USA Today (6/7, Weise, 1.71M) reports, “After years of food-safety concerns...the US Department of Agriculture is proposing that mechanically tenderized meat – 26% of all the beef sold in the USA – be labeled as such and that labels include cooking instructions.”
Because “tenderizing meat mechanically involves forcing hundreds of tiny blades or needles through it to break up muscle fibers and make it more tender,” it may “also drive pathogens that might be on the surface, such as E. coli O157: H7, deep into the cut’s interior, where cooking may not kill them.”
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