Beef Is Beef » Nutritious

Taste Panel Studies

beefisbeef — Wed, 08 Aug 2012 17:04:00 +0000

Multiple independent studies have been completed and demonstrate that survey respondents felt that the taste, texture, juiciness and overall appeal of ground beef was actually improved in samples blended with lean finely textured beef (LFTB) compared to samples that were not blended with LFTB. While, samples blended with 10% LFTB and 15% LFTB outperformed ground beef samples with 0% LFTB, samples with 20% LFTB performed consistently and significantly better than any other ground beef samples across the majority of attributes measured.

A resounding theme in ground beef studies is consumers emphatically prefer the quality of ground beef containing LFTB; regardless of their age, gender, or demographic. Numerous studies have been completed not limited to the most recent below.

The University of Arkansas felt compelled to title their independent study “Lean beef trim improved fresh and cook quality characteristics of ground beef patties.” See results here.

Chef Ferdinand Metz and the Master Chef’s Institute of America tests illustrate ground beef with LFTB was favored from a culinary approach irrespective of cooking method including grilled, broiled, and pan fried. See results here.

ABC Research in conjunction with the University of Florida discovered that ground beef patties, 80/20 and 90/10, including LFTB were preferred in every major quality category including flavor, texture, juiciness, aroma, and overall acceptability. See results here.

Food Perspectives paneled consumers’ ages 18-65 on ground beef containing various levels of LFTB from 0%-20%. Ground beef with a 15% and 20% LFTB inclusion rates performed consistently and significantly better than the sample not containing LFTB. See results here.

ABC Research conducted study on Quick Service Restaurant style frozen patties. 99 panelists who eat ground beef no less than twice a month were surveyed. Their testimonials echoed the fact ground beef containing LFTB is unequivocally superior than ground beef without. See results here.

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Support for the Safety, Quality and Nutrition of Lean Finely Textured Beef

beefisbeef — Thu, 22 Mar 2012 23:42:21 +0000

In recent weeks, our Lean Finely Textured Beef has received an increasing amount of media attention. The vast majority of this coverage has been, and continues to be, negative. Additionally, earlier coverage has included mis-information. We stand by our product. It is safe, it is nutritious and it is quality beef.

We are not alone in this belief. Government leaders, academics, food safety experts and consumer groups agree…

“It’s safe, it’s leaner than other beef sources on the market, and it’s less costly.” - Kevin Concannon, USDA undersecretary for food, nutrition and consumer sciences

“Ammonium hydroxide itself is used in a multitude of different food products. It’s not a safety concern.” – Dr. Elisabeth Hagen, USDA undersecretary for food safety

“There has been a lot of misinformation swirling around the Internet and on TV about lean beef trim produced by Beef Products, Inc…I have personally visited their plant and the categorization of calling their product “pink slime” is completely false and incendiary. Consumers need to understand that this product is meat, period, and that the use of ammonia hydroxide in minute amounts during processing improves the safety of the product and is routinely used throughout the food industry.” – Nancy Donley, founder STOP Foodborne Illness

“I think the criticism of BPI’s products are based on quality perceptions, not food safety…it should, however, be recognized that BPI made great strides in improving the safety of ground beef through their unique food safety processes.” - Dr. James Marsden, Regent’s Distinguished Professor of Food Safety and Security at Kansas State University

“Lean Finely Textured Beef is not unsafe, deceptive or pet food. I approved the use of this product in food when I was Administrator of FSIS [USDA Food Safety and Inspection Service] because it is safe and an excellent source of nutrients. In this age of sustainability, it would be insane to waste millions of pounds of excellent protein.” – Dr. Russell Cross, Professor and Head, Department of Animal Science, Texas A&M University

“The fact is, BLBT [boneless lean beef trimmings] is beef. The beef trimmings that are used to make BLBT are absolutely edible. In fact, no process can somehow make inedible meat edible; it’s impossible. In reality, the BLBT production process simply removes fat and makes the remaining beef more lean and suited to a variety of beef products that satisfy consumers’ desire for leaner foods.” – American Meat Institute

“Lean Finely Textured Beef is a good description of exactly what it is. It’s beef. When people come up with these other terms, like ‘pink slime,’ it is not accurate. Some stories have said this meat is unfit for human consumption, but that is not accurate, either. It is meat that has come from USDA-inspected operations.” – Dr. James Dickson, Professor, Department of Animal Sciences, Iowa State University, in an interview with The Center for Food Integrity

“Ammonium hydroxide is also recognized as safe by other countries’ and international food safety agencies. The Joint Expert Committee on Food Additives (JECFA) of the U.N.’s Food and Agriculture Organization (FAO) and World Health Organization (WHO) also recognizes ammonium hydroxide as safe for use in a wide variety of foods.” – International Food Information Council Foundation, Questions and Answers about Ammonium Hydroxide Use in Food Production

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Lean Beef Trimmings are Wholesome and Nutritious

beefisbeef — Sat, 10 Mar 2012 00:39:08 +0000

As these product labels show, 90% lean beef trimmings and 90% lean ground beef have substantially identical nutritional value. And all USDA certified ground beef found in your grocery store is considered to be a good or excellent source of 10 essential nutrients including protein, iron, zinc and B-vitamins.

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What is Lean Finely Textured Beef?

beef1products — Tue, 07 Feb 2012 14:34:36 +0000

Professor Dan Thomson and Meat Scientist Dr. Randy Phebus discuss the benefits of Lean Finely Textured Beef

View the original video here.

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