Gaps in the labelling of marinated grilled meat
Because it is practical for many grill beginners, grilled meat is often sold marinated in stores. However, the origin and freshness of this meat is not always clear. "Consumers do not find two essential pieces of information on marinated steaks," explains Dr. Birgit Brendel from the Saxony Consumer Advice Center.
1. Information on freshness
Firstly, there is the question of whether the meat under the marinade is fresh or thawed: Meat, be it pork, beef or lamb, that has been frozen after production and is sold in a thawed state must be clearly marked with the clearly visible, unambiguous indication "thawed". However, this is different for meat that was frozen before production, i.e. before marinating, and is sold in thawed form. In this case, consumers do not know whether it was frozen before marinating or not, because there is no legal requirement to provide such information. "Clearly stricter rules only apply to 'fresh poultry meat': it must not have been frozen at any time," explains Brendel. This also applies to so-called "preparations made from fresh poultry meat", such as turkey steaks or poultry skewers.
If you value transparency and high quality, it is best to buy your meat fresh from a butcher you trust and marinate it yourself. We show you how to do it HERE .
2. Information on origin
Secondly, there are also large gaps in information when it comes to labelling the origin: freshly packaged meat indicates where the animal was raised and slaughtered. However, if consumers buy the steaks at the counter, they do not find out anything about the origin, as there is no labelling requirement for loose goods.
One exception is fresh beef, which must be labelled with its origin even when sold loose at the service counter. Marinated steaks, including beef, or seasoned chicken legs are also exempt from the origin labelling, as they are considered “processed products” due to the marinating or seasoning. From the perspective of the Saxony Consumer Advice Centre, the current origin labelling is not transparent enough. “The origin of the primary ingredients should also have to be labelled for processed foods,” demands Brendel.
3. Storage of (grilled) meat
Whether at a barbecue at home or in the park, raw meat should be stored for a short time and at a maximum of 4 degrees Celsius. This also applies to any transport, for which cool bags and batteries are strongly recommended in order not to interrupt the cold chain.
Spoiled meat has changed its appearance, consistency, smell and taste. It should then not be consumed under any circumstances, as it can sometimes cause serious foodborne illness. Marinated meat is more difficult to check, as the seasoning makes it more difficult to judge the smell and appearance. Special care is required here, especially if the meat has not been stored consistently as recommended.
If you value transparency and high quality, it is best to buy your meat fresh from a butcher you trust and marinate it yourself before grilling. This is not difficult even for beginners in the field. We explain how to marinate easily and deliciously HERE .
Source: Consumer Advice Center Saxony
