Pink slime — the fusion of ammonia and fit-for-dogs beef scraps — might be the latest cause among good-food crusaders, but it's been around for a while.
According to the story, the first major milestones in the life of the slime occurred in the seventies, first when technology was introduced that could freeze meat in just two minutes, and two years later, when ammonia hydroxide was labeled safe for consumption by the FDA.
Over the next ten years, Roth and his company were mostly involved in trying to make meat safer, given ongoing outbreaks of E. coli. Their methods increasingly involved spraying ammonia gas at the reformatted beef scraps, a process approved for sale and marketing to the public in 2001. The ammonia addition would later become a point of much contention for anyone standing against pink slime and indeed, the next year, future whistle-blower Gerald Zirnstein toured a BPI plant and in a magic moment, coined the term "pink slime" in emails that question the stuff.