Regulations are current to 2013-04-29 and last amended on 2013-04-26. Previous Versions
(Subsection 94(6) and section 101)
PROCESSING AND LABELLING REQUIREMENTS FOR MEAT PRODUCTS
Word or Phrase
Having dry heat applied without direct contact with a flame for a time sufficient to produce the characteristics of a baked or roasted meat product, such as a brown crust on the surface, rendering out-of-surface fat or caramelization of sugar. The meat product must be ready-to-eat.
Cooked with seasoning. The meat product must be ready-to-eat.
Injected with meat broth containing at least 15% solid matter, butter or edible fats or oils that are of vegetable origin, up to a maximum of 3%.
Coated with a combination of batter and bread or cracker crumbs.
Subjected to heat for a time sufficient to produce the characteristics of a cooked meat product in respect of friability, colour, texture and flavour. The meat product must be ready-to-eat.
Dehydrated. The meat product must be ready-to-eat.
Dehydrated by a process of freeze drying.
Gelling agent added at more than 0.25%.
Boned, rolled and tied.
At least 45% deboned.
(a) In the case of a foreleg, having the forelimb removed at the elbow joint;
(b) In the case of a hind leg, having the hind limb removed at the knee joint.
Treated with smoke as prescribed by the Food and Drug Regulations.
Stuffed with any or all of the following ingredients: bread, grains, fruits, nuts, vegetables, or like substances or with a prepared meat product, and may include seasoning, animal or vegetable fat.
Containing a liver, a heart or a gizzard or any combination of them from the same species.
“With natural juices”
Packaged in a package containing the juices generated by the cooking of the meat product.