Food Protection Trends - May/June 2018 - 171

Nicole L. Arnold,1* Christopher L. Rupert,1
Jacques L. A. Overdiep III,1 Mary K. Yavelak,1
Sarah J. Cope,2 Kinsey Porter,1 Renee Boyer3
and Benjamin J. Chapman1

PEER-REVIEWED ARTICLE
Food Protection Trends, Vol 38, No. 3, p. 171-177
Copyright© 2018, International Association for Food Protection
6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864

North Carolina State University, Raleigh, NC 27695, USA
East Carolina University, Greenville, NC 27834, USA
Virginia Polytechnic and State University, Blacksburg, VA 24061, USA

1
2
3

Prevalence and Conditions of Mechanical Tenderization
and Enhancement of Beef at Independent and Minor
Chain Meat Retailers in North Carolina
ABSTRACT
Mechanical tenderization and enhancement are
processes used to improve sensory attributes of beef.
Beef products that have been mechanically tenderized or
enhanced may carry greater foodborne illness risks than
intact beef because of introduction of pathogens into the
meat. The resulting heightened risk requires various risk
management steps, such as stricter time/temperature
cooking combinations for pathogen destruction. Approximately 10.5% of beef products produced from manufacturing facilities in the United States are mechanically
tenderized; however, little is known about the prevalence
of this process in retail settings. A semi-structured
interview was employed with meat retailers to determine
the prevalence of mechanical tenderization and enhancement of beef onsite. Information about equipment used,
the cuts and thickness of beef used, and product storage parameters were collected. Of the 85 independent
and minor chain meat retailers in the sample site (Wake,
Durham, and Orange counties in North Carolina), 23
meat retailers mechanically tenderize or enhance beef
products onsite. Self-reported practices suggested that
meat retailer personnel handle mechanically tenderized

beef without focusing on specific risk-reduction practices
The results of this work can be used to design educational materials for meat retailers and staff.

INTRODUCTION
Some cuts of beef are mechanically tenderized and/or
enhanced to add value to lower quality cuts by improving
sensory attributes such as palatability and tenderness (1, 7,
20). The term "mechanically tenderized" is defined by the
Food Code as "manipulating meat with deep penetration by
processes which may be referred to as "blade tenderizing,"
"jaccarding," "pinning," "needling," or using blades, pins,
needles or any mechanical device" (4). This definition does
not include processes by which solutions are injected into
meat, commonly referred to as enhancement (4).
In 2016, the United States Department of Agriculture
Food Safety and Inspection Service (USDA FSIS) published
a final rule requiring raw or partially cooked beef that
is mechanically tenderized using a needle or blade, and
products injected with marinade or enhancement solutions,
to be labeled unless such product is destined to be fully
cooked or to receive another full lethality treatment (18).
The final rule does not apply to beef products that have been

*Author for correspondence: Phone: +1 919.606.4034; E-mail: nlarnold@ncsu.edu

May/June Food Protection Trends

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