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

Regulations are current to 2017-09-27 and last amended on 2014-06-13. Previous Versions

SCHEDULE I(Sections 5 to 8, subsection 21(1), paragraph 24(c) and subsection 94(4))Standards for Meat Products

Notes:

  • 1 In this Schedule,

    anti-foaming agent

    anti-foaming agent means a substance authorized by the Food and Drug Regulations to be used in or on a meat product to suppress or prevent the formation of foam; (agent antimousse)

    fresh

    fresh means, in respect of a meat product ingredient, not cooked or preserved; (frais)

    preservative

    preservative means, in respect of a meat product, a preservative authorized by the Food and Drug Regulations to be used in or on the meat product. (agent de conservation)

  • 2 For the purposes of this Schedule,

    • (a) unless otherwise specified, any meat product ingredient set out in Column II of an item of this Schedule may be fresh, preserved or cooked;

    • (b) unless otherwise specified, the amounts set out in Column V of an item of this Schedule represent percentages in the finished product;

    • (c) where two or more names of meat products set out in Column I of an item of this Schedule are combined and used as the name of another meat product, that meat product shall meet the standards applicable in respect of all of the meat products in that name;

    • (d) where an optional treatment or process is employed that is not commonly used for a particular meat product set out in Column I of an item of this Schedule, that treatment or process shall be reflected in the name of the meat product;

    • (e) headmeat used in the production of headcheese and brawns may include pork scalps and snouts;

    • (f) where pork skin is used as an ingredient in a prepared meat product and there are adhering to it the underlying tissues normally accompanying pork skin and having an average thickness of not less than 1.25 cm, pork skin is considered pork meat;

    • (g) where comminuted boneless pork is used as an ingredient of a prepared meat product, naturally adhering skin is considered pork meat;

    • (h) where pork skin is separated from muscle tissue, the skin may be added to skinless pork, provided the amount of skin in the pork does not exceed 8 per cent;

    • (i) where boneless poultry is used as an ingredient of a prepared meat product, naturally adhering skin and fat are considered poultry meat;

    • (j) where poultry skin is separated from muscle tissue, the skin may be added to skinless poultry, provided the amount of skin in the poultry does not exceed 8 per cent.

    • (k) where poultry fat is separated from the muscle tissue, poultry fat not exceeding four per cent of boneless poultry weight may be added;

    • (l) where the addition of a filler to a meat product is permitted in Column III of an item of this Schedule, the addition of a seasoning, a spice, a sweetening agent, a flavour enhancer, salt and water is also permitted;

    • (m) where the addition of water to a meat product is permitted in Column III of an item of this Schedule, the addition of ice and meat broth is also permitted;

    • (n) where the addition of gravy to a meat product is permitted in Column II of an item of this Schedule or the addition of sauce to a meat product is permitted in Column III of an item of this Schedule, the addition of water and seasoning is also permitted;

    • (o) where the addition of seasoning to a meat product is permitted in Column III of this Schedule, the addition of salt and spice is also permitted;

    • (p) where the addition of seasoning to a meat product contributes more than one per cent protein in the finished product, the added seasoning is considered a filler;

    • (q) where the addition of a preservative to a meat product is permitted in Column III of an item of this Schedule, the addition of alcohol or a sweetening agent or both is also permitted;

    • (r) where the addition of a filler to a meat product is permitted in Column III of an item of this Schedule, the addition of an ingredient that is not a meat product and does not constitute a filler because it is visually distinguishable from the meat product is also permitted where the name used to describe the resulting product is descriptive of the resulting product.

    • (s) [Repealed, SOR/93-232, s. 2]

    STANDARDS

    ItemColumn IColumn IIColumn IIIColumn IVColumn V
    Meat ProductMeat Product Ingredient *Mandatory +OptionalOther Ingredients and Food Additives *Mandatory +OptionalMandatory Treatments and ProcessesMaximum or Minimum Permitted Amounts of Certain Contents and Other Requirements
    1Fresh boneless skinless meat*NoneComminutedMax. 30% fat
    • (b) Medium Ground Meat5

    Fresh boneless skinless meat*NoneComminutedMax. 23% fat
    • (c) Lean Ground Meat5

    Fresh boneless skinless meat*NoneComminutedMax. 17% fat
    • (d) Extra lean Ground Meat5

