Meat Inspection Regulations, 1990
Version of the schedule from 2006-03-22 to 2011-09-29:
SCHEDULE IV(Subsection 94(6) and section 101)Processing and Labelling Requirements for Meat Products
SCHEDULE IV(Subsection 94(6) and section 101)Processing and Labelling Requirements for Meat Products
Column I | Column II | |
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Item | Word or Phrase | Requirements |
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” |
|
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 any 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
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