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Scope

1.1 This specification covers requirements for incorporating a tenderness marketing claim to finished labeling, advertisements, or promotions, or a combination thereof, associated with beef cuts to distinguish product value in the marketplace.

1.2 The marketing claim requirements in this specification can be used by all parties interested in highlighting production and marketing practices of tender beef muscles/cuts in finished labeling, advertisements, or promotions, or a combination thereof, to distinguish their products in the marketplace. A tenderness marketing claim standard for beef cuts facilitates communication by enhancing the understanding of finished product expectations among producers, processors, and consumers.

1.3 Beef cuts being considered for this tenderness marketing claim will be certified through third party auditing activities. Firms seeking these services must adhere to the standard practices associated with this specification as recognized by the certifying body.

1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Keywords

beef; longissimus; marketing claim; shear force; slice shear force; tenderness; Warner-Bratzler shear force; ICS Number Code 67.120.10 (Meat and meat products)

To find similar documents by ASTM Volume:

15.12 (Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment)

To find similar documents by classification:

67.120.10 (Meat and meat products)

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