The Meat Institute and the Meat Foundation has released an updated “Guide to Meat Processing” to increase understanding of meat production and the unique nature of the ingredients and processes used to make nutrient dense meat and poultry, according to a release.
“Robust scientific evidence demonstrates that meat is a rich source of high-quality protein, essential vitamins, and highly bioavailable minerals that are support human health throughout the lifespan,” said Julie Anna Potts, President and CEO of the Meat Institute.
The guides are meant to help the public better understand nutrition, processing definitions, labeling practices and ingredient functions. The guide defines processed meats and provides more transparency on meat and poultry’s nutritional importance and safety.
All meat is processed and falls into two categories:
Minimally Processed Meats (MPM): Raw, uncooked meat products that have not been significantly transformed compositionally and contain no added ingredients. Products may be reduced in size by fabrication, mincing, grinding, and/or a meat recovery system. Products include: steaks, chops, roasts, grinds and more.
Further Processed Meats (FPM): Products that undergo an alteration, beyond minimal processing. Products may contain approved ingredients and/or be subjected to preservation through salting, curing, drying, or fermentation; thermal processing; batter/ breading; or other processes to enhance sensory, quality, and safety attributes. Products may include ready-to-cook or not ready-to-eat and ready-to-eat products. Examples include: deli meats, hot dogs, sausages, hams, bacon, jerky and more.
The Guide also contains easy-to-read tables explaining ingredients uses and processing methods:
Table 1. Processes Applied to Meat to Create Minimally or Further Processed Meat Items.
Table 2. Common Further Processed Meat Products.
Table 3. Ingredients Commonly Used in Further Processing.
Meat and poultry products are regulated by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). Any meat product with two or more ingredients must comply with strict FSIS ingredient labeling regulations. All ingredients must be included on the product label in descending order of predominance.
The Guide also references the best nutritional science available to underscore the importance of nutrient dense processed meats to the healthy dietary patterns of children and vulnerable populations like adolescent girls and the elderly.
KatieRose McCullough, Ph.D., MPH Chief Scientist of the Meat Foundation and Senior Director of Science and Public Health at the Meat Institute, authored the guide, which also addresses public health concerns regarding cancer, heart health and obesity. An earlier version of the guide was submitted for use in the 2020-2025 Dietary Guidelines for Americans process.
