Definition
1.“animal” means an animal belonging to any of the species specified below;-
Ovines
Caprines
Suillines
Bovines
and includes poultry and fish
2.“carcass” means the dead body or any part thereof including the viscera of any animal which has been slaughtered
3.“meat” means the flesh and other edible parts of a carcass
4.“meat food products” means any article of food or any article intended for, or capable of, being used as a food which is derived or prepared from meat by means of drying, curing, smoking, cooking, seasoning, flavouring, freezing or following a method of processing meat akin to any of the above methods, but shall not include the following products
• Meat extracts, meat consommé and stock, meat sauces and similar products not containing fragments of meat;
Whole, broken or crushed bones, meat peptones, animal gelatin, meat powder, pork-rind powder, blood plasma, dried blood, dried blood plasma, cellular proteins, bone extracts and similar products
• Fats melted down from animal tissues
• Stomachs, bladders and intestines, clean and bleached, salted or dried
• Products containing fragments of meat, but which contain a quantity of meat or meat product not exceeding
• ten percent of the total weight of the final product
• Patties, puffs, rolls, samosas, cutlets, koftas, kababs, chops, tikkas and soups made from mutton, chicken, goat meat, buffalo meat, beef and grilled chicken which are prepared for immediate consumption, the ampoules of chicken essence, hot-dogs and hamburgers prepared for immediate consumption which can not be stored even under refrigerated conditions
• “Slaughter house” means the building, premises or place which is licensed as a slaughter house by the local authority for the slaughter of animals intended for human consumption

MEAT AND MEAT PRODUCTS

(1).CANNED CORNED BEEF means the product prepared from boneless meat of carcass of bovine animals including buffalo meat, which have been subjected to ante-mortem and postmortem inspection.
The product shall be uniformly cured with edible common salt and sodium and / or potassium nitrite. The product may contain ascorbic acid, sodium ascorbate or isoascorbate acid/ sodium iso-ascorbate singly or in combination not exceeding 500 mg/kg. The product may also contain sucrose, dextrose, lactose, maltose and glucose syrup including corn syrup
The product shall be packed in hermetically sealed containers and subjected to heat treatment followed by rapid cooling to ensure that the product is shelf stable. The sealed containers shall not show any change on incubation at 35oC for 10 days and 55oC for 5 days.
The product shall be in the form of a solid pack capable of being sliced.
The product shall be free from any added colour and natural and artificial flavour. The product shall be clean and substantially free from staining and contamination from the container, foreign matter and objectionable odour.
The product shall conform to the following requirements, namely:—
•Total Plate Count – 1000 / gram maximum
•Solmonella – Absent in 25 gram
•Staphylococcus aureus – Absent in 25 gram
•Clostridium perfringens and Clostridium botulinum – Absent in 25 gram

(2).CANNED LUNCHEON MEAT means the product prepared from edible portion of meat of mammalian animal, slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection and/or edible meat of poultry birds, including chickens, turkeys, ducks, geese, guinea fowl or pigeonslaughtered in an abattoir.The product shall be uniformly cured with edible common salt and sodium and /or potassium nitrite. The product may be with or without binders such as cereal flour/starch, bread, biscuits or bakery products, milk powder, whey powder, egg protein, vegetable protein products, glucose, invert sugar, dextrose, lactose, maltose, glucose syrup, including corn syrup, spices, seasoning and condiments and water soluble hydrolysed protein.The product may be smoked and flavoured with natural and natural identical flavours and permitted flavour enhancer.The product may contain ascorbic acid / isoascorbic acid and its sodium salts singly or in combination not exceeding 500 mg/kg expressed as ascorbic acid as antioxidant and sodium and or potassium mono – di – polyphosphates singly or in combination not exceeding 3000 mg/kg expressed as P2O5 as water retention agents.
The product shall be packed in hermetically sealed container and subjected to heat treatment followed by rapid cooling to ensure that the product is shelf stable. The sealed container shall not show any change on incubation at 35oC for 10 days and 55oC for 5 days.
The product shall be clean and substantially free from stains from the container and foreign matter and shall be capable of being sliced.
The product shall conform to the following requirement, namely:—
•Total Fat content:
Product without binder – Not more than 30.0 percent
Product with binder – Not more than 35.0 percent

