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Applied by South Africa on the entire world for 0402.10: - In powder, granules or other solid forms, of a fat content, by weight, not exceeding 1.5 % and 0402.2: - In powder, granules or other solid forms, of a fat content, by weight, exceeding 1.5 % :
The measure came into effect on 09 September 2004
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
- 5.19 Milk powder
Milk powder shall be pure, fresh and sweet and when tested in accordance with 11.19, no sample shall have a total bacterial colony count in excess of 50 000 organisms per gram. When tested in accordance with 11.20, no sample shall contain E. coli in 1g. - Reference of the measure
- Regulation 5.19
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0402.10 - In powder, granules or other solid forms, of a fat content, by weight, not exceeding 1.5 % Yes Milk powder used in canned meat products 0402.2 - In powder, granules or other solid forms, of a fat content, by weight, exceeding 1.5 % : Yes Milk powder used in canned meat products - Description
- Milk powder used in canned meat products
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 0407.21: -- Of fowls of the species Gallus domesticus
The measure came into effect on 09 September 2004
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
- 5.20 Eggs
Eggs (fresh, dried, or liquid) shall be sound and when tested in accordance with 11 22, shall not contain Salmonella organisms. - Reference of the measure
- Regulation 5.20
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0407.21 -- Of fowls of the species Gallus domesticus Yes Eggs used in canned meat products - Description
- Eggs used in canned meat products
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 2106.90.90: -- Other
The measure came into effect on 09 September 2004
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
- 5.23 Natural binder (see 6.13, 12.1. I.5 and 12.1.1.6)
Natural binder shall be finely comminuted gelatinous material derived from one of the following:
a) in the case of beef or mutton, gelatinous materials such as sinews, connective tissues and other suitable parts of the carcass including skin acceptably processed into collagen and lips and snouts acceptably cleaned and processed;
b) in the case of pork, gelatinous materials such as the skin, sinews and face pieces; or
c) in the case of poultry, the skin and connective tissues. - Reference of the measure
- Regulation 5.23
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 2106.90.90 -- Other Yes Natural binder used in canned products - Description
- Natural binder used in canned products
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1602: Other prepared or preserved meat, meat offal or blood.
The measure came into effect on 09 September 2004
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
- 7.1 Stewed or braised meat, stewed oxtail, stewed tripe, stewed or braised kidneys, stewed or braised heart, stewed or braised liver, meatballs, stewed meat and kidney pudding, and similar stewed products, with or without gravys sauces, or dressing
7.1.1 Preparation of meat and edible offal
Musculature meat for use in stewed or braised meat products shall be trimmed until it is free from perceptible fat, free surface-showing connective tissue and fascia, and where applicable it shall be cut into pieces of approximately the same size and shape that are not more than 50 mm long.
If the meat is minced and then formed into units, the units shall be approximately regular in size and shape. When determined in accordance with 11.3 and 11.4, the actual total meat content of ingoing units shall be not less than 50 % by mass. The ingoing units may contain starchy (farinaceous) material to the extent of not more than 6 % determined in accordance with 11.5 and calculated as crude starch. The units in the product described as meatballs, shall be formed into a characteristic shape and shall be readily separable. Meat patties shall be formed with substantially the same diameter as that of the container.
Kidneys shall be acceptably trimmed and free from adhering fat, connective tissue, renal ducts, urine flavour, and black or blue discolouration. Kidneys for use in kidney pudding shall be cut to acceptable size. Kidneys, liver, tongue, heart and tripe for use in stewed or braised products and puddings, shall be suitably prepared and cut into pieces that appear regular in size and shape, the smallest dimension of pieces of kidney being at least 10 mm. The product shall be free from any odour or flavour of urine.
Only oxtail, mutton and game meat from the ribs and neck may be packed on the bone. No free bone or sharp bones shall be present.
7.1.2 Texture of meat and edible offal in ppepared product
In the prepared product, meat and edible offal shall not be fibrous, tough or mushy. Individual pieces of meat in stewed steak shall substantially retain their shape; pieces of meat shall be easily separable. The product shall be practically free from sinews and/or connective tissue.
7.1.3 Sauce, gravy or broth
Although vegetables and/or fruit shall not be present as chunks or as large pieces or whole units, they may be used in the preparation of sauce or gravy. The sauce or gravy may contain starchy (farinaceous) material that shall be not more than 6 % by mass determined in accordance with 11.5 and calculated as crude starch. The sauce or gravy may be suitably spiced.
Where the product is claimed to have been packed in natural broth, or in thick or rich sauce or gravy, the character of the packing medium shall, after equilibrium has been reached, be in accordance with the claim made. A canned meat product that has been packed in natural broth shall not be labelled as having been packed in gravy or in sauce.
7.1.4 Curing salts
The product shall not contain curing salts unless its name indicates the presence of cured meat.
7.1.5 Composition
The composition of the product shall comply with the relevant requirements given in table 1, the specified meat content and edible offal content percentages being applicable to the drained mass determined in accordance with 10.5. In addition, coagulated exuded fat shall not constitute more than 12 % of the required meat content or edible offal content and shall not be considered to be part of the drained mass requirement of the product - Reference of the measure
- Regulation 7.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602 Other prepared or preserved meat, meat offal or blood. Yes Stewed or braised meat, stewed oxtail, stewed tripe, stewed or braised kidneys, stewed or braised heart, stewed or braised liver, meatballs, stewed meat and kidney pudding, and similar stewed products, with or without gravys sauces, or dressing - Description
- Stewed or braised meat, stewed oxtail, stewed tripe, stewed or braised kidneys, stewed or braised heart, stewed or braised liver, meatballs, stewed meat and kidney pudding, and similar stewed products, with or without gravys
sauces, or dressing
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1602: Other prepared or preserved meat, meat offal or blood.
The measure came into effect on 09 September 2004
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
- 7.2 Stewed meat products containing meat or edible offal or both with
vegetables (or fruit) or cereal or both
The requirements of 7.1 .1 for the preparation of meat and edible offal for use in stewed or braised meat products and the requirements of 7.1.2 for the texture of meat and edible offal in the prepared product shall apply.
