Published on the Packaging World Web site
| 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.
© Copyright 2014 Summit Media Group, Inc. This copy is for your personal, noncommercial use only. To order presentation-ready copies for distribution to your colleagues, clients or customers click HERE
or use the "Reprints" tool that appears next to any article. Visit www.summitreprints.com
for samples and additional information. Order a reprint or license this article now.