Ms Pendi NajranMs Pendi Najran

Food Labelling & Standards DivisionFood Labelling & Standards Division

Food Standards AgencyFood Standards Agency

New Meat Products LegislationNew Meat Products Legislation

What will the changes mean in What will the changes mean in practice?practice?

Changes to Meat Products LegislationChanges to Meat Products Legislation

• Why the changes?Why the changes?

• Changes to labelling requirementsChanges to labelling requirements

• QUID - QUID - a change of approacha change of approach

• Changes in compositional requirementsChanges in compositional requirements

• TimescaleTimescale

WHY THE CHANGES?WHY THE CHANGES?

MPSFPRMPSFPR

Policy IssuesPolicy Issues

QUIDQUID EU Definition of MeatEU Definition of Meat

What are the Changes?What are the Changes?

Compositional or “recipe” changesCompositional or “recipe” changes– Majority of Reserved Descriptions retained– Different minima for required meat content– Recipe changes may be required

Labelling changesLabelling changes– Changeover to QUID– Quantify on basis of new definition– Rules for cut, joint, slice etc.

How will the Changes be How will the Changes be ImplementedImplemented??

LABELLINGLABELLING

FOOD LABELLING (AMENDMENT) FOOD LABELLING (AMENDMENT) REGULATIONS 2003REGULATIONS 2003(Definition of Meat(Definition of Meat

Quid rules)Quid rules)

MEAT PRODUCTS MEAT PRODUCTS LABELLINGLABELLING

COMPOSITIONCOMPOSITION

MEAT PRODUCTS MEAT PRODUCTS REGULATIONS 2003REGULATIONS 2003

(Reserved DescriptionsReserved DescriptionsProhibited Offal)Prohibited Offal)

EU Definition of meat - a reminderEU Definition of meat - a reminder

Does not prohibit the Does not prohibit the useuse of any meat ingredients - of any meat ingredients -

only changes how they are only changes how they are labelledlabelled

Applies when generic words like “beef”, “pork”, Applies when generic words like “beef”, “pork”,

“lamb”, “chicken” etc are used“lamb”, “chicken” etc are used

Includes only skeletal muscle meatIncludes only skeletal muscle meat

Does not include offal (e.g., liver, kidney, heart etc) Does not include offal (e.g., liver, kidney, heart etc)

and MRM - these must be declared separatelyand MRM - these must be declared separately

EUROPEAN DEFINITION OF MEATEUROPEAN DEFINITION OF MEAT COMMISSION DIRECTIVE 2001/101/ECCOMMISSION DIRECTIVE 2001/101/EC

SpeciesSpecies Fat% %Connective Fat% %Connective TissueTissueMammals Mammals 25 25 2525

Porcines Porcines 30 30 2525

Birds and Birds and 15 15 1010RabbitsRabbits

The majority of “traditional” cuts are within The majority of “traditional” cuts are within the limits for connective tissuethe limits for connective tissue

Typical Fat and Connective Tissue ValuesTypical Fat and Connective Tissue Values

28281818Pork neck 80 VL + rindPork neck 80 VL + rind

242423.423.4Pork belly 80VL + rindPork belly 80VL + rind

2222Beef shin and legBeef shin and leg

9.89.8Fore-quarter muttonFore-quarter mutton

4.94.9Chicken breast with Chicken breast with skinskin

12.312.3Chicken Leg with skinChicken Leg with skin

FatFat

%%

Collagen/Protein Collagen/Protein %%

CutCut

9.89.8

6.96.9

23.123.1

9.99.9

Mechanically Recovered Meat Mechanically Recovered Meat (MRM)(MRM)

In UK produced under BMMA Code of Practice In UK produced under BMMA Code of Practice restricting types of bones used.restricting types of bones used.

Characterised by end product i.e. in puree form Characterised by end product i.e. in puree form and the cellular structure broken downand the cellular structure broken down

Current EU definition was agreed in the 60’s, Current EU definition was agreed in the 60’s, and covers only red meatand covers only red meat

An updated EU definition neededAn updated EU definition needed SRM controls prevent production of ruminant SRM controls prevent production of ruminant

MRM.MRM.

MRM - Current definitionsMRM - Current definitions

Community Definition in Directive 64/433/EEC Community Definition in Directive 64/433/EEC “is [red] meat obtained by mechanical means “is [red] meat obtained by mechanical means from flesh-bearing bones…..”from flesh-bearing bones…..”

Minced Meat and Meat Preparations (Hygiene) Minced Meat and Meat Preparations (Hygiene) Regulations 1995Regulations 1995 gives tighter definition. gives tighter definition. - comes from residual meat . . . has been - comes from residual meat . . . has been obtained by mechanical means. . . has been obtained by mechanical means. . . has been passed through a fine mesh such that its passed through a fine mesh such that its cellular structure has been broken down cellular structure has been broken down and it flows in puree form.and it flows in puree form.

