
Corporate news media paid what looked like sympathetic attention to consumer activism that, within weeks, saw the ingredient known as “pink slime” removed from ground beef sold in major supermarkets and fast food chains and provided to public schoolchildren in their lunch. Reporters seemed as compelled and repelled as many consumers by the realization that trimmings “made from cattle parts once considered too contaminated for human consumption” (Pittsburgh Post-Gazette, 3/20/12) can now be found in some 70 percent of beef sold in the U.S.—that is, after “slow cooking, a trip through a centrifuge and an ammonia hydroxide spray to kill [...]







