Veal Industry Update – 07.05.2016


The Veal Summer Grilling Promotion launched on June 3rd and is supported by more than 1,500 grocery outlets that received more than 225,000 on-pack recipe labels featuring the Veal and Portobello Mushroom Blend Burger recipe.  In addition to the digital advertising and recipe labels, the Beef Checkoff continues to benefit from the great partnership with The Mushroom Council, who continues to promote the “Veal Summer Grilling” promotion through e-blasts, their website and social media properties, including Instagram videos showcasing the veal and mushroom blend burger and veal and mushroom blend meatballs.



U.S. Meat and Poultry Industry Represents $1.02 Trillion in Total Economic Output, Study Shows.  The U.S. meat and poultry industry accounts for $1.02 trillion in total economic output, or 5.6 percent of gross domestic product (GDP), according a new economic impact analysis conducted by John Dunham and Associates for the Meat Institute.

The meat and poultry industry is responsible for 5.4 million jobs and $257 billion in wages, the report found.  An estimated 527,019 people work in production and packing, importing operations, sales, packaging and direct distribution of meat and poultry products.  Wholesaling directly employs an estimated 232,418 individuals in all 50 states, and 1.11 million employees’ retail jobs depend on the sale of meat and poultry products to the public.  All totaled, the meat and poultry industry (packers, processors, wholesalers and retailers) directly employs 1.9 million people, paying $71.63 billion in wages and benefits.

The report also found that approximately two million full-time equivalent jobs are created in firms that supply goods and services to the meat and poultry industry, including in industries as broad as real estate services, trucking and container manufacturing.  An additional 1.57 million jobs depend on the re-spending of wages by meat, poultry and supplier industry employees.

Furthermore, the analysis calculates the industry’s contribution to the public finances of communities.  Traditional direct taxes paid by meat and poultry industry firms and their employees provide more than $108.42 billion in revenue to the federal, state and local governments.  Meanwhile, meat and poultry consumption generates $3.26 billion in state sales taxes.

Dunham’s analysis, which uses data from 2014, is featured on the newly-designed website  The site enables users to view the summary of findings presented nationally, on a state-by-state basis, or on a Congressional district-by-district basis.



FDA Issues Final Food Defense Regulation.  The Food and Drug Administration (FDA) issued a final rule aimed at preventing wide-scale public health harm by requiring companies in the U.S. and abroad to take steps to avert the intentional adulteration of the food supply.  The rule is part of FDA’s implementation of the Food Safety Modernization Act.  Under the new rule, both domestic and foreign food facilities, for the first time, are required to complete and maintain a written food defense plan that assesses their potential vulnerabilities to deliberate contamination.  Facilities must now identify and implement mitigation strategies to address these vulnerabilities, establish food defense monitoring procedures and corrective actions, verify that the system is working, ensure that personnel assigned to these areas receive appropriate training and maintain certain records.  Food manufacturers are required to comply with the new regulation within three to five years after publication of the final rule, depending on the size of the business.

FSIS Revises Directive on Substances Used in Meat, Poultry and Egg Production.  The Food Safety and Inspection Service (FSIS) issued a revised directive updating the list of safe and suitable ingredients used in the production of meat, poultry and egg products.  This directive provides inspection program personnel (IPP) with an updated list of substances that may be used to produce meat, poultry and egg products.  Specifically, FSIS added an aqueous mixture of peroxyacetic acid and an aqueous solution of citric and hydrochloric acids for use as antimicrobial substances.  FSIS also listed the approved On-Line Reprocessing and Off-Line Reprocessing Antimicrobial Intervention Systems and amended the antimicrobial entries for sodium benzoate and sodium diacetate, adding benzoic acid to both.  To view the complete table of safe and suitable ingredients, click here.

FSIS Clarifies New Labeling Requirements for Raw or Partially Cooked Needle or Blade Tenderized Beef.  The Food Safety and Inspection Service (FSIS) canceled and reissued the content of Notice 29-16, which instructs inspection program personnel (IPP) regarding procedures to verify that establishments meet the new labeling requirements for raw or partially cooked needle or blade tenderized beef, as specified in 9 CFR 317.2(e)(3).  FSIS, in May 2015, issued a final rule amending the federal meat inspection regulations to require the use of the descriptive designation “mechanically tenderized,” “blade tenderized,” or ”needle tenderized” on the labels of raw and partially cooked needle- or blade-tenderized beef products.  This notice clarifies the requirements of the final rule; identifies the products that are not subject to the rule’s new requirements, including “corned beef;” and updates the web-link to the final rule.



