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Minister for Agriculture of the Republic of Lithuania

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Minister for Agriculture of the Republic of Lithuania 1. ------IND- 2014 0183 LT- EN- ------ 20140506 --- --- PROJET Draft MINISTER FOR AGRICULTURE OF THE REPUBLIC OF LITHUANIA ORDER APPROVING THE TECHNICAL REGULATION ON MEAT PRODUCTS No 3D- Vilnius In pursuance of Item 9.17 in the Statute of the Ministry of Agriculture of the Republic of Lithuania, as approved by Resolution No 1120 of the Government of the Republic of Lithuania of 15 September 1998 approving the Regulations of the Ministry of Agriculture of the Republic of Lithuania, I hereby: 1. Approve the Technical Regulation on Meat Products (annexed). 2. Provide that the present Order shall come into force on . Minister for Agriculture Vigilijus Jukna ENDORSED by Notice of the State Food and Veterinary Service of Order prepared by Ms J Martutaityt ÷ (tel. 239 1162), Head of Quality Policy Division of the Agricultural Production and Food Industry Department (Department Director Mr R Krasuckis, tel. 239 1130). Publication: in the Register of Legislation and on the Ministry website. Draft APPROVED by Order No 3D- of the Minister for Agriculture of the Republic of Lithuania of TECHNICAL REGULATION ON MEAT PRODUCTS The present Technical Regulation on Meat Products (hereinafter, ‘Regulation’) has been drafted in compliance with Resolution No 617 of the Government of the Republic of Lithuania of 20 May 1999 approving the regulations on the exchange of information on standards, technical regulations and conformity assessment procedures, which transposes the provisions of Directive 98/34/EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards and regulations (OJ, 2004 Special Edition , Chapter 13, Volume 20, p. 337) as last amended by Regulation (EU) No 1025/2012 of the European Parliament and of the Council of 25 October 2012 (OJ 2012 L 316, p. 12). I. SCOPE OF APPLICATION 1. The present Regulation shall apply to meat products which are readily suitable for consumption. 2. The requirements of this Regulation shall not apply where meat products have been legally produced and/or placed on the market in a European Union Member State or in Turkey, or legally produced in a state of the European Free Trade Association that is a Contracting Party of the Agreement on the European Economic Area, on the condition that the same level of safety and consumer information as the one sought by this Regulation has been ensured. 3. The requirements of this Regulation must be observed by all economic entities marketing meat products in the Republic of Lithuania. II. DEFINITIONS 4. The following definitions shall apply in the present Regulation: 4.1. ‘ meat product ’ shall mean a product, readily suitable for consumption, made from meat with or without other ingredients (products, intended to be readily consumed, made from edible offal, or from meat and edible offal, with or without other ingredients shall also fall under the definition of a ‘meat product’); 4.2. ‘ meat ’ shall mean the skeletal muscle of butchered animals, including birds, with its associated and surrounding fat and connective tissues; 4.3. ‘ meat protein ’ shall mean protein in the muscle and connective tissues of meat; 4.4. ‘collagen’ shall mean the main fibril protein in the connective tissues of meat; 4.5. ‘ mechanically separated meat ’ shall mean meat which has been deboned with mechanical devices and has an altered muscle structure; 4.6. ‘ edible offal ’ shall mean internal animal organs and other animal body parts separated from the carcass and suitable for use as food, such as: tongues, livers, kidneys, heads, legs, ears, hearts, etc.; 4.7. ‘ meat replacement protein ’ shall mean a substance added to meat products, where the majority of such substance's component nutrients serving a function in the production of the meat product are proteins of non-meat origin (e.g. soya protein isolate, wheat protein concentrate, egg powder, blood plasma, skimmed milk powder, etc.) (meat replacement proteins shall only be used to replace a part of meat and/or edible offal); 4.8. ‘ meat product filler ’ (hereinafter, ‘filler’) shall mean a substance added to meat products with the majority of its nutrients which are relevant in production being composed of carbohydrates (e.g. corn starch, wheat flour, potato fibre, etc.) (meat product fillers absorb water and/or fat); 4.9. ‘ ageing ’ shall mean the storage in certain conditions of meat and/or edible offal with or without other ingredients in order to give a product its characteristic sensory properties; 4.10. ‘ heat treatment ’ shall mean the heating of meat and/or edible offal with or without other ingredients in hot air, water, water vapour, fat or another medium until the temperature inside the product reaches 68°C; 4.11. ‘ boiling ’ shall mean heat treatment with