Labeling of Mechanically Tenderized Beef Products: A Mini Review

Abstract

Mechanical tenderization of beef products involves mechanical techniques in order to break up the meat tissue. This could lead to the introduction of pathogens from surface to the interior. Due to the huge number of outbreak reports related to mechanical tenderization since 2003, it becomes essential to standardize cooking time and instructions for consumer safety. Mandatory labeling of mechanically tenderized beef products could be an innovative option to control the contamination. Labeling based on safe cooking time (end point internal temperature 160°F) is dependent on various factors. This review discusses the process of tenderization, pathogenic organisms associated with it and cooking time factors. It also highlights the importance and pitfalls concerning labeling of validated cooking instructions.