Division 14: Meat, Its Preparations And Products

“animal” means any animal used as food, but does not include marine and fresh water animals; (animal)

“filler” means any vegetable material (except tomato or beetroot), milk, egg, yeast or any derivative or combination thereof that is acceptable as food. (agent de remplissage)

B.14.002. [S]. Meat shall be the edible part of the skeletal muscle of an animal that was healthy at the time of slaughter, or muscle that is found in the tongue, diaphragm, heart or oesophagus, and may contain accompanying and overlying fat together with the portions of bone, skin, sinew, nerve and blood vessels that normally accompany the muscle tissue and are not separated from it in the process of dressing, but does not include muscle found in the lips, snout, scalp or ears.

B.14.003. [S]. Meat by-product shall be any edible part of an animal, other than meat, that has been derived from one or more animals that were healthy at the time of slaughter.

B.14.004. [[S]] Meat, meat by-products or preparations thereof are adulterated if any of the following substances or class of substances are present therein or have been added thereto:

(a) mucous membranes, any organ or portions of the genital system, black gut, spleens, udders, lungs or any other organ or portion of animal that is not commonly sold as an article of food;

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

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

(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,

B.14.006. Powdered hydrogenated cottonseed oil in an amount not greater than 0.25 per cent of the product may be applied as a release agent to the surface of meat, meat by-product, prepared meat, prepared meat by-product, extended meat product and simulated meat product.

B.14.007. [S]. Meat Binder or (naming the meat product) Binder shall be a filler with any combination of salt, sweetening agents, spices or other seasonings (except tomato), egg, egg albumen, and

(a) where sold for use in preserved meat and preserved meat by-product, may contain potassium nitrate, potassium nitrite, sodium nitrate, sodium nitrite, ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate and sodium carbonate, if the nitrate or nitrite salts or both are packaged separately from any spice or seasoning;

(b) where sold for use in prepared meat or meat by-product in which a gelling agent is a permitted ingredient, may contain a gelling agent;

B.14.008. No person shall sell a meat binder, filler or preparations for pumping pickle, cover pickle or dry cure represented for use in meat products unless the label thereof carries directions for use that when followed will produce a food that will comply with the requirements of section B.14.030 insofar as the filler is concerned and the food will not contain food additives in excess of the maximum levels of use prescribed by these Regulations.

B.14.009. [S]. Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product may contain

(a) Class I preservatives if the nitrate or nitrite salts or both are packaged separately from any spice or seasoning;

(d) liquid smoke flavour, liquid smoke flavour concentrate, salt, seasonings, spices, spice extracts, spice oils or spice oleoresins;

(f) in the case of pumping pickle for cured pork, beef and lamb cuts, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate;

(g) in the case of pumping pickle for cured beef cuts, enzymes, if the principal display panel of the label of the cured beef carries, immediately preceding or following the common name, the statement “Tenderized with (naming the proteolytic enzyme or enzymes)”;

(ii) for cured pork bellies, artificial maple flavour and an orange flavour that meets the standard prescribed in section B.10.005.

SOR/79-251, s. 4; SOR/80-13, s. 2; SOR/82-596, s. 1; SOR/88-336, s. 3; SOR/94-567, s. 1.

B.14.010. No person shall sell as food a dead animal or any part thereof.

B.14.011. No person shall sell as food, meat, meat by-products, preparations containing meat or meat derivatives obtained, prepared or manufactured from a dead animal.

B.14.012. For the purpose of Sections B.14.010 and B.14.011, “dead animal” means a dead animal that

(a) was not killed for the purpose of food in accordance with commonly accepted practice of killing animals for the purpose of food, which shall include exsanguination; or

B.14.013. and B.14.014. [Repealed, SOR/97-148, s. 3]

B.14.015. [S]. Regular Ground Beef shall be beef meat processed by grinding and shall contain not more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

B.14.015A. [S]. Medium Ground Beef shall be beef meat processed by grinding and shall contain not more than 23 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

B.14.015B. [S]. Lean Ground Beef shall be beef meat processed by grinding and shall contain not more than 17 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

B.14.015C. No person shall sell ground beef that contains more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

B.14.016. No person shall sell horse-meat or horse-meat by-product, or any food containing horse-meat or horse-meat by-product unless

(b) when in package form, the principal display panel of the label carries a declaration of the presence of horse-meat or of horse-meat by-product in type at least as legible and conspicuous as any other type upon such principal display panel.

