Food and Drug Regulations

B.14.021 (1) No person shall sell solid cut meat to which phosphate salts or water has been added unless

• (a) in the case of meat, other than side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, the meat

  • (i) where cooked, contains a meat protein content of not less than 12 per cent, and

  • (ii) where uncooked, contains a meat protein content of not less than 10 per cent; and

• (b) that meat contains, 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.

(2) A bone or a visible fat layer shall not be included in any calculation used to determine meat protein content for the purposes of paragraph (1)(a).