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U.S.D.A. finalizes rule on mechanically tenderized beef
date:May 15, 2015
onsumers. While the industry group still believes labeling is unnecessary, the latest iteration of the rule is less burdensome for the industry.
We are confident in the safety of products that are mechanically tenderized to increase tenderness, a trait that consumers desire in meat products, said Barry Carpenter, president and chief executive officer of the N.A.M.I. Data show that our proactive, food safety efforts have improved these products safety profile over the last several years.
While we

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