B.21.027. [S]. Fish Protein
(a) shall be the food prepared by
(i) extracting water, fat and other soluble components through the use of isopropyl alcohol from fresh whole edible fish of the order Clupeiformes, families Clupeidae and Osmeridae and the order Gadiformes, family Gadidae, or from trimmings resulting from the filleting of such fish when eviscerated, and
(ii) drying and grinding the protein concentrate resulting from the operation described in subparagraph (i);
(b) may contain a pH adjusting agent; and
(c) shall not contain
(i) less than 75 per cent protein, which protein shall be at least equivalent to casein in protein quality, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981.
(ii) and (iii) [Repealed, SOR/97-148, s. 8]
- SOR/82-768, s. 65;
- SOR/97-148, s. 8.
B.21.031. No person shall sell fresh or frozen froglegs unless they are free from bacteria of the genus Salmonella, as determined by official method MFO-10, Microbiological Examination of Froglegs, November 30, 1981.
- SOR/82-768, s. 66.
Division 22Poultry, Poultry Meat, Their Preparations And Products
B.22.001. [S]. Poultry shall be any bird that is commonly used as food.
B.22.002. [S]. Poultry meat shall be the clean, dressed flesh including the heart and gizzard of eviscerated poultry that is healthy at the time of slaughter.
- SOR/80-13, s. 11.
B.22.003. [S]. Poultry meat by-product shall be the clean parts of poultry other than poultry meat commonly used as food and includes liver and skin but excludes the oesophagus, feet and head.
- SOR/80-13, s. 12.
B.22.004. [S]. Giblets shall be the heart, liver and gizzard of poultry.
B.22.005. Poultry meat, poultry meat by-products or preparations thereof are adultered if any of the following substances or any substance in the following classes is present therein or has been added thereto:
(a) any organ or portion of poultry that is not commonly sold as food;
(b) preservatives, other than those provided for in this Division; and
(c) colour, other than caramel.
B.22.006. [S]. Prepared poultry meat or a prepared poultry meat by-product shall be any poultry meat or any poultry meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations or that has been preserved, placed in a hermetically-sealed container or cooked, and may contain
(a) where a minimum total protein content or minimum meat protein requirement 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;
(a.1) a Class II preservative;
(b) in the case of dried, cooked poultry meat, a Class IV preservative; and
(c) in the case of vacuum-packed sliced cooked turkey, Carnobacterium maltaromaticum CB1.
- SOR/81-934, s. 16;
- SOR/94-262, s. 13;
- SOR/2010-264, s. 5;
- SOR/2011-280, s. 11.
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