Editing Mechanically separated meat (section)

== Safety and regulation ==

=== United States ===
In the United States, mechanically separated poultry has been used in poultry products since 1969, after the National Academy of Sciences found it safe. Questions about safety arose in the 1980s, leading to a 1982 report by the U.S. [[Food Safety and Inspection Service]] (FSIS) which concluded that mechanically separated meat is safe and established a [[standard of identity]].<ref>{{cite web |title=Meat and Poultry Labeling Terms |url=https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/meat-and-poultry-labeling-terms |website=USDA-FSIS}}</ref><!-- would still be nice to have the report ref --> The standard of identity puts a cap on the concentration of [[calcium]], which indicates the presence of bone.<ref>{{cite journal |last1=Tasić |first1=A |last2=Kureljušić |first2=J |last3=Nešić |first3=K |last4=Rokvić |first4=N |last5=Vićentijević |first5=M |last6=Radović |first6=M |last7=Pisinov |first7=B |title=Determination of calcium content in mechanically separated meat |journal=IOP Conference Series: Earth and Environmental Science |date=September 2017 |volume=85 |pages=012056 |doi=10.1088/1755-1315/85/1/012056|doi-access=free }}</ref> It also limits the maximum size of bone particles, the maximum [[fat]] content (and its [[peroxidation value]]), and the minimum amount of [[protein]] and [[essential amino acid]]s.<ref>Federal Register / Vol. 47, No. 125 / Tuesday, June 29, 1982 / Rules and Regulations, 9 CFR Part 319 [47 FR 28256, available from https://www.federalregister.gov/citation/47-FR-28256]</ref> Mechanically separated meat can only be used in a limited number of products ([[hot dog]]s are allowed, but [[Hamburger|hamburgers]] are not) up to 20% under the 1982 rule, and must be clearly labeled.<ref>{{cite web |title=9 CFR § 319.6 - Limitations with respect to use of Mechanically Separated (Species). |url=https://www.law.cornell.edu/cfr/text/9/319.6 |website=LII / Legal Information Institute |language=en}}</ref>

In 1995, a [[United States Department of Agriculture|U.S. Department of Agriculture]]-FSIS "final rule" (see 60 [[Federal Register|FR]] 55962, 60 FR 55982&ndash;3) established separate standards for mechanically separated poultry and other meat. Mechanically separated poultry still has calcium content and bone size limits, but no longer any limits on fat and protein levels. It is now [[Generally recognized as safe|considered safe]] to use without restriction on proportion, but still needs to be labeled clearly. The rule took effect in 1996.<ref>{{cite web |url=http://frwebgate.access.gpo.gov/cgi-bin/getpage.cgi?dbname=1995_register&position=all&page=55962 |title=9 CFR Part 318, ''et al.''; Poultry Products Produced by Mechanical Separation and Products In Which Such Poultry Products Are Used; Final Rule |publisher=U.S. Department of Agriculture |format=PDF |accessdate = 2007-11-25}}</ref>

Significant restrictions were later placed on mechanically separated beef due to concerns about [[bovine spongiform encephalopathy]] (BSE), commonly known as "mad cow disease". Ultimately, products with mechanically separated beef have been prohibited for human consumption since 2004:
{{quote|Due to FSIS regulations enacted in 2004 to protect consumers against bovine spongiform encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as human food. It is not permitted in hot dogs or any other processed product.<ref>{{cite web |title = Hot Dogs and Food Safety |work = USDA |date = August 6, 2013 |url = http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/hot-dogs-and-food-safety/ct_index |accessdate=2014-06-17}}</ref><ref>{{cite web |url=http://www.fsis.usda.gov/FactSheets/Bovine_Spongiform_Encephalopathy_Mad_Cow_Disease/index.asp |publisher=USDA |title=Bovine Spongiform Encephalopathy |date=March 2005 |accessdate=2011-11-20 |archive-url=https://web.archive.org/web/20111113021215/http://www.fsis.usda.gov/factsheets/bovine_spongiform_encephalopathy_mad_cow_disease/index.asp |archive-date=2011-11-13 |url-status=dead}}</ref><ref>{{Cite web |url=http://www.fsis.usda.gov/FactSheets/FSIS_Further_Strengthens_Protections_Against_BSE/index.asp |publisher=USDA |date=March 2005 |title=FSIS Further Strengthens Protections Against Bovine Spongiform Encephalopathy (BSE) |accessdate=2011-11-20 |archive-url=https://web.archive.org/web/20120321013517/http://www.fsis.usda.gov/factsheets/FSIS_Further_Strengthens_Protections_Against_BSE/index.asp |archive-date=2012-03-21 |url-status=dead}}</ref>}}

