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![](/web/20061026232545im_/http://laws.justice.gc.ca/img/ii_pillars_side.jpg) |
Consolidated Statutes and Regulations
Enabling statute: Meat Inspection Act
Meat Inspection Regulations, 1990
Disclaimer: These documents are not the official versions (more). Source: http://laws.justice.gc.ca/en/M-3.2/SOR-90-288/247342.html
Regulation current to September 15, 2006
[Previous]
| Column I
| Column II
| Item
| Meat Product
| Permitted Weights
|
|
|
| 1.
| Sliced bacon
| From 1 to 100 g in increments of 1 g, 250 g, 375 g, 500 g, 1 kg
| 2.
| Sliced readytoeat meat products and potted meat products
| From 1 to 100 g in increments of 1 g, 125 g, 150 g, 175 g, 200 g, 250 g, 300 g, 375 g, 400 g, 500 g, 600 g, 700 g, 900 g, 1 kg
| 3.
| Sausages and sausage meat
| From 1 to 100 g in increments of 1 g, 125 g, 175 g, 225 g, 250 g, 300 g, 375 g, 450 g, 500 g, 600 g, 675 g, 750 g, 900 g, 1 kg
|
SOR/93-160, s. 17(E); SOR/2000-415, s. 2; SOR/2004-280, s. 25(F).
GRAPHIC IS NOT DISPLAYED, SEE SOR/90-288, P. 2149
| 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 outofsurface fat or caramelization of sugar. The meat product must be readytoeat.
| 2.
| “Barbecued”
| Cooked with seasoning. The meat product must be readytoeat.
| 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 readytoeat.
| 6.
| “Corned”
| Cured.
| 7.
| “Dried”
“Dry”
“Semidry”
| Dehydrated. The meat product must be readytoeat.
| 8.
| “Freezedried”
| Dehydrated by a process of freeze drying.
| 9.
| “Jellied”
| Gelling agent added at more than 0.25%.
| 10.
| “Rolled”
| Boned, rolled and tied.
| 11.
| “Semiboneless”
| 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]
|