Demystifying Food Labels: General Labels for All Meat Products
ID
AAEC-167NP
Overview of Food Product Labels
For producers and consumers alike, the meaning behind the labels found on meat products may be confusing. The purpose of this publication is to provide printable guides, or infographics, that contain information meant to improve buyer understanding of retail food product labels.
Each infographic contains basic facts and straightforward definitions of common words and phrases included on labels used on food products found in grocery stores nationwide.
What is the purpose of adding labels to retail food products?
Each label signifies an important attribute – or feature that appeal to consumers – about that product to the end users. Legal and regulatory agencies require specific attributes, such as “sell by” or “use by” date labels. Labels on similar product or commodities may include attributes to gain a higher price relative to competitors’ offerings. Supermarkets and food manufacturers use labels to communicate information that creates demand for food items. Some labels are
managed and certified by a governmental agency, while others are managed by third party organizations. Whether you are a producer or consumer, it is important to understand how each of these labels are defined by their respective organizations to create a more transparent flow of information from the producer to the consumer.
General Labels Found on All Meat Products
Each of the following infographics are available on the Virginia Cooperative Extension Food as a Business portal (click the “Media” tab).
Natural Label
While all meat is sourced from animals, a few of the meat products you find at the grocery store are labeled differently because these items are processed beyond the natural state of being.
Fresh Label
Labeling of fresh meat is based on very specific requirements and product categories. For example, when meat is labelled “fresh” this conveys to the buyer that it has never been frozen or heated. No preservatives are allowed in fresh meat products.
Kosher Label
Kosher labels indicate that these meat products are prepared in accordance with Jewish law. However, meat products sourced from swine cannot be considered for Kosher labelling, as pork products are prohibited by Jewish laws. All Kosher products must be prepared under rabbinical (the Jewish faith leader) supervision.
Lean and Extra Lean Labels
When a label includes the words “lean” or “extra lean,” this refers to the amount of total fat, saturated fat, and cholesterol the meat contains. Lean meat less than 10 grams of total fat and 4.5 grams of saturated fat per 100 gram serving. Extra lean meat has less than 5 grams of total fat and 2 grams of saturated fat per 100 gram serving. Both lean and extra lean meat must have less than 95 milligrams of cholesterol per 100 gram serving (USDA-Food Safety Inspection Service).
Mechanically Separated Label
This label is on meat that is made into a paste-like or batter- like product. This is done through a process of forcing bones with edible meat on them through a sieve. To a producer, using more of the harvested animal to produce additional products may result in higher revenues per animal.
No Hormones Added Label
For beef and lamb products, producers may use hormones in animal production to increase the amount or quality of meat per animal. Sufficient documentation to verify the animals were raised without the addition of hormones in order to qualify for the “no hormones added” label.
In the US, pork, poultry, and goat producers are not allowed to use hormones, and therefore qualify for the “no hormones added” label. The following statement must accompany the “no hormones added” label: “Federal regulations prohibit the use of hormones.”
No Antibiotics Added Label
To use the “no antibiotics added” label, the Food Safety Inspection Service requires documentation from the producers to prove that antibiotics were not given to that animal. Over the past six decades, antibiotic usage has increased in animal production, and consumers are concerned this may result in increased antibiotic resistance throughout the food chain (“cast the antibiotic”: “Drug Promotes Growth,” Science News Letter 57, no. 16 (April 22, 1950): 243.).
Organic Label
The USDA (?) organic label has stricter guidelines that the “no hormones added” and the “no antibiotics added” labels. Under the organic label, animals are not allowed to receive either hormones or antibiotics over the course of its lifetime. Animals must be provided with access to the outdoors year around and consume only 100% organically-grown feed. All pasture used to raise animals must meet all organic crop production standards, which includes sourcing from non-genetically modified organisms.
Non-GMO Label
While meat producing animals cannot be genetically modified, they may be feed genetically modified (GMO) feed. The “Non- GMO” label on meat refers to animals that were not fed grain or feedstuffs grown with GMO seed. This is regulated by a third party (Non- GMO Project) accredited by the USDA.
Acknowledgements
This material is based upon work supported by USDA/NIFA under Award Number 2015- 49200-24228. All infographics were designed and created by Meleah Shadler.
More Resources
https://www.fsis.usda.gov/shared/PDF/Labeling_Requirements_Guide.pdf
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/meat-and-poultry-labeling-terms/meat-and-poultry-labeling-terms
https://www.ams.usda.gov/rules-regulations/cool
https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/labeling/claims-guidance/procedures-nongenetically-engineered-statement
https://www.ams.usda.gov/sites/default/files/media/AAALiveAnimalSpecification.pdf
https://www.foodsafety.gov/keep/types/meat/index.html
Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law
Publication Date
February 6, 2019