7.2.2 Vegetables (or fruit) and cereals
Vegetables and/or fruit may be used as such or as preparations. Root vegetables shall be in the form of clean-cut dice, slices or pieces, except that, if of acceptable size, these vegetables may be packed whole. Dice shall be approximate cubes. The thickness of slices shall not exceed 15 mrn. Pieces shall appear regular in size and shape and shall be practically free from scrap pieces. The texture shall be soft but not broken up or disintegrated. Onions, fresh or pickled, shall be sliced, diced, shredded or chopped, or, if of acceptable size, they may be used whole. Dehydrated onion may also be used. Grains of rice shall separate easily. Beans and peas shall be mostly intact and not split or broken, and shall be free from loose shells. Cereals such as spaghetti and noodles shall not be disintegrated or abnormally broken up, and the texture shall not be abnormally mushy or soggy.
7.2.3 Sauce, gravy or broth
The sauce or gravy shall not contain more than 6 % by mass of starchy (farinaceous) material and it may be spiced.
Where the product is claimed to have been packed in exuded broth or in thick or rich sauce or gravy, the character of the packing medium shall, after equilibrium has been reached, be in accordance with the claim made.
A product packed in exuded or thin broth shall not be labelled as having been packed in gravy or sauce.
A product that claims to have been packed in tomato sauce, shall have a characteristic tomato colour and the sauce shall not be thin and watery.
The ingredients of the sauce, gravy or broth shall not tend to separate from one another when the product is turned out of the container.
The product shall not contain curing salts unless its product name indicates the presence of cured meat.
9.2.5 Drained mass and washed mass
When determined in accordance with 10.5, the drained mass of products other than pudding packs shall be at least 60 % of the d.n.m. Where the product is required to be washed (see 10.5), the drained mass shall be not less than 50 % of the d.n.m.
7.2.6 Composition
The composition of the product shall comply with the relevant requirements given in table 2, the specified meat content and edible offal content percentages being applicable to the drained mass, determined in accordance with 10.5, except in the case of products where chemical analysis is specified. In addition, coagulated exuded fat shall not constitute more than 5 % by mass of the required meat contents of the container, and shall not be considered as part of the drained mass requirement of the product. - Reference of the measure
- Regulation 7.2
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602 Other prepared or preserved meat, meat offal or blood. Yes Stewed meat products containing meat or edible offal or both with vegetables (or fruit) or cereal or both - Description
- Stewed meat products containing meat or edible offal or both with vegetables (or fruit) or cereal or both
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1602.49.90: --- Other and 1602.49.90: --- Other
The measure came into effect on 09 September 2004
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
- 7.3.2 Meat
Meat used in the preparation of bacon shall be derived from the carcasses of gilts or barrows that are suitable for the manufacture of bacon. Meat from boars of an age not exceeding 6 months may be used.
7.3.5 Appearance
The product shall be of attractive appearance and colour, and shall, when determined in accordance with 10.6, have a meat-to-fat ratio of at least 3: 1 for bacon and 7: 1 for shoulder of pork, and shall be free from seed, bruises, rust, discolouration, unsightly pieces of skin and excessive cartilage. - Reference of the measure
- Regulations 7.3.2 and 7.3.5
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602.49.90 --- Other Yes sliced cured shoulder of pork 1602.49.90 --- Other Yes Sliced bacon - Description
- Sliced bacon and sliced cured shoulder of pork
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1602.90.90: -- Other
The measure came into effect on 09 September 2004
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
- 7.4.2 Meat
The meat used shall be obtained only from the skeletal musculature of sheep, and shall not include meat from the head, the masseter muscles excepted, or any offal other than skirt (diaphragm). Mechanically recovered meat shall not be used. The meat shall be well trimmed until free from perceptible sinews, tendons and other tough connective tissue. Thin flank and skirt shall, if used, be well trimmed and such that the connective tissue content of the end product does not detract from its appearance. The actual lean meat content, determined in accordance with 11.3, shall be at least 108 %.
7.4.3 Fat origin
The product shall not contain any intestinal or kidney fat, and only fat of ovine origin shall be permitted (see 12.1.2.5).
7.4.4 Fat content
The fat content, determined in accordance with 1 I .4, shall not exceed 25 % by mass.
7.4.5 Natural binder
If used, not more than 5 % by mass of natural binder shall be added to the product (see 5.23 and 12.1.2.5). Only natural binder of ovine origin is permitted.
7.4.6 Salt
In the preparation of the product, salt may be added to give a concentration of total chlorides, determined in accordance with 11.6 and expressed as sodium chloride, of not more than 3 % by mass.
7.4.7 Gelatine, agar-agar and carboxymethyl cellulose
The product may contain added gelatine, agar-agar or carboxymethyl cellulose and, in the case of the last two, not more than 1,0 % by mass and 0,5 % by mass, respectively, may be added to the product.
7.4.8 Phosphates
No phosphates shall have been added to the product.
7.4.9 Appearance, colour and texture
The product shall be of attractive appearance and shall have an acceptably uniform colour and a uniform firm coarse meat texture, both characteristic of this type of product. The original muscle structure shall be predominantly retained.
There shall, be no excessive exudation of gelatinous matter or moisture. When determined in accordance with 10.7, exuded fat, if any, shall not exceed 7 % of the d.n.m. The exuded fat shall be distributed in a reasonably even layer around the entire product surface and it shall not be hard at ambient temperature. Internal fat shall be evenly distributed in the product; no lumps of fat shall be present. The product shall be sliceable at a product temperature of between 10 °C and 15 °C. The product shall not stick to the sides of the container and it shall be free from large surface cavities and discolouration - Reference of the measure
- Regulation 7.4.2 to 7.9
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602.90.90 -- Other Yes Corned mutton - Description
- Corned mueon
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa for 1602.50.90: -- Other
The measure came into effect on 09 September 2004
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
- 7.5.2 Meat
The meat used shall be obtained only from the skeletal musculature of bovines, but not more than 5 % may be heart meat, or the masseter muscles of head meat, or skirt meat (diaphragm), or any
combination thereof. Mechanically recovered meat shall not be used. The meat shall have been trimmed until free from perceptible sinews, tendons and other tough connective tissue. The actual lean meat content determined in accordance with 11.3, shall be at least 108 %.
7.5.3 Fat origin
The product shall not contain intestinal fat, and only fat of bovine origin shall be permitted (see 12.1.2.5).
