Search Legislation

The Products Containing Meat etc. Regulations (Northern Ireland) 2014

Status:

This is the original version (as it was originally made).

Regulation 4

SCHEDULE 1Reserved Descriptions

This schedule has no associated Explanatory Memorandum

In this Schedule—

“cured meat” means a food consisting of meat and curing salt, whether or not the food also contains any other ingredient;

“curing salt” means—

(a)

sodium chloride, if used in sufficient quantity to have a significant preserving effect on the food;

(b)

potassium chloride, if used in sufficient quantity to have a significant preserving effect on the food;

(c)

a combination of any of sodium chloride, potassium chloride, sodium nitrate, potassium nitrate and sodium nitrite as authorised for use in Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives(1), except for a combination of sodium chloride and potassium chloride; or

(d)

a combination of sodium chloride and potassium chloride, if used in sufficient quantity to have a significant preserving effect on the food.

Column 1Column 2Column 3
Name of foodMeat or cured meat content requirementsAdditional requirements
The food must contain not less than the indicated percentage of meat, where the meat ingredient consists of the following:
Meat or, as the case may be, cured meat from pigs onlyMeat or, as the case may be, cured meat from birds only, rabbits only, or a combination of birds and rabbits onlyMeat or, as the case may be, cured meat from other species or other mixtures of meat
1. Burger - whether or not forming part of another word, but excluding any name falling within items 2 or 3 of this table67%55%62%

1. Where the name “burger” is qualified by the name of a type of cured meat, the food must contain a percentage of meat of the type from which the named type of cured meat is prepared at least equal to the minimum required meat content for that food

2. Where the name “burger” is qualified by the name of a type of meat, the food must contain a percentage of that named meat at least equal to the minimum required meat content for that food

3. Where the name “burger” is used to refer to a compound ingredient consisting of a meat mixture and other ingredients, such as a bread roll, these requirements apply only to the meat mixture, as if the meat mixture were the regulated product in the labelling or advertising of which the name was used as the name of the food

2. Economy Burger - whether or not “burger” forms part of another word50%41%47%

1. Where the name “economy burger” is qualified by the name of a type of cured meat, the food must contain a percentage of meat of the type from which the named type of cured meat is prepared at least equal to the minimum

required meat content for that food

2. Where the name “economy burger” is qualified by the name of a type of meat, the food must contain a percentage of that named meat at least equal to the minimum required meat content for that food

3. Where the name “economy burger” is used to refer to a compound ingredient consisting of a meat mixture and other ingredients, such as a bread roll, these requirements apply only to the meat mixture, as if the meat mixture were the regulated product in the labelling or advertising of which the name was used as the name of the food

3. Hamburger - whether or not forming part of another word67%Not applicable62%

1. Where the name “hamburger” is used, the meat used in the preparation of the food must be beef, pork or a mixture of both

2. Where the name “hamburger” is qualified by the name of a type of meat, the food must contain a percentage of that named meat at least equal to the minimum required meat content for that food

3. Where the name “hamburger” is used to refer to a compound ingredient consisting of a meat mixture and other ingredients, such as a bread roll, these requirements apply only to the meat mixture, as if the meat mixture were the regulated product in the labelling or advertising of which the name was used as the name of the food

4. Chopped X, there being inserted in place of “X” the name “meat” or “cured meat” or the name of a type of meat or cured meat, whether or not there is also included the name of a type of meat75%62%70%No additional requirement
5. Corned X, there being inserted in place of “X” the name “meat” or the name of a type of meat, unless qualified by words which include the name of a food other than meat120%120%120%

1. The food must consist wholly of meat that has been corned

2. Where the name of the food includes the name of a type of meat, the meat used in the preparation of the food must be wholly of the named type

3. The total fat content of the food must not exceed 15%

6. Luncheon meat or

luncheon X, there being inserted in place of “X” the name of a type of meat or cured meat

67%55%62%No additional requirement

7. Meat pie or

meat pudding -

the name “pie” or “pudding” qualified by the name of a type of meat or cured meat unless qualified also by the name of a food other than meat or cured meat—

No additional requirement
(a) based on the weight of the ingredients when the food is uncooked12.5%12.5%12.5%

(b) but if the food weighs—

(i) not more than 200 g and not less than 100 g

11%

11%

11%

(ii) less than 100 g10%10%10%
Game pie—No additional requirement
(a) based on the weight of the ingredients when the food is uncooked12.5%12.5%12.5%

(b) but if the food weighs—

(i) not more than 200 g and not less than 100 g

11%

11%

11%

(ii) less than 100 g10%10%10%
8. Scottish pie or Scotch pie -10%10%10%No additional requirement
based on the weight of the ingredients when the food is uncooked
9. The name “pie” or “pudding” qualified by the words “meat” or “cured meat” or by the name of a type of meat or cured meat and also qualified by the name of a food other than meat or cured meat—No additional requirement
(a) where the former (meat-related) qualification precedes the latter

7%

7%

7%

(b) where the latter (non-meat-related) qualification precedes the former

Based, in both cases, on the weight of the ingredients when the food is uncooked

6%6%6%

10. Pasty, pastieBridie or

sausage roll -

6%6%6%No additional requirement
based on the weight of the ingredients when the food is uncooked
11. Sausage (excluding the name “sausage” when qualified by the words “liver” or “tongue” or both), chipolata, link or sausage meatNo additional requirement
(a) where the name is qualified by the name “pork” but not by the name of any other type of meat

42%

Not applicable

Not applicable

(b) in all other cases32%26%30%

Notes

1.  In relation to items 4, 5 and 6, the percentages in column 2 are based on the weight of the raw meat used to make the food (“the raw meat ingredient”) as a percentage of the weight of the cooked finished product. In relation to the other items, the percentages are based on the weight of the raw meat ingredient used to make the food as a percentage of the total weight of all the ingredients used to make the food (including the raw meat ingredient) at the time of their use as an ingredient.

2.  The quantity of meat specified in the table is to be determined taking into account the provisions relating to total fat and connective tissue content in point 17 of Part B of Annex VII to FIC, including any downward adjustment needed in a case where the total fat and connective tissue content in the regulated product exceeds the values indicated in the table in point 17 of Part B of Annex VII to FIC.

(1)

OJ No L 354, 31.12.2008, p 16, last amended by Commission Regulation (EU) No 1093/2014 (OJ No L299, 17.10.2014 p.22)

Back to top

Options/Help

Print Options

Close

Legislation is available in different versions:

Latest Available (revised):The latest available updated version of the legislation incorporating changes made by subsequent legislation and applied by our editorial team. Changes we have not yet applied to the text, can be found in the ‘Changes to Legislation’ area.

Original (As Enacted or Made): The original version of the legislation as it stood when it was enacted or made. No changes have been applied to the text.

Close

Opening Options

Different options to open legislation in order to view more content on screen at once

Close

Explanatory Memorandum

Explanatory Memorandum sets out a brief statement of the purpose of a Statutory Rule and provides information about its policy objective and policy implications. They aim to make the Statutory Rule accessible to readers who are not legally qualified and accompany any Northern Ireland Statutory Rule or Draft Northern Ireland Statutory Rule laid before the UK Parliament during the suspension of the Northern Ireland Assembly.

Close

More Resources

Access essential accompanying documents and information for this legislation item from this tab. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as enacted version that was used for the print copy
  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • correction slips
  • links to related legislation and further information resources
Close

More Resources

Use this menu to access essential accompanying documents and information for this legislation item. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as made version that was used for the print copy
  • correction slips

Click 'View More' or select 'More Resources' tab for additional information including:

  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • links to related legislation and further information resources