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Regulations Respecting the Inspection of Meat (SOR/90-288)
Enabling Statute: Meat Inspection Act
Full Document for Printing: HTML (368Kb) PDF (557Kb)
Regulation current to February 22nd, 2010
Attention: See coming into force provision and notes, where applicable.
(Subsection 94(6) and section 101)
PROCESSING AND LABELLING REQUIREMENTS FOR MEAT PRODUCTS
| Column I | Column II | |
| 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” | (a) In the case of a foreleg, having the forelimb removed at the elbow joint; (b) In the case of a hind leg, having the hind limb removed at the knee joint. |
| 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.
[Repealed, SOR/93-232, s. 2]
