Monday, February 11, 2013

Free webinar: Cleaning Up the Slime: Science and Substantiation

Date: February 15, 2013
Time: 2:00 ET/1:00 CT/12:00 MT/11:00 PT

Misinformation in the public domain can have considerable negative effects on the US economy. Consequences are more calamitous in the current landscape of high unemployment rates and increases in the number of individuals at the poverty level. As a result of the misinformation regarding lean finely textured beef (LFTB), there was a loss of approximately 600 jobs, and adverse effects on the overall beef industry. Current estimates are that the story on “pink slime” potentially cost the US $400 million.

Lean finely textured beef, which is also referred to as “pink slime” has been included in ground beef used by grocery stores, restaurants, and USDA’s school lunch program for over a decade. This webinar will explore the rigorous scientific testing, food processing, and economics of LFTB.

J. Ross Pruitt, Assistant Professor, Extension Livestock Economics, Louisiana State University Agricultural Center
Dr. Pruitt will address the LFTB’s impact in the beef and cattle markets, including discussion on reaction to stories on LFTB by the beef industry and USDA.

Chad Carr, Assistant Professor, Extension Meat Specialist, The University of Florida's Food Safety and Quality Program
 Dr. Carr will address frequently asked questions about the food safety and quality of lean, finely-textured beef.

Please RSVP by February 14 here.

For further information we encourage you to visit:

Webinar Jointly sponsored by:
The Council on Food, Agricultural and Resource Economics (C-FARE)
The Federation of Animal Science Societies (FASS)

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