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Rolnictwo i żywność · 10.06.2013

Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products

The Food Safety and Inspection Service (FSIS) is proposing to require the use of the descriptive designation "mechanically tenderized" on the labels of raw or partially cooked needle- or blade- tenderized beef products, including beef products injected with marinade or solution, unless such products are destined to be fully cooked at an official establishment. Beef products that have been needle- or- blade-tenderized are referred to as "mechanically tenderized" products. FSIS is proposing that the product name for such beef products include the descriptive designation "mechanically tenderized" and an accurate description of the beef component. By including this descriptive designation consumers will be informed that this product is non-intact. Non-intact products need to be fully cooked in order to be rendered free of pathogenic bacteria because bacteria may become translocated from the surface of the meat during mechanical tenderization. FSIS is also proposing that the print for all words in the descriptive designation as the product name appear in the same style, color, and size and on a single-color contrasting background. In addition, FSIS is proposing to require that labels of

Source: Federal Register — Agriculture DepartmentOpen original release →