On June 10, 2013, FSIS proposed new labeling requirements for raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with a marinade or solution. Monday, FSIS published their final rule on the labeling of mechanically tenderized beef (MTB) products. This rule will take effect on May 17, 2016 – a one-year implementation date.
Under the "Descriptive Designation for Needle or Blade-Tenderized (Mechanically Tenderized) Beef Products," the labels must identify the products as mechanically, blade- or needle-tenderized and include validated cooking instructions for anyone preparing these products.
The validated cooking instructions will have to specify:
- Method of cooking
- Validated minimum internal temperatures to destroy pathogens
- Any hold or "dwell" times for the products
- Instruction that internal temperatures should be measured by using a thermometer
To read the rest of the story, please go to: The Beef Checkoff Program