09:57 Feb 4, 2009 |
Dutch to English translations [PRO] Manufacturing / Meat production | |||||
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| Selected response from: Kate Hudson (X) Netherlands Local time: 06:32 | ||||
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3 | maximum and minimum percentages |
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Discussion entries: 4 | |
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maximum and minimum percentages Explanation: www.bmpa.uk.com/_Attachments/Resources/864_S4.pdf Products shall have a minimum meat content of 42%, the meat being defined in accordance with Commission Directive 2001/101/EC which introduces the European generic definition of meat for the purposes of labelling. The definition includes maximum percentage limits (on fat 30% of the pork meat content and connective tissue 25% collagen/protein ratio in the case of pork) that may be counted, along with the skeletal muscle, towards the meat content of the product. Fat and connective tissue in excess of the limits laid down shall be declared separately on the label, and may not be included as meat in the QUID meat declaration. |
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