As policymakers debate definitions of ultra-processed foods and strategies to improve children’s nutrition, the Meat Institute and the Meat Foundation released an updated “Guide to Meat Processing” to clarify how meat and poultry are produced and why specific ingredients and methods are used.
The guide explains that all meat is processed and falls into two categories. Minimally processed meats are raw products with no added ingredients, shaped only by fabrication, mincing, grinding or recovery systems—examples include steaks, chops, roasts and grinds. Further processed meats undergo additional steps—such as curing, salting, drying, fermentation, thermal processing or breading—and may include deli meats, hot dogs, sausages, hams, bacon and jerky.
Citing current nutrition science, the guide addresses cancer, heart health, obesity and the role of nutrient-dense meats for children and vulnerable groups. A copy of the guide can be found at tinyurl.com/3sm6msxc.
