Food and Drug Regulations

Version of section B.14.007 from 2017-02-13 to 2017-11-20:


 [S]. Meat Binder or (naming the meat product) Binder shall be a filler with any combination of salt, sweetening agents, spices or other seasonings (except tomato), egg, egg albumen, and

  • (a) where sold for use in preserved meat or preserved meat by-product, may contain any of ascorbic acid, calcium ascorbate, erythorbic acid, iso-ascorbic acid, potassium nitrate, potassium nitrite, sodium ascorbate, sodium carbonate, sodium erythorbate, sodium iso-ascorbate, sodium nitrate and sodium nitrite, provided that these nitrates and nitrites, if any, are packaged separately from any spice or seasoning.

  • (b) where sold for use in prepared meat or meat by-product in which a gelling agent is a permitted ingredient, may contain a gelling agent;

  • (c) where sold for use in fresh, uncooked sausage, may contain artificial maple flavour; and

  • (d) may contain an anticaking agent.

  • SOR/80-13, s. 1;
  • SOR/82-913, s. 1;
  • SOR/86-875, s. 2(F);
  • SOR/2010-143, s. 9;
  • SOR/2017-18, s. 3(F).
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