7.5.4 Fat content
Corned beef shall have been packed only as:
a) "Corned beef' without further qualification, in which case the fat content determined in accordance
with 11.4, shall not exceed 20 % by mass, or
b) "Lean corned beef' in which case the fat content determined in accordance with 11.4, shall not
exceed 15 % by mass, or
c) "Special lean corned beef', "Special lean-cut corned beef', or "Extra lean-cut corned beef', in which case the fat content determined in accordance with 11.4, shall not exceed 12 % by mass.
Words qualifying the title shall be in accordance with the regulations framed under the current
Foodstuffs, Cosmetics and Disinfectants Act.
7.5.5 Natural binder
If used, not more than 5 % by mass of natural binder (see 5.23 and 12.1.2.5) of bovine origin shall be added to the product. Its presence shall be declared in the ingredients panel of the label in plain type of not less than 1,5 mm face measurement.
7.5.6 Salt
In the preparation of the product, salt may be added to give a concentration of total chlorides,
determined in accordance with 1 1.6, and expressed as sodium chloride, of not more than 3 % by mass.
7.5.9 Appearance, colour and texture
The product shall be of attractive appearance and shall have an acceptably uniform colour and a
uniform firm coarse meat texture, both characteristic of this type of product. The original muscle
structure shall be predominantly retained. The product shall be free from a dispersion of denatured
proteinaceous matter.
There shall be no excessive exudation of gelatinous matter or moisture. When determined in
accordance with 10.7, exuded fat, if any, shall not exceed 10 % of the d.n.m. The exuded fat shall be
distributed in a reasonably even layer around the entire product surface and it shall not be hard at
ambient temperature. Internal fat shall be evenly distributed in the product; no lumps of fat shall be
present. The product shall be sliceable at a product temperature of between 10 "C and 15 "C. The
product shall not stick to the sides of the container and it shall be free from large surface cavities and
discolouration. - Reference of the measure
- Regulations 7.5.2 to 7.5.6 and 7.5.9
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602.50.90 -- Other Yes Corned beef - Description
- Corned beef
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa for 1602.50.90: -- Other
The measure came into effect on 09 September 2004
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
- 7.6.2 Meat
7.6.2.1 Actual lean meat content
The requirements given in 7.5.2 shall apply, but the actual lean meat content determined in accordance with 11.3, shall be at least 80 %.
The product shall not contain intestinal fat, and only fat of bovine origin shall be permitted (see 12.1.2.5).
7.6.2.3 Fat content
The fat content determined in accordance with 4 1.4, shall not exceed 20 % by mass.
7.6.2.4 Natural binder
If used, not more than 5 % by mass of natural binder shall be added to the product (see 5.23 and 12.1.2.5). Its presence shall be declared in the ingredients panel of the label in plain type of not less than 1,5 mm face measurement.
7.6.2.5 Salt
In the preparation of the product, salt may be added to give a concentration of total chlorides, determined in accordance with 11.6 and expressed as sodium chloride, of not more than 3 % by mass.
7.6.2.8 Appearance, colour and texture
The product shall be of attractive characteristic appearance and shall have an acceptably uniform colour and a characteristic fairly coarse texture, free from springiness. There shall be no significant amount of finely chopped or finely minced meat or emulsified material present. The product shall be sliceable at a product temperature of between 10 °C and 15 °C. Exuded fat, when determined in accordance with 10.7, shall not be more than 10 % of the d.n.m., and there shall be no excessive exudation of gelatinous matter, cereal or moisture. No lumps of fat or cereal shall be present. The product shall not stick to the sides of the container and shall be free from large surface cavities and discolouration.
7.8.10 Trimming and packing
The product shall be adequately trimmed and shall be free from bone. Whether the product is manufactured from one or more pieces, it shall be compact and permit slicing without breaking into pieces. Where the product is in the form of compressed pieces, and its appearance and sliceability suffer in consequence, this fact shall be conspicuously declared in the main panel of the label in compliance with the regulations under the current Foodstuffs, Cosmetics and Disinfectants Act.
Gammon may be packed with rind but only if the rind is intact and sliceable. Shoulder shall not be packed with rind. Gelatine or agar-agar may be used to solidify the juices provided that in the case of agar-agar, the content does not exceed 2 %. The juices in the container shall be a gel at a product temperature of 20 °C or lower. Shoulders shall be neatly tied. - Reference of the measure
- Regulations 7.6.2.1 to 7.6.2.5 and 7.6.2.8
Regulation 7.8.10 - Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602.50.90 -- Other Yes Corned beef with cereal - Description
- Corned beef with cereal
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for 1602: Other prepared or preserved meat, meat offal or blood.
The measure came into effect on 09 September 2004
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
- 7.7.1 Preparation
Corned meat shall be adequately cured and shall be prepared as a solid pack of meat, with or without permitted edible offal. Mechanically deboned meat not exceeding 25 % by mass of the total ingoing mix may be added.
Not more than 6 % by mass of cereal may be added.
7.7.2 Meat
The meat used shall be obtained from the skeletal musculature of food animals. The meat shall be well trimmed until free from perceptible sinews, tendons and other tough connective tissue. The actual lean meat content determined in accordance with 1 1.3, shall be at least 60 %.
7.7.3 Permitted edible offal (see 12.1.2.5 and 12.1.2.6)
a) One of the following constituent limitations shall apply, and the nature of the offal shall be declared on the ingredients panel:
1) Any one of heart, tongue, kidney or liver may be used to the extent of 10 % of the product.
2) Any one other edible offal may be used to the extent of not more than 5 % of the product.
3) Two or more edible offal may be used together to the extent of not more than 10 % of the
product. b) If more than 10 % (or more than 5 % in the case of lungs and spleen) but not more than 35 % of the product consists of one or more edible offal, the nature of the offal(s) shall be declared in the title of the product by name in print of the same colour and prominence as the rest of the title and in at least half the size of the print used for the rest of the title.
c) Where offal is the major meat ingredient as in a product described as "Corned offal and meat", the
skeletal muscular meat content shall not be less than 20 % of the product.
7.7.4 Fat content (see1 2.1.2.5 and 12.1.2.6)
When determined in accordance with 11.4, the fat content shall not exceed 25 % by mass.
7.7.5 Natural binder Not more than 10 % by mass or, where edible offal is used, not more than 8 % by mass of natural binder shall be added to the product (see 5.23 and 6.13).
