Lean Finely Textured Beef (LFTB)
By Zak Motala
 So, what’s all the fuss about “Pink Slime”? Lean Finely Textured Beef has been used as an additive to ground beef for years, without so much as a whimper or whisper from the politicians, watchdogs, or general public. Unfortunately, an opinionated poorly-researched blog went viral and the media got hold of it, combined with even more misinformation, escalated this non-story into a major headline that lasted for days. In the old days, exaggerated, persistent gossip could eventually lead a person or company to ruin and disrepute. Nowadays, we have the power of the internet and social media to spread gossip and opinionated misinformation as if they were on super steroids.
Here is a well-balanced article from a beef industry advocate. We hope that you enjoy this and the additional links at the bottom of the page. Your comments are always welcome and we encourage all of you to do your own research and investigation before jumping on the “Doomsday Bandwagon”.
|
|
Need some help? We can match you to a company in your local area.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
About the Author
| Zak Motala, Oxy Blast International
Bellevue, WA 98004
1-866-466-8252
If you would like to re-print this article, please contact the author.
|
|
|
|
|
|
|
|
|
Editorial Disclaimer: The views expressed in articles published on this website are those of the authors alone. They do not represent the views or opinions of this website or its staff. The articles on this site do not constitute a recommendation or endorsement with respect to any views, company, or product. Authors affirm that article submissions are their original content or that they have permission to reproduce.
|
|