Food and Drug Regulations

B.14.005 [S]. Prepared meat or a prepared meat by-product shall be any meat or any meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations, or which has been preserved, placed in a hermetically-sealed container or cooked, and may contain

• (a) a Class II preservative;

• (a.1) in the case of prepared hams, shoulders, butts, picnics and backs, gelatin;

• (b) in the case of partially defatted pork fatty tissue and partially defatted beef fatty tissue, a Class IV preservative;

• (c) where a minimum total protein content or a minimum meat protein content is prescribed in this Division, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

  • (i) sodium acid pyrophosphate,

  • (ii) sodium hexametaphosphate,

  • (iii) sodium phosphate, dibasic,

  • (iv) sodium phosphate, monobasic,

  • (v) sodium pyrophosphate, tetrabasic,

  • (vi) sodium tripolyphosphate,

  • (vii) potassium phosphate, monobasic,

  • (viii) potassium phosphate, dibasic, and

  • (ix) potassium pyrophosphate, tetrabasic; and

• (d) in the case of vacuum-packed sliced roast beef and vacuum-packed sliced cooked ham, Carnobacterium maltaromaticum CB1.