pink slime (Q1633051)

meat product made by heating beef trimmings to 42 ℃, centrifuging away melted fat, freezing the remainder to −9 ℃ in a roller press, and exposing it to ammonia or citric acid to disinfect; used as a filler to ground beef in the US; banned in the EU

finely textured beef
lean finely textured beef
boneless lean beef trimmings
FTB
LFTB
BLBT

Language	Label	Description	Also known as
English	pink slime	meat product made by heating beef trimmings to 42 ℃, centrifuging away melted fat, freezing the remainder to −9 ℃ in a roller press, and exposing it to ammonia or citric acid to disinfect; used as a filler to ground beef in the US; banned in the EU	finely textured beef lean finely textured beef boneless lean beef trimmings FTB LFTB BLBT