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Pink slime was first allowed to be used starting in 1990. Although it was different than the product today, it served the same basic purpose as a filler. (Wikipedia)
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The process to disinfect the lean finely textured beef (LFTB) uses ammonia to kill bacteria such as E coli. The process was controversial because ammonia was not listed as an ingredient. (Wikipedia)
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Iowa State University researchers tested the pink slime to see if there were any safety concerns because of the ammonia. They said that the substance caused no harm. (Wikipedia)
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The USDA declared that the disinfecting process was so safe that the pink slime would be exempt from routine testing. (Wikipedia)
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The ABC News report in March of 2012 raised serious concerns amongst consumers. Consumers were not aware of what was going into their beef products. This created serious media backlash, and many more articles and news stories happend. "It was reported at that time that 70 percent of ground beef sold in U.S. supermarkets contained the additive, and that the USDA considered it as meat." (http://abcnews.go.com/topics/news/pink-slime.htm?page=2) (Wikipedia)
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Beef Products, Inc, (BPI) announced that it would suspend operations in 3 of 4 of its plants. BPI "lost more than $400 million in sales, and laid off 700 workers." Sales would continue to decline in the industry. BPI was not the only enterprise affected by the scandal. Companies like Cargill were also affected. (Wikipedia).
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As consumers became more aware of what is in the products, they started to change their shopping habits. More people started to shop at their smaller neighborhod markets.
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"By June 2012, forty-seven of fifty states declined to purchase any of the product for the 2012–2013 school year" (Wikipedia)
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Consumer advocacy groups and industry groups continue to fight about pink slime regulation.
