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

7.5.2 Meat
The meat used shall be obtained only from the skeletal musculature of bovines, but not more than 5 % may be heart meat, or the masseter muscles of head meat, or skirt meat (diaphragm), or any
combination thereof. Mechanically recovered meat shall not be used. The meat shall have been trimmed until free from perceptible sinews, tendons and other tough connective tissue. The actual lean meat content determined in accordance with 11.3, shall be at least 108 %.
7.5.3 Fat origin
The product shall not contain intestinal fat, and only fat of bovine origin shall be permitted (see 12.1.2.5).
7.5.4 Fat content
Corned beef shall have been packed only as:
a) "Corned beef' without further qualification, in which case the fat content determined in accordance
with 11.4, shall not exceed 20 % by mass, or
b) "Lean corned beef' in which case the fat content determined in accordance with 11.4, shall not
exceed 15 % by mass, or
c) "Special lean corned beef', "Special lean-cut corned beef', or "Extra lean-cut corned beef', in which case the fat content determined in accordance with 11.4, shall not exceed 12 % by mass.
Words qualifying the title shall be in accordance with the regulations framed under the current
Foodstuffs, Cosmetics and Disinfectants Act.
7.5.5 Natural binder
If used, not more than 5 % by mass of natural binder (see 5.23 and 12.1.2.5) of bovine origin shall be added to the product. Its presence shall be declared in the ingredients panel of the label in plain type of not less than 1,5 mm face measurement.
7.5.6 Salt
In the preparation of the product, salt may be added to give a concentration of total chlorides,
determined in accordance with 1 1.6, and expressed as sodium chloride, of not more than 3 % by mass.

7.5.9 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. The product shall be free from a dispersion of denatured
proteinaceous matter.
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 10 % 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

Regulations 7.5.2 to 7.5.6 and 7.5.9 

Measure also domestic

Yes 

Products affected by the measure.

Description

Corned beef 

Countries/Regions affected by the measure.

Description

All countries