Changes in the technical regulations for meat products - a public discussion is underway
Draft amendments No. 1 to the technical regulation TR CU 034/2013 "On the safety of meat and meat products" is the subject of public discussion in the countries of the Eurasian Economic Union. The discussion will last for 62 days - from May 12 to July 13, 2021.
The amendment to the regulations concerns the issue of nutritional values
The changes were prepared by the Ