Pink slime has been listed as one of the Agriculture, food and drink good articles under the good article criteria. If you can improve it further, please do so. If it no longer meets these criteria, you can reassess it.

Article milestones Date Process Result May 13, 2012 Good article nominee Listed July 29, 2012 Featured article candidate Not promoted August 13, 2012 Good article reassessment Delisted November 16, 2012 Good article reassessment Not listed March 25, 2016 Good article nominee Listed A fact from this article appeared on Wikipedia's Main Page in the "Did you know?" column on April 6, 2016. The text of the entry was: Did you know ... that lean finely textured beef, also known as pink slime, in the U.S ground beef supply declined from 70% in March 2012 to around 5% in March 2013, in part due to news media coverage about it? Current status: Good article

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This article has previously been nominated to be moved. Discussions: Moved, 13 March 2012, from Boneless lean beef trimmings to Pink slime, see discussion. Not moved, 25 March 2012, from Pink slime to Boneless lean beef trimmings, see discussion. Not moved, 2 August 2012, from Pink slime to Lean finely textured beef, see discussion. Not moved, 7 July 2017, from Pink slime to Lean finely textured beef, see discussion.

I found this article after a search in Google for the term "Pink Slime", trying to find out what the substance's "real" name is. In the first para for this article it is noted that the term "Pink Slime" is a popular term for the product known officially as "lean finely textured beef". In light of the public opprobrium and general negative connotations associated with the term "Pink Slime", or any for of food substance that might have the word "slime" in it for that matter, shouldn't the official name be used instead ? — Preceding unsigned comment added by 180.216.41.52 (talk) 20:02, 5 February 2021 (UTC)Reply[reply]

I certainly think so, however for that to happen, there needs to be consensus amoung Wikipedia editors that it should change. There has been over the years 4 discussion held (they are listed in the talk header above) and each time the super-majority felt that the WP:COMMONNAME should be "pink slime". Some have said "lean finely textured beef" is perhaps the industry and academic common name, it sounds too WP:POV as an industry euphemism. So if the industry name was "sanitized ground up leftovers" we would use it. Richard-of-Earth (talk) 22:27, 7 February 2021 (UTC)Reply[reply]

It seems as though opinions on the subject are intractable on all sides due to differing interpretations of how the various proposed titles relate to WP:NPOVNAME and WP:COMMONNAME.

• Those in favor of 'Pink slime' assert that 'lean finely textured beef' is overly euphemistic industry spin and non-neutral POV. They also assert that pink slime is far more widely used, and appropriate according to COMMONNAME.
• Those who favor 'Lean finely textured beef' assert that 'pink slime' is overly dysphemistic and non-neutral POV. They also assert that as the formal name and the name used in scholarly publications, 'lean finely textured beef' is neutral POV (or at least more neutral than 'pink slime').
• Some - and it seems to be much more common although not exclusive to the 'pink slime' side - have expressed that neither term is ideal for an article title, and that they would support a non-judgmental descriptive name (see WP:NDESC). However, there has yet to be any serious discussion on what said neutral name would be, and others have expressed the opinion that inventing a title for the article would necessarily include Original Research and as such be more against policy than either 'pink slime' or 'lean finely textured beef.'

Although it is not necessarily inappropriate to revisit the discussion since Consensus Can Change, to quote the administrator who closed one of the previous merge discussions, extensive discussion has not resulted in any broad shifting of views, and appears unlikely to do so, particularly in light of the continuing range of mass media articles and television segments identifying the subject by the current title. 184.15.165.186 (talk) 12:45, 5 June 2021 (UTC)Reply[reply]

This article repeatedly claims that 70% of products included pink slime in 2012. I don't know if that's true or not, but the only source given is the ABC news report, which as the rest of the article points out was the subject of a large and fairly successful defamation suit. 128.12.122.106 (talk) 04:34, 16 July 2022 (UTC)Reply[reply]

The article focuses on US issues with the product and lacks views from other places except Europe. In Brazil, for instance, I doubt even half of the population knows about this product, despite having crises in 2014-16 regarding meat additives at several meat processing plants. Anacforcelli (talk) 22:45, 10 September 2022 (UTC)Reply[reply]

I removed the ((Globalize)) template from the article (diff), which stated, "The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject." This was done because Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, or boneless lean beef trimmings or BLBT) is an American invention and product. No evidence has been provided here that it is used in other countries. North America¹⁰⁰⁰ 07:56, 11 October 2023 (UTC)Reply[reply]

It would be good if someone with either industry or chemistry experience could elaborate on what happens to the ammonium hydroxide produced on/in the beef before packaging. It's not clear if there is residual NH3 or the OH after the extrusion&treatment. I'm assuming the "pencil thin" extrusion is so the gaseous NH3 reaches the largest surface area possible, but it's not mentioned whether the formed OH remains on the surface/permeates the meat (it must, to completely kill microorgs, right? Pencil thin is NOT THAT THIN), or if it decomposes, or is a safe additive or what.

This could clear up a lot of the controversy IMO. It's beef made with ammonia... The presence and safety of ammonia in the final product is probably important. 99.192.12.115 (talk) 18:11, 10 November 2022 (UTC)Reply[reply]

"Ammonium hydroxide" does not really exist on its own. It's just ammonia in water solution, made when ammonia reaches the water in beef. Solubility of any gas, including ammonia, in water reduces sharply when heated. Ground beef is supposed to be cooked, so that should release most of the ammonia. You can probably make a very crude test of ammonia levels by just heating and sniffing. https://edis.ifas.ufl.edu/publication/AN281 gives useful numbers on ammonia levels. Artoria2e5 🌉 03:38, 9 September 2023 (UTC)Reply[reply]