US push for meat additives labelling

Story by  By Mary Clare Jalonick in Washington From: AP July 22nd, 2011

Americas agriculture department wants consumers to know when there’s less chicken in their chicken.

A proposed rule aimed at food companies would require that poultry and other raw meats be labelled appropriately when they’re plumped up by added solutions such as chicken broth, teriyaki sauce, salt or water.

The practice of adding those ingredients is common, but many consumers don’t know about it.

According to USDA, about one-third of poultry, 15 per cent of beef and 90 per cent of pork may have added ingredients – about 40 per cent of all raw, whole cuts of meat. The rule does not apply to ground beef, which may have other added substances.

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