Regulation on the quality of minced meat, semi-finished meat products and meat products.

This Regulation sets out the necessary quality requirements for food such as minced meat, semi-finished meat products and meat products. Rules here provided are related to the classification, categorization and product name; physical, chemical, physicochemical and sensory properties as well as to the effective product composition; physical, chemical, physico-chemical and sensory properties of raw materials as well as type and amount of raw materials, additives and other substances that are used in processing and manufacture of such food products; methods of product quality testing; elements of relevant technological procedures applied in the production chain; packaging and declaration; and additional product labelling requirements.
This text is divided into main VIII Chapters and a total of 151 articles. Titles of Chapters are: (I) Introductory provisions; (II) Quality requirements for raw materials and additives; (III) Minced meat quality; (IV) Quality of meat mixtures; (V) Meat products quality; (VI) Product quality test methods; (VII) Packaging and declaration of products ; and (VIII) Transitional and final provisions.
The Annex is part of this publication (containing the list of standards for product quality test methods).