Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Frequently Asked Questions
Updated April 10, 2002
The USDA Meat and Poultry Hotline receives many questions about natural flavorings listed on meat and poultry labels. Below are answers to some of the most frequently asked questions.
Ingredients such as ginger, black pepper, onion powder, garlic powder, celery powder, and garlic oil may be listed as one of the three categories mentioned above. They may be designated as "natural flavors" because they are substances used chiefly for flavor. They do not make a nutritional contribution, are not derived from an animal species, and there are no health concerns linked to them.
No. Substances derived from animal sources must be identified as to the species of origin on the label and be consistent with the definition established by Federal regulation. For example, the listing on the label would read "dried chicken stock," "lamb extract," or "dried beef plasma."
"Pork extract" will appear in the ingredient statement on the label. It is defined as a meat product by Federal regulation and will always be identified by its common or usual name.
MSG is classified as a flavor enhancer by Federal regulation. When it is added to a product, it must be identified as "monosodium glutamate" on the label.
Yes. MSG is the sodium salt of glutamic acid. Glutamic acid is an amino acid, one of the building blocks of protein. It is found in virtually all food and, in abundance, in food that is high in protein, including meat, poultry, cheeses, and fish.
Hydrolyzed proteins, used by the food industry to enhance flavor, are simply proteins that have been chemically broken apart into amino acids. The chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form MSG. In this case, the presence of MSG does not need to be disclosed on labeling. Labeling is required when MSG is added as a direct ingredient.
No. FSIS regulation requires that animal or vegetable proteins must be specifically identified in the ingredient statement on the labels. The source of the protein must also be disclosed. On the label, you will read "hydrolyzed wheat protein" or "hydrolyzed milk protein," not just hydrolyzed protein.
On March 1, 1990, FSIS published the final rule, Ingredients That May Be Designated as Natural Flavors, Natural Flavorings, Flavors, or Flavorings When Used in Meat or Poultry Products. The rule did the following:
For Further Information, Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:
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