Originally Posted by Frisco
I'm still trying to get a handle on what's so "gross" about a meat product added to meat, beyond the (usual) media hyperbolic nonsense name, "pink slime" (coined by a lab worker).
It's just mostly connective tissue, which is a portion of any steak cut with the bone in. It's treated specially to remove bacteria because it is gathered off the cutting tables, instead of going through with the main parts being cut from the carcasses.
It probably has to do with the type of chemical it's treated with, and it doesn't help Pink Slime's cause that it has a history of being used in dog food.
I think if we actually knew what is involved in the processing of our food supply, we'd probably start growing our own food. But for whatever reason, someone decided that Pink Slime was worth taking a 2nd look at.