    Fresh boneless skinless meat*NoneComminutedMax. 10% fat
    • (e) Mechanically separated meat5

    Fresh mechanically separated meat*NoneNoneMin. 14% protein when sold as fresh meat product labelled for retail sale
    2Fresh boneless meat*Seasoning+Comminuted and formedMin. 15% meat product protein Min. 16% total protein
    Fresh boneless meat or fresh mechanically separated meat or both*Filler+Comminuted, formed and, if it contains mechanically separated meat, frozenMin. 11.5% meat product protein Min. 13% total protein
    Boneless meat or mechanically separated meat or both*Filler+Comminuted, formed and cookedMin. 13.5% meat product protein Min. 15% total protein
    Boneless meat* In the case of chicken flakes, mechanically separated chicken+Water+ Seasoning+ Preservative+Chunked and cookedMin. 15% meat product protein Min. 16% total protein In the case of chicken flakes, max. 15% mechanically separated chicken
    3
    • (a) Sausage (ready to eat)

      Salami

      Wiener

      Frankfurter

      Bologna

      Pepperoni

      Liver Sausage

      Liverwurst

      Mortadella

      Salametti Cervelat

    Boneless meat or meat by-product or mechanically separated meat, or any combination thereof* If cooked, partially defatted beef or pork fatty tissue or both+Preservative* In the case of fermented sausage, lactic acid starter culture+ Filler+ Glucono delta lactone+Comminuted and cured, and one or more of the following: smoked, cooked, dried and fermented,Min. 9.5% meat product protein Min. 11% total protein Min. 25% of the meat product ingredients to be liver, calculated as fresh liver, if product name is liver sausage or liverwurst
    • (b) Blood Sausage

    Blood* Boneless meat, meat by-product or mechanically separated meat, or any combination thereof*Preservative+ Filler+Comminuted and cookedMin. 9.5% meat product protein Min. 11% total protein
    • (c) Black Pudding

      Blood Pudding

    Blood* Boneless meat, meat by-product or mechanically separated meat, or any combination thereof+Preservative+ Filler+ Gelling agentFootnote for STANDARDS 3+Comminuted and cookedMin. 9.5% meat product protein Min. 11% total protein
    • (d) Blood and Tongue Sausage

    Blood* Boneless tongue* Boneless meat, meat by-product or mechanically separated meat, or any combination thereof+Filler+ Preservative+Comminuted and cookedMin. 9.5% meat product protein Min. 11% total protein
    • (e) Sausage

      Breakfast Sausage

      Dinner Sausage

      Sausage Meat1

    Fresh boneless meat, fresh meat by-product or fresh mechanically separated meat, or any combination thereof*Filler+Comminuted and, if it contains mechanically separated meat, frozenMin. 7.5% meat product protein when sold as fresh meat product Min. 9% total protein when sold as fresh meat product
    Fresh or preserved boneless meat or meat by-product, fresh or preserved mechanically separated meat, or any combination thereof*Preservative* Filler+Comminuted and preserved, and, if it contains mechanically separated meat, frozenMin. 7.5% meat product protein when sold as raw Min. 9% total protein when sold as raw meat product
    4

    Potted Meat1

    Meat1 Paste

    Meat1 Spread

    Meat1 Paté

    Boneless meat, meat by-product or mechanically separated meat, or any combination thereof*Filler+ Preservative+ Gelling agent3+Comminuted and cookedMin. 7.5% meat product protein Min. 9% total protein
    5

    Liver Paste

    Liver Spread

    Pâté de Foie

    Liver* Boneless meat* Fatty tissue+Preservative+ Filler+ Gelling agent3+Comminuted and cookedMin. 7.5% meat product protein Min. 9% total protein Min. 25% of the meat product ingredients to be liver, calculated as fresh liver, except where packaged as shelf stable product in a hermetically sealed container, min. 22% to be liver
    6