Its presence shall be declared in the ingredients panel of the label in plain type of not less than 1,5 mm face measurement.
7.7.6 Salt
In the preparation of the product, salt may be added to give a concentration of total chlorides, determined in accordance with 11.6 and expressed as sodium chloride, of not more than 3 % by mass.
7.7.9 Appearance, colour and texture
The product shall be of attractive appearance and shall have an acceptably uniform colour and texture, both being characteristic of this type of product. It may be fine in texture, but shall not have a close, springy texture and shall not be soggy or doughy when cooled to between 10 °C and 15 °C. Emulsified matter shall not be predominant. When determined in accordance with 10.7, exuded fat, if any, shall not exceed 14 % of the d.n.m. The exuded fat shall be distributed in a reasonably even layer around the product surface and shall not be hard at ambient temperature. In addition, other exuded material, determined in accordance with 10.7, shall not exceed 5 % of the d.n.m. Internal fat shall be evenly distributed in the product. No lumps of fat or lumps of cereal or other material shall be present. The product shall not stick to the sides of the container and it shall be free from large surface cavities and discolouration. - Reference of the measure
- Regulations 7.7.1 to 7.7.6 and 7.7.9
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602 Other prepared or preserved meat, meat offal or blood. Yes Corned meat obtained from the skeletal musculature of food animals - Description
- Corned meat obtained from the skeletal musculature of food animals
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 0203.12: -- Hams, shoulders and cuts thereof, with bone in, 0210.11: -- Hams, shoulders and cuts thereof, with bone in, 1602.41: -- Hams and cuts thereof, 1602.42: -- Shoulders and cuts thereof, 0201: Meat of bovine animals, fresh or chilled., 0202: Meat of bovine animals, frozen. and 1602.50: - Of bovine animals
The measure came into effect on 09 September 2004
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. - Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.8 Ham, cured shoulder of pork, and cured solid pressed beef
7.8.1 Ham
Ham shall be prepared from the ham (gammon) of a pig and shall be adequately cured and canned, and either pasteurized or commercially sterilized by heat treatment. This product shall have a meat-to-fat ratio, determined in accordance with 10.6, of at least 9:l. The fat on the outside of the ham shall be fairly evenly distributed. In the case of hams labelled as defatted ham, all surface fat shall, as far as practicable, be trimmed off. The actual lean meat content, determined in accordance with 11.3, shall be at least 80 % by mass.
7.8.2 Cured shoulder of pork
Cured shoulder of pork shall be prepared from the shoulder of a pig and shall be adequately cured and canned, and either pasteurized or commercially sterilized by heat treatment. This product shall have a meat-to-fat ratio, determined in accordance with 10.6, of at least 7:l. The fat on the outside of the product shall be fairly evenly distributed. The description of this product shall not include the word "Ham", and in the description all the words used in the title shall appear in plain type of the same size and prominence. The actual lean meat content, determined in accordance with 11.3, shall be at least 80 %.
7.8.3 Cured solid pressed beef
Cured solid pressed beef shall be prepared from skeletal musculature beef and shall be adequately cured and canned, and either pasteurized or commercially sterilized by heat treatment. It shall be free from excessive exuded fat and moisture. After all gelatinous material or other jelled materials have been removed from the surface of the contents, the product shall have an actual lean meat content of at least 80 % by mass, determined in accordance with 11.3.
7.8.4 Meat
Meat used in the preparation of ham and cured shoulder of pork shall be derived from the carcasses of gilts or barrows up to baconer stage. The carcasses of sows and boars exceeding the age of six months shall not be used. Meat that is bruised, soft or oily shall not be used. Frozen meat shall have been stored at a temperature of -1 8 "C or lower. Soya and other non-meat proteinaceous materials shall not be used.
7.8.5 Gelatin or agar-agar
Gelatin or agar-agar may be added to the product. In the case of the latter, not more than 2 % by mass
may be added. 7.8.6 Phosphates
Phosphates may be added to the product.
7.8.7 Curing
The product shall be adequately cured and, where necessary, shall be adequately cleaned after curing
and before packing.
7.8.8 Smoking
The product may be either smoked or unsmoked (see 12.1.2.2.3).
In the preparation of the product, salt may be added to give a concentration of total chlorides, determined in accordance with 11.6 and expressed as sodium chloride, of not more than 3 % by mass.
7.8.110 Trimming and packing
The product shall be adequately trimmed and shall be free from bone. Whether the product is manufactured from one or more pieces, it shall be compact and permit slicing without breaking into pieces. Where the product is in the form of compressed pieces, and its appearance and sliceability suffer in consequence, this fact shall be conspicuously declared in the main panel of the label in compliance with the regulations under the current Foodstuffs, Cosmetics and Disinfectants Act.
Gammon may be packed with rind but only if the rind is intact and sliceable. Shoulder shall not be packed with rind. Gelatine or agar-agar may be used to solidify the juices provided that in the case of agar-agar, the content does not exceed 2 %. The juices in the container shall be a gel at a product temperature of 20 "C or lower. Shoulders shall be neatly tied.
7.8.11 Appearance and texture
Upon removal from the container, the product shall have essentially the same shape as that of the container and shall be as free as is practicable from surface cavities that significantly affect its appearance. The product shall be free from bruises, blood spots, discolouration, surface contamination and other forms of blemish. The original muscular structure shall be retained. Ham and cured shoulder of pork products shall not have a "chopped meat" texture. The texture of the product shall not have an emulsified appearance. Layers of fat shall be evenly distributed in the product. The manufacturing process shall be such as to ensure that the product has a cured colour and a texture that are characteristic. The product shall be sliceable at a product temperature of 20 °C or lower.
7.8.12 Freedom from defects
The product shall be free from hair follicles, loose fat, loose rind, gristle, cartilage, superficial glands and tough sinews. Poisonous and deleterious substances including solder and flux shall not be present. The product shall be free from scorched or burnt portions and the container shall be free from visible internal corrosion that might affect the product adversely.
7.8.13 Sliceable mass
The mass of the product, freed from adhering jelled materials and loose fat, and other unattached material from the surface of the contents shall be at least 80 % of the d.n.m. in the case of pasteurized ham, 75 % in the case of pasteurized cured shoulder of pork, and 65 % in the case of ham and cured shoulder of pork that have been commercially sterilized. In the case of cured solid pressed beef, the mass of the product, freed from adhering jelly, shall be not less than 80 % of the d.n.m. - Reference of the measure
- Regulations 7.8.1 to 7.8.10
Regulations 7.8.11 to 7.8.13 - Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0203.12 -- Hams, shoulders and cuts thereof, with bone in Yes Ham, cured shoulder of pork 0210.11 -- Hams, shoulders and cuts thereof, with bone in Yes Ham, cured shoulder of pork 1602.41 -- Hams and cuts thereof Yes Hams 1602.42 -- Shoulders and cuts thereof Yes cured shoulder of pork 0201 Meat of bovine animals, fresh or chilled. Yes cured solid pressed beef 0202 Meat of bovine animals, frozen. Yes cured solid pressed beef 1602.50 - Of bovine animals Yes cured solid pressed beef - Description
- Ham, cured shoulder of pork, and cured solid pressed beef
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for 1502.90: - Other
The measure came into effect on 09 September 2004
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
- 7.10 Edible beef dripping
7.10.1 Preparation
Edible beef dripping shall be prepared by heat-rendering the fresh fat, exclusive of intestinal fat, of beef from animals in good health at the time of slaughter. Flesh and fibrous tissue shall be removed.
7.10.2 Rancidity
Freedom of the product from any odour or taste of rancidity shall be ensured by the method of processing.
7.10.3 Foreign fat
The rendered fat of any animal other than the bovine and any other foreign fat or oil shall not be present
in the product.
7.10.4 Fill of conhisaer
Subject to the requirements of the regulations under the current Trade Metrology Act, the container shall be filled as full as is practicable.
7.10.5 Salt [sodium chloride)
Sodium chloride shall not be added to the product.
7.10.6 Physical and chemical requirements of the product
7.10.6.1 Iodine value
The Wijs iodine value, determined in accordance with 11.9, shall be within the range 35 to 48.
7.1 0.6.2 Refractive index
When determined at a temperature of 60 °C, in accordance with 11.13, the refractive index shall be
within the range 1,4566 to 1,4587.
7.10.6.3 Melting point
The melting point, determined in accordance with 11.12, shall be within the range 40 °C to 46 °C.
7.10.6.4 Free fatty acids
The free fatty acid content, determined in accordance with 11. I0 and calculated as oleic acid, shall not exceed 0,75 % by mass.
7.10.6.5 Saponification value
The saponification value, determined in accordance with 11 .I 1, shall be within the range 193 mg to
205 mg KOH/g.
7.10.6.6 Moisture
The moisture content of the dripping, determined in accordance with 11.7, shall not exceed 0,25 % by
mass. - Reference of the measure
- Regulation 7.10
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1502.90 - Other Yes Edible beef dripping - Description
- Edible beef dripping
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1602: Other prepared or preserved meat, meat offal or blood.
The measure came into effect on 09 September 2004
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
- 7.11 Meat rolls (meat loaves)
7.11.1 Preparation
Meat rolls (meat loaves) shall be prepared from chopped or comminuted meat of bovines or pork. Any
other meat used shall be declared on the main panel of the label. Permitted edible offal, seasoning and
flavouring substances, water, fat, starchy (farinaceous) materials (see 5.1 7), phosphates, milk powder,
eggs and other acceptable ingredients may be added.
7.1.2 Natural binder
Not more than 5 % by mass of natural binder may be added to the product. The nature of the natural binder shall be in accordance with the nature of the product: binder derived from pork shall not be used in a pure beef product nor shall binder derived from beef be used in a pure pork product (see 5.23 and 12.1.2.5).
7.1.3 Permitted edible offal (see 12.1.2.5)
The product shall contain only the following edible offal: heart, liver, kidney and tongue (see 7.12.4). The
use of blood shall be limited to the preparation of blood sausage or blood roll.
7.11 .4 Composition requirements
7.11.4.1 Meat roils (loaves) other than liver rolls
Meat rolls (loaves) other than liver rolls shall comply with the following requirements:
a) the actual total meat content of the product, determined in accordance with 11.3 and 11.4, shall be at least 75 %, except that corned beef roll (loaf) shall have a actual total meat content of at least 80 %;
b) the fat content of the roll (loaf), determined in accordance with 11.4, shall not exceed 35 % of the actual total meat content, except that in corned beef roll (loaf) the fat content of the roll shall not exceed 30 % of the actual total meat contents;
c) the starchy (farinaceous) material determined in accordance with 11.5 and calculated as crude starch
shall not exceed 6 % by mass;
d) corned beef roll (loaf) shall not contain heart, liver, kidney or tongue; and
e) in products other than corned beef roll (loaf), not more than 8 % by mass may consist of heart, liver,
kidney, tongue or any mixture of these (see 12.1.2.5 and 12.1.2.6), provided that the presence of
such edible offal is declared in the ingredients panel of the label in plain type of not less than 1,5 mm
face measurement.
7.11.4.2 Liver roll (loaf)
Liver rolls (loaves) shall comply with the following requirements:
a) the actual total meat content determined in accordance with 11.3 and 11.4, shall be at least 70 %;
b) the liver content shall be at least 25 % by mass;
c) the fat content (see 12.1.2.5 and 12.1.2.6) of the product determined in accordance with 11.4, shall
not exceed 40 % of the actual total meat content;
d) the starch content determined in accordance with 11.5 and calculated as crude starch shall not
exceed 6 % by mass; and
e) not more than 10 % by mass shall be heart, kidney, or tongue or any mixture of these (see 12.1.2.5
and 12.1.2.6), provided that the presence of such edible offal is declared in the ingredients panel of the label in plain type of not less than 1,5 mm face measurement.
7.1 1 .4.3 Meat rolls (loaves) with garnish
Where a product contains garnish, the specified meat content requirements shall be applicable to the meat constituent.
7.11.5 Curing salts
Corned beef roll (loaf) shall be adequately cured. Other products may contain curing salts (see 7.7).
7.1 1.6 Phosphates
Phosphates may be added to the product.
7.11.7 Agar-agar
The agar-agar content shall not exceed 0,2 % by mass.
7.4 1.8 Blood plasm
Except in the case of blood sausage or blood roll, blood plasma shall not be added to the product.
