Food and Drug Regulations (C.R.C., c. 870)

• 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.

• (2) Subsection (1) does not apply to an extended meat product.

• (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.

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

• (a) a Class I preservative;

• (a.1) a Class II preservative;

• (b) sweetening agents;

• (c) spices and seasonings, except tomato;

• (d) vinegar;

• (e) alcohol;

• (f) smoke flavouring or artificial smoke flavouring;

• (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;

• (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; and

• (j) in the case of vacuum-packed sliced cooked ham, Carnobacterium maltaromaticum CB1.