Definition of Meat

This definition considers meat as all parts of bovine animals, swine, sheep, goats and solipeds (e.g. horses) which are fit for human consumption. This definition however, does not correspond to the consumers' perception of meat as it makes no distinction between muscle-meat, fat and offal, whereas consumers generally perceive meat to mean muscle-meat.

The new definition of meat defines 'meat' as the skeletal attached muscles and other parts of the animals such as fat and offal (e.g. the heart, liver and kidneys) are excluded and must be declared separately in the list of ingredients.

Technically,'meat' in a meat product is defined as the skeletal muscles, including the diaphragm and the masseters of mammals and birds that are recognised as fit for human consumption including any naturally adherent tissue. The definition excludes the heart, tongue, the muscles of the head (other than the masseters) and the muscles of the carpus, tarsus and tail.

However, the total fat and connective tissue content of the 'meat' must not exceed the limits set out. In other words, “meat” in a meat product is the muscles attached to the bones of the skeleton of an animal including the diaphragm (often referred to as the skirt) and the jaw/cheek muscles, of mammals and birds which are suitable for eating. The heart, tongue, the muscles of the head (excluding the jaw/cheek muscles) and the muscles below the wrist, ankle and tail are excluded from the definition of meat.

Therefore there is provision for a certain part of the fat and connective tissue content of meat, where it adheres to the muscles, to be treated as meat subject to certain maximum limits which are laid down in the definition of meat. In other words, maximum limits have been set for the fat and connective tissue content of meat for each animal species.

Animal Species

The name of the animal species from which the meat came from must accompany the term 'meat' in the list if ingredients such as bovine meat or poultry meat provided the meat content complies with the definition above.

However, for the purposes of labelling in English the name of the animal species can be replaced by the generic name of the ingredient for the animal species concerned such as 'chicken meat' or 'chicken'. Where the generic name of the ingredient is used e.g. 'beef', the term 'meat' may be omitted.

Exclusions from the Definition of Meat

Meat cuts and anatomical parts

The definition of meat applies only to the labelling of products that contain meat as an ingredient. The definition does not apply to raw meat and cuts of meat which are not ingredients of composite meat products.

Processed meat cuts which contain less than 5% added water and where the anatomical structure of the meat is clearly recognisable to the consumer as a whole, are also exempt such as 'chicken breast in breadcrumbs' (see section on processed meats). However, meat cuts used as ingredients in composite meat products which are processed and no longer are recognisable as a whole to the consumer are not exempt and must adhere to the definition of meat and meat content limits.

Some meat products may use mixtures of meat from different sources and origins as well as mixtures of meat cuts and anatomical parts. Where the labelling on a meat product declares the specific anatomical part of the animal instead of the name 'meat', such as 'beef flank' instead of 'beef' in a beef pie, the definition of meat does not apply to the ingredient 'beef flank'.

This is provided that the consumer understands and recognises what is meant by this cut or part of the animal. The 'beef flank' portion must therefore be excluded from the calculation of the 'meat' content for that product and cannot contribute towards the quantitative declaration for the 'meat' portion in the list of ingredients. However, the beef flank portion will itself have to be quantified in the list of ingredients (see also section 1.9 on QUID).

For example, the list of ingredients of a 'Beef Pie' may read as follows where all the 'beef' must be quantified:

Ingredients:
Beef (30%)”¦”¦”¦Beef flank (10%)”¦”¦.Preservative: E220″¦”¦

Comminuted products may declare the specific anatomical part of the animal instead of the designation '”¦.meat' in the list of ingredients however, the definition of meat and the meat content limits apply and must be adhered to (see section on Comminuted Products).

In short, depending how the meat is described in the list of ingredients will indicate whether or not the definition of meat applies (except for comminuted products). For example, in the list of ingredients for a chicken product such as a 'Chicken Hot Pot' which declares 'chicken meat' in the list of ingredients, the definition of meat applies and therefore the limit of fat and connective tissue must be adhered to.

