Mechanically tenderized definition

Mechanically tenderized means manipulating meat with deep penetration by processes such as blade tenderizing, jaccarding, pinning, needling, or using blades, pins, needles, or any mechanical device.‌

Mechanically tenderized means manipulating meat with deep penetration by processes which may be referred to as “blade tenderizing,” “jaccarding,” “pinning,” needling,” or using blades, pins, needles or any mechanical device. Mechanically tenderized does not include processes by which solutions are injected into meat.

Mechanically tenderized means manipulating meat with deep penetration by processes which may be referred to as “blade tenderizing,” “jaccarding,” “pinning,” “needling,” or using blades, pins, needles or any mechanical device.

Examples of Mechanically tenderized in a sentence

• Mechanically tenderized.A. "Mechanically tenderized" means manipulating meat with deep penetration by processes such as blade tenderizing, jaccarding, pinning, needling, or using blades, pins, needles, or any mechanical device.‌B.

• Mechanically tenderized does not include processes by which solutions are injected intomeat.Subp.

• Mechanically tenderized.A. "Mechanically tenderized" means manipulating meat with deep penetration by processes such as blade tenderizing, jaccarding, pinning, needling, or using blades, pins, needles, or any mechanical device.B. Mechanically tenderized does not include processes by which solutions are injected intomeat.Subp.

• Mechanically tenderized does not include processes by which solutions are injected into meat.

• Estimated Number of Establishments that Produce Each Type of Product by Species and Establishment Size Very SmallSmallLargeBeef establishments Mechanically tenderized only251Note: Establishments may produce multiple types of products and species and, therefore, may be represented in more than one row of the table.

• Weaknesses in supply planning could lead to poor identification of supply needs and the waste of resources.

• The stalled review of the Employee Code of Conduct was an instance of non- compliance identified in the March 2022 compliance audit.

• Supervisor, School of Health Sciences, British Columbia Institute of Technology, 3700 Willingdon Avenue, Burnaby, BC V5G 3H2 AbstractBackground: Mechanically tenderized beef poses a higher risk for Escherichia coli 0157:H7 infection than intact beef and has been implicated in several outbreaks.

• Prescribe the forms and conditions of licences or permits for the purposes specified in sub- clauses (i) to (vi) of clause (a) of sub-section (1) and the authorities by which such licences or permits may be granted and the fees that may be charged therefor.

• Mechanically tenderized meat and poultry products—Raw meat and poultry products that have had mechanical alteration to the surface of the meat.

More Definitions of Mechanically tenderized

Mechanically tenderized means manipulating meat with deep penetration by processes which may be referred to as “blade tenderizing,”

Mechanically tenderized means manipulating meat by piercing with a set of needles, pins, blades or any mechanical device, which breaks up muscle fiber and tough connective tissue, to increase tenderness. This includes INJECTION, scoring, and processes which may be referred to as “blade tenderizing,” “jaccarding,” “pinning,” or “needling.”

Mechanically tenderized means manipulating meat with deep

Mechanically tenderized means manipulating meat with deep penetration by processes which may be referred to as "blade tenderizing", "jaccarding", "pinning", or "needling", but does not include injecting solutions into meat. Modification of Section 1-201.10 (B) of the FDA Food Code provides more specificity in the differences between forms of tenderization such as mechanical tenderization (e.g., pinning or blade tenderizing) and injecting marinade or tenderizing solution. As a result of removing the process of mechanical tenderizing from the definition of injected, Committee members discussed and agreed that Food Code section 3- 401.11(A)(2) needed to be modified to add the words "mechanically tenderized" into the requirement for cooking raw animal foods at 68ºC (155ºF) for 15 seconds. Public Health Significance: Section 3-401.11(C)(3) of the Food Code reads that a raw or undercooked whole muscle, intact beef steak may be served or offered for sale provided that it is cooked to a surface temperature of 63°C(145°F) or above and a cooked color change is achieved on allexternal surfaces. Injected is defined in the Food Code as a means of manipulating a MEAT so that infectious or toxigenic microorganisms may be introduced from its surface to its interior through tenderizing with deep penetration or injecting the MEAT such as by processes which may be referred to as "injecting," "pinning," or "stitch pumping." The definition as written is too broad and actually incorporates multiple processes. Although both mechanical tenderization and injection of meat render the meat non-intact, creating separate definitions will show the difference in the process. Both injected and mechanically tenderized meat are to be cooked according to section 3-401.11 (A)(2) of the Food Code at 68 ºC (155 ºF) for 15 seconds. Food establishments may cook injected or mechanically tenderized steaks at a time/temperature less than 68°C(155°F) for 15 seconds but a disclosure and reminder of a consumer advisory must be posted (Section 3-603.11). Recommended Solution: The Conference recommends...: that a letter be sent to the FDA recommending the following changes to the Food Code:

Mechanically tenderized means manipulating meat with deep penetration by processes which may be referred to as "blade tenderizing", "jaccarding", "pinning", "needling", or using blades, pins, needles or any mechanical device; but does not include injecting solutions into meat. 2. That subparagraph 3-401.11(A)(2) Raw Animal Foods be revised to read: