Government of Canada / Gouvernement du Canada
Symbol of the Government of Canada


Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2021-03-23 and last amended on 2021-03-18. Previous Versions

PART BFoods (continued)

DIVISION 14Meat, Its Preparations and Products

 In this Division,


animal means any animal used as food, but does not include marine and fresh water animals; (animal)


filler means any vegetable material (except tomato or beetroot), milk, egg, yeast or any derivative or combination thereof that is acceptable as food. (agent de remplissage)

  • SOR/82-768, s. 39
  • SOR/86-875, s. 1

 [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.

 [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.

 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
  • SOR/2016-74, s. 6(F)

 [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

 Powdered hydrogenated cottonseed oil in an amount not greater than 0.25 per cent of the product may be applied as a release agent to the surface of meat, meat by-product, prepared meat, prepared meat by-product, extended meat product and simulated meat product.

  • SOR/2010-142, s. 59(F)

 [S]. Meat Binder or (naming the meat product) Binder shall be a filler with any combination of salt, sweetening agents, spices or other seasonings (except tomato), egg, egg albumen, and

  • (a) where sold for use in preserved meat or preserved meat by-product, may contain any of ascorbic acid, calcium ascorbate, erythorbic acid, iso-ascorbic acid, potassium nitrate, potassium nitrite, sodium ascorbate, sodium carbonate, sodium erythorbate, sodium iso-ascorbate, sodium nitrate and sodium nitrite, provided that these nitrates and nitrites, if any, are packaged separately from any spice or seasoning.

  • (b) where sold for use in prepared meat or meat by-product in which a gelling agent is a permitted ingredient, may contain a gelling agent;

  • (c) where sold for use in fresh, uncooked sausage, may contain artificial maple flavour; and

  • (d) may contain an anticaking agent.

  • SOR/80-13, s. 1
  • SOR/82-913, s. 1
  • SOR/86-875, s. 2(F)
  • SOR/2010-143, s. 9
  • SOR/2017-18, s. 3(F)

 No person shall sell a meat binder, filler or preparations for pumping pickle, cover pickle or dry cure represented for use in meat products unless the label thereof carries directions for use that when followed will produce a food that will comply with the requirements of section B.14.030 insofar as the filler is concerned and the food will not contain food additives in excess of the maximum levels of use prescribed by these Regulations.

  • SOR/84-300, s. 44(E)

 [S]. Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product may contain

  • (a) Class I preservatives if the nitrate or nitrite salts or both are packaged separately from any spice or seasoning;

  • (b) citric acid, sodium citrate or vinegar;

  • (c) sweetening agents, including maple sugar and maple syrup;

  • (d) liquid smoke flavour, liquid smoke flavour concentrate, salt, seasonings, spices, spice extracts, spice oils or spice oleoresins;

  • (e) sodium bicarbonate, sodium hydroxide or potassium hydroxide;

  • (f) in the case of pumping pickle for cured pork, beef and lamb cuts, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate;

  • (g) in the case of pumping pickle for cured beef cuts, enzymes, if the principal display panel of the label of the cured beef carries, immediately preceding or following the common name, the statement “Tenderized with (naming the proteolytic enzyme or enzymes)”;

  • (h) in the case of dry cure, an anticaking agent or a humectant; and

  • (i) in the case of pumping pickle

    • (i) for cured pork hams, shoulders and backs, artificial maple flavour, and

    • (ii) for cured pork bellies, artificial maple flavour and an orange flavour that meets the standard prescribed in section B.10.005.

  • SOR/79-251, s. 4
  • SOR/80-13, s. 2
  • SOR/82-596, s. 1
  • SOR/88-336, s. 3
  • SOR/94-567, s. 1
  • SOR/2010-143, s. 10(F)
  • SOR/2017-18, s. 4(F)
  • SOR/2018-69, s. 4(F)

 No person shall sell as food a dead animal or any part thereof.

 No person shall sell as food, meat, meat by-products, preparations containing meat or meat derivatives obtained, prepared or manufactured from a dead animal.

 For the purpose of Sections B.14.010 and B.14.011, dead animal means a dead animal that

  • (a) was not killed for the purpose of food in accordance with commonly accepted practice of killing animals for the purpose of food, which shall include exsanguination; or

  • (b) was affected with disease at the time it was killed.

 [Repealed, SOR/97-148, s. 3]

Meat, Meat By-Products

 [S]. Regular Ground Beef shall be beef meat processed by grinding and shall contain not more than 30 per cent beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

  • SOR/82-768, s. 40
Date modified: