July 21, 2006

Research prompts changes to beef requirements in Egypt

US research has convinced Egyptian authorities to extend the shelf lives of frozen beef from the US. 

Outdated shelf-life requirements in countries such as Egypt were costing the US beef industry millions of dollars in lost sales, until the US Meat Export Federation (USMEF), teaming up with US beef packers and researchers to research the effects of frozen storage on color, flavor, protein content, quality, and safety of US beef.

The 18-month research from Colorado State University determined there were harmless amounts of protein degradation, lipid oxidation, and overall rancidity of frozen storage up to 10 months.

More research like this is needed to help increase market access for US meat items by using science to support the US industry and to ensure its meat is safe, Dr. Keith Belk, a CSU professor and meat specialist, said.

The research team presented the study and results to Egyptian government officials last November.

In May, Egypt changed its shelf-life requirements for hearts and kidneys from four months to seven months. Egypt also removed requirements that a product had to reach the country with half its shelf-life remaining and that the product had to be shipped within two months of production.