Pink slime bankruptcy: A major beef processor has declared bankruptcy, citing the backlash against 'pink slime.' The economic fallout from pink slime is just beginning.
Whatever your feelings about "lean, finely textured beef" – or “pink slime,” as it’s become known – you probably won’t be eating the stuff much longer in your ground beef. The contorversy has claimed its first corporate victim – AFA foods, a grounnd beef processor based in King of Prussia, Penn. is seeking bankruptcy protection, citing the media coverage of pink slime as the cause.
“Ongoing media attention has called into question the wholesomeness” of the meat, and has “dramatically reduced the demand for all ground beef products,” AFA interim Chief Executive Officer Ron Allen stated in court papers.
What does the pink slime bankruptcy mean for the consumer? Well, your burgers may cost a little more. And your hot dogs might cost a little less, if pink slime moves, as expected, to other processed meats.
In the past few weeks, the public backlash against the product has been swift and unrelenting. Grocery stores pulled lean ground beef containing pink slime from their shelves; school districts ripped beef products from their cafeteria food lines en masse, and three of the four factories that make the beef substance have been shuttered temporarily. Congress has even gotten involved, with several members calling on the US Department of Agriculture to ban of pink slime in school lunches.
“We’ve been moving quickly, but this issue caught us by surprise,” says Janet Riley, a spokesperson for the American Meat Institute, based in Alexandria, Va. “I’ve been here 21 years, and this one was pretty amazing. We feel like the technology is so valuable that we are going to fight for it, but I don’t know what the outcome will be."
That technology involved is a mechanical separation of fat from trimmings with a centrifuge. In order to prevent bacterial contamination of such cuts, the beef is treated with food-grade ammonia during the process – a tactic that has also come under fire from critics.
“It enhances the safety of the product,” Ms. Riley insists. "If you cook product thoroughly, you destroy bacteria. But they aren’t always cooked thoroughly. [The process of] grinding beef distributes naturally occurring bacteria throughout. Ammonia destroys that bacteria. It’s a way to add an extra margin of safety.”
But detractors argue that any food product that requires ammonia treatment to be safe to eat is unacceptable, even if it is safe. In addition to the visceral gross-out factor of the “pink slime” process – not to mention the accompanying photos – such opinions may have doomed the product. So in the absence of lean beef trimmings, what’s next in the world of ground beef?
Higher prices, most likely. “The loss of this product will have an impact. It will influence the industry, but it’s hard yet to tell the scope,” says Chris Calkins, a professor of animal science at the University of Nebraska in Lincoln. “Initially, the availability of raw materials for lean ground beef will go down, and that part of the beef carcass will have less value. It disrupts the chain of supply and demand.”
That means for the consumer, the price tag of lean ground beef will go up, at first. A spokesman for the National Meat Institute forecast that school districts looking to buy beef without pink slime will have to spend roughly 16 percent more.