By Jamie Martin
To help clarify public understanding of meat processing and nutrition, the Meat Institute and the Meat Foundation have published an updated “Guide to Meat Processing.” This resource explains the science behind meat production, the role of ingredients, and how processed meat supports nutrition.
Julie Anna Potts, President and CEO of the Meat Institute, remarked, “Robust scientific evidence demonstrates that meat is a rich source of high-quality protein, essential vitamins, and highly bioavailable minerals that support human health throughout the lifespan.”
The guide defines two major meat categories -
- Minimally Processed Meats (MPM): These are simple meat cuts such as roasts, steaks, or grinds, altered only by size or grinding without added ingredients.
- Further Processed Meats (FPM): These include products like sausages, hot dogs, and deli meats that undergo curing, smoking, or other processes with approved additives to enhance flavor, texture, or shelf life.
It also includes tables outlining common processing methods, ingredient uses, and examples of processed meat products. The guide highlights USDA Food Safety and Inspection Service (FSIS) regulations, ensuring clear labeling and safety for all processed meats.
Written by Dr. KatieRose McCullough, the guide helps policymakers, health professionals, and consumers better understand how meat fits into a healthy diet, especially for children, adolescents, and older adults.
The guide also addresses common health concerns linked to meat, like cancer and heart disease, and reinforces the nutritional importance of processed meats.
By providing this resource, the Meat Institute and Meat Foundation promote transparency, education, and support for continued research on meat and food safety practices.
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Categories: National