7.22.2011 9:13 AM

USDA Proposes New Meat Labels

Cuts of meat and poultry are often injected with sodium solutions, but consumers are often unaware they're buying anything but pure meat. New labels seek to correct that.

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Photo: Jack Puccio / Istock

By Dan Shapley

The U.S. Department of Agriculture is proposing a new rule for labeling meat and poultry to end the practice of injecting saline solutions and other sauces that might dramatically increase sodium content (and decrease meat content) without consumers being fully aware.

The rule would apply to meats that have been injected, marinated or otherwise infused with a solution. These solutions can confuse consumers in several ways, particularly by increasing the apparent weight of the meat or by increasing its sodium content.

As the USDA puts it: "Currently, raw meat and poultry products that contain added solutions such as water, teriyaki sauce, salt, or a mixture thereof may have the same name on their labels as products that do not contain added solutions. For example, a single-ingredient chicken breast and a chicken breast with added solution both may be labeled as 'chicken breast,' even though one package contains purely chicken breast and one may be comprised of 60 percent chicken breast and 40 percent solution. While the label of the chicken breast with added solution must state that it contains solution, consumers may not notice such information if it is not a part of the product's name. An example of a product name under the proposed rule would be: 'chicken breast - 40% added solution of water and teriyaki sauce.'"

The rule would only be made final after the industry and the public have a chance to comment on it.

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