=== European Union / United Kingdom ===

Concerns over BSE first arose in 1986 in the [[United Kingdom]]. Since mechanically separated beef often contained small amounts of [[spinal cord]] tissue, which can carry the BSE [[prion]], consuming mechanically separated meat from bovine carcasses carried an increased risk of transmitting BSE to humans. The EU tightened restrictions multiple times starting in 1989, to decrease the risk of spinal cord tissue getting into mechanically separated bovine meat.<ref>{{cite web |publisher=[[BBC News]] |url=http://news.bbc.co.uk/1/hi/health/1482140.stm |title=What is mechanically recovered meat |date=August 9, 2001 |accessdate=2011-11-20}}</ref> In the mid-1990s the UK banned mechanically separated meat from cattle backbone, which was expanded to include backbone from any [[ruminant]] in 1998 (under European Commission Decision 97/534/EC),<ref name=rep97>{{cite web|url=http://ec.europa.eu/food/fs/sc/oldcomm4/out16_en.html|title= Report On Mechanically Recovered Meat Health Rules Applicable To The Production And Use Of Mechanically Recovered Meat - Report of the Scientific Veterinary Committee|date=16 September 1997 |accessdate=2015-06-27|website=Health and Food Safety {{!}} European Commission|url-status=dead|archive-url=https://web.archive.org/web/20091003200601/http://ec.europa.eu/food/fs/sc/oldcomm4/out16_en.html|archive-date=2009-10-03}}</ref> and any ruminant bone in 2001. In 2004, under Regulation (EC) No 853/2004, MSM from all ruminants are banned for human consumption.<ref name=efsa-microbe>{{cite web |title=Mechanically separated meat: EFSA advises on public health risks and detection methods {{!}} EFSA |url=https://www.efsa.europa.eu/en/press/news/130327a |website=www.efsa.europa.eu |language=en |date=27 March 2013}}</ref>

As of 1997, the European Union regulates MSM by the source material, fat (and peroxidation value), protein, and calcium content, bone particle sizes, and by how it is produced and stored.<ref name=rep97/> Since 2010,<!-- COM/2010/0704, CELEX #52010DC0704 --> the European Union distinguishes between low-pressure MSM and high-pressure MSM.<ref>{{cite journal |title=Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine |journal=EFSA Journal |date=March 2013 |volume=11 |issue=3 |doi=10.2903/j.efsa.2013.3137|doi-access=free }}</ref> "Low pressure" MSM is produced by [[advanced meat recovery]] (AMR) and is similar to mince meat in terms of appearance and the extent of muscle fiber damage.<ref>{{cite web |title=Mechanically separated meat and meat structure |url=https://www.newfoodmagazine.com/article/16998/mechanically-separated-meat-and-meat-structure/ |website=New Food Magazine |language=en}}</ref> In a conventional high-pressure process, the meat is pressed through a sieve and the result is the typical paste. High-pressure MSM comes with more risk of [[Microorganism|microbial]] growth. However, if European regulations are followed (high-pressure MSM must be immediately [[Frozen food|frozen]] and can only be used in cooked products), there is no additional risk compared to conventional meat products.<ref name=efsa-microbe/> Low-pressure MSM corresponds to the class of AMR meat in US regulation, while high-pressure MSM corresponds to the class of MSM.