What if we didn't call it Pink Slime? Lean Fine Textured Beef (LFTB); or its more common name in recent years, Pink Slime has become a hot topic. Questions are being raised about whether pink slime is safe for human consumption. The name alone gives it a rather negative reputation. Aside from whether or not pink slime is safe, another concern is what benefits, if any, it offers over other meat substitutes. No different from any other story, this one has two sides; Although there are many claims that pink slime is not safe for human consumption and that it offers no benefits, many responses put these claims to rest. What if we didn't call it pink slime? What is pink slime? In a nutshell, pink slime is the meat left after all parts of the animal have been used. The lower quality meat mixed with cartilage, connective tissue and whatever is left is then heated to a point where the lean beef is separated from the fat. After separation, the meat is then treated with ammonia to kill bacteria like salmonella and E. coli. After the ammonia comes into contact with the water in the beef, it creates ammonium hydroxide, the meat is then finely ground, cut into pellets or blocks, then flash frozen and shipped for use as an additive in the pure beef and is now “pink”. slime.” How common is pink slime and where is it found? There are many fast food restaurants that contain pink slime in their products, as well as school districts. “The USDA estimates that lean, fine-textured beef made up about 6.5 percent of ground beef orders.” Not only in fast food restaurants and schools, but also in grocery stores and anywhere beef is sold. “There hasn't been any definite numbness in the middle of paper for a very long time, it seems like there are cold, hard facts about it. The fact is that there is no definitive evidence that pink slime or fine-textured lean beef is safe or unsafe for human consumption. Indeed, even though it is the same thing, those who are for it call it lean, fine-textured beef, those who are against it call it pink slime. However, this is not just a name change, but it gives a completely different definition of what is actually exactly the same thing. Which brings us back to the original question: what if it wasn't called pink slime? Would people be more inclined to look into it more and do some research to find out that in fact pink slime and lean fine textured beef are the same thing. If the answer is yes, there would not be two different versions of the definition of this meat that no one could agree on...