The Number of Approved Meat Additives Expanded by the FDA

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http://www.sixwise.com/newsletters/07/02/07/the_number_of_approved_meat_additives_expanded_by_the_fda_--_and_none_need_to_be_on_the_label.htm New Meat Additives Approved, but You Won't See Them on Labels Among the newest meat additives approved by the FDA are the following: A blend of citric acid and sorbic acid for package "soaker pads:" The mix is intended to reduce the microbial load of purge trapped inside soaker pads in packages of meat and poultry. Citric acid: Approved as a microbial agent on separated beef heads and offal. Lauramide arginine ethyl ester: Approved as an antimicrobial agent for use on

ready-to-eat ground meat products, such as sausages. Trisodium phosphate: Approved as a component of phosphate blends, used to decrease the amount of cooked out juices in meat products."Get off your ass and take your government back." ~Rocky Ward

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