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An Examination of Mechanically Deboned Meat and Poultry

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  • McNiel, Douglas
  • Wetzel, Howard

Abstract

The Food Safety and Quality Service (FSQS) of USDA wants to standardize rules for the labeling, use, and quality control of two quite similar but differently regulated products-mechanically deboned meat (MOM) and mechanically deboned poultry (MOP). Both are the result of the process introduced years ago that mechanically separates and removes most of the bone from any attached muscle tissue. The development enables meat processors to increase the output of food by over a billion pounds a year. But the full potential has not been realized because of the rules governing the use of labeling of the products. This article discusses the regulations that ensure that MOM and MOP are safe, that the process does not adversely affect the quality of meat products, and that products containing either MOM or MDP are appropriately labeled.

Suggested Citation

  • McNiel, Douglas & Wetzel, Howard, 1981. "An Examination of Mechanically Deboned Meat and Poultry," Food Review/ National Food Review, United States Department of Agriculture, Economic Research Service, vol. 0(1), March.
    • Handle: RePEc:ags:uersfr:281027
    DOI: 10.22004/ag.econ.281027
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    References listed on IDEAS

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    1. Douglas W. McNiel, 1980. "Economic Welfare and Food Safety Regulation: The Case of Mechanically Deboned Meat," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 62(1), pages 1-9.
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    1. McNiel, Douglas W. & Burbee, Clark R. & Wetzel, Howard R., II, 1983. "Supply Response To Technological Change And Regulation: The Case Of Mechanically Deboned Poultry," Southern Journal of Agricultural Economics, Southern Agricultural Economics Association, vol. 15(2), pages 1-5, December.

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    Keywords

    Livestock Production/Industries;

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