•Total Plate Count – 1000 / gram maximum
•E.Coli – Absent in 25 gram
•Salmonella – Absent in 25 gram
•Staphylococcus aureus – Absent in 25 gram
•Clostridium perfringens and Clostridium botulinum – Absent in 25 gram

(3).CANNED COOKED HAM means the product prepared from meat of pigs which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, detached cartilage tendous, ligaments and may be with or without skin and fat. The product shall be uniformly cured with edible common salt and sodium and / or potassium nitrite.
• Total Plate Count – 1000 / gram maximum
• E.Coli – Absent in 25 gram
• Salmonella – Absent in 25 gram
• Staphylococcus aureus – Absent in 25 gram
• Clostridium perfringens and Clostridium botulinum – Absent in 25 gram

(5).CANNED CHICKEN means the product prepared from edible portion of meat of poultry birds, slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, blood clots, skin, hair, viscera and bruised/disintegrated material.The product shall be cured with a mixture of edible common salt and sodium nitrite. The product shall be free from added colour flavour and meat tenderized. The packing medium and other ingredients shall be of food grade quality.The product shall be packed in hermetically sealed clean and sound tin containers and subjected to adequate heat treatment followed by rapid cooling to ensure that the product it shelf stable. The sealed containers shall not show any change on incubation at 350C for 10 days and 550C for 5 days.The contents shall have the characteristic colour, free from objectionable odour, discolouration and excessive disintegration.
The product shall conform to the following requirements, namely:—
•Total Plate Count – 1000 / gram maximum
•E.Coli – Absent in 25 gram
•Salmonella – Absent in 25 gram
•cStaphylococcus aureus – Absent in 25 gram
•Clostridium perfringens and Clostridium botulinum – Absent in 25 gram

(5).CANNED MUTTON AND GOAT MEAT means the product prepared from edible portion of meat of sheep and goat animals slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, blood clots, skin, hair, strings and fibrous tissue, bruised material, viscera, tendons and excessive fat.The product shall be cut into pieces of reasonably uniform size and cured with a mixture of edible salt and sodium nitrate and or sodium nitrite. The product shall be free from added colour, flavour and meat tenderizer. The packing medium and other ingredients shall be of food grade quality.The product shall be packed in hermetically sealed clean and sound tin containers and subjected to adequate heat treatment followed by rapid cooling to ensure that the product is shelf stable. The sealed container shall not show any change on incubation at 350C for 10 days and 550C for 5 days.The contents shall have characteristic colour, free from objectionable odour, discoloration and excessive disintegration.
The product shall conform to the following requirements, namely:—
•Total Plate Count – 1000 / gram maximum
•E.Coli – Absent in 25 gram
•Salmonella – Absent in 25 gram
•Staphylococcus aureus – Absent in 25 gram
•Clostridium perfringens and Clostridium botulinum – Absent in 25 gram

(6).FROZEN MUTTON, CHICKEN, GOAT AND BUFFALO MEAT means the product prepared from edible portion of meat of animals specified uder these regulationsincluding buffalo meat slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection.
The fresh meat meant for freezing shall be clean, free from any foreign matter, objectionable odour/flavour and evidence of deterioration. Meat shall be prepared by quickly freezing in an appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly and the product attains a temperature of – 180C or colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to maintain its quality during transportation, storage and sale.
The product shall conform to the following requirements, namely:—
•Total Plate Count – 100000 / gram maximum
• E.Coli – 100 / gram maximum
•Staphylococcus aureus – 100 / gram maximum
•Clostridium perfringens and Clostridium Botulinum – 30/ gram maximum
•Yeast and mould count – 1000/ gram maximum
•Salmonella – Absent in 25 gram
•Listeria monocytogenes – Absent in 25 gram