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Meat inspection is a crucial part of food safety measures and encompasses all measures directed towards the prevention of raw and processed meat spoilage. Relevant regulations include: Federal Meat Inspection Act; Wholesome Meat Act; Inspected beef carcasses tagged by the USDA. These are enacted by Food Safety and Inspection Service
Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following:
Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures.
Four restaurants on Hilton Head and one in Bluffton were cited with “B” grades in February health inspections by the S.C. Department of Health and Environmental Control:
Ossenworst (Dutch pronunciation: [ˈɔsə(ɱ)ˌʋɔrst] ⓘ; English: ox sausage) is a raw beef sausage originating in Amsterdam, which was originally made of ox meat. [1] This specialty has its origins in the seventeenth century, when oxen were imported large-scale from Denmark and Germany. [2]
CHICAGO (Reuters) -The U.S. government said on Monday it is collecting samples of ground beef at retail stores in states with outbreaks of bird flu in dairy cows for testing, but remains confident ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
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