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. 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

7.8 Ham, cured shoulder of pork, and cured solid pressed beef
7.8.1 Ham
Ham shall be prepared from the ham (gammon) of a pig and shall be adequately cured and canned, and either pasteurized or commercially sterilized by heat treatment. This product shall have a meat-to-fat ratio, determined in accordance with 10.6, of at least 9:l. The fat on the outside of the ham shall be fairly evenly distributed. In the case of hams labelled as defatted ham, all surface fat shall, as far as practicable, be trimmed off. The actual lean meat content, determined in accordance with 11.3, shall be at least 80 % by mass.
7.8.2 Cured shoulder of pork
Cured shoulder of pork shall be prepared from the shoulder of a pig and shall be adequately cured and canned, and either pasteurized or commercially sterilized by heat treatment. This product shall have a meat-to-fat ratio, determined in accordance with 10.6, of at least 7:l. The fat on the outside of the product shall be fairly evenly distributed. The description of this product shall not include the word "Ham", and in the description all the words used in the title shall appear in plain type of the same size and prominence. The actual lean meat content, determined in accordance with 11.3, shall be at least 80 %.
7.8.3 Cured solid pressed beef
Cured solid pressed beef shall be prepared from skeletal musculature beef and shall be adequately cured and canned, and either pasteurized or commercially sterilized by heat treatment. It shall be free from excessive exuded fat and moisture. After all gelatinous material or other jelled materials have been removed from the surface of the contents, the product shall have an actual lean meat content of at least 80 % by mass, determined in accordance with 11.3.
7.8.4 Meat
Meat used in the preparation of ham and cured shoulder of pork shall be derived from the carcasses of gilts or barrows up to baconer stage. The carcasses of sows and boars exceeding the age of six months shall not be used. Meat that is bruised, soft or oily shall not be used. Frozen meat shall have been stored at a temperature of -1 8 "C or lower. Soya and other non-meat proteinaceous materials shall not be used.
7.8.5 Gelatin or agar-agar
Gelatin or agar-agar may be added to the product. In the case of the latter, not more than 2 % by mass
may be added. 7.8.6 Phosphates
Phosphates may be added to the product.
7.8.7 Curing
The product shall be adequately cured and, where necessary, shall be adequately cleaned after curing
and before packing.
7.8.8 Smoking
The product may be either smoked or unsmoked (see 12.1.2.2.3).
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.
7.8.110 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.
7.8.11 Appearance and texture
Upon removal from the container, the product shall have essentially the same shape as that of the container and shall be as free as is practicable from surface cavities that significantly affect its appearance. The product shall be free from bruises, blood spots, discolouration, surface contamination and other forms of blemish. The original muscular structure shall be retained. Ham and cured shoulder of pork products shall not have a "chopped meat" texture. The texture of the product shall not have an emulsified appearance. Layers of fat shall be evenly distributed in the product. The manufacturing process shall be such as to ensure that the product has a cured colour and a texture that are characteristic. The product shall be sliceable at a product temperature of 20 °C or lower.
7.8.12 Freedom from defects
The product shall be free from hair follicles, loose fat, loose rind, gristle, cartilage, superficial glands and tough sinews. Poisonous and deleterious substances including solder and flux shall not be present. The product shall be free from scorched or burnt portions and the container shall be free from visible internal corrosion that might affect the product adversely.

7.8.13 Sliceable mass
The mass of the product, freed from adhering jelled materials and loose fat, and other unattached material from the surface of the contents shall be at least 80 % of the d.n.m. in the case of pasteurized ham, 75 % in the case of pasteurized cured shoulder of pork, and 65 % in the case of ham and cured shoulder of pork that have been commercially sterilized. In the case of cured solid pressed beef, the mass of the product, freed from adhering jelly, shall be not less than 80 % of the d.n.m. 

Reference of the measure

Regulations 7.8.1 to 7.8.10
Regulations 7.8.11 to 7.8.13 

Measure also domestic

Yes 

Products affected by the measure.

Description

Ham, cured shoulder of pork, and cured solid pressed beef 

Countries/Regions affected by the measure.

Description

All countries