7.4 1.9 Appearance and texture
Discolouration that detracts from the appearance of the product shall not be present. The product shall not stick to the inside surfaces of the container. The exterior surface of the product, after the product has been removed from the container, shall be free from unevenness that detracts from its appearance.
Exuded material, when determined in accordance with 10.7, shall not exceed 3 % of the d.n.m. The product shall be readily sliceable at a product temperature of 20 °C or lower. Except in the case of liver rolls, the product shall not have a doughy, soggy or pasty texture. The product shall be free from grittiness, cavities, perceptible sinews, tendons or other tough connective tissue.
7.11.10 Flavour
The product shall have a characteristic meaty flavour and not a predominantly spicy or non-meaty flavour, and shall not be excessively salty. - Reference of the measure
- Regulation 7.11
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602 Other prepared or preserved meat, meat offal or blood. Yes Meat rolls (meat loaves) - Description
- Meat rolls (meat loaves)
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for
The measure came into effect on 09 September 2004
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.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 14 Poultry meat No - Description
- Poultry
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1601.00: Sausages and similar products, of meat, meat offal or blood; food preparations based on these products.
The measure came into effect on 09 September 2004
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
- 7.13 Sausages
7.1 3.1 Preparation
Sausages shall be prepared from minced meat, with or without permitted edible offal. Seasoning and
flavouring substances, water, fat, starchy (farinaceous) material, phosphates (see 6.8), milk powder
(see 5.19), eggs and other acceptable ingredients may be added. Sausages shall be filled into casings with or without subsequent treatment or shall be otherwise formed into shape.
7.13.2 Natural binder
Natural binder (see 5.23, 12.1.2.5 and 12.1.2.6) shall not be more than 8 % by mass of the total sample contents. The nature of the natural binder used shall be in accordance with the nature of the product: binder derived from pork shall not be used in a pure beef product nor shall binder derived from beef be used in a pure pork product.
7.1 3.3 Permitted edible offal
The product may contain only the following edible offal: heart, liver, kidney and tongue.
7.3.4 Composition requirements
7.13.4.1 Sausages in brine, agar-agar or other aqueous medium, whether gelled or not
Sausages shall comply with the following requirements:
a) the composition, determined by chemical analysis, of the canned sausages after they have been
drained on a sieve of nominal aperture size 2 mm and after any adhering packing medium has been
removed, shall, subject to (b) below, comply with the appropriate requirements given in table 3; and
b) if the actual total meat content of the sausage, determined by chemical analysis, is less than the
specified minimum of 65 % but the product of the actual total meat content percentage and the
drained mass as a percentage of the d.n.m. (see 7.13.5.1) divided by 100 gives a value of at least 49,the product shall be regarded as acceptable in relation to meat content.
7.13.4.2 Sausages in fat and sausages without packing medium
The composition of the canned sausages (determined by chemical analysis) after any fat used as
packing medium has been removed by gentle scraping, shall comply with the appropriate requirements as given in table 4.
At the point of packing into the container, boerewors shall have an actual total meat content of not less than 90 % by mass and an actual lean meat content of not less than 60 % by mass as determined by chemical analysis.
7.13.4.4 Content of permitted edible offal
In the case of sausages other than boerewors, not more than 5 % of the d.n.m. shall be heart, liver,
kidney, or tongue used either singly or in combination, which might have been included in the product, provided that the presence of such permitted edible offal is declared in the ingredients panel on the label in plain type of not less than 1,5 mm face measurement. Boerewors shall not contain liver, kidney, heart or tongue.
7.13.5 Mass of sausage in pack)
7.13.5.1 Except as allowed in terms of 7.13.5.2, the mass of sausage in a container when determined in accordance with 10.5, shall be at least 75 % of the d.n.m., except that in the case of frankfurters,
viennas and cocktail viennas packed in natural casings, and provided that the container was packed to practical capacity with sausages, the drained mass shall be at least 60 % of the d.n.m. In the latter case, where the normal drained mass of 75 % cannot be achieved, the actual mass of sausages in the container shall be declared on the label, in addition to the net mass of the contents, in plain type of the same size and prominence as that used for the net mass.
In the case of boerewors packed in rich gravy, the mass of sausage packed shall be at least 70 % of the d.n.m.
7.13.5.2 If the actual drained mass of sausages packed as in 7.13.5.1, is less than the specified
minimum of 75 % and the product of the actual drained mass as a percentage of the d.n.m. and the
percentage of actual total meat content (determined in accordance with 1 I .3 and 11.4), divided by
100 gives a value of at least 49, the product shall be regarded as acceptable in relation to drained mass, provided that the product complies with 7.1 3.13.
7.13.6 Curing salts
The product may contain curing salts (see 6.7)
7.13.7 Blood plasma
Except in the case of blood sausages, no blood plasma may be added to the product.
7.13.8 Packing medium
Sausages other than viennas and frankfurters may be packed in fat characteristic of the meat used, in brine, or in a medium of agar-agar content not exceeding 2 % by mass. Viennas may be packed in brine of salt content 2 % to 6 %, or in a medium of gelatine content not exceeding 5 % by mass, or agar-agar content not exceeding 2 % by mass. Frankfurters shall be packed only in brine of salt content 2 % to 6 %. In the case of viennas and similar products, the packing medium shall not be uncharacteristically dark. When sausages are packed in a brine or clear packing medium, the packing medium shall not be turbid or cloudy, and shall be free of sediment.
7.13.9 Casings
Hog, sheep and synthetic casings that are of acceptable quality, sound and in a hygienic condition shall be used. Non-edible synthetic casings shall be removed from the sausage, without significant marking of the sausage, before it is canned.
7.13.10 Appearance and uniformity of size, shape and colour
The units in any one container shall be acceptably uniform in colour, size and shape and the shape of the units shall not be distorted or twisted. Any splitting and end-bursting shall not be such as to detract from the appearance of the product. Skinless units shall be completely separate one from the other. Cross-filling of units shall not be present. Cross-cut units shall be cleanly cut at right angles to the longitudinal axis. The units shall be free from impression marks, e.g. marks caused by the expansion rings of the side walls of a container.
7.13.11 Texture
Frankfurters, viennas and cocktail viennas shall have an evenly fine smooth and firm filled texture. The units shall be free from grittiness, coarse particles of natural binder, gristle and sinews, cavities or air pockets. The product shall not be soggy.
