A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products

Mechanically tenderized beef (MTB) products are non-intact beef products that have been tenderized using blades, needles, or other mechanical processes to improve consumer palatability. MTBs have been associated with outbreaks of Shiga toxin-producing Escherichia coli. MTB labeling was mandated in May 2016; however, consumer awareness of product and label is unclear. A national survey quantified consumer understanding and attitudes surrounding MTBs and its preparation. Many (64%) respondents were unaware that beef is mechanically tenderized; MTB label awareness was also low. Thirty-eight percent of respondents familiar with MTBs held positive attitudes towards MTBs due to price and convenience. Negative attitudes (24%) towards MTBs stemmed from concerns with the process, its natural-ness, and safety. Respondents regularly preparing MTBs reported using inside and/or outside color of the beef product (63%), texture (43%), juice/blood appearance (47%), smell (22%), and/or time (51%) to indicate doneness. While 20% of respondents used a thermometer, 62% reported always or most of the time preparing MTBs to 160 degrees F. Contradictions may result from social desirability bias and optimism bias to portray selves in a positive light while believing personal preparation methods achieve safe results. Timely and targeted messaging with clear and standardized definitions, developed with consumers, are needed to bring awareness of MTBs and other food safety information to all populations.

Automated summary

Consumers have low awareness of mechanically tenderized beef (MTB) products and their preparation methods, with many not realizing that beef is mechanically tenderized. Some consumers view MTBs favorably due to price and convenience, while others have negative attitudes towards the process, its naturalness, and safety. Consumers typically rely on factors such as color, texture, juice appearance, smell, and time to determine doneness, with a lower percentage using thermometers.