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

7.7.1 Preparation
Corned meat shall be adequately cured and shall be prepared as a solid pack of meat, with or without permitted edible offal. Mechanically deboned meat not exceeding 25 % by mass of the total ingoing mix may be added.
Not more than 6 % by mass of cereal may be added.
7.7.2 Meat
The meat used shall be obtained from the skeletal musculature of food animals. The meat shall be well trimmed until free from perceptible sinews, tendons and other tough connective tissue. The actual lean meat content determined in accordance with 1 1.3, shall be at least 60 %.
7.7.3 Permitted edible offal (see 12.1.2.5 and 12.1.2.6)
a) One of the following constituent limitations shall apply, and the nature of the offal shall be declared on the ingredients panel:
1) Any one of heart, tongue, kidney or liver may be used to the extent of 10 % of the product.
2) Any one other edible offal may be used to the extent of not more than 5 % of the product.
3) Two or more edible offal may be used together to the extent of not more than 10 % of the
product. b) If more than 10 % (or more than 5 % in the case of lungs and spleen) but not more than 35 % of the product consists of one or more edible offal, the nature of the offal(s) shall be declared in the title of the product by name in print of the same colour and prominence as the rest of the title and in at least half the size of the print used for the rest of the title.
c) Where offal is the major meat ingredient as in a product described as "Corned offal and meat", the
skeletal muscular meat content shall not be less than 20 % of the product.
7.7.4 Fat content (see1 2.1.2.5 and 12.1.2.6)
When determined in accordance with 11.4, the fat content shall not exceed 25 % by mass.
7.7.5 Natural binder Not more than 10 % by mass or, where edible offal is used, not more than 8 % by mass of natural binder shall be added to the product (see 5.23 and 6.13).
Its presence shall be declared in the ingredients panel of the label in plain type of not less than 1,5 mm face measurement.
7.7.6 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.

7.7.9 Appearance, colour and texture
The product shall be of attractive appearance and shall have an acceptably uniform colour and texture, both being characteristic of this type of product. It may be fine in texture, but shall not have a close, springy texture and shall not be soggy or doughy when cooled to between 10 °C and 15 °C. Emulsified matter shall not be predominant. When determined in accordance with 10.7, exuded fat, if any, shall not exceed 14 % of the d.n.m. The exuded fat shall be distributed in a reasonably even layer around the product surface and shall not be hard at ambient temperature. In addition, other exuded material, determined in accordance with 10.7, shall not exceed 5 % of the d.n.m. Internal fat shall be evenly distributed in the product. No lumps of fat or lumps of cereal or other material shall be present. 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 7.7.1 to 7.7.6 and 7.7.9 

Measure also domestic

Yes 

Products affected by the measure.

Description

Corned meat obtained from the skeletal musculature of food animals 

Countries/Regions affected by the measure.

Description

All countries