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AMI Summary of Final Moisture Retention Rule Available

Thursday, January 11, 2001

AMI’s summary of the final FSIS rule, "Retained Water in Raw Meat and Poultry Products, Poultry Chilling Requirements, is now available to AMI members. The rule provides that raw, single ingredient, meat and poultry products may absorb and retain moisture but only if it is an "inevitable consequence" of meeting food safety requirements. The absorbed water must then be declared on the product label. The rule likely will have little impact on the red meat industry, which is prohibited from allowing fresh products to absorb any water and which uses food safety processes that do not lead to water absorption. The final rule also amends current poultry chilling regulations by deleting repetitive and markedly detailed requirements, but in doing so, it makes the chilling rules inconsistent with the HACCP inspection system. Meeting the new regulations may pose some challenges for the poultry industry. AMI’s summary can be viewed at http://www.meatinstitute.org/Template.cfm?Section=Other&NavMenuID=346&template=TaggedContentFile.cfm&NewsID=350.The final rule can be viewed at http://www.fsis.usda.gov/OPPDE/rdad/FinalRules.htm.


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