Article Affirms Influence of Dietary Protein on Satiety.  Dietary protein has a more pronounced effect on satiety and suppressing appetite compared to carbohydrates and fat, according to new research published in the Journal of Nutrition.  The researchers varied intake amounts of protein, carbohydrates and fat simultaneously and in a systematically balanced manner to assess the impact of the three macronutrients on appetite, energy intake and biomarkers of satiety.  In particular, the researchers found that fat was the least satiating macronutrient, and that replacing fat with protein could make dieting more endurable.

Higher Protein Diets Improve Sleep in Energy-Restricted Overweight and Obese Adults.  Consuming a greater proportion of energy from protein while dieting may improve sleep in overweight and moderately obese adults, according to a recent study published in the American Journal of Clinical Nutrition.  The researchers assessed the effect of protein intake during dietary energy restriction on indexes of sleep in overweight and obese adults in two randomized, controlled feeding studies.  Previous findings about the impact of dietary protein intake on sleep had been both limited and inconsistent.



Registration Now Open for Beef Safety Conference.  Registration is now open for the Meat Institute’s Pathogen Control and Regulatory Compliance in Beef Processing Conference, scheduled to take place September 7-8, 2016, in Rosemont, Illinois.  The conference provides valuable insights for beef processors, networking opportunities and access to key information to help businesses improve their food safety programs.  Top experts from industry, government and academia will convene to address critical issues affecting beef processors, including attribution, traceback, interventions, lotting, recordkeeping, validations, audits and exports, among other topics.  For a complete overview of registration fees and deadlines, click here.

Apply to 2017 Farm Bureau® Rural Entrepreneurship Challenge.  The American Farm Bureau Federation® announced that it is now accepting applications to its 2017 Farm Bureau® Rural Entrepreneurship Challenge.  The Entrepreneurship Challenge is the first national business competition focused exclusively on rural entrepreneurs working in the food and agriculture sector.  Rural entrepreneurs will pitch ideas to a team of judges with expertise in business development and agribusiness to compete for $145,000 in available startup funds.  The Farm Bureau Entrepreneur of the Year award winner will receive $30,000 and the People’s Choice award winner will receive $25,000 in startup funds, with other award winners receiving between $10,000 and $15,000.  Applications are due by June 30, 2016.  To apply, click here.



PulseNet Celebrates 20th Anniversary.  PulseNet, a national surveillance network of federal, state and local public health laboratories that work together to detect foodborne disease outbreaks by connecting DNA fingerprints of bacteria that cause illness, is marking its 20th anniversary.  The network facilitates the early identification of common sources of foodborne outbreaks and helps regulatory agencies identify areas where implementation of new measures are likely to improve the safety of the food supply.

A recent economic evaluation of PulseNet activities suggests that the network prevents at least 270,000 illnesses from infection with SalmonellaE. coli, and Listeria and saves an estimated $500 million each year.  In 2013, PulseNet began using whole genome sequencing (WGS) to detect outbreaks caused by Listeria, the most deadly foodborne pathogen.  PulseNet is currently expanding the use of WGS in state laboratories and has begun using WGS in investigations of other foodborne pathogens such as CampylobacterE. coli and Salmonella.  Additional materials on the 20th anniversary of PulseNet, including success stories from state public health laboratories and fact sheets are available here.

Intervention Use During Grinding Found to Reduce Salmonella in Lymph Nodes in Ground Beef Products.  A new study assessed the efficacy of lactic acid, peracetic acid and acidified sodium chlorite to reduce Salmonella embedded in lymph nodes in beef trim and ground beef during processing and storing.  The researchers concluded that all treatments significantly reduced Salmonella encased in lymph nodes in ground beef products, and called for further evaluation of the use of interventions during the grinding process.

Beef Safety Resource Website Unveiled.  The Meat Institute, a contractor to the Beef Checkoff, unveiled a new website that allows users to search a collated set of articles collected from askFSIS, USDA, the Food and Drug Administration, PubMed, and sites.  The collection of articles is chosen based on search terms unique to beef safety topics.  Resource materials developed through the Beef Checkoff are also posted to the site.  Users are able to develop their own library for future use and reference.

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