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Article | August 31, 1997
Poultry law hit
For decades the beef industry has complained that USDA regulations give poultry a competitive edge, since current regulations allow poultry to take in as much as 8% water during the chilling process without any mention of additional water on the label.
Additional moisture in beef lamb or pork is forbidden. A U.S. District Court judge in Iowa called the added-water regulations "arbitrary and capricious" because the government had not explained why meat and poultry should be treated differently. The Food Safety and Inspection Service has been contemplating a proposal to make the water regulations more equitable; the ruling will add pressure for action. The meat industry is asking for changes in additional regulations to even the playing field with poultry.
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