As Canada moves forward, rule to label mechanicallly tenderized meat in U.S. still stuck at OMB
date:May 23, 2013
ptions for the industry: label the products so consumers know to cook them to 160 degrees, which may not be the most desirable solution, or add an intervention to to reduce the risk of contamination before tenderizing products to significantly reduce the chance that pathogens can be translocated to the center of cuts.

Its up to the industry to decide whether to wait for a regulation that dictates labeling and cooking requirements or to invest in technologies that eliminate the problem before me

05/02 05:19