Sausages other than frankfurters, viennas and cocktail viennas, such as beef sausages, pork sausages and mixed meat sausages shall have a firm filled texture. It may be coarse, with pieces of meat characteristic of the product. The product shall be free from grittiness and internal and surface cavities. The product shall not be soggy.
7.13.12 Fill of container
The container shall be filled as full as is practicable with sausages.
7.13.13 Freedom from defects
The sausage units shall be free from staining, discolouration, serious rupturing of casings that detract from the normal appearance of the product, ragged ends, burst, damaged and broken units, and pieces of non-edible casings. The product shall be free from exuded fat or other material that detracts from its appearance. The sausage units shall not adhere to each other or to the inside surfaces of the container The sausage units shall not be excessively salty.
The product shall be free from sour flavours and off-flavours. - Reference of the measure
- Regulation 7.13
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1601.00 Sausages and similar products, of meat, meat offal or blood; food preparations based on these products. Yes Sausage - Description
- Sausage
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for 1601.00: Sausages and similar products, of meat, meat offal or blood; food preparations based on these products.
The measure came into effect on 09 September 2004
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
- 7.14 Vienna pieces and vienna offcuts
Vienna pieces and vienna offcuts shall be prepared from portions of vienna sausages that comply with the applicable requirements of 7.14.5. If held overnight or longer before packing, pieces and offcuts shall be kept under refrigeration.
7.14.2 Vienna pieces
The units shall be portions of vienna sausages that have been cleanly cut at right angles to their longitudinal axes, and their length shall be not less than 20 mm and not more than 25 mm. They shall not be stained, discoloured, ragged or broken, and in any one container the units shall, as far as is practicable, be of uniform length. The product shall be labelled "Vienna pieces" and both words shall appear in print of the same size and prominence.
7.14.3 Vienna pieces, irregulairn size
The units shall be portions of vienna sausages that have been cleanly cut at right angles to their longitudinal axes. They shall not be stained, discoloured, ragged or broken, and in any one container the units may vary in length from 20 mm to 40 mm. There shall be not more than one flattened or malformed end per A1 or No. 1 M can. In the cases of larger sizes of container, the count of such ends shall be proportionate to the volume capacity of the container relative to the A1 can. The product shall be labelled "Vienna pieces, irregular in size" and all the words shall appear in print of the same size and prominence.
7.14.4 Vienna offcuts, irregular in size and shape
The units shall be offcut portions of vienna sausages and may have flattened or malformed end portions, but shall not be stained or discoloured, and ragged ends shall not be present. The units may vary in length from 10 mm to 40 mm and may vary in shape.
The product shall be labelled "Vienna offcuts, irregular in size and shape" and all the words shall appear in print of the same size and prominence.
All other requirements given in 7.13 that are applicable and relevant to vienna sausages shall apply to the packs described in 7.14.2, 7.14.3 and 7.14.4. - Reference of the measure
- Regulation 7.14
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1601.00 Sausages and similar products, of meat, meat offal or blood; food preparations based on these products. Yes Vienna pieces and vienna offcuts - Description
- Vienna pieces and vienna offcuts
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 0206.21: -- Tongues
The measure came into effect on 09 September 2004
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
- 7.46 Tongue slices
7.16.1.1 Tongue slices shall consist of slices of the adequately cured tongue of food animals and the product shall be so labelled as to indicate the true nature and origin of the tongue.
7.16.1.2 The slices shall be obtained from tongue prepared in accordance with 7.16.1.1. The slices in any production lot shall be acceptably uniform in thickness and have a maximum thickness of 10 mm. Slices shall not be ragged or damaged.
7.1 6.2 Packing medium
The product may be packed in accordance with 17.6.1 .I or with sauce, gravy or dressing. If packed in brine, slices shall be fairly uniform in size.
7.q 6.3 Appearance and texture
The product shall be uniformly cured and discolouration that detracts from the appearance of the product shall not be present. The product shall not be tough or soggy.
7.1 6.4 Flavour and odour
The product shall have a characteristic, pleasant fresh flavour and odour and shall have no foreign flavours, foreign odours, off-flavours or off-odours.
7.16.5 Mass of tongue In pack
When determined in accordance with 10.5, the drained mass of the tongue in a container shall, in the case of tongue slices packed in accordance with 7.16.2, be at least 70 % of the d.n.m, and in the case of tongue slices packed in sauce, gravy or dressing, at least 50 % of the d.n.m.
7.16.6 Salt
In the preparation of the product, salt may be added to give a concentration of total chlorides, determined in accordance with 11.6, expressed as sodium chloride, of not more than 3 % by mass. - Reference of the measure
- Regulation 7.16
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0206.21 -- Tongues Yes Tongue slices - Description
- Tongue slices
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1602: Other prepared or preserved meat, meat offal or blood.
The measure came into effect on 09 September 2004
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
- 7.17 Meat paste, potted meat and chopped meat
7.17.1 Preparation
7.17.1 .1 Meat paste and potted meat
Meat paste and potted meat shall be prepared from meat, with or without edible offal (see 7.17.2), that has been so comminuted as to form a spreadable paste, with or without the addition of tomato, starchy (farinaceous) material, and other acceptable ingredients. Bone shall not be used in any form in the product other than in chicken paste and similar pastes derived from dressed whole poultry, in which milled bone may be present, provided that it does not detract from the quality in any way and that bone content in the end product is not in excess of the bone-to-flesh ratio that naturally exists in dressed whole poultry.
7.17.1.2 Chopped meat
Chopped meat shall be cured and prepared as a solid pack of chopped meaL which may contain a maximum of 5 % starchy (farinaceous) material, calculated as starch. Soya and other non-meat proteinaceous material shall not be added to the product.
7.17.2 Edible offal (see 12.1.2.5 and 12.1.2.6)
Where edible offal is used in the manufacture of the product, its nature and species origin shall be declared in the title of the product.
7.17.3 Natural binder (see 5.23, 12.1.2.5 and 12.1.2.6)
In potted meat and in pastes other than liver paste, added natural binder shall constitute not more than 5 % by mass. Natural binder shall not be added to liver paste or to chopped meat.
7.17.4 Composition requirements
7.17.4.1 Meat pastes
Where the product is described in the title as containing tomato, the actual total meat content
determined in accordance with 11.3 and 11.4, shall be at least 65 % and the fat content shall not exceed 40 % of the actual total meat content. In other cases the actual total meat content determined in accordance with 11.3 and 11.4, shall be at least 70 % and, except in liver paste, not more than 40 % of the actual total meat content shall be fat. Liver paste shall contain at least 25 % of liver and not more than 45 % of the actual total meat and edible offal content, determined in accordance with 11.4, shall be fat.
Subject to the regulations under the current Foodstuffs, Cosmetics and Disinfectants Act, and the conditions governing the use of soya and other foreign protein (see 6.12), the product may contain these and milk powder and eggs. The starchy (farinaceous) material determined in accordance with 11.5 and calculated as crude starch, shall be not more than 6 % by mass. Approved colourants may be used.
7.17.4.2 Potted meat
When determined in accordance with 11 .3 and 11.4, the actual total meat content of the product shall be at least 90 % and when determined in accordance with 11.4, the fat content shall not exceed 37 % of the actual total meat content. The starchy (farinaceous) material, determined in accordance with 11.5 and calculated as crude starch, shall not exceed 5 %.
7.17.4.3 Chopped meat
In case of chopped ham, the word "chopped" must be in letters of the same prominence and colour (and printed next to and on the same line) as the word "ham".
When determined in accordance with 11.3 and 11.4, the actual total meat content of the product shall be at least 90 % and, except in the case of a pork product, when the fat content is determined in accordance with 11.4, it shall not exceed 37 % of the actual total meat content. In a pork product the fat content shall not exceed 42 % of the actual total meat content when determined in accordance with 11.4. colourants shall not be used.
7.17.5 Curing salts
The product may contain curing salts (see 6.7).
7.17.6 Phosphates
The product may contain added phosphates (see 6.8).
7.17.7. Texture and appearance
7.17.7.1 Pastes and potted meats
The texture of pastes and potted meat shall be such that they can be readily spread, and they shall be practically free from pieces of sinew, gristle, bone, sandiness and grittiness. The contents of any one container shall be acceptably uniform throughout and acceptably free from internal and surface cavities. The product shall be acceptably free from separated fat, starch or aqueous material. Discolouration, other than light surface discoiouration due to oxidation, shall not be present.
7.17.7.2 Chopped meat
Chopped meat shall have a coarse to medium-coarse, firm, compact and chopped texture. The muscular structure shall be visible in the chopped pieces of meat. The product shall not have a predominantly emulsified texture. Fat present shall be evenly distributed throughout the product. The product shall be free from visible exuded material. Chopped meat shall have a characteristic meaty flavour and shall be free from surface and internal cavities. It shall be free from pieces of bone, cartilage and gristle and shall be free from discolouration. The contents shall not adhere to the insides of the container. A chopped ham product shall not be presented or packed in such a way as to mislead the consumer into believing that it is a ham or pork shoulder product as specified in 7.8.
7.17.8 Percentage fill of container
When determined in accordance with 10.4.3, the percentage fill of the container with product shall be at least:
a) 90 % in the case of cans; and
b) 85 % in the case of glass jars. - Reference of the measure
- Regulation 7.17
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602 Other prepared or preserved meat, meat offal or blood. Yes Meat paste, poaed meat and chopped meat - Description
- Meat paste, poaed meat and chopped meat
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1602.10: - Homogenised preparations
The measure came into effect on 09 September 2004
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
- 7.18 Brawn
7.18.1 Preparation
Brawn shall be prepared from meat that has been cured or cooked or both and shall be suitably dispersed in a gelling medium of gelatinous material derived from bovine, sheep or pig carcasses. It may be spiced.
7.18.2 Offal
Edible offal, other than trotters, shall not be used.
7.18.3 Meat content
When determined in accordance with 11.3 and 11.4, the actual total meat content shall be at least 65 %.
7.18.4 Curing salts
The product may contain curing salts (see 6.7).
7.18.5 Phosphates
Phosphates shall not be added to the product.
7.18.6 Cereal
The product shall not contain cereal or cereal products.
7.18.7 Colourants
The product may contain colourants (see 5.21).
7.18.8 Agar-agar
The product shall not contain agar-agar.
7.18.9 Appearance
The product shall be attractive in appearance, and the meat particles shall be evenly dispersed throughout the product.
7.18.10 Set
The product shall have a firm set at 4,5 °C, and shall be sliceable. - Reference of the measure
- Regulation 7.18
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602.10 - Homogenised preparations Yes Brawn - Description
- Brawn
Countries/Regions affected by the measure.
- Description
- All countries
-
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
- 7.19 Infant foods prepared with meat
7.19.1 Preparation
Food intended for use in the diet of infants and that includes meat shall be prepared from meat, with or without a vegetable or a mixture of vegetables and other acceptable ingredients.
7.19.2 Offal
The product may contain brain, heart, pancreas, thymus, kidney and tripe provided that the type and species origin of edible offal is declared in the title of the product.
7.19.3 Natural binder
Natural binder shall not be added to the product.
7.1 9.4 Nitrate and nitrite
Nitrate and nitrite shall not be added to the product other than when bacon or ham is a constituent of the product, in which case it may be present to an extent not exceeding a mass fraction of 0,002 %.
7.19.5 Freedom from harmful ingredients
Ingredients of the product shall be known to be non-injurious to infants (see 5.1)
7.1 9.6 Stabilizers
The product may contain natural edible vegetable gums and agar-agar in a total concentration not exceeding 1 %. Artificial thickeners, phosphatic additives, chemical emulsifiers and thickeners, and anti-oxidants other than ascorbic acid shall not be used.
7.19.7 Composition
When determined in accordance with 11.3 and 11.4, the actual total meat content shall be at least 10 % by mass of which the fat content shall not exceed 25 % of the actual total content, except that, in the case of products that contain bacon, the fat content shall not exceed 30 % of the actual total meat content.
7.19.8 Salt content
The total chloride content, determined in accordance with 11.6 and expressed as sodium chloride, shall not exceed 1,0 % by mass.
7.19.9 Fibre content
The fibre content, determined in accordance with 11.8, shall not exceed 1,5 % by mass. - Reference of the measure
- Regulation 7.19
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 12 Baby food No - Description
- Infant foods prepared with meat
Countries/Regions affected by the measure.
- Description
- All countries
B7: Product quality, safety or performance requirements