water or water vapour; 4.12. ‘ frying ’ shall mean heat treatment with air or grease; 4.13. ‘ sterilisation ’ shall mean heat treatment where the product reaches an internal temperature of at least 100°C; 4.14. ‘ hot-smoking ’ shall mean heat treatment with smoke obtained from partially combusted wood and exceeding the temperature of 35ºC; 4.15. ‘ cold-smoking ’ shall mean the processing of meat and/or edible offal with or without other ingredients with smoke obtained from partially combusted wood and not exceeding the temperature of 35ºC; 4.16. ‘ drying ’ shall mean natural or artificial reduction of the moisture content of meat and/or edible offal with or without other ingredients; 4.17. ‘ air-drying ’ shall mean the dry-ageing of meat and/or edible offal with or without other ingredients (may be briefly cold-smoked at the initial stage of production); 4.18 ‘ salt-curing ’ shall mean the processing of meat and/or edible offal with or without other ingredients by using salt or brine with or without nitrites and/or nitrates; 4.19. ‘ sausage ’ shall mean a product made from chopped meat and/or edible offal and other ingredients, then filled into a natural or artificial casing; 4.20. ‘ thin sausage ’ shall mean sausage with a diameter not exceeding 38 mm; 4.21. ‘ large hot dog ’ shall mean thin boiled sausage with a diameter between 28 mm and 38 mm; 4.22. ‘ frying sausage ’ shall mean thin sausage intended for frying and filled into an edible casing, in the production of which no nitrites or nitrates are used; 4.23. ‘ boiled sausage ’ shall mean heat-treated sausage made from meat emulsion and other ingredients, which is produced by boiling; 4.24. ‘ sterilised sausage ’ shall mean heat-treated sausage produced from meat emulsion and other ingredients, which is produced by sterilising; 4.25. ‘ fried sausage ’ shall mean heat-treated sausage which is produced by frying; 4.26. ‘ boiled smoked sausage ’ shall mean heat-treated sausage which is produced by ageing, boiling, drying and cold-smoking; 4.27. ‘ hot-smoked sausage ’ shall mean heat-treated sausage which is produced either by ageing, boiling and hot-smoking or by ageing and hot-smoking; 4.28. ‘ cold-smoked sausage ’ shall mean non-heat-treated sausage which is produced by ageing, cold-smoking and drying; 4.29. ‘ lightly smoked sausage ’ shall mean non-heat-treated sausage which is produced by ageing and briefly cold-smoking; 4.30. ‘ skilandis ’ shall mean a non-heat-treated product from coarsely cut meat and other ingredients filled into a pig bladder or stomach, a cattle caecum or a large-diameter artificial casing, which is produced by ageing, cold-smoking and drying; 4.31. ‘ air-dried sausage ’ shall mean non-heat-treated sausage which is produced by air- drying; 4.32. ‘ spreadable sausage ’ shall mean non-heat-treated sausage of a spreadable consistency which is produced by accelerated ageing; 4.33. ‘ offal sausage ’ shall mean heat-treated sausage made from edible offal with or without other ingredients, usually after all or part of its ingredients as such have been heat-treated; 4.34. ‘liver sausage ’ shall mean offal sausage with a liver content of no less than 10 per cent; 4.35. ‘ blood sausage ’ shall mean offal sausage made with blood or haemoglobin; 4.36. ‘ pâté ’ shall mean a heat-treated product of a spreadable consistency made from chopped meat and/or edible offal and other ingredients; 4.37. ‘ liver pâté ’ shall mean pâté with a liver content of no less than 10 per cent; 4.38. ‘ head cheese ’ shall mean either heat-treated sausage or a heat-treated product of a certain shape, in either case made from, usually heat-treated, chopped edible offal with a high collagen content (e.g. head meat, pork skins, etc.) and other ingredients; 4.39. ‘ roulade ’ shall mean a product consisting of meat cuts and/or edible offal and other ingredients prepared in a certain way and spun into a roll; 4.40. ‘ jellied meat product ’ shall mean a heat-treated product made from the solidified solution of gelatin or another gelling agent, heat-treated meat and/or edible offal and other ingredients; 4.41. ‘ meatloaf ’ shall mean a heat-treated product of a certain shape made from meat emulsion, and/or chopped meat, and/or edible offal and other ingredients; 4.42. ‘ formed ham ’ shall mean a heat-treated product of a certain shape made from coarsely cut ham or shoulder blade muscles and other ingredients; 4.43. ‘ formed meat ’ shall mean a heat-treated product of a certain shape made from coarsely cut meat, with or without the addition of finely chopped meat, and with other ingredients; 4.44. ‘ meat cut product ’ shall mean a product made from parts characteristic of the anatomy of raw meat (e.g. loin, ham, shoulder blade, fillet, etc.) and other ingredients; 4.45. ‘ offal part product ’ shall mean a product made from parts characteristic of the anatomy of raw offal (e.g.
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