Meat Inspection Regulations, 1990

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]

  Item	Column I	Column II	Column III	Column IV	Column V
  	Meat Product	Meat Product Ingredient *Mandatory +Optional	Other Ingredients and Food Additives *Mandatory +Optional	Mandatory Treatments and Processes	Maximum or Minimum Permitted Amounts of Certain Contents and Other Requirements
  1	(a) Regular Ground MeatFootnote for Standards5	Fresh boneless skinless meat*	None	Comminuted	Max. 30% fat
  	(b) Medium Ground Meat5	Fresh boneless skinless meat*	None	Comminuted	Max. 23% fat
  	(c) Lean Ground Meat5	Fresh boneless skinless meat*	None	Comminuted	Max. 17% fat
  	(d) Extra lean Ground Meat5	Fresh boneless skinless meat*	None	Comminuted	Max. 10% fat
  	(e) Mechanically separated meat5	Fresh mechanically separated meat*	None	None	Min. 14% protein when sold as fresh meat product labelled for retail sale
  2	(a) MeatFootnote for Standards1 Pattie	Fresh boneless meat*	Seasoning+	Comminuted and formed	Min. 15% meat product protein Min. 16% total protein
  	(b) MeatFootnote for Standards1 Balls MeatFootnote for Standards1 Burger MeatFootnote for Standards1 Chopette MeatFootnote for Standards1 Croquette MeatFootnote for Standards1 Cutlette MeatFootnote for Standards1 Steakette (uncooked)	Fresh boneless meat or fresh mechanically separated meat or both*	Filler+	Comminuted, formed and, if it contains mechanically separated meat, frozen	Min. 11.5% meat product protein Min. 13% total protein
  	(c) Meat BallsFootnote for Standards1 MeatFootnote for Standards1 Burger MeatFootnote for Standards1 Chopette MeatFootnote for Standards1 Croquette MeatFootnote for Standards1 Cutlette MeatFootnote for Standards1 Steakette (cooked)	Boneless meat or mechanically separated meat or both*	Filler+	Comminuted, formed and cooked	Min. 13.5% meat product protein Min. 15% total protein
  	(d) Flakes of meatFootnote for Standards1	Boneless meat* In the case of chicken flakes, mechanically separated chicken+	Water+ Seasoning+ Preservative+	Chunked and cooked	Min. 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 cooked	Min. 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 Standards3+	Comminuted and cooked	Min. 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 cooked	Min. 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, frozen	Min. 7.5% meat product protein when sold as fresh meat product Min. 9% total protein when sold as fresh meat product
  	(f) Preserved SausageFootnote for Standards4 or (if sodium or potassium nitrite or both added) Cured Sausage4	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, frozen	Min. 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 cooked	Min. 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 cooked	Min. 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 Standards2, chicken2 skin+	Preservative+ Filler+ Gelling agent3+	Comminuted and cooked, and one of the following: cured or frozen	Min. 9.5% meat product protein Min. 11% total protein In the case of chicken loaf, max. 15% chicken2 skin
  7	Chopped Ham	Boneless ham*	Preservative* Water+ Seasoning+ Gelling agent3+	Comminuted, cured and cooked	Min. 12% meat product protein
  8	Corned Beef	Coarsely 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 cured	Min. 21% meat product protein when enclosed in a hermetically sealed container
  9	(a) Bacon	Boneless pork belly*	Salt* Preservative* Water+ Seasoning+ Phosphates+	Cured	None
  	(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°Ct	None
  	(c) Wiltshire Bacon	Boneless pork loin with portion of belly attached*	Salt* Preservative* Water+ Seasoning+ Phosphates+	Cured	None
  10	(a) Meat1 Roll	Boneless meat1*	Filler+ Preservative+ Gelling agent3+ Phosphates+	Formed	Min. 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+	Cooked	Min. 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+	Cooked	Min. 50% chicken2 meat when enclosed in a hermetically sealed container
  11	(a) Meat1 Pie	Boneless 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
  12	(a) Creton	Boneless pork* Pork fatty tissue+	Filler+	Comminuted and cooked	Min. 11.5% meat product protein Min. 13% total protein
  	(b) Country-Style	Boneless pork* Pork fatty tissue+	Water+ Seasoning+	Comminuted and cooked	Min. 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 cooked	Min.50% of the meat product ingredients to be headmeat
  	(b) Brawn	Boneless headmeat* Boneless meat other than headmeat or meat by-product or both+	Water+ Seasoning+ Preservative+ Gelling agent3+	Comminuted and cooked	None
  14	(a) Wieners and Beans Wieners with Beans	Wieners*	Beans* Sauce+	Cooked	Min. 25% Wieners
  	(b) Beans and Wieners Beans with Wieners	Wieners*	Beans* Sauce+	Cooked	Min. 10% Wieners
  15	Chili con Carne Chili	Boneless meat or mechanically separated meat or both* Gravy+	Chili* Filler+ Beans+	Comminuted and cooked	Min. 20% boneless meat or mechanically separated meat calculated as raw ingredient Mechanically separated meat. to contain min. 14% protein
  16	(a) Stew1	Boneless meat* Gravy+	Vegetables*	Cooked	Min. 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*	Cooked	Min. 20% meat calculated as raw ingredient Min. 30% vegetables calculated as raw ingredients
  	(c) Vegetable Stew with Meat1	Boneless meat* Gravy+	Vegetables*	Cooked	Min. 12% meat calculated as raw ingredient Min. 38% vegetables calculated as raw ingredients
  	(d) Meat1 Dinner Meat1 Bourguignon	Boneless meat* Gravy+	Vegetables*	Cooked	Min. 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*	Cooked	Min. 22% meat balls calculated as raw ingredients Min. 30% vegetables calculated as raw ingredients
  	(b) Meat1 Balls and Gravy	Meat balls* Gravy*	None	Cooked	Min. 50% meat balls calculated as raw ingredients
  18	(a) Lard	Fresh pork fatty tissue*	Preservative+	Rendered	Relative 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.
  	(b) Leaf Lard	Fresh abdominal fatty tissue of swine, excluding fatty tissues adhering to intestines*	Preservative+	Rendered at aAs in (a) above, except moderately high temperature	Iodine value of not less than 45 and not more than 65
  19	Suet	Fresh fatty tissues from the omentum and kidney region of bovines*	Cereal+ Salt+	None	Relative 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.
  20	Tallow	Fresh beef or mutton fatty tissues or both*	Preservative+	Rendered	None
  21	Shortening other than butter or lard	Animal 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+	None	Monoglycerides 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