A few years ago the U.S. Meat Export Federation (USMEF), packers and research...
A few years ago the U.S. Meat Export Federation (USMEF), packers and researchers recognized that old data and resulting outdated shelf life requirements in countries such as Egypt were costing the U.S. beef industry millions.
USMEF decided to address the problem by teaming up with meat scientists at Colorado State University (CSU) to research the effects of frozen storage on color, flavor, protein, quality and safety of U.S. beef livers, hearts and kidneys.
“At the time, Egypt was using outdated information as the basis for its shelf life regulations of beef products,” said Dr. John Scanga, a CSU assistant professor and meat specialist, who helped initiate and lead the research. “To address this issue, we used research to show Egypt’s data was outdated and that the issue was not food safety, but instead was a quality issue.”
The 18-month research determined there were harmless amounts of protein degradation, lipid oxidation and overall rancidity of frozen storage of livers, hearts and kidneys stored up to 320 days – or almost 10 months.
“More research like this is needed to help increase market access for U.S. meat items by using scientific evidence to back up what the U.S. industry is doing to ensure its meat is a safe, quality source of protein,” said Dr. Keith Belk, a CSU professor and meat specialist, who also helped lead the research.
The research team presented the study and results to Egyptian government officials last November and received positive results.
“The Egyptians asked us some very good questions, but they were satisfied with the science and changed their regulations,” Dr. Scanga said.
In May, Egypt changed shelf-life requirements for hearts and kidneys from four months to seven months.
“USMEF applauds the Egyptian government for recognizing science and making appropriate policy changes based on this science,” said Kevin Smith, USMEF assistant director export services, who helped coordinate the research.
Egypt also removed requirements that a product had to reach the country with 50 percent of its shelf life remaining and that product had to be shipped within two months of production.
“This enables U.S. beef exporters to supply a high quality protein source to a population that needs it,” said Dr. Scanga, referring to a big gap in meat supply caused by avian influenza in Egypt.
“The value of these variety meats has increased because the United States has greater access,” said Belk. “We would also like to thank USDA for all the support and help we received.”
Closing to U.S. beef in December 2003 after the first case of bovine spongiform encephalopathy (BSE) was discovered in the United States, Egypt reopened its market in March 2005 accepting boneless U.S. beef from animals under 30 months.
U.S. beef and beef variety meat exports to Egypt through the first five months of this year surged to 26,349 metric tons (mt) valued at $34.7 million. In 2003, prior to the BSE ban, U.S. beef and beef variety meat exports to Egypt were 30,915 mt. The United States is therefore on pace to eclipse the yearly export total of 2003 in the first six months of 2006.
The U.S. Meat Export Federation is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, lamb, corn, sorghum and soybean checkoff programs.
– USMEF –