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

7.12 Poultry
7.12.1 Preparation
7.12.1.1 Poultry shall be prepared from chicken, duck, goose, turkey or game birds and, subject to 7.13.3, shall be packed as one of the following:
a) flesh only;
b) pressed meat;
c) dissected poultry; or
d) whole poultry.
7.12.1.2 Poultry packed as flesh only shall be free from bones.
7.12.1.3 Poultry packed as pressed meat, shall have a flavour characteristic of poultry, shall not have a soggy texture, and shall be sliceable at a product temperature of 20 "C or lower. After removal from the container, the product shall have essentially the same shape as that of the container. No surface cavities or discolouration shall be present. Colour variation shall not be present in the product.
7.12.1.4 All packs shall be free from arteries and tough tendon tissues, except that, in the case of whole poultry, the two main arteries that lead to the shoulders may be present and also those tendon tissues that, because of the nature of the pack, cannot be removed. Only birds that are free from deformities shall be packed as whole poultry. Edible offal may be included, provided that the product is so labelled as to disclose its true nature.
7.12.2 Trimming
The product shall be cleanly trimmed and shall be free from bruised and discoloured portions of flesh.
7.12.3 Packing
The product shall be packed in one of the following media:
a) a jellied medium that may, to assist in the formation of a firm jelly, contain added gelatine or
agar-agar, the latter not exceeding 1 % by mass; the jellied medium shall be a gel at a product
temperature of 20 °C or lower;
b) a suitable sauce or meat juice medium;
c) poultry fat;
d) lard, that shall only be used for whole poultry; or
e) with sauces or dressings, and with or without vegetables (or fruit) or cereal or both.
7.12.4 Drained mass and percentage of flesh
7.12.4.1 Packs without cereal and vegetables (or fruit)
Unless the product is packed in a prepared sauce medium or in exuded chicken broth, the drained
mass, determined in accordance with 10.5 and expressed as a percentage of the d.n.m. shall be as
follows:
a) flesh only packs: at least 70 %;
b) dissected poultry: at least 65 %;
c) whole poultry packs: at least 55 %; and
d) canned liver and canned heart packs: at least 70 %.
Where the product is packed in a prepared sauce medium or in chicken broth, the drained mass shall
be at least 50 % of the d.n.m.
7.12.4.2 Packs with vegetables (or fruit) or cereal or both
The drained mass, determined in accordance with 10.5, shall be at least 55 % of the d.n.m. The mass of flesh in a pack that is bone-free shall be at least 25 % of the d.n.m. In a pack that contains dissected poultry the mass of flesh plus bone shall be at least 30 % of the d.n.m. and the ratio of bone to flesh shall not exceed 1:4. No free bone shall be present.
Different types of product may be labelled "Chicken Supreme" conditional on the descriptive title for each product accompanying the title. The product may consist of chicken meat in a rich prepared sauce, in which case it shall comply with the relevant requirement of table 2, or it may consist of chicken meat in a rich sauce with vegetables (or fruit), in which case the washed mass of the meat ingredient shall constitute at least 45 %, and the total drained mass at least 60 % of the d.n.m.
7.12.4.3 Pressed meat packs
In a pressed meat pack, the actual lean meat content determined in accordance with 11.3, shall be at least 80 %.
7.12.4.4 Dissected poultry packs
In a dissected pack the constituent parts present in the pack shall be in the same proportions as in whole poultry. Constituent parts may be packed separately, provided that the product is so labelled as to disclose its true nature. The ratio of bone to flesh shall not exceed 1:4. No free bone shall be present.
The drained mass shall comply with the requirements for a dissected pack given in table 2, as relevant.
7.12.5 Freedom from defects
Feathers, including pinfeathers, shall not be present in the product. In the case of poultry packed on the bone, splinters or grit of bone or sharp bones shall not be present.
7.12.6 Texture
The meat or edible offal and, where present, the vegetables and/or fruit shall have a firm but tender texture. Chicken pie filling shall contain an acceptable proportion of visible muscle meat without bone, and shall have an acceptably viscous consistency. 

Reference of the measure

Regulation 7.12 

Measure also domestic

Yes 

Products affected by the measure.

Description

Poultry 

Countries/Regions affected by the measure.

Description

All countries