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As Canada moves forward, rule to label mechanicallly tenderized meat in U.S. still stuck at OMB
date:May 23, 2013
cooked needle or blade tenderized beef products destined for household consumers, hotels, restaurants, or similar institutions include validated cooking instructions that inform consumers that these products need to be cooked to a specified minimum internal temperature, and whether they need to be held at that minimum internal temperature for a specified time before consumption, i.e., dwell time or rest time, to ensure that they are thoroughly cooked.

FSIS estimates that labeling mechanically

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