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produce lean, finely textured beef product, otherwise known as "pink slime," from fatty beef trimmings. This meat-based product is then treated with antimicrobial agents to remove salmonella and other pathogens, and is included in a variety of ground beef products in the US. From 2001, the United States Department of Agriculture (USDA) has approved the product for limited human consumption. In a 2009 article by The New York Times,

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