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

7.11 Meat rolls (meat loaves)
7.11.1 Preparation
Meat rolls (meat loaves) shall be prepared from chopped or comminuted meat of bovines or pork. Any
other meat used shall be declared on the main panel of the label. Permitted edible offal, seasoning and
flavouring substances, water, fat, starchy (farinaceous) materials (see 5.1 7), phosphates, milk powder,
eggs and other acceptable ingredients may be added.
7.1.2 Natural binder
Not more than 5 % by mass of natural binder may be added to the product. The nature of the natural binder shall be in accordance with the nature of the product: binder derived from pork shall not be used in a pure beef product nor shall binder derived from beef be used in a pure pork product (see 5.23 and 12.1.2.5).
7.1.3 Permitted edible offal (see 12.1.2.5)
The product shall contain only the following edible offal: heart, liver, kidney and tongue (see 7.12.4). The
use of blood shall be limited to the preparation of blood sausage or blood roll.
7.11 .4 Composition requirements
7.11.4.1 Meat roils (loaves) other than liver rolls
Meat rolls (loaves) other than liver rolls shall comply with the following requirements:
a) the actual total meat content of the product, determined in accordance with 11.3 and 11.4, shall be at least 75 %, except that corned beef roll (loaf) shall have a actual total meat content of at least 80 %;
b) the fat content of the roll (loaf), determined in accordance with 11.4, shall not exceed 35 % of the actual total meat content, except that in corned beef roll (loaf) the fat content of the roll shall not exceed 30 % of the actual total meat contents;
c) the starchy (farinaceous) material determined in accordance with 11.5 and calculated as crude starch
shall not exceed 6 % by mass;
d) corned beef roll (loaf) shall not contain heart, liver, kidney or tongue; and
e) in products other than corned beef roll (loaf), not more than 8 % by mass may consist of heart, liver,
kidney, tongue or any mixture of these (see 12.1.2.5 and 12.1.2.6), provided that the presence of
such edible offal is declared in the ingredients panel of the label in plain type of not less than 1,5 mm
face measurement.
7.11.4.2 Liver roll (loaf)
Liver rolls (loaves) shall comply with the following requirements:
a) the actual total meat content determined in accordance with 11.3 and 11.4, shall be at least 70 %;
b) the liver content shall be at least 25 % by mass;
c) the fat content (see 12.1.2.5 and 12.1.2.6) of the product determined in accordance with 11.4, shall
not exceed 40 % of the actual total meat content;
d) the starch content determined in accordance with 11.5 and calculated as crude starch shall not
exceed 6 % by mass; and
e) not more than 10 % by mass shall be heart, kidney, or tongue or any mixture of these (see 12.1.2.5
and 12.1.2.6), provided that the presence of such edible offal is declared in the ingredients panel of the label in plain type of not less than 1,5 mm face measurement.
7.1 1 .4.3 Meat rolls (loaves) with garnish
Where a product contains garnish, the specified meat content requirements shall be applicable to the meat constituent.
7.11.5 Curing salts
Corned beef roll (loaf) shall be adequately cured. Other products may contain curing salts (see 7.7).
7.1 1.6 Phosphates
Phosphates may be added to the product.
7.11.7 Agar-agar
The agar-agar content shall not exceed 0,2 % by mass.
7.4 1.8 Blood plasm
Except in the case of blood sausage or blood roll, blood plasma shall not be added to the product.
7.4 1.9 Appearance and texture
Discolouration that detracts from the appearance of the product shall not be present. The product shall not stick to the inside surfaces of the container. The exterior surface of the product, after the product has been removed from the container, shall be free from unevenness that detracts from its appearance.
Exuded material, when determined in accordance with 10.7, shall not exceed 3 % of the d.n.m. The product shall be readily sliceable at a product temperature of 20 °C or lower. Except in the case of liver rolls, the product shall not have a doughy, soggy or pasty texture. The product shall be free from grittiness, cavities, perceptible sinews, tendons or other tough connective tissue.
7.11.10 Flavour
The product shall have a characteristic meaty flavour and not a predominantly spicy or non-meaty flavour, and shall not be excessively salty. 

Reference of the measure

Regulation 7.11 

Measure also domestic

Yes 

Products affected by the measure.

Description

Meat rolls (meat loaves) 

Countries/Regions affected by the measure.

Description

All countries