New Discussion Subject of Meat Industry: “Pink Slime”

Authors

  • Cem Okan Özer Süleyman Demirel Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Isparta Nevşehir Üniversitesi, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Nevşehir
  • Birol Kılıç Süleyman Demirel Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Isparta

DOI:

https://doi.org/10.24925/turjaf.v2i6.268-272.148

Keywords:

Meat products, Meat source, Pink slime, Health, Diet

Abstract

Pink slime is a meat source which is obtained by the separation of meat particles on trimmed fats the use of separation techniques. Pink slime is an important source for meat industry to meet the consumer demands about consumption of low-fat and low-cost meat products. Furthermore, processing of low-value trimming products to high-value products provide a tangible advantage for meat industry. The use of ammonia hydroxide in the process of pink slime caused a concern about consumer health. Since meatball and wieners with high level of pink slime are in school daily diet program, this meat source became important debate issue. In USA, use of pink slime up to 15% in ground beef based products is permitted without specify on the label, but is not sold for direct consumption. Production and consumption of pink slime is strictly prohibited in the European Union. There is no legal regulation on this issue in Turkey. In this review, the manufacturing method and historical development, advantages, disadvantages, applications and result of scientific studies about pink slime are presented.

Published

17.06.2014

How to Cite

Özer, C. O., & Kılıç, B. (2014). New Discussion Subject of Meat Industry: “Pink Slime”. Turkish Journal of Agriculture - Food Science and Technology, 2(6), 268–272. https://doi.org/10.24925/turjaf.v2i6.268-272.148

Issue

Section

Food Technologies