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Listen "Machine Tenderized Beef"
Episode Synopsis
To make cheaper cuts of beef less tough, processors mechanically tenderize it with small needles or blades. Sarah Klein from the Center for Science in the Public Interest worries that the practice can insert dangerous pathogens like E-coli into the interior of the meat. But Auburn University professor of meat science, Christy Bratcher tells host Steve Curwood that mechanically tenderized beef is safe as long as it is cooked to appropriate temperatures. (published December 14, 2012)
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