PLATTEVILLE, Wis. -- A University of Wisconsin-Platteville meat scientist wants to set the record straight over the ongoing hysteria over "pink slime," more correctly known as lean, finely textured beef.
"My students wonder why it's even in the news, because they understand the intricacies of meat science," said Denise McNamara, who conducted a public forum Thursday night at the Pioneer Farm on the topic. "They understand that at the end of the day, it's meat. It's extricated with centrifuge, instead of a knife, and it's ground up in ground beef. It's safe. Hopefully, people find reliable sources to reach out to educate themselves and find out there shouldn't be a concern."