Commission Regulation (EEC) No 2429/86 of 31 July 1986 on the procedure for determining the meat content of meat preparations and preserves falling within subheading ex 16.02 B III b) 1) of the nomenclature contained in the Annex to Regulation (EEC) No 2184/86
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ANNEX
ANALYSIS PROCEDURE For the purposes of this Annex, the word ‘meat’ covers neither offal nor fat (including fat obtained from the meat itself), nor bones. The percentage, by weight, of meat shall be determined in accordance with the following procedure: 1. Methods of analysis 1.1. Analysis must be performed on homogeneous and representative samples of the meat preparation or preserve. 1.2. The methods of analysis to be used are as follows: 1.2.1. Nitrogen: determination of the nitrogen content in meat and meat-based products — ISO 937: 1978. 1.2.2. Moisture: determination of the moisture content in meat and meat-based products — ISO 1442: 1973. 1.2.3. Fat: determination of the total fat content in meat and meat-based products — ISO 1443: 1973. 1.2.4. Ash: determination of the ash content in meat and meat-based products — ISO 936: 1978. 1.3. The requirements of the abovementioned ISO standards concerning the sampling procedure are not mandatory for the purposes of this Regulation. 2. Calculation of meat content The meat content of meat shall be calculated by means of the following formula: meat-based NT = Where NT is the total nitrogen as determined by analysis (%) Nx = is the nitrogen of extraneous origin (%) The total nitrogen content shall be determined by the method referred to at point 1.2.1. Furthermore, the quantitative determination of moisture (1.2.2.), fat (1.2.3.) and ash (1.2.4.) enables the content of the other ingredients to be deduced. In order to make corrections concerning the nitrogen of extraneous origin (Nx), it is necessary to know the quantity of each nitrogen-containing ingredient and the nitrogen content of these ingredients. The following table shows the average nitrogen content in a number of nitrogen-containing ingredients that may be present in meat preparations or preserves. Non-meat products Nitrogen percentage Rusk 2,0 Casein 15,8 Sodium caseinate 14,8 Soya proteins isolate 14,5 Textured soya proteins 8,0 Soya flour 8,0 Monosodium glutamate (MSG) 8,3 Beef kidneys 2,7 Beef tongue 3,0 In regard to the repeatability of the analysis methods, reference should be made to the above-mentioned ISO standards. The result to be taken into consideration is the average of at least two determinations.
ANNEX
ANALYSIS PROCEDURE For the purposes of this Annex, the word ‘meat’ covers neither offal nor fat (including fat obtained from the meat itself), nor bones. The percentage, by weight, of meat shall be determined in accordance with the following procedure: 1. Methods of analysis 1.1. Analysis must be performed on homogeneous and representative samples of the meat preparation or preserve. 1.2. The methods of analysis to be used are as follows: 1.2.1. Nitrogen: determination of the nitrogen content in meat and meat-based products — ISO 937: 1978. 1.2.2. Moisture: determination of the moisture content in meat and meat-based products — ISO 1442: 1973. 1.2.3. Fat: determination of the total fat content in meat and meat-based products — ISO 1443: 1973. 1.2.4. Ash: determination of the ash content in meat and meat-based products — ISO 936: 1978. 1.3. The requirements of the abovementioned ISO standards concerning the sampling procedure are not mandatory for the purposes of this Regulation. 2. Calculation of meat content The meat content of meat shall be calculated by means of the following formula: meat-based NT = Where NT is the total nitrogen as determined by analysis (%) Nx = is the nitrogen of extraneous origin (%) The total nitrogen content shall be determined by the method referred to at point 1.2.1. Furthermore, the quantitative determination of moisture (1.2.2.), fat (1.2.3.) and ash (1.2.4.) enables the content of the other ingredients to be deduced. In order to make corrections concerning the nitrogen of extraneous origin (Nx), it is necessary to know the quantity of each nitrogen-containing ingredient and the nitrogen content of these ingredients. The following table shows the average nitrogen content in a number of nitrogen-containing ingredients that may be present in meat preparations or preserves. Non-meat products Nitrogen percentage Rusk 2,0 Casein 15,8 Sodium caseinate 14,8 Soya proteins isolate 14,5 Textured soya proteins 8,0 Soya flour 8,0 Monosodium glutamate (MSG) 8,3 Beef kidneys 2,7 Beef tongue 3,0 In regard to the repeatability of the analysis methods, reference should be made to the above-mentioned ISO standards. The result to be taken into consideration is the average of at least two determinations.
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