Non-Tariff Barriers

Non-Tariff Measure

NTM classification

B7: Product quality, safety or performance requirements 

Date when the measure came into force

09 September 2004 

Publication where the measure is specified

Government Notice R. 791 (Government Gazette 26531) of 9 July 2004 

Regulation where the measure is specified

Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products 

Country/Region applying the measure

South Africa 

The rationale of the measure

This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption. 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

7.4.2 Meat
The meat used shall be obtained only from the skeletal musculature of sheep, and shall not include meat from the head, the masseter muscles excepted, or any offal other than skirt (diaphragm). Mechanically recovered meat shall not be used. The meat shall be well trimmed until free from perceptible sinews, tendons and other tough connective tissue. Thin flank and skirt shall, if used, be well trimmed and such that the connective tissue content of the end product does not detract from its appearance. The actual lean meat content, determined in accordance with 11.3, shall be at least 108 %.
7.4.3 Fat origin
The product shall not contain any intestinal or kidney fat, and only fat of ovine origin shall be permitted (see 12.1.2.5).
7.4.4 Fat content
The fat content, determined in accordance with 1 I .4, shall not exceed 25 % by mass.
7.4.5 Natural binder
If used, not more than 5 % by mass of natural binder shall be added to the product (see 5.23 and 12.1.2.5). Only natural binder of ovine origin is permitted.
7.4.6 Salt
In the preparation of the product, salt may be added to give a concentration of total chlorides, determined in accordance with 11.6 and expressed as sodium chloride, of not more than 3 % by mass.
7.4.7 Gelatine, agar-agar and carboxymethyl cellulose
The product may contain added gelatine, agar-agar or carboxymethyl cellulose and, in the case of the last two, not more than 1,0 % by mass and 0,5 % by mass, respectively, may be added to the product.
7.4.8 Phosphates
No phosphates shall have been added to the product.
7.4.9 Appearance, colour and texture
The product shall be of attractive appearance and shall have an acceptably uniform colour and a uniform firm coarse meat texture, both characteristic of this type of product. The original muscle structure shall be predominantly retained.
There shall, be no excessive exudation of gelatinous matter or moisture. When determined in accordance with 10.7, exuded fat, if any, shall not exceed 7 % of the d.n.m. The exuded fat shall be distributed in a reasonably even layer around the entire product surface and it shall not be hard at ambient temperature. Internal fat shall be evenly distributed in the product; no lumps of fat shall be present. The product shall be sliceable at a product temperature of between 10 °C and 15 °C. The product shall not stick to the sides of the container and it shall be free from large surface cavities and discolouration 

Reference of the measure

Regulation 7.4.2 to 7.9 

Measure also domestic

Yes 

Products affected by the measure.

Description

Corned mueon 

Countries/Regions affected by the measure.

Description

All countries