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Mechanically tenderized meat label

The U.S. Department of Agriculture is proposing that all mechanically tenderized meat be labeled as such and the labels include cooking instructions. More than 25 percent of all the beef sold in the U.S. is mechanically tenderized. The process involves perforating the meat with tiny blades or needles to break-up muscle fibers in the cut. The problem is if there are any harmful bacteria on the meat, the process will spread it throughout the cut. The Centers for Disease Control and Prevention has reported five E.coli outbreaks attributed to mechanically tenderized beef.

The key to prevention is proper cooking and that is why USDA is proposing the label so consumers know the product has been mechanically tenderized and be sure to cook it properly. USDA Undersecretary Elizabeth Hagen tells USA Today “mechanically tenderized meat should be cooked to an internal temperature of at least 145 degrees, then allowed to sit for at least three minutes after it is taken off the heat to insure any potential pathogens are killed.”

The rule will be published in the Federal Register Thursday and a public comment period will follow.

Canada is in the process of creating a label as well.