B.14.017. [Repealed, SOR/2003-292, s. 2]

B.14.018 (1) Subject to subsection (2), if a carcass of beef or veal, or a portion of a carcass of beef or veal that weighs 7 kg or more, is advertised for sale, the advertisement shall indicate

(a) in the case of a carcass other than an imported carcass, the grade that was assigned to the carcass by a grading authority established under the Canada Agricultural Products Act or a provincial law;

(b) in the case of an imported beef carcass, the grade that was assigned to the carcass by a grading authority established under the Canada Agricultural Products Act or a provincial law or the grade that was assigned to the carcass by a grading authority established under the laws of the country from which the carcass was imported;

(c) in the case of an imported veal carcass, the grade that was assigned to the carcass by a grading authority established under the laws of the country from which the carcass was imported; and

(d) in the case of a beef carcass, the yield class, if any, that was assigned to the carcass by a grading authority established under the Canada Agricultural Products Act.

(2) Where, in the case of a carcass referred to in subsection (1), no grade has been assigned thereto as described in that subsection and the carcass or portion thereof that weighs 7 kg or more is advertised for sale, the advertisement shall clearly indicate that the carcass has not been graded.

B.14.019. (1) Where a carcass of beef, veal, pork or lamb or a portion thereof that weighs 7 kg or more is advertised for sale and a selling price is stated in the advertisement, the advertisement shall

(a) contain the words “price per kilogram is based on carcass weight before cutting, boning and trimming” or the words “price per kilogram is based on the weight of the meat after cutting, boning and trimming”, whichever words are applicable; and

(b) where in addition to the selling price a charge is payable for cutting, boning, trimming, wrapping or freezing the carcass or portion thereof, indicate

(ii) where the additional charge is payable on a price per unit weight basis, whether the additional charge is based on the weight of the carcass or portion thereof before or after the carcass has been cut, boned and trimmed.

(2) Any information required by subsection (1) to appear in an advertisement shall be located therein immediately adjacent to the selling price stated therein, without any intervening written, printed or graphic matter.

B.14.020. [S]. Solid cut meat shall be

(b) a product consisting of pieces of meat of which at least 80 per cent weigh at least 25 g each.

B.14.021. (1) No person shall sell solid cut meat to which phosphate salts or water has been added unless

(a) in the case of meat, other than side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, the meat

(i) where cooked, contains a meat protein content of not less than 12 per cent, and

(ii) where uncooked, contains a meat protein content of not less than 10 per cent; and

(b) that meat contains, 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,

(2) A bone or a visible fat layer shall not be included in any calculation used to determine meat protein content for the purposes of paragraph (1)(a).

B.14.030. (1) Subject to subsections (2) and (3) and section B.14.030A, no person shall sell a prepared meat or prepared meat by-product with a meat protein content of less than 1.5 percentage points below the total protein requirement for that food.

(3) Where gelatin is an ingredient of a prepared meat or prepared meat by-product, that gelatin shall not be included when calculating the total protein content of the prepared meat or prepared meat by-product.

SOR/78-637, s. 3; SOR/79-251, s. 5(F); SOR/80-13, s. 3; SOR/82-768, s. 41; SOR/86-875, s. 3.

B.14.030A. For the purposes of sections B.14.030, B.14.032, B.14.033, B.14.035, B.14.074, B.14.075, B.14.076 and B.14.077, where any of the non-meat ingredients listed in paragraphs B.14.032A(a) to (g) are present in a prepared meat or prepared meat by-product in separate identifiable pieces or chunks in any amount sufficient to differentiate those ingredients from the prepared meat or prepared meat by-product, those ingredients shall not be included when calculating the fat or protein content of the prepared meat or prepared meat by-product.

B.14.031. [S]. Preserved Meat or Preserved Meat By-product shall be cooked or uncooked meat or meat by-product that is salted, dried, pickled, corned, cured or smoked, may be glazed and may contain

(g) in the case of cured pork hams, shoulders, backs and bellies, artificial maple flavour;

(gg) in the case of cured pork bellies, an added orange flavour that meets the standard prescribed in section B.10.005;

(h) in the case of cured pork, beef and lamb cuts prepared with the aid of pumping pickle, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate; and

(i) in the case of tocino, annatto in such amount as will result in the finished product containing not more that 0.1 per cent annatto, if annatto is shown, by the word “annatto”, in the list of ingredients on the label.

SOR/79-251, s. 6; SOR/80-13, s. 4; SOR/82-596, s. 2; SOR/84-300, s. 45(E); SOR/88-336, ss. 2, 3; SOR/92-725, s. 3; SOR/97-151, s. 24.

