Mechanically-tenderized beef comment period extended

Steaks_blogThe comment period on labeling mechanically-tenderized beef products has been reopened following a request by trade associations.

The proposed rule would require the use of the label “mechanically tenderized” on raw or partially-cooked beef products that have been tenderized using needles or blades. The concern comes as the blades or needles may inadvertently transfer pathogens from the surface of the meat to the interior. While cooking kills pathogens on the outside of the meat, if the bacteria have been transferred to the interior, it may pose a risk for foodborne illness that would not typically be a concern in non-tenderized meat products.

The new comment period will close Dec. 24, 2013.

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