B.14.002. [S]. Meat shall be the edible part of the skeletal muscle of an animal that was healthy at the time of slaughter, or muscle that is found in the tongue, diaphragm, heart or oesophagus, and may contain accompanying and overlying fat together with the portions of bone, skin, sinew, nerve and blood vessels that normally accompany the muscle tissue and are not separated from it in the process of dressing, but does not include muscle found in the lips, snout, scalp or ears.
B.14.003. [S]. Meat by-product shall be any edible part of an animal, other than meat, that has been derived from one or more animals that were healthy at the time of slaughter.
B.14.004. [S]. Meat, meat by-products or preparations thereof are adulterated if any of the following substances or class of substances are present therein or have been added thereto:
(a) mucous membranes, any organ or portions of the genital system, black gut, spleens, udders, lungs or any other organ or portion of animal that is not commonly sold as an article of food;
(b) preservatives other than those provided for in this Division; or
(c) colour other than annatto, allura red and sunset yellow FCF, where provided for in this Division, and caramel.
- SOR/92-725, s. 2;
- SOR/97-516, s. 2.
B.14.005. [S]. Prepared meat or a prepared meat by-product shall be any meat or any meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations, or which has been preserved, placed in a hermetically-sealed container or cooked, and may contain
(a) a Class II preservative;
(a.1) in the case of prepared hams, shoulders, butts, picnics and backs, gelatin;
(b) in the case of partially defatted pork fatty tissue and partially defatted beef fatty tissue, a Class IV preservative;
(c) where a minimum total protein content or a minimum meat protein content is prescribed in this Division, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,
(i) sodium acid pyrophosphate,
(ii) sodium hexametaphosphate,
(iii) sodium phosphate, dibasic,
(iv) sodium phosphate, monobasic,
(v) sodium pyrophosphate, tetrabasic,
(vi) sodium tripolyphosphate,
(vii) potassium phosphate, monobasic,
(viii) potassium phosphate, dibasic, and
(ix) potassium pyrophosphate, tetrabasic; and
(d) in the case of vacuum-packed sliced roast beef and vacuum-packed sliced cooked ham, Carnobacterium maltaromaticum CB1.
- SOR/94-262, s. 2;
- SOR/2010-264, s. 1;
- SOR/2011-280, s. 1.
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