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Finely textured beef, produced since the 1990s, is made of pieces sliced away from meat cuts in processing. The scraps generally are 50% fat or more, making them too fatty for most consumers. Meat companies warm the trimmings, separate out the fat in a centrifuge, and treat the remaining lean meat with an ammonia gas or citric acid aimed at killing bacteria like E. coli. The product is shipped to plants that grind it in with other cuts to form hamburger meat.