A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products. (February 2021)

• Record Type: Journal Article
• Authors: Yang, Lily; Arnold, Nicole L.; Drape, Tiffany; Williams, Robert C.; Archibald, Thomas; Chapman, Benjamin; Boyer, Renee
• Is Part Of: Food control. Volume 120(2021)
• Publication Date: 2021-02
• Subjects: Mechanically tenderized beef -- Food labeling -- Food safety -- Consumer food handling -- Survey -- Awareness; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2020.107505
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Mechanically tenderized beef (MTB) products are non-intact beef products that have been tenderized using blades, needles, or other mechanical processes to improve consumer palatability. MTBs have been associated with outbreaks of Shiga toxin-producing Escherichia coli . MTB labeling was mandated in May 2016; however, consumer awareness of product and label is unclear. A national survey quantified consumer understanding and attitudes surrounding MTBs and its preparation. Many (64%) respondents were unaware that beef is mechanically tenderized; MTB label awareness was also low. Thirty-eight percent of respondents familiar with MTBs held positive attitudes towards MTBs due to price and convenience. Negative attitudes (24%) towards MTBs stemmed from concerns with the process, its "natural"-ness, and safety. Respondents regularly preparing MTBs reported using inside and/or outside color of the beef product (63%), texture (43%), juice/blood appearance (47%), smell (22%), and/or time (51%) to indicate doneness. While 20% of respondents used a thermometer, 62% reported "always" or "most of the time" preparing MTBs to 160℉. Contradictions may result from social desirability bias and optimism bias to portray selves in a positive light while believing personal preparation methods achieve safe results. Timely and targeted messaging with clear and standardized definitions, developed with consumers, are needed to bring awareness of MTBs and other food safety information to all populations. Highlights: Consumer awareness of mechanically tenderized beef (MTB) products is low. Consumer awareness of MTB labels is low, although MTB labeling has been mandated. Non temperature-based indicators most frequently used to ascertain MTB doneness. Socio-demographic factors impact MTB preparation behaviors. Reported safe cooking temperatures conflict with reported thermometer usage for MTBs.