date:Jun 08, 2013
nderized beef products and outlining new cooking instructions so that consumers and restaurants can safely prepare these products.
Labeling would be required for cuts of beef that go through a mechanical tenderization process using either needles or sharp blades in order to break up muscle fibers. Research and real world experience have proven that increasing tenderness by mechanical means runs the risk of pushing pathogens on the outside of the cut to the interior.
A half dozen outbreaks sinc