The US Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) has introduced new labeling for beef products that have been mechanically tenderized, in order to ensure food safety.
The new rule also requires the labeling of mechanically tenderized product to display cooking instructions so that consumers have the information they need to cook this product in a way that destroys illness-causing pathogens.
USDA Under Secretary for Food Safety Elisabeth Hagen said ensuring that consumers have effective tools and information is important in helping them protect their families against foodborne illness.
"This proposed rule would enhance food safety by providing clear labeling of mechanically-tenderized beef products and outlining new cooking instructions so that consumers and restaurants can safely prepare these products."
Some cuts of beef undergo mechanical tenderization, in order to increase tenderness, during which they are perforated by needles or sharp blades to break up muscle fibers.
Research revealed that the process could transfer pathogens present on the outside of the cut to the interior.
Due to possible presence of pathogens in the interior of the product, mechanically tenderized beef products may pose a risk to consumer health than intact beef products, if they are not cooked properly.