MRM - Forthcoming definitionMRM - Forthcoming definition

New EU definition of MRM to be provided by New EU definition of MRM to be provided by consolidated Hygiene Directivesconsolidated Hygiene Directives

Political agreement reached Dec 02Political agreement reached Dec 02 Covers poultry as well as red meatCovers poultry as well as red meat ““resulting in the loss or modification of the resulting in the loss or modification of the

muscle fibre structure.”muscle fibre structure.” Compatible with the informal definition to Compatible with the informal definition to

which UK industry is currently workingwhich UK industry is currently working

Labelling ChangesLabelling Changes

Intention is to Intention is to maintainmaintain current level of current level of

consumer protectionconsumer protection

Rules for cut, joint, slice etc. retained (MPR)Rules for cut, joint, slice etc. retained (MPR)

QUID applies to the same products, and the QUID applies to the same products, and the

same ingredients as the old “minimum meat same ingredients as the old “minimum meat

content” requirementscontent” requirements

Name of the Food - cut, joint slice etc.Name of the Food - cut, joint slice etc.

Two significant changesTwo significant changes

Ingredients derived from “foreign” species must be Ingredients derived from “foreign” species must be

declared in the Name of the Fooddeclared in the Name of the Food

Quantification no longer required for added waterQuantification no longer required for added water

QUID the meat instead

Rules apply to imports as well as UK productsRules apply to imports as well as UK products

QUID - A change of approachQUID - A change of approach

““minimum meat”:minimum meat”:

– linked to meat content

– total meat - (poss. from different species)

QUID:QUID:

– linked to ingredients

– not necessarily “total meat”

Which ingredients require a QUID?Which ingredients require a QUID?

““. . . any ingredient that appears in the name . . . any ingredient that appears in the name of the food, or is usually associated with that of the food, or is usually associated with that food. . .” food. . .”

““pork sausage” pork sausage” porkpork

““steak and kidney pie” steak and kidney pie” steak, kidneysteak, kidney

““corned beef pastie” corned beef pastie” corned beefcorned beef

““toad in the hole” toad in the hole” sausagesausage

““liver sausage”liver sausage” liverliver

When does the definition not apply?When does the definition not apply?

Compound ingredients (CI)Compound ingredients (CI) ““ham and pineapple pizza” - QUID the ham and pineapple pizza” - QUID the hamham No need to quantify -No need to quantify -

-The amount of pork on the pizza

-The amount of pork in the ham CI must be recognisable to consumerCI must be recognisable to consumer Will usually be a food also sold on its ownWill usually be a food also sold on its own Ensure this approach is not used to Ensure this approach is not used to

misleadmislead

When does the definition not apply?When does the definition not apply?

Cooked ingredients (CkI)Cooked ingredients (CkI) Where described as cooked / processed, Where described as cooked / processed, maymay

be QUIDed on that basis.be QUIDed on that basis. Limits for fat and CT do not apply, butLimits for fat and CT do not apply, but

– No other fat, rind etc. may be counted.– Even if that fat is cooking “run-off”– “cooked” doesn’t include flash-frying etc.

CkI CkI maymay be QUIDed on “raw equivalent” - be QUIDed on “raw equivalent” - basis of QUID must be clearbasis of QUID must be clear

When does the definition not apply?When does the definition not apply?

““Specific cuts”Specific cuts” Name must be specific, familiar, understood Name must be specific, familiar, understood

by consumersby consumers Would a butcher sell it under that name?Would a butcher sell it under that name? All the meat declared must be from that cutAll the meat declared must be from that cut may not include non-attached skin, fat etc.may not include non-attached skin, fat etc. Agency recommends that “specific cuts” not Agency recommends that “specific cuts” not

declared / QUIDed in comminuted declared / QUIDed in comminuted productsproducts

When does the definition not apply?When does the definition not apply?

Animal-based ingredients outside the definitionAnimal-based ingredients outside the definition Offals e.g., Liver, kidney, heart etc.Offals e.g., Liver, kidney, heart etc.

– Must be described specifically and with species source - “lamb’s liver” etc.

– “Liver isn’t meat; liver is liver!” And also - MRM, head meatAnd also - MRM, head meat None of these may count towards meat None of these may count towards meat

content (either for recipe or labelling)content (either for recipe or labelling)

Which products require a QUID?Which products require a QUID?

YesYes

Prepacked productsPrepacked products

Loose* products Loose* products

(only for the “meat” (only for the “meat” ingredients)ingredients)

NoNo

Foods sold in cateringFoods sold in catering

sandwichessandwiches

pizzas etc.pizzas etc.

soup etc.soup etc.

salads etc.salads etc.

when sold when sold loose*loose*

* “loose” includes prepacked for direct sale* “loose” includes prepacked for direct sale

How is the QUID calculated?How is the QUID calculated?

