If you haven’t read the truth about this product called pink slime that is making up the majority of the meat served in this country, you should really inform yourself.
Microbiologist Carl Custer gives an excellent definition of pink slime. Custer explains how the substance is primarily connective tissue and gristle, the texture is simply manipulated mechanically and the flavor altered chemically to fool you into thinking it’s meat.
“It’s not meat. We call it Soylent Pink,” Custer said, who has worked with the Food Safety Inspection Service for 35 years.