Meat and Poultry Labeling Terms
"What does `mechanically separated meat or
poultry' mean?"
"If chicken is labeled 'fresh,' how can it be so rock
hard?"
"Does 'natural' mean 'raised without hormones'?"
These are just some of the questions consumers have asked USDA's
Meat and Poultry Hotline about words which may be descriptive of meat and
poultry. Can they be legally used on labels and, if so, what are their
definitions?
Here from USDA's Food Safety and Inspection Service (FSIS) is a glossary of
meat and poultry labeling terms. FSIS is the agency responsible for ensuring the
truthfulness and accuracy in labeling of meat and poultry products. Knowing the
meaning of labeling terms can make purchasing of meat and poultry products less
confusing.
- BASTED or SELF BASTED:
- Bone-in poultry products that are
injected or marinated with a solution containing butter or other edible fat,
broth, stock or water plus spices, flavor enhancers and other approved
substances must be labeled as basted or self basted. The maximum added weight
of approximately 3% solution before processing is included in the net weight
on the label. Label must include a statement identifying the total quantity
and common or usual name of all ingredients in the solution, e.g.,
"Injected with approximately 3% of a solution of ____________ (list of
ingredients)."
Use of the terms "basted" or "self-basted" on
boneless poultry products is limited to 8% of the weight of the raw
poultry before processing.
-
- CERTIFIED:
- The term "certified" implies that the
USDA's Food Safety and Inspection Service and the Agriculture Marketing
Service have officially evaluated a meat product for class, grade, or other
quality characteristics (e.g., "Certified Angus Beef"). When used under other
circumstances, the term must be closely associated with the name of the
organization responsible for the "certification" process, e.g., "XYZ
Company's Certified Beef".
-
- CHEMICAL FREE:
- The term is not allowed to be
used on a label.
-
- FREE RANGE or FREE ROAMING:
- Producers must demonstrate to the Agency that
the poultry has been allowed access to the outside.
-
- FRESH POULTRY:
- In August, 1995 USDA/FSIS published a rule
attempting to modify the definition of "fresh" to refer to poultry whose
internal temperature has never been below 26 °F. That rule said poultry
whose internal temperature is between 26 °F and 0 °F cannot be called "fresh"
but must be called "hard-chilled" or "previously hard chilled." In January,
1996 the final rule was published in the Federal Register. However, Congress
did not appropriate money for enforcing the rule. On August 8, 1996, Congress
asked FSIS to revise the final rule. FSIS has now amended the poultry product
inspection regulations to prohibit the use of the term "fresh" on the labeling
of raw poultry products whose internal temperature has ever been below 26 °F.
Also, labels of raw poultry products whose temperature has ever been below 26
°F, but above 0 °F, will not be required to bear any specific, descriptive
labeling terms, including "hard chilled" or "previously hard chilled." To be
in compliance with the revised rule, raw poultry products that are labeled as
"fresh" but have ever had an internal temperature below 26 °F will have
to have the "fresh" designation deleted or removed from labeling on the
package. The final rule also sets a temperature tolerance for raw poultry
products. The temperature of individual packages of raw poultry products
labeled "fresh" can vary as much as 1°F below 26 °F within inspected
establishments or 2 °F below 26 °F in commerce. This revised final rule
appeared in the December 17, 1996, Federal Register and becomes effective 1
year later - December 17, 1997.
-
- FROZEN POULTRY:
- Temperature of raw poultry is 0 °F or
below.
-
- FRYER-ROASTER TURKEY:
- Young, immature turkey usually less than 16
weeks of age of either sex.
-
- HALAL and ZABIAH HALAL:
- Products prepared by federally inspected meat
packing plants identified with labels bearing references to "Halal" or
"Zabiah Halal" must be handled according to Islamic law and under
Islamic authority.
-
- HEN or TOM TURKEY:
- The sex designation of "hen" (female)
or "tom" (male) turkey is optional on the label, and is an indication
of size rather than the tenderness of a turkey.
