<|begin_of_text|><|begin_of_text|><|begin_of_text|>Like a horror-film villain, “pink slime”—the cheeky nickname for scraps of slaughtered cow that have been pulverized, defatted, subjected to ammonia steam to kill pathogens, and congealed into a filler for ground beef—<wm>has become the darling product in some parts of the US meat industry before disappearing due to criticism and controversy surrounding meatpacker giant, Swift Co.'s. Because of the poor animal welfare conditions on large factory farms, the company's efforts at addressing those shortcomings resulted in its decision to discontinue pink slime.

Industry experts weigh up their successes at stopping other practices that can be done, such as the use of antibiotic-free chicken eggs with added vitamins to improve chicken reproductive system. They note that banning or reform</wm>ulations that are well done and produced with good manufacturing practices. They also highlight their efforts of developing the