B.14.032. [S]. Sausage or Sausage Meat

(xii) in the case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring,

(B) partially defatted beef fatty tissue or partially defatted pork fatty tissue, and

(C) a dried skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding three per cent of the finished food,

(xiv) in the case of fresh uncooked sausage, artificial maple flavour or apple powder as a flavouring ingredient,

(A) annatto in such amount as will result in the finished product containing not more than 1000 parts per million annatto, if annatto is shown, by the word “annatto”, in the list of ingredients on the label,

(B) allura red in such amount as will result in the finished product containing not more than 80 parts per million allura red, if allura red is shown, by the words “allura red”, in the list of ingredients on the label, and

(C) sunset yellow FCF in such amount as will result in the finished product containing not more than 20 parts per million sunset yellow FCF, if sunset yellow FCF is shown, by the words “sunset yellow FCF”, in the list of ingredients on the label.

(e) shall contain, in the case of a product sold as fresh sausage, not more than 40 per cent fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(f) shall have, if cooked, a total protein content of not less than 11 per cent;

(g) shall have, in the case of fresh uncooked sausage and fresh uncooked sausage meat, a total protein content of not less than nine per cent.

SOR/80-13, s. 5; SOR/82-768, s. 42; SOR/88-336, s. 3; SOR/92-725, s. 4; SOR/97-151, s. 25; SOR/97-516, s. 3.

B.14.032A. [S]. (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients) shall be prepared meat to which has been added other non-meat ingredients including

B.14.032AA. Where the non-meat ingredients referred to in section B.14.032A are added to prepared meat in such a manner that they are not present in the final product in separate identifiable pieces or chunks, the final product shall meet the total protein content requirement established for (naming the prepared meat or prepared meat by-product) referred to in section B.14.032A.

B.14.033. [S]. Potted Meat, Meat Paste, or Meat Spread shall be comminuted and cooked, fresh or preserved meat and may contain meat binder, salt, sweetening agents, spices, other seasonings and a gelling agent and shall have a total protein content of not less than nine per cent.

B.14.034. [S]. Potted Meat By-product, Meat By-product Paste or Meat By-product Spread shall be a food that

(a) consists, wholly or in part, of meat by-products and conforms to the standard prescribed for potted meat; and

(b) in the case of liverpaste or liverwurst spread, may contain wheat germ and yeast.

B.14.035. [S]. Meat Loaf, Meat Roll, Meat Lunch or Luncheon Meat shall be comminuted and cooked, fresh or preserved meat, pressed into shape and may contain a dried skim milk product obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding three per cent of the finished food, filler, meat binder, salt, sweetening agents, glucono delta lactone, spices, other seasonings, milk, eggs, a gelling agent and partially defatted beef fatty tissue or partially defatted pork fatty tissue and shall have a total protein content of not less than 11 per cent.

B.14.036. [S]. Meat By-product Loaf or Meat and Meat By-product Loaf shall be the food consisting, wholly or in part, of meat by-products and shall otherwise conform to the standard prescribed for meat loaf.

B.14.037. [S]. Headcheese

B.14.038. [S]. Brawn shall be headcheese, except that it need not contain 50 per cent head meat.

B.14.039. Where a gelling agent has been added to prepared meat or prepared meat by-product, a statement to the effect that a gelling agent has been added shall be shown on the principal display panel or the word “jellied” shall be shown as an integral part of the common name of the food.

B.14.040. Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and filler, ground meat by-product and filler or ground meat, ground meat by-product and filler, unless that food

(b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of a mixture containing pork meat or pork meat by-product or both; and

(c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case of any other meat mixture.

B.14.041. Subject to section B.14.032 and sections B.14.033 to B.14.036, no person shall sell a food that consists of a mixture of ground meat and spices and seasonings, ground meat by-product and spices and seasonings, ground meat, ground meat by-product and spices and seasonings or ground meat and ground meat by-product, unless that food

B.14.061. [S]. Edible Bone Meal or Edible Bone Flour shall be the food prepared by grinding dry, defatted bones, obtained from animals healthy at the time of slaughter and shall contain

(a) not less than 85 per cent ash, as determined by official method FO-34, Determination of Ash in Edible Bone Meal or Edible Bone Flour, October 15, 1981.

