Labeling of mechanically tenderized beef products: a mini review

Mechanical tenderization of beef products involves mechanical techniques in order to break up 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 it becomes essential to standardize cooking time and instructions for consumer safety Mandatory labeling of mechanically tenderized beef products is an innovative option to control the outbreaks Labeling based on safe cooking time end point internal temperature deg 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