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In force since 1986-08-22, as the publisher states.
Copy read on 2026-11-08. The page it was read from
© European Union, https://eur-lex.europa.eu
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The percentage by weight of meat in preparations and preserves containing bovine meat (excluding offal and fat) falling within subheadings 16.02 B III b) ex 1) ex aa) (11), (22), (33), (44), and 16.02 B III b) ex 1) ex bb) (11), (22), (33), (44) and (55) of the nomenclature contained in the Annex to Regulation (EEC) No 2184/86 shall be determined in accordance with the procedure described in the Annex hereto.
Propose a changeThis Regulation shall enter into force on the 21st day following its publication in the Official Journal of the European Communities. This Regulation shall be binding in its entirety and directly applicable in all Member States. Done at Brussels, 31 July 1986. For the Commission COCKFIELD Vice-President (1) OJ No L 14, 21. 1. 1969, p. 1. (2) OJ No L 191, 19. 7. 1984, p. 1. (3) OJ No L 190, 12. 7. 1986, p. 19.
Propose a changeANALYSIS 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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