New Labels Warn That a Tender Steak Could Be a Little Dangerous
Category : Culinary Arts
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.
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