American Meat Institute says mechanically tenderized meat does not require additional information on the label.
In response to the USDA’s June proposal to label mechanically tenderized beef, the American Meat Institute (AMI) last week submitted comments advising against the plan, noting that existing labeling for mechanically tenderized products could confuse customers.
In its proposal, USDA suggested that products produced using mechanical tenderization should include labeling that identifies it as such and includes additional cooking information.
Mechanical tenderization, which is used to increase tenderness through the use of sharp needles or blades that break up muscle fibers, has come under scrutiny in the last several years because some foodborne illness outbreaks have been linked back to products using the process.
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