New meat labels warn of machine tenderizing issues

Food and beverage labels have been more and more focused on creating transparency between the manufacturer and the consumer. This includes both the “clean label” movement and the arrival of new labels altogether, pointing out aspects of food production that buyers may not have previously been aware of. Smaller companies with their own color label printer can be more flexible when it comes to adding these new features.

According to Food Service Magazine, a new beef label focuses on the way these products are made so consumers can avoid health risks. Unlike other food ingredient or process labels, these indicators are not voluntary: the Food Safety and Inspection Service of the United States Department of Agriculture now requires businesses to alert shoppers if beef has been “mechanically tenderized.”

This process can make the meat smoother and more tender—but it could also spread the risk of hazardous bacteria throughout the meat. An image of this kind of label featured on KQED Food shows the way the text fits under the name of the product.

The label would inform buyers not just of the tenderizing process, but of the best temperature to cook the food at to kill bacteria. This is partially because it’s impossible to tell at a glance whether or not the beef has been tenderized, as an FSIS spokesman told the source.

With a versatile label printer, businesses won’t be challenged by sudden changes in standards and can focus on creating the most informative, highest quality labels possible. The Afinia L801 Color Label Printer can help companies produce as many as 60 feet of high resolution labels per minute. Visit our U.S store here or our Canadian store here to learn more about this and other labeling options.