Meat Inspection Regulations, 1990 (SOR/90-288)
20. (1) No adulterated meat product shall be identified as edible.
(2) Where an adulterated meat product in a registered establishment can be made to conform to the standards prescribed by this Part for an edible meat product, the meat product shall be held by an inspector until it is made to conform to those standards by the operator.
(3) Where an adulterated meat product in a registered establishment cannot be made to conform to the standards prescribed by this Part for an edible meat product, the meat product shall be condemned by an inspector and dealt with in accordance with section 54.
- SOR/94-683, s. 4.
21. (1) No prepared meat product, other than beef steak and kidney pie or beef steak and kidney pudding, shall contain as an ingredient any meat by-product, other than detached pork skin referred to in paragraph 2(h) of the Notes to Schedule I and detached poultry skin referred to in paragraph 2(j) of the Notes to Schedule I, or any liver, fatty tissue, rumen, reticulum, omasum, abomasum, swine stomach, blood or fractions of blood.
(2) No meat by-product, other than bovine kidney, shall be used as an ingredient in beef steak and kidney pie or beef steak and kidney pudding.
22. Every ready-to-eat meat product intended for sale shall be treated to ensure that it does not contain any pathogen, toxin or other thing in an amount that would render the meat product inedible.
- SOR/2004-280, s. 5(F).
22.1. Every operator that prepares meat products must prepare them in accordance with the process control requirements specified in the Manual of Procedures.
- SOR/2004-280, s. 6.
23. No food additive or other substance shall be used in or on a meat product except as authorized by these Regulations or the Food and Drug Regulations.
24. Every extended meat product identified as edible
(a) that resembles an uncooked sausage shall have
(i) a minimum protein content of not less than nine per cent, and
(ii) a maximum fat content of not more than 40 per cent;
(b) that resembles a potted meat shall have
(i) a minimum protein content of not less than nine per cent, and
(ii) a maximum fat content of not more than 30 per cent; and
(c) in the absence of a protein standard for the corresponding non-extended meat product set out in Schedule I, shall have
(i) a minimum protein content of not less than 16 per cent, and
(ii) a maximum fat content of not more than 25 per cent in the case of an extended meat product not containing poultry meat, and a fat content of not more than 15 per cent in the case of an extended meat product containing poultry meat.