New Labels Warn That a Tender Steak Could Be a Little Dangerous

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New Labels Warn That a Tender Steak Could Be a Little Dangerous

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Category : Culinary Arts

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Have Food Science students take a look at this article that outlines health and safety reasons for the new label on mechanically tenderized beef. This process causes steak and other cuts of beef  increased risk for food borne illness. Without this mechanical process, possible dangerous pathogens  stay on the surface of the meat; the inside is protected. But with the process, just as with  hamburger, these cuts must be thoroughly cooked to ensure that possible dangerous pathogens are eliminated before consumption.

The post New Labels Warn That a Tender Steak Could Be a Little Dangerous appeared first on Hospitality, Tourism, and Culinary Arts Blog.

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