✨ Food Standards
20 DECEMBER NEW ZEALAND GAZETTE 4675
manufactured meat means processed meat containing no less than 660g/kg of meat.
meat means the whole or part of the carcase of any buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit or sheep, slaughtered other than in a wild state, but does not include -
(a) the whole or part of the carcase of any other animal unless permitted for human consumption under a law of a State, Territory or New Zealand; or
(b) avian eggs, or foetuses or part of foetuses.
Editorial note:
This definition of meat does not include eggs or fish, as such foods are regulated in Standards 2.2.2 and 2.2.3 respectively.
The generic Standards in Chapter 1 of this Code apply to foods in Chapter 2, Food Product Standards. In particular, it should be noted that clause 3 of Standard 1.2.4 applies to meat and meat products.
meat flesh means the skeletal muscle of any slaughtered animal, and any attached -
(a) animal rind; and
(b) fat; and
(c) connective tissue; and
(d) nerve; and
(e) blood; and
(f) blood vessels; and
(g) skin, in the case of poultry.
meat pie means a pie containing no less than 250g/kg of meat.
offal means those parts of the carcase such as blood, brain, heart, kidney, liver, pancreas, spleen, thymus, tongue and tripe, but excludes meat flesh, bone and bone marrow.
processed meat means a meat product containing no less than 300g/kg meat, where meat either singly or in combination with other ingredients or additives, has undergone a method of processing other than boning, slicing, dicing, mincing or freezing, and includes manufactured meat and cured and/or dried meat flesh in whole cuts or pieces.
sausage means processed meat that is minced, or comminuted meat or a combination thereof, which may be combined with other foods, encased or formed into discrete units, but does not include meat formed or joined into the semblance of cuts of meat.
Division 2 - Compositional requirements
2 Limit on fluid loss from thawed poultry
Frozen poultry when thawed must yield no more than 60g/kg of fluid as determined by the method prescribed in the Schedule.
Next Page →
Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
🏥
Standard 2.2.1 - Meat and Meat Products
(continued from previous page)
🏥 Health & Social WelfareFood standards, Meat, Meat products, Compositional requirements, Labelling