Updated Meat Processing Guide Released by Meat Institute & Meat Foundation

The Meat Institute and the Meat Foundation has released an updated “Guide to Meat Processing” to increase understanding of meat production and the unique nature of the ingredients and processes used to make nutrient dense meat and poultry, according to a release.

“Robust scientific evidence demonstrates that meat is a rich source of high-quality protein, essential vitamins, and highly bioavailable minerals that are support human health throughout the lifespan,” said Julie Anna Potts, President and CEO of the Meat Institute.

The guides are meant to help the public better understand nutrition, processing definitions, labeling practices and ingredient functions. The guide defines processed meats and provides more transparency on meat and poultry’s nutritional importance and safety.

All meat is processed and falls into two categories:

Minimally Processed Meats (MPM): Raw, uncooked meat products that have not been significantly transformed compositionally and contain no added ingredients. Products may be reduced in size by fabrication, mincing, grinding, and/or a meat recovery system. Products include: steaks, chops, roasts, grinds and more.