    Meat1 Loaf

    Meat1 Lunch

    Luncheon Meat1

    Boneless meat, meat by-product or mechanically separated meat, or any combination thereof* Partially defatted beef or pork fatty tissue or both+ If boneless meat is chickenFootnote for STANDARDS 2, chicken2 skin+Preservative+ Filler+ Gelling agent3+Comminuted and cooked, and one of the following: cured or frozenMin. 9.5% meat product protein Min. 11% total protein In the case of chicken loaf, max. 15% chicken2 skin
    7Chopped HamBoneless ham*Preservative* Water+ Seasoning+ Gelling agent3+Comminuted, cured and cookedMin. 12% meat product protein
    8Corned BeefCoarsely cut, pre-cooked, boneless beef or a mixture of coarsely cut, pre-cooked boneless beef and fresh boneless beef*Salt* Preservative* Water+ Seasoning+ Phosphates+Cooked and curedMin. 21% meat product protein when enclosed in a hermetically sealed container
    9Boneless pork belly*Salt* Preservative* Water+ Seasoning+ Phosphates+CuredNone
    • (b) Back Bacon

    Boneless pork loin*Salt* Preservative* Water+ Seasoning+ Phosphates+Cured and smoked, with an internal temperature during smoking of no less than 58°CtNone
    • (c) Wiltshire Bacon

    Boneless pork loin with portion of belly attached*Salt* Preservative* Water+ Seasoning+ Phosphates+CuredNone
    10
    • (a) Meat1 Roll

    Boneless meat1*Filler+ Preservative+ Gelling agent3+ Phosphates+FormedMin. 12% meat product protein when the product is cooked and min. 10% meat product protein when the product is uncooked Max. 16% emulsion
    • (b) Whole Chicken2 with Broth

    Dressed chicken2 carcass* Broth*Water+ Seasoning+ Gelling agent3+CookedMin. 50% of declared net quantity dressed chicken2 carcass when enclosed in a hermetically sealed container
    • (c) Boneless Chicken2

    Boneless skinless chicken2*Water+ Seasoning+ Gelling agent3+CookedMin. 50% chicken2 meat when enclosed in a hermetically sealed container
    11Boneless meat*

    Gravy+

    Pastry crust* Filler+ Preservative+ Vegetables+Cooked (except for the crust)Min. 20% of the filling to be meat, calculated as fresh meat
    • (b) Beef Steak and Kidney Pie

      Beef Steak and Kidney Pudding

    Boneless beef* Beef kidney*

    Gravy+

    Pastry crust* Filler+ Vegetables+Cooked (except for the crust)Min. 30% of the filling to be meat product, calculated as fresh meat product
    • (c) Tourtière

    Boneless beef, veal or pork, or any combination thereof*Pastry crust* Filler+ Potatoes+Cooked (except for the crust)Min. 11.5% meat product protein Min. 13% total protein
    12Boneless pork* Pork fatty tissue+Filler+Comminuted and cookedMin. 11.5% meat product protein Min. 13% total protein
    • (b) Country-Style

    Boneless pork* Pork fatty tissue+Water+ Seasoning+Comminuted and cookedMin. 12% meat product protein Min. 13% total protein
    13
    • (a) Headcheese

    Boneless headmeat* Boneless meat other than headmeat or meat by-product or both+Water+ Seasoning+ Preservative+ Gelling agent3+Comminuted and cookedMin.50% of the meat product ingredients to be headmeat
    Boneless headmeat* Boneless meat other than headmeat or meat by-product or both+Water+ Seasoning+ Preservative+ Gelling agent3+Comminuted and cookedNone
    14
    • (a) Wieners and Beans

    Wieners with Beans

    Wieners*Beans* Sauce+CookedMin. 25% Wieners
    • (b) Beans and Wieners

    Beans with Wieners

    Wieners*Beans* Sauce+CookedMin. 10% Wieners
    15
    • Chili con Carne

    Chili

    Boneless meat or mechanically separated meat or both* Gravy+Chili* Filler+ Beans+Comminuted and cookedMin. 20% boneless meat or mechanically separated meat calculated as raw ingredient Mechanically separated meat. to contain min. 14% protein
    16Boneless meat* Gravy+Vegetables*CookedMin. 20% meat calculated as raw ingredient Min. 30% vegetables calculated as raw ingredients
    • (b) Irish Stew

    Boneless meat consisting of beef, mutton or lamb, or any combination thereof*

    Gravy+

    Vegetables*CookedMin. 20% meat calculated as raw ingredient Min. 30% vegetables calculated as raw ingredients
    • (c) Vegetable Stew with Meat1

