4. Subject to section 121, every operator shall ensure that no meat product in a registered establishment is identified as edible unless it meets the requirements set out in this Part.

5. The standards for a meat product set out in Column I of an item of Schedule I that is identified as edible in a registered establishment are the standards prescribed in Columns II to V of that item.

6. For the purposes of this Part and Schedule I, only the meat product protein derived from meat, meat by-products permitted by section 21, mechanically separated meat and partially defatted fatty tissue shall be considered when calculating the meat product protein content.

7. Every prepared meat product, other than white pudding or haggis, that contains a filler and in respect of which no standard is prescribed in Schedule I, shall contain not less than

• (a) in the case of an uncooked product, 9.5 per cent meat product protein and 11 per cent total protein; and

• (b) in the case of a cooked product, 11.5 per cent meat product protein and 13 per cent total protein.

8. [Repealed, SOR/93-160, s. 3]

9. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless

• (a) the food animal from which the meat product is derived was subjected to an ante-mortem examination or an ante-mortem inspection, as the case may be, and slaughtered in accordance with these Regulations;

• (b) the carcass from which the meat product is derived is dressed and subjected to a post-mortem examination or a post-mortem inspection, as the case may be, in accordance with these Regulations; and

• (c) the meat product conforms to the applicable standards prescribed by these Regulations and the Food and Drug Regulations.

(2) On the request of an operator in order to meet a special market need and with the consent of the Director, the carcass of any food animal slaughtered in a registered establishment may be identified as edible without having been dressed if

• (a) the food animal from which the carcass is derived was subjected to an ante-mortem examination or an ante-mortem inspection, as the case may be, and slaughtered in accordance with these Regulations;

• (b) the carcass is sufficiently dressed to enable a complete post-mortem examination or a complete post-mortem inspection, as the case may be, to be performed; and

• (c) the person who performed the post-mortem examination or the post-mortem inspection has determined that the carcass is edible.

10. No heart, other than the heart of a bird or domesticated rabbit, shall be identified as edible unless the heart is opened or inverted and all blood clots and all attached blood vessels are removed from the heart.