-
- KOSHER:
- "Kosher" may be used only on the
labels of meat and poultry products prepared under Rabbinical
supervision.
-
- "MEAT" DERIVED BY ADVANCED MEAT/BONE
SEPARATION AND MEAT RECOVERY SYSTEMS:
- The definition of "meat" was amended in
December 1994 to include as "meat" product derived from advanced meat/bone
separation machinery which is comparable in appearance, texture and
composition to meat trimmings and similar meat products derived by hand.
Product produced by advanced meat recovery (AMR) machinery can be labeled
using terms associated with hand- deboned product, e.g., beef trimmings and
ground beef. The AMR machinery cannot grind, crush or pulverize bones to
remove edible meat tissue and bones must emerge essentially intact. The meat
produced in this manner can contain no more than 150 milligrams of calcium per
100 grams product. Products that exceed the calcium content limit must be
labeled "mechanically separated beef or pork."
-
- MECHANICALLY SEPARATED MEAT
- is a paste-like and batter-like meat product
produced by forcing bones with attached edible meat under high pressure
through a sieve or similar device to separate the bone from the edible meat
tissue. Mechanically separated meat has been used in certain meat and meat
products since the late 1970s. In 1982, a final rule published by FSIS on
mechanically separated meat said it was safe -- restrictions on level of use
and products it can be used in are based on safety. Mechanically separated
meat must be labeled as "mechanically separated beef or pork."
-
- MECHANICALLY SEPARATED POULTRY
- is a paste-like and batter-like poultry
product produced by forcing bones with attached edible tissue through a sieve
or similar device under high pressure to separate bone from the edible tissue.
Mechanically separated poultry has been used in poultry products since 1969.
In 1995, a final rule on mechanically separated poultry said it would be used
without restrictions. However, it must be labeled as "mechanically
separated chicken or turkey" in the ingredients statement. The final rule
became effective November 4, 1996.
-
- NATURAL:
- A product containing no artificial ingredient
or added color and is only minimally processed (a process which does not
fundamentally alter the raw product) may be labeled natural. The label must
explain the use of the term natural (such as - no added colorings or
artificial ingredients; minimally processed.)
-
- NO HORMONES (pork or poultry):
- Hormones are not allowed in raising hogs
or poultry. Therefore, the claim "no hormones added" cannot be
used on the labels of pork or poultry unless it is followed by a statement
that says "Federal regulations prohibit the use of hormones."
-
- NO HORMONES (beef):
- The term "no hormones administered"
may be approved for use on the label of beef products if sufficient
documentation is provided to the Agency by the producer showing no hormones
have been used in raising the animals.
-
- NO ANTIBIOTICS (red meat and poultry):
- The terms "no antibiotics added" may be used
on labels for meat or poultry products if sufficient documentation is provided
by the producer to the Agency demonstrating that the animals were raised
without antibiotics.
-
- ORGANIC:
- For information about the National
Organic Program and use of the term "organic" on labels, refer to these
factsheets from the USDA Agricultural Marketing Service:
• Organic Food
Standards and Labels: The Facts
•
Labeling and
Marketing Information
-
- OVEN PREPARED:
- Product is fully cooked and ready to
eat.
-
- OVEN READY:
- Product is ready to cook.
-
- YOUNG TURKEY:
- Turkeys of either sex that are less than 8
months of age according to present regulations.
-
For additional food safety information about meat, poultry, or egg products,
call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired
(TTY) 1-800-256-7072. The Hotline is staffed by food safety experts weekdays
from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24
hours a day using a touch-tone phone.
The media may contact the USDA Meat and Poultry Hotline at (301)
504-6258.
Information is also available from the FSIS Web site: http://www.fsis.usda.gov
The USDA is an equal opportunity provider and employer.
For Further Information Contact:
FSIS Food Safety
Education Staff
Meat and Poultry Hotline:
Consumer
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