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EU-LEGISLATION • Law • Regulation: Must be accepted in member countries as such; can only be officially translated. • Directive: Can be implemented in the legislation of each member country. Gives possibilities for own versions.
Food legislation • Important regulations and directives • Hygiene regulations • Directive on additives • Labelling directives • labelling instructions • QUID-directive ( meat definition) • Directives on food safety
Food legislation • Defined in EU • meat • meat products • msm • organs • met preparations • meat products • Not defined in EU • meat assortments • ham or any other part of carcass • sausage • any other meat product ( member state legislation)
DEFINITIONS • MEAT: Edible parts of animals ( bovine, porcine, poultry, rabbits, wild game, farmed game). • Minced meat: Meat minced into fragments ; contains less than1% salt. • Mechanically separated meat ( MSM): Product obtained by removing meat from flesh bearing bones after boning or from poultry carcasses using mechanical means resulting in the loss or modification of the muscle fibre structure
DEFINITIONS • Meat preparations: Fresh meat with added foodstuffs, seasonings or additives added or processed insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat. • Meat products: Processed products resulting from the processing of meat or met preparations so that the cut surface shows that that the product no longer has the characteristics of fresh meat 9 Fresh meat products, meat food products,sausages)
DEFINITION OF MEAT ( • BASED ON SO-CALLED QUID-DIRECTIVE • DECLARATION OF INGREDIENTS QUANTITY IF MENTIONED IN NAME OF A FOOD PRODUCT OR IS OF VITAL IMPORTANCE TO CONSUMER WHEN BUYING IT
MEAT DEFINITION (LABELLING) • MEAT:SKELETAL MUSCLE OF MAMMALIAN AND BIRD SPECIES RECOGNISED AS FIT FOR HUMAN CONSUMPTION WITH NATURALLY INCLUDED ADHERENT TISSUE, WHERE THE TOTAL FAT AND CONNECTIVE TISSUE CONTENT DOES NOT EXCEED ACCEPTED VALUES
MEAT DEFINITION • PORK: MAX. FAT CONTENT 30%, MAX. CONNECTIVE TISSUE ( COLLAGEN PROTEINCONTENT OF TOTAL PROTEIN) 25% • BEEF: MAX. FAT CONTENT 25%, MAX. CONNECTIVE TISSUE 25% • BIRDS: MAX. FAT CONTENT 15%, MAX. CONNECTIVE TISSUE 10%
MSM-MEAT • PRODUCT OBTAINED BY REMOVING MEAT FROM BONAS AFTER BONING USING MECHANICAL MEANS
MSM-MEAT • NEW HYGIENIENE REGULATION CHANGES DEFINITION OF MSM-MEAT • THREE CLASSES • 1.If muscle fiber structure is not modified • 2. If structure of bones is not altered and the calcium content is not significantly higher than in minced meat • 3. MSM separated by other means
MSM-MEAT • 1. FRACTION IS DEFINED AS MEAT, CAN BE USED AND DECCLARED AS MEAT • 2. FRACTION IS DEFINED AS MSM-MEAT, CAN BE USED IN FRESH MEAT PREPARATIONS • 3. MSM-MEAT
Chemical composition of meat • fat content • total protein content • collagrn content ( of total protein) • sensory quality