據(jù)食品質(zhì)量新聞網(wǎng)消息，美國(guó)肉類協(xié)會(huì)（AMI）指出，機(jī)械嫩化牛肉標(biāo)簽標(biāo)注提案將增加不必要的成本，對(duì)食品安全影響很小，呼吁撤銷(xiāo)該提案。該協(xié)會(huì)指出，美國(guó)農(nóng)業(yè)部FSIS應(yīng)當(dāng)關(guān)注的是，鼓勵(lì)行業(yè)使用防范技術(shù)及良好生產(chǎn)規(guī)范來(lái)確保食品安全。
部分原文報(bào)道如下：
The proposed rule to label mechanically tenderized beef products would add unnecessary costs to production with little, if any, benefit to food safety, according to the American Meat Institute （AMI）。
The trade association called for the rule to be withdrawn in comments submitted this week , saying that the risk associated with mechanically tenderized beef products is very low and does not warrant the proposed labelling.
