The
Food Safety and Inspection Service has published a final
rule amending Regulations 9 CFR 319.312, removing meat yield
requirements in the "standard of identity" for
"Beef with Barbecue Sauce" and "Pork with
Barbecue Sauce." This change has come about as
the result of an industry
petition filed 9 years ago. According to the petition,
the current food standard, in effect since 1952, doesn't
reflect the conditions of commercial marketability of pork
or beef with barbecue sauce as it is merchandized today.
Also, given today's cooking methods and leaner cuts of meat,
a pork or beef item can be fully cooked at yields well above
70%.
The
old standard of identity put producers of these products
at a competitive disadvantage with manufacturers of similar
products, such as "Beef with Gravy," who did not
have to follow such requirements. The final rule modernizes
the food standard for "Beef with Barbecue Sauce"
and "Pork with Barbecue Sauce" so that it will
be consistent with other meat and sauce food standards.
The new final rule could also reduce manufacturers' costs
in producing these products, and may result in savings that
can be passed along to consumers by lower prices.
To see the final rule, go to
www.fsis.usda.gov/OPPDE/rdad/FRPubs/96-006F.pdf.
|