If however, the list of ingredients declares the specific anatomical cut of the meat such as 'chicken breast' the definition of meat does not apply and the 'chicken breast' portion will not contribute towards the quantity of ' chicken meat' declared. However, the chicken breast will itself have to be quantified in the list of ingredients under the QUID rules as the product is called 'Chicken Hot Pot'.

For example, in the case of the latter, the list of ingredients of the 'Chicken Hot Pot' could read:

Ingredients:
Chicken breast (20%) Chicken (10%) Chicken fat Chicken connective tissue.Preservative E250″¦..

However, it should be noted that products claiming to be 'chicken breast fillets' but contain added water and other ingredients, are not 'chicken breast fillets' but 'meat preparations'. As such these meat preparations are not considered as anatomical cuts of meat and the definition of meat will apply. The marketing standards for poultry meat set down in Council Regulation (EEC) No. 1906/90 and its implementing Commission Regulation (EEC) No. 1538/91 lays down precisely the standards for poultry meat carcases and cuts and in particular the allowed added water.

Offal and other excluded muscles

For labelling purposes the definition of “skeletal muscles” excludes the heart, tongue, the muscles of the head (other than the masseters i.e. jaw/cheek muscles) and the muscles of the carpus (wrist), tarsus (ankle) and tail.

These parts of the animal shall be labelled in the list of ingredients by their specific name that is customary in the Member State in which the product is sold to the final consumer.

However, if these specific names are not individual species related names these specific parts have to be completed with the name of the species from which these parts come such as 'bovine heart'.

Meat-related ingredients

Meat-related ingredients which are derived from meat protein, fat and connective tissue and which have undergone a treatment such as purification (e.g. gelatine, collagen fibre, refined fat), hydrolysation (e.g. protein hydrolysates), extraction (e.g. meat extracts, bouillons,) are also excluded from the definition of meat. These ingredients must be declared separately in the list of ingredients under their own name in addition to the species from which they were derived such as beef gelatine.

Mechanically separated meat/mechanically recovered meat

Mechanically separated meat (MSM) also called mechanically recovered meat (MRM) i.e. mechanically removing bone, fat and connective tissue from meat cuts, differs significantly from 'meat' as perceived by consumers. It does not fall under the definition of 'meat' and cannot be included in the calculation of the meat content.

Mechanically separated meat for all animal species must be declared in the list of ingredients under its own specific name in addition to the name of the animal species such as 'mechanically separated chicken meat' or 'mechanically recovered chicken meat'.

Currently, mechanically separated meat is defined under Council Directive 64/433/EEC on fresh meat. The ban on mechanically separated meat is banned only for red meat. Certain animal species such as poultry or pork are not covered under this definition. This definition of mechanically separated meat is currently under discussion at a European level and it is being redrafted under a new Hygiene Directive for meat.

Under the current draft of the Hygiene Directive for meat, mechanically separated meat means “the product obtained by removing meat from flesh bearing bones after boning or from poultry carcases, using mechanical means resulting in the loss or modification of the muscle fibre structure”. Only meat falling under this definition is considered mechanically separated meat until the new definition is finalised.

Certain processes such as a desinewing operation may fall under the definition of MSM. If however, it can be demonstrated that the muscle fibres were not lost or modified in the process then it should not be categorised as MSM.

As an interim measure the Scientific Committee for Food advised the Commission that the definition of meat should exclude mechanically separated meat from all animal species, including beef, pig, poultry and sheep. The Commission advised the National Control Authorities of the Member States to highlight to industry the exclusion of mechanically separated meat for all species from using the designation 'meat' in the list of ingredients.

Processed meat
The definition of meat and the meat content limits do not apply to meat cuts and anatomical parts which are simply processed and in which the anatomical structure of the meat can be recognised by the consumer. However, the added water content cannot exceed 5% by weight of the finished product.

For example, chicken breasts that have been covered in breadcrumbs, that are recognised by the consumer as chicken breast and contain less than 5% added water in the finished product, do not have to adhere to the definition of meat or meat content limits for fat and connective tissue.

Attachments:

• Explained_0404.pdf