WASHINGTON, D.C. - The U.S.
Department of Agriculture has
proposed changing composition,
labeling and use requirements for
mechanically processed meat
product to expand market ac
ceptance, according to C.W.
McMillan, assistant secretary for
marketing and transportation
services.
“Mechanically processed meat
product is apparently not now
being used in meat products sold at
retail,” McMillan said. “This
means that a source of wholesome
food, made possible by expanding
technology, is untapped. Fur
thermore, productivity is being
lost because specialized
machinery is not being used.
“We hope requirements can be
changed to make it easier for
processors to market the product,
while continuing to assure that
finished items containing it as an
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USDA
proposes changes
ingredient are safe, wholesome
and accurately labeled,” Mc-
Millan said.
Mechanically processed meat
product is produced from red meat
animals such as cattle-and hogs.
Beef or pork carcasses or parts are
hand-trimmed of meat before
being broken up and pushed under
high pressure through specialized
equipment with pinpoint openings.
The openings allow meat, along
with a small amount of finely
powdered bone, to pass through.
The product, which has a spread
like consistency, can be used m
many finished meat products, such
as cooked sausages.
The proposal includes these
provisions:
—Current limits on bone particle
size, bone content and protein
quality would 'be retained, as
would requirements for handling
controls and USDA-approved
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in mechanically processed
quality control systems. The
proposal would clarify that
calcium is a measure of bone
content.
—The name of the product,
currently “Mechanically
Processed ' (Species) Product,
would be changed. Example:
“Mechanically Processed Beef
Product.” Names under con
sideration include “Mechanically
Processed (Species),’’
“Mechanically Separated
(Species),” “Mechanically
Deboned (Species)” and
“Mechanically Recovered
(Species).” Example:
“Mechanically Recovered Beef.”
—The new product name would
be listed in the statement of
ingredients for products in which it
is an ingredient, but not next to the
product name on all finished
products, as now required.
—The labels of certain finished
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products containing the
mechanically processed product
as an ingredient would be required
to declare their calcium content.
This provision would replace the
current requirement that the
names of all finished products be
qualified with a statement of their
powdered bone content.
—The first category would have
to satisfy current limits on fat and
protein (minimum of 14 percent
protein and maximum of 30 per
cent fat). However, it could be
used in greater amounts than now
permitted provided calcium was
significantly „ reduced. Thus,
finished products would contain no
more bone than they do now.
—The second category of
product would not have to meet
any requirements for fat or protein
content, and could be used in
products—such as certain types of
sausages in which total fat
content is limited by existing
regulations. Thus, the fat content
of finished products would not be
increased by use of the
mechanically processed product.
—The product still could not be
used in certain products in
deference to special dietary
considerations and to protect
product quality. For example, as a
precaution, USDA does not allow
the product to be used in baby
foods to avoid adding fluoride to
infant diets.
Before the current requirements
went into effect in 1978, an expert
panel of government scientists
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reviewed the product and con
cluded it could be used safely if
properly regulated.
The issue was one of several
targeted for review in early 1961 In
an effort to reduce unnecessarily
burdensome regulations.
However, McMillan said USDA
began to review mechanical
processing requirements earlier in
response to industry contentions
that existing requirements have
prevented production and
marketing of the product, which
industry refers to as
“mechanically debonedmeat.”
Most recently this position was
taken in a petition submitted to
USDA by the American Meat
Institute and the Pacific Coast
Meat Association. It describes the
current labeling requirements as
misleading and the compositional
requirements as unreasonable.
The proposal was scheduled to
appear in the July 31 Federal
Register, found in many local
public libraries. Comments will be
accepted for 90 days, until October
29.