Editing Advanced meat recovery

{{Short description|Process of maximizing removal of meat from a carcass}}
{{Refimprove|date=August 2016}}
[[File:Separator ChickenMRM.jpg|thumb|Low-pressure meat separator processing chicken.]]
'''Advanced meat recovery''' ('''AMR''') is a [[slaughterhouse]] deboning process by which the last traces of skeletal muscle [[meat]] are removed from animal bones after the [[primal cut]]s have been carved off manually. The machinery used in this process separates meat from bone by scraping, shaving, or pressing the meat from the bone without breaking or grinding the bone. AMR meat typically is used as an ingredient in products requiring further processing, such as [[hot dog]]s. Unlike [[mechanically separated meat]], AMR meat is comparable in appearance, texture, and composition to meat trimmings and similar meat products derived by hand.<ref name=EFSA-SO>{{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><ref name=NFM/>

In the US, products produced by advanced meat recovery machinery can be labeled using terms associated with hand-deboned product (i.e., "[[beef]]", "[[pork]]", "beef trimmings", etc.) [[USDA]] regulations for procurement of frozen fresh ground beef products state that "Beef that is mechanically separated from bone with automatic deboning systems, advanced lean (meat) recovery (AMR) systems or powered knives, will not be allowed".<ref>{{Cite web |url=http://www.mindfully.org/Food/2003/Irradiated-Beef-Schools-USDA30may03.htm |title=USDA Purchases of Ground Beef Items Frozen Technical Requirements Schedule – GB-2003 / USDA 29may03 |access-date=2009-10-15 |archive-url=https://web.archive.org/web/20030608042601/http://www.mindfully.org/Food/2003/Irradiated-Beef-Schools-USDA30may03.htm |archive-date=2003-06-08 |url-status=dead }}</ref>

The equivalent technology is known as "low pressure [[mechanically separated meat|mechanical meat separation]]" in the European Union, and its product governed as a subset of mechanically separated meat.<ref name=NFM>{{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> The product was formerly known as desinewed meat (DSM).<ref name=BBC/>

==Regulation ==
=== In the United States===
In the [[United States]], [[United States Department of Agriculture|USDA]] regulations stipulate that AMR machinery cannot grind, crush, or pulverize bones to remove edible meat tissue, and bones must emerge intact. The meat produced in this manner can contain no more than 150(±30) milligrams of [[calcium]] per 100 grams product,<ref name="FR 69 1874">{{Cite journal |url=http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/03-038IF.pdf |title=Meat Produced by Advanced Meat/Bone Separation Machinery and Meat Recovery (AMR) Systems (9 CFR §§ 301.2, 318.24, 320.1)  |access-date=2007-05-01 |archive-url=https://web.archive.org/web/20170125075300/https://www.fsis.usda.gov/OPPDE/rdad/FRPubs/03-038if.pdf |archive-date=2017-01-25 |url-status=dead|journal=Federal Register|date=January 12, 2004|volume=69|number=7|page=1874&ndash;85 }}</ref> as calcium in such high concentrations in the product would be indicative of bone being mixed with the meat. Products that exceed the calcium content limit must instead be labeled "[[Mechanically separated meat|mechanically separated beef or pork]]" in the ingredients statement.

In 1994, the [[Food Safety and Inspection Service]] (FSIS) issued a rule allowing such meat to be labeled as meat for human consumption, providing that the bones from which it was removed were still intact after processing. In 1997, following tests indicating that central nervous system (CNS) tissue was showing up in mechanically removed meat, FSIS issued a directive to its inspectors instructing them to ensure that spinal cord tissue was removed from bones before the AMR process. Following the identification of a [[Bovine spongiform encephalopathy|BSE]]-infected U.S. dairy cow in December 2003, FSIS issued new regulations expanding the definition of prohibited CNS tissue to include additional cattle parts. Furthermore, all AMR-processed product from cattle more than 30 months old now is prohibited from being used for food, and such product from younger cattle and from other
livestock species also is prohibited if it contains CNS material.<ref>[http://ncseonline.org/nle/crsreports/05jun/97-905.pdf CRS Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition - Order Code 97-905] {{webarchive|url=https://web.archive.org/web/20110212033139/http://ncseonline.org/nle/crsreports/05jun/97-905.pdf |date=2011-02-12 }}</ref>

The USDA's AMR guidelines restrict the processing of the parts of cattle that may contain central nervous tissue from AMR systems in cattle over 30 months of age. However, non-CNS tissue meat can be processed and is considered meat, as are the muscle cuts. Although some sources claim AMR systems use [[ammonia]] (or anhydrous ammonia, ammonia hydroxide, etc.) to treat the meat, this appears to be due to confusion between AMR and the production of lean finely textured beef (LFTB, commonly referred to as [[pink slime]]).{{cn|date=August 2016}} LFTB is in fact treated with ammonia,<ref>{{Cite web |url=http://www.beefproducts.com/ammonium_hydroxide.php |title=Beef Products, Inc. - Ammonium Hydroxide |access-date=2012-12-27 |archive-url=https://web.archive.org/web/20170804210314/http://beefproducts.com/ammonium_hydroxide.php |archive-date=2017-08-04 |url-status=dead }}</ref> and so is substantially more restricted than most AMR products.

=== In Europe===
<!-- might also need to describe EC 853/2004 "type 1" https://www.food.gov.uk/sites/default/files/media/document/826-1-1509_2012057R_FSA_MSM_Report_Final_v2.pdf -->
Prior to 2012, desinewed meat (DSM) could be called "meat" in the UL. In 2012, European Commission reclassified DSM as a kind of [[mechanically recovered meat]] (MRM). The downgrade of DSM took effect in the UK in May 2012. Unlike other types of MRM, which have the appearance of a paste, DSM resembled minced meat.<ref name=BBC>[http://www.food.gov.uk/news-updates/news/2012/apr/dsm#.URuJLGeDrP4 ''Moratorium on desinewed meat'', Food Standards Agency, 2012-04-04, accessed 2013-02-13]</ref>

The new regulation treats DSM as "low-pressure mechanically separated meat". As a result, many of the regulations governing conventional (high-pressure, paste) MSM/MRM apply, including the 2004 ban on MSM produced from ruminants.<ref name=NFM/> However, low-pressure MSM is still subject to looser rules in recognition of the lower microbial risk.<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> While high-pressure MSM needs to be frozen immediately after production, low-pressure MSM only needs to be chilled. Low pressure MSM is also allowed in some uncooked products, while high-pressure MSM is not.<ref name=EFSA-SO/>

==See also==
* [[Mechanically separated meat]] (MSM)
* [[Specified risk material]] (SRM)

==References==
{{reflist}}

==External links==
* [[United States Department of Agriculture]] [http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/advanced-meat-recovery-amr/advanced-meat-recovery Fact Sheet] on Advanced Meat Recovery

[[Category:Meat industry]]
[[Category:Intensive farming]]