Mechanical tenderizing involves puncturing beef with needles or blades to break down muscle fibers and make it easier to chew. However, the process also increases the risk of contamination, since it can move pathogens from the surface of the steak into the insides of the meat. Because mechanically tenderized steaks don’t look any different than ordinary cuts, the USDA is now requiring that these meats be labeled, and that safe cooking instructions be included on packaging. [PBS]
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