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

7.10 Edible beef dripping
7.10.1 Preparation
Edible beef dripping shall be prepared by heat-rendering the fresh fat, exclusive of intestinal fat, of beef from animals in good health at the time of slaughter. Flesh and fibrous tissue shall be removed.
7.10.2 Rancidity
Freedom of the product from any odour or taste of rancidity shall be ensured by the method of processing.
7.10.3 Foreign fat
The rendered fat of any animal other than the bovine and any other foreign fat or oil shall not be present
in the product.
7.10.4 Fill of conhisaer
Subject to the requirements of the regulations under the current Trade Metrology Act, the container shall be filled as full as is practicable.
7.10.5 Salt [sodium chloride)
Sodium chloride shall not be added to the product.
7.10.6 Physical and chemical requirements of the product
7.10.6.1 Iodine value
The Wijs iodine value, determined in accordance with 11.9, shall be within the range 35 to 48.
7.1 0.6.2 Refractive index
When determined at a temperature of 60 °C, in accordance with 11.13, the refractive index shall be
within the range 1,4566 to 1,4587.
7.10.6.3 Melting point
The melting point, determined in accordance with 11.12, shall be within the range 40 °C to 46 °C.
7.10.6.4 Free fatty acids
The free fatty acid content, determined in accordance with 11. I0 and calculated as oleic acid, shall not exceed 0,75 % by mass.
7.10.6.5 Saponification value
The saponification value, determined in accordance with 11 .I 1, shall be within the range 193 mg to
205 mg KOH/g.
7.10.6.6 Moisture
The moisture content of the dripping, determined in accordance with 11.7, shall not exceed 0,25 % by
mass. 

Reference of the measure

Regulation 7.10 

Measure also domestic

Yes 

Products affected by the measure.

Description

Edible beef dripping 

Countries/Regions affected by the measure.

Description

All countries