Meat Inspection Regulations, 1990 (SOR/90-288)

Regulations are current to 2013-04-29 and last amended on 2013-04-26. Previous Versions

SCHEDULE IV

(Subsection 94(6) and section 101)

PROCESSING AND LABELLING REQUIREMENTS FOR MEAT PRODUCTS

Column IColumn II
ItemWord or PhraseRequirements
1.
  • “Baked”
  • “Oven roasted”
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.
2.“Barbecued”Cooked with seasoning. The meat product must be ready-to-eat.
3.
  • “Basted”
  • “Deep basted”
  • “Prebasted”
  • “Self basting”
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%.
4.“Breaded”Coated with a combination of batter and bread or cracker crumbs.
5.
  • “Cooked”
  • “Fully cooked”
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.
6.“Corned”Cured.
7.
  • “Dried”
  • “Dry”
  • “Semi-dry”
Dehydrated. The meat product must be ready-to-eat.
8.“Freeze-dried”Dehydrated by a process of freeze drying.
9.“Jellied”Gelling agent added at more than 0.25%.
10.“Rolled”Boned, rolled and tied.
11.“Semi-boneless”At least 45% deboned.
12.“Shankless”

  • (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.

13.“Smoked”Treated with smoke as prescribed by the Food and Drug Regulations.
14.
  • “Stuffed”
  • “Stuffed with”
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.
15.“With giblets”Containing a liver, a heart or a gizzard or any combination of them from the same species.
16.“With natural juices”Packaged in a package containing the juices generated by the cooking of the meat product.
  • SOR/94-683, s. 4;
  • SOR/2004-280, s. 26;
  • SOR/2011-205, s. 47(E).
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