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Reactions Mixed to USDA’s New Tenderized Labeling Requirements
date:Jun 08, 2013
irement that these products include validated cooking instructions, said AMIs Executive Vice President James H. Hodges. We support this effort and think that safe handling labels on all products should be reviewed and improved given data showing that existing, mandatory labels have had little impact on consumer knowledge and behavior.

However, requiring that familiar products like Sirloin Steak now be called Mechanically Tenderized Sirloin Steak will lead consumers to believe that this product

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