Understanding Meat and Poultry Labels

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Understanding Meat and Poultry Labels


Ever wonder what the labels on meat and poultry really mean? Are they regulated? Is it really worth extra to purchase a product bearing a specific label?

Maybe.

Knowing what labels really mean can make purchasing of meat and poultry products less confusing. Here is a glossary of meat and poultry labeling terms.



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”.

For Bone-In poultry, the additional weight of any added solution, including water, cannot exceed 3% of the total weight before processing. The label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution. For example "Injected with approximately 3% of a solution of ____________ (list of ingredients)."

For Boneless poultry, the additional weight of any added solution, including water, cannot exceed 8% of the total weight before processing. The label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution. For example "Injected with approximately 8% of a solution of ____________ (list of ingredients)."


CERTIFIED:
The term "certified" often implies that the USDA has officially evaluated a meat product for class, grade, or other quality characteristics (e.g., "Certified Angus Beef").

However, the term is allowed to be used under other circumstances, as long is it is labeled to indicate the “certifying” organization. The consumer should use caution, the certifying organization may include the store itself, and it may not be obvious exactly what the “certification” is for. For example, any name of the organization responsible for the "certification" process, e.g., "XYZ Company's Certified Beef" implies only that the beef has been evaluated by XYZ Company and found to meet whatever standards they have chosen.



CHEMICAL FREE:
The term "Chemical Free" is not allowed to be used on a label.


FREE RANGE or FREE ROAMING:
”Free Range” or “free roaming” labels require that the producer demonstrate to the USDA that the poultry has been allowed access to the outside.



FRESH POULTRY:
To be labeled as “fresh” poultry, the internal temperature of raw poultry cannot have dropped below 26 °F at any time. Individual packages of raw poultry that have been designated fresh but later had an internal temperature below 26 °F must have the "fresh" designation deleted or removed from labeling on the package.

Note, though, that any other designation, such as previously frozen, is NOT required.



FROZEN POULTRY:
The temperature of raw, "frozen poultry" is 0 °F or below.



FRYER-ROASTER TURKEY:
A "Fryer-roaster" turkey is a 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:
Isn’t that a horrible term? The legal definition of "meat" was amended in December 1994 to include as “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”.

This basically allows meat to be removed from the bone by a machine and still labeled as meat (think hot dogs). Meat prepared by advanced meat recovery (AMR) machinery can be labeled using terms associated with product that has been prepared by removing the meat by hand, e.g., pork trimmings and ground pork.

To be labeled as MEAT, the 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.


MECHANICALLY SEPARATED MEAT
"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. In 1982, a final rule published by FSIS on mechanically separated meat said it was safe and established a standard of identity for the food product. Some restrictions were made on how much can be used and the type of products in which it can be used. These restrictions were based on concerns for limited intake of certain components in MSM, like calcium.

Due to FSIS regulations enacted in 2004 to protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as human food. However, mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement.



MECHANICALLY SEPARATED POULTRY
"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. Mechanically separated poultry can be used without restrictions. However, it must be labeled as "mechanically separated chicken or turkey" in the ingredients statement.



NATURAL:
A product that does not contain 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 labeling beef products if sufficient documentation is provided to the USDA 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:
We have another FAQs thread on the many requirements for labeling a product as "ORGANIC".


OVEN PREPARED:
”Oven Prepared” products must be fully cooked and ready to eat.

OVEN READY:
”Oven Ready” products must be ready to cook.



YOUNG TURKEY:
A turkey must be less than 8 months of age to be labeled as a “young turkey”.