April 17, 2015

 

USDA agency revises ingredient list for meat and poultry production
 

 

A list of permitted ingredients for the production of meat, poultry and egg products has been updated by the USDA's Food Safety and Inspection Service (FSIS).

 

The latest revisions and additions include those of a blend of lactic acid, citric acid and potassium hydroxide as a spray or dip for poultry, beef, pork and lamb carcasses, heads and organs; an aqueous mixture of peroxyacetic acid together with a combination of sulfuric acid, ammonium sulfate and water as antimicrobial substances; and oat fiber and oat hull fiber as binders in whole muscle cuts of meat and poultry, as well as comminuted meat and poultry products.

 

In addition, another amendment concerns labelling for ready-to-eat meat products containing tomato lycopene extract and concentrate.

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