QUID % = QUID % = ““declarable weight”declarable weight”

weight of final productweight of final productx 100x 100

• ““weight of final product” - might not be the same weight of final product” - might not be the same as the sum of the ingredientsas the sum of the ingredients

• ““declarable weight” - depends on the declarable weight” - depends on the

ingredient . . .ingredient . . .

What is the “declarable weight?”What is the “declarable weight?”

1. a “specific cut”1. a “specific cut”

2. a cooked ing.2. a cooked ing.

3. a compound ing.3. a compound ing.

4. a non “meat” ing.4. a non “meat” ing.

5. “EC meat”5. “EC meat” Any excess Any excess fat or CT?fat or CT?

““declared weight” declared weight” = the weight of = the weight of the ingredient.the ingredient.

Use calculation Use calculation to deduct any to deduct any excess fat or CTexcess fat or CT

YYNN

How is the QUID presented?How is the QUID presented?

Foods sold loose or pre-packed for direct saleFoods sold loose or pre-packed for direct sale

Pork sausagePork sausage

minimum 70% meatminimum 70% meat

Pork sausagePork sausage

50% pork,10% beef50% pork,10% beef

• Pork and beef Pork and beef quantified separatelyquantified separately

• no longer minimum no longer minimum but but actualactual

• actual percentage actual percentage may be lower. . .may be lower. . .

How is the QUID presented?How is the QUID presented?

Prepacked foodsPrepacked foods

Ingredients:Ingredients: Pork, Rusk, Pork, Rusk, Beef, Water, SeasoningBeef, Water, Seasoning

Minimum 70% meatMinimum 70% meat

IngredientsIngredients:: Pork (50%), Rusk, Pork (50%), Rusk, Beef (10%), Pork fat, Water, Pork Beef (10%), Pork fat, Water, Pork rind, Beef fat, Beef connective rind, Beef fat, Beef connective tissue, Seasoningtissue, Seasoning

Compositional requirementsCompositional requirements

Intention is to Intention is to maintainmaintain current level of current level of consumer protectionconsumer protection

Prohibited parts of the carcase - the sameProhibited parts of the carcase - the same

RD’s retained for most important productsRD’s retained for most important products

Minima for meat content now based on new Minima for meat content now based on new definitiondefinition

The actual percentages are lowerThe actual percentages are lower

Minima depend on the species usedMinima depend on the species used

Why are percentages lower?Why are percentages lower?

19841984

20032003

Lean Lean meatmeat Non-meatNon-meatfatfat

65%65%

42%42%

Reserved descriptionsReserved descriptions

Pork SausagePork Sausage 6565

SausageSausage 5050

BurgerBurger 8080

Economy BurgerEconomy Burger 6060

Meat PieMeat Pie 2121

4242 - - - -

3232 2626 3030

6767 5555 6262

5050 4141 4747

12.512.5 12.512.5 12.512.5

PorkPork

Birds &

Birds &

Rabbits

Rabbits

Other

Other

MPSFPR

MPSFPR

Will existing products meet the Will existing products meet the new requirements?new requirements?

Possibly Possibly NOTNOT if: if: non “EC meat” ingredients counted non “EC meat” ingredients counted

towards meat contenttowards meat content ingredients contain large amounts of ingredients contain large amounts of

connective tissueconnective tissue

Otherwise . . . Otherwise . . . YES!YES!

When do the rules take effect?When do the rules take effect?

After 1st July 2003After 1st July 2003Definition of meat fully in forceWhere QUID is required for a generic meat

ingredient - must be based on new definitionCan no longer give “minimum meat content”

After 1st February 2004After 1st February 2004MPR fully in forceProducts must meet 2003 Reserved DescriptionsNew labelling rules for cut, joint, slice etc.

When do the rules take effect?When do the rules take effect?

An example . . . An example . . . – I currently produce a “beefburger” and label it

“minimum 80% meat”– My burger contains 40% beef, 40% beef heart

I must change my I must change my labellinglabelling as from 1/7/03 as from 1/7/03– to QUID the “beef” on basis of new definition– to QUID the heart separately– But I can still call it a “burger” . . . until . . .

I must change my I must change my reciperecipe as from 1/2/04 as from 1/2/04

Agency Guidance NotesAgency Guidance Notes

Comprehensive Guidance NotesComprehensive Guidance Notes– Explain new provisions in detailExplain new provisions in detail– Methods for calculating meat contentMethods for calculating meat content– Guidance on new MPRGuidance on new MPR

Guidance Notes for Butchers / BakersGuidance Notes for Butchers / Bakers– Short and conciseShort and concise– Aimed specifically at small businessesAimed specifically at small businesses– Clear practical advice for the changes Clear practical advice for the changes

that may be required that may be required

labelling@foodstandards.gsi.gov.uklabelling@foodstandards.gsi.gov.uk

labelling@foodstandards.gsi.gov.uklabelling@foodstandards.gsi.gov.uk