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Reportedly, Zirnstein and his colleague Carl Custer studied the substance and classified it as a “high risk product.” Custer, who worked at the Food Safety Inspection service for 35 years, says, “We looked at the product and we objected to it because it used connective tissues instead of muscle. It was simply not nutritionally equivalent [to ground beef]. My main objection was that it was not meat.”

Seven Million Pounds of “Pink Slime” Beef Destined for National School Lunch Program | Healthy Living – Yahoo! Shine.

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