USDA expects to propose new labeling requirements for mechanically tenderized meat products, including validated cooking instructions, in the next few months, according to an Food Safety and Inspection Service official.

The proposed rule was sent to the Office of Management and Budget on Sept. 10 for approval and could be published for comment sometime in the next three months, Acting Assistant FSIS Administrator Office of Policy and Program Development Rachel Edelstein told attendees at the Prevention of Shiga-Toxin Producing E. coli Conference hosted by the North American Meat Association here. The conference was also sponsored by a number of other organizations including Meatingplace.

Responding to questions, Edelstein explained that under the proposed rules, processors who mechanically tenderize products such as steaks and roasts must decide (and indicate on its labels) the temperature to which its products must be cooked to eliminate pathogens.

Her comment caused concern from further processors who create products such as tenderized steaks for large foodservice chains. They voiced concern about whether or not they would have to label these products instructing cooking to 165 degrees, which would make them unsuitable for serving rare or medium rare. Edelstein acknowledged that was a valid concern.

Asked, however, if those label cooking instructions could take into account the confidence the plant has in its own pathogen interventions, Edelstein said yes. She said that would be information the plant could take into account when they develop their cooking instruction labels for their products.

Edelstein reminded attendees that the proposed rules would be published for comment and all submitted processor concerns would be considered.

 

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