據(jù)食品質(zhì)量新聞網(wǎng)消息，美國肉類協(xié)會（AMI）指出，機械嫩化牛肉標(biāo)簽標(biāo)注提案將增加不必要的成本，對食品安全影響很小，呼吁撤銷該提案。該協(xié)會指出，美國農(nóng)業(yè)部FSIS應(yīng)當(dāng)關(guān)注的是，鼓勵行業(yè)使用防范技術(shù)及良好生產(chǎn)規(guī)范來確保食品安全。
部分原文報道如下：
The proposed rule to label mechanically tenderized beef products would add unnecessary costs to production with little, if any, benefit to food safety, according to the American Meat Institute （AMI）。
The trade association called for the rule to be withdrawn in comments submitted this week , saying that the risk associated with mechanically tenderized beef products is very low and does not warrant the proposed labelling.
原文鏈接：http://www.foodqualitynews.com/Product-Categories/Plant-Safety-Equipment/Mechanically-tenderized-beef-labeling-rule-should-be-withdrawn-says-AMI
日期：2013-10-14
