date:Aug 22, 2014
of the problem.
New labels on packages of mechanically tenderized beef will emphasize cooking the meat to a minimum internal temperature of 63C (145F) and turning over mechanically tenderized steaks at least twice during cooking.
Without clear labels, it is difficult for consumers to know which beef products have been mechanically tenderized, said Health Minister Rona Ambrose. Today's announcement, along with new industry labeling guidelines we have released, will help Canadians know when they