The USDA defines Fresh meat and poultry at that whose internal temperature has never dropped below 26 ? F. This label is verified by USDA inspectors in production plants.
The Fresh label is regulated by the USDA for how it is NOT allowed to be used. For example, it is not allowed to be used on any cured meat products, canned or shelf stable products, as well as dried or preserved products. In addition, uncured meats that are treated with substances that delay discoloration such as ascorbic acid, erythorbic acid, or citric acid are not permitted to use the label Fresh. Products that are irradiated or treated with antimicrobial substances are also prohibited from using the label Fresh.
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