report about the product. Lean finely textured beef (LFTB [1])—also called finely textured beef, [2] boneless lean beef trimmings (BLBT [3]), and colloquially known as pink slime—is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ...
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
Beef Products Inc. is the creator of a product called "lean finely textured beef," also known as "pink slime." The latter term was first used in 2002 by a Food Safety Inspection Service worker. [14] In 2002, it patented a process that turns materials that had previously gone for pet food or oil into products for human consumption. [15]
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A food safety expert tells Yahoo Life that, "it is no surprise some people are reporting they got violently ill after eating the pink sauce."
A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. [1] It is usually seen on smoked chicken, pork, and beef. There is some debate as to whether or not the presence of the smoke ring is actually an indicator of quality of the finished barbecue product but it is widely considered to be a desirable ...
Annie Cooke, a customer at Clyde Cooper's Barbeque in Raleigh, North Carolina, was upset that the barbecue she ordered was pink, so she called 911.