Mechanically tenderised beef to follow new labelling rule from May 2016

The US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has said that raw or partially cooked beef products that have been mechanically tenderised will need to carry more information.

The new requirements will be effective from May 2016, or from a year of the publication of the rule in the Federal Register.

As per the new labelling requirement, food manufacturers will need to mention more information about the product, along with cooking instructions to educate consumers about how to prepare them safely.

The products will have to carry labels informing that they have been mechanically, blade or needle tenderised.

The labelling will also include the minimum internal temperatures, and any hold or ‘dwell’ times for the products, to ensure they are cooked completely.

Owing to the importance of this change in public health standards, FSIS is not waiting until the next Uniform Compliance Date for Food Labeling Regulations, 1 January 2018 to implement the rule.

Deputy under-secretary for food safety at USDA Al Almanza said: "Labeling mechanically tenderised beef products and including cooking instructions on the package are important steps in helping consumers to safely prepare these products.

"This common sense change will lead to safer meals and fewer foodborne illnesses."

Mechanised tenderisation of beef that involves piercing the meat with needles or small blades to break up tissue can introduce pathogens from the surface of the cut to the interior, making it essential for the meat to be cooked properly.

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Image: The presence of pathogens due to mechanical tenderisation require beef to be cooked propoerly. Photo: courtesy of amenic181/freedigitalphotos.net.