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

7.6.2 Meat
7.6.2.1 Actual lean meat content
The requirements given in 7.5.2 shall apply, but the actual lean meat content determined in accordance with 11.3, shall be at least 80 %.
The product shall not contain intestinal fat, and only fat of bovine origin shall be permitted (see 12.1.2.5).
7.6.2.3 Fat content
The fat content determined in accordance with 4 1.4, shall not exceed 20 % by mass.
7.6.2.4 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). Its presence shall be declared in the ingredients panel of the label in plain type of not less than 1,5 mm face measurement.
7.6.2.5 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.

7.6.2.8 Appearance, colour and texture
The product shall be of attractive characteristic appearance and shall have an acceptably uniform colour and a characteristic fairly coarse texture, free from springiness. There shall be no significant amount of finely chopped or finely minced meat or emulsified material present. The product shall be sliceable at a product temperature of between 10 °C and 15 °C. Exuded fat, when determined in accordance with 10.7, shall not be more than 10 % of the d.n.m., and there shall be no excessive exudation of gelatinous matter, cereal or moisture. No lumps of fat or cereal shall be present. The product shall not stick to the sides of the container and shall be free from large surface cavities and discolouration.
7.8.10 Trimming and packing
The product shall be adequately trimmed and shall be free from bone. Whether the product is manufactured from one or more pieces, it shall be compact and permit slicing without breaking into pieces. Where the product is in the form of compressed pieces, and its appearance and sliceability suffer in consequence, this fact shall be conspicuously declared in the main panel of the label in compliance with the regulations under the current Foodstuffs, Cosmetics and Disinfectants Act.

Gammon may be packed with rind but only if the rind is intact and sliceable. Shoulder shall not be packed with rind. Gelatine or agar-agar may be used to solidify the juices provided that in the case of agar-agar, the content does not exceed 2 %. The juices in the container shall be a gel at a product temperature of 20 °C or lower. Shoulders shall be neatly tied. 

Reference of the measure

Regulations 7.6.2.1 to 7.6.2.5 and 7.6.2.8
Regulation 7.8.10 

Measure also domestic

Yes 

Products affected by the measure.

Description

Corned beef with cereal 

Countries/Regions affected by the measure.

Description

All countries