B.14.062. [S]. (1) Gelatin or Edible Gelatin

(a) shall be the purified food obtained by the processing of skin, ligaments or bones of animals;

(b) shall contain not less than 82 per cent ash-free solids, when tested by official method FO-35, Determination of Ash-Free Solids in Gelatin, October 15, 1981;

(c) shall be free from objectionable taste and offensive odour when 2.5 grams thereof are dissolved in 100 millilitres of warm water;

(e) shall not contain any residues of hydrogen peroxide where it has been used in the course of manufacture; and

(ii) not more than 500 parts per million of sulphurous acid, including the salts thereof, calculated as sulphur dioxide, and

(iii) where intended for use in the manufacture of marshmallow, sodium hexametaphosphate or sodium lauryl sulphate.

(2) No person shall use, in the course of manufacturing gelatin or edible gelatin,

(a) acidic or basic compounds other than acetic acid, ammonium hydroxide, citric acid, fumaric acid, hydrochloric acid, lime, magnesium hydroxide, phosphoric acid, sodium carbonate, sodium hydroxide, sodium sulphide, sulphuric acid, sulphurous acid or tartaric acid; or

(b) filtering and clarifying agents other than activated carbon, alumina, aluminum sulphate, calcium phosphate, dibasic, cellulose, diatomaceous earth, perlite, strongly acidic cation exchange resin in the hydrogen ion form or basic anion exchange resins in the chloride ion or free base ion forms.

SOR/78-401, s. 2(E); SOR/78-874, s. 1; SOR/80-501, s. 3; SOR/82-768, s. 46; SOR/97-148, s. 5.

B.14.063. For the purposes of sections B.14.064 to B.14.068, “stew meat” means meat that contains when raw not more than

B.14.064. [S]. Vegetable Stew with (naming the meat)

(a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

B.14.065. [S]. (naming the meat) Stew

(a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

B.14.066. [S]. Irish Stew

(a) shall contain mutton, lamb or beef, singly or in any combination, and vegetables, in the following amounts, calculated as raw ingredients:

B.14.067. [S]. Meat Ball Stew

(a) shall contain vegetables and meat balls in the following amounts, calculated as raw ingredients:

B.14.068. [S]. Specialty Meat Stews

(a) shall contain meat and vegetables in the following amounts, calculated as raw ingredients:

B.14.070. [S]. Wieners and Beans or Wieners with Beans shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 25 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

B.14.071. [S]. Beans and Wieners or Beans with Wieners shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 10 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

B.14.072. No person shall sell meat or a meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked meat or meat by-product

(i) has a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher, or

(ii) has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and

(b) carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.

B.14.073. No person shall sell a meat product extender intended to be used in a food consisting of a mixture described in section B.14.074, B.14.075, B.14.076, B.14.077 or B.14.078, unless that extender

(ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(b) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

B.14.074. Subject to sections B.14.075 to B.14.079, no person shall sell a food that consists of a mixture of meat product and meat product extender, unless that food

(b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

B.14.075. No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles fresh sausage, unless that food

(b) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

B.14.076. No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll, meat lunch, or luncheon meat, unless that food

(b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

B.14.077. No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles potted meat, potted meat by-product, meat paste, meat by-product paste, meat spread, or meat by-product spread, unless that food

(b) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

B.14.078. No person shall sell a food that consists of a mixture of meat product and meat product extender and that resembles regular ground beef, medium ground beef or lean ground beef, unless that food

(i) not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being regular,

(ii) not more than 23 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being medium, or

(iii) not more than 17 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being lean; and

B.14.079. No person shall sell a food that consists of a mixture of meat product, filler and meat product extender, unless that food

(b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

B.14.085. Subject to sections B.14.086 to B.14.090 no person shall sell a simulated meat product unless that product

(ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981, and

(iii) a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

B.14.086. No person shall sell a simulated meat product that resembles fresh sausage, unless that product

(b) has a protein rating of not less than 23, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(c) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(d) has, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

B.14.087. No person shall sell a simulated meat product that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll, meat lunch, or luncheon meat, unless that product

(b) has a protein rating of not less than 28, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(c) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(d) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

B.14.088. No person shall sell a simulated meat product that resembles potted meat, potted meat by-product, meat paste, meat by-product paste, meat spread, or meat by-product spread, unless that product

(b) has a protein rating of not less than 23, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

B.14.089. No person shall sell a simulated meat product that resembles regular ground beef, medium ground beef or lean ground beef, unless that product

(b) has a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

B.14.090. No person shall sell a simulated meat product that resembles side bacon, unless that product

(b) has a protein rating of not less than 20, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

(c) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

(d) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.