    Boneless meat*

    Gravy+

    Vegetables*CookedMin. 12% meat calculated as raw ingredient Min. 38% vegetables calculated as raw ingredients
    • (d) Meat1 Dinner

      Meat1 Bourguignon

    Boneless meat*

    Gravy+

    Vegetables*CookedMin. 25% meat calculated as raw ingredient

    Meat1 Goulash and other Specialty Meat1 Stew Products

    Min. 55% meat and vegetables calculated as raw ingredients
    17
    • (a) Meat1 Ball Stew

    Meat balls*

    Gravy+

    Vegetables*CookedMin. 22% meat balls calculated as raw ingredients Min. 30% vegetables calculated as raw ingredients
    • (b) Meat1 Balls and Gravy

    Meat balls*

    Gravy*

    NoneCookedMin. 50% meat balls calculated as raw ingredients
    18Fresh pork fatty tissue*Preservative+RenderedRelative density of not less than 0.894 and not more than 0.906, calculated with the lard at 40°C and water at 20°C (40°C/water at 20°C). Refractive index of not less than 1.448 and not more than 1.461, calculated using the sodium D-line as the light source and with the lard at 40°C. A titre of not less than 32°C and not more than 45°C. Saponification value of not less than 192 and not more than 203, expressed as milligrams potassium hydroxide per gram of fat. Iodine value of not less than 45 and not more than 70, calculated using the Wijs test. Unsaponifiable matter content of not more than 12 g per kilogram. Acid value of not more than 2.5 mg potassium hydroxide per gram of fat. Peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat. Max. 1% substances resulting from the rendering process, other than fatty acids and fat.
    Fresh abdominal fatty tissue of swine, excluding fatty tissues adhering to intestines*Preservative+Rendered at aAs in (a) above, except moderately high temperatureIodine value of not less than 45 and not more than 65
    19SuetFresh fatty tissues from the omentum and kidney region of bovines*Cereal+ Salt+NoneRelative density of not less than 0.893 and not more than 0.898, calculated with the suet at 40°C and water at 20°C (40°C/water at 20°C). Refractive index of not less than 1.448 and not more than 1.460, calculated using the sodium D-line as the light source and with the suet at 40°C. A titre of not less than 42.5°C and not more than 47°C. Saponification value of not less than 190 and not more than 200, expressed as milligrams of potassium hydroxide per gram of fat. Iodine value of not less than 32 and not more than 47, calculated using the Wijs test. Unsaponifiable matter content of not more than 10 g per kilogram. Acid value of not more than 2.0 mg potassium hydroxide per gram of fat. Peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of fat. When in comminuted form, 3% cereal and max. 1% salt.
    20TallowFresh beef or mutton fatty tissues or both*Preservative+RenderedNone
    21Shortening other than butter or lardAnimal or vegetable fat or oil or a combination thereof*Preservative+ Anti-foaming agent+ Stearyl monoglyceridyl citrate+ Monoglycerides or a combination of monoglycerides and diglycerides of fat forming acids+ Lactylated monoglycerides or a combination of lactylated monoglycerides and lactylated diglycerides of fat forming acids+NoneMonoglycerides max. 10% monoglycerides and diglycerides, whether lactylated or not, max. 20% of weight of shortening. Lactylated monoglycerides and lactylated diglycerides max. 8% of weight of shortening

Key to Schedule

  • Return to footnote 1The word “meat” may be replaced by the name of the animal species or of the cut of meat of the animal species

  • Return to footnote 2The name of the poultry species

  • Return to footnote 3Up to 0.25% may be added without reflecting such an addition in the name of the product

  • Return to footnote 4Add “Ready to cook”, “Uncooked” or an equivalent term that indicates that the sausage requires cooking before consumption

  • Return to footnote 5The name of the animal species or of the cut of meat of the animal species

  • SOR/92-292, ss. 16 to 20;
  • SOR/93-160, ss. 12, 13(F), 14 to 16;
  • SOR/93-232, s. 2;
  • SOR/94-683, s. 4;
  • SOR/95-248, ss. 3, 4(F), 5;
  • SOR/95-475, s. 5(E);
  • SOR/99-369, s. 6;
  • SOR/2003-6, s. 97.
 
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