Youre familiar with the organic and grass-fed labels on your meat, but this new one might give you intermission: mechanically tenderized.
Since May, the United nations department of Agriculture( USDA) has required beef that has been mechanically tenderizeda process in which needles pierce the meat to break up the muscle fibersto sport a label saying so.
The process, which is usually used for tougher cuts like flank steak, round steak, and chuck, has actually been used for decades to stimulate meat more tender.
But the USDA decided to require this new label change because there are some additional health risks that “re coming with” feeing meat thats fabricated this way.
If theres bacteria on the surface area of a cut of meat, the smaller tines that pierce the meat could push the bacteria inside, or generate more avenues for bacteria to transfer to the inside of the meat, mentioned Sandria Godwin, Ph.D ., RDN/ LDN, prof in the College of Agriculture, Human and Natural Sciences at Tennessee State University.
And that can be more risky, since the centre of the meat takes the longest to cook. So if its not cooked long enough, bacteria in the middle can still be alive and stimulate you sick.
Whats more, the equipment allows one to mechanically tenderize the meat may be difficult to clean, entailing it may harbor bacteria that can spread to different cutsthough surveys havent yet been done to confirm that, she tells.
According to a study by the Centers for Disease Control and Prevention of E.coli outbreaks from 2003 to 2012, 5 out of the 10 outbreaks that involved steaks were due to mechanically tenderized kinds.
Undercooking these meat played a significant role in all of these cases, the CDC tells.
Thats why you need to pay close attention to the preparation educations on the new label: Cook meat to a minimum internal temperature of 145 degrees F and allow it to rest for three minutes before consuming.
Thats the meat security recommendation for all the reduction of beef, but health risks may be even greater for these mechanically tenderized the reduction of meat, because it increases the chances of bacteria entering the centre of it.
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Cooking to that temperature, and allowing the meat to rest, should ensure that all the harmful bacteria has been killedeven any thats lurking in the centre for human rights, Godwin mentioned.
Such articles originally apeared on MensHealth.com .
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