U.S. meat processors can use glycerine in meat sticks and snacks to lengthen shelf life, the U.S. Agriculture Department said.
In a Federal Register notice, the USDA's Food Safety and Inspection Service said it would permit the use of glycerine beginning Oct. 14 at a level not to exceed two percent of the weight of the product.
The American Association of Meat Processors asked the agency for permission to use glycerine to promote moisture retention and improve the texture of shelf stable meat snacks. Although the trade group wanted to use glycerine up to three percent of the weight of a product, the USDA said the two percent level would be adequate.
Glycerine will not affect the appearance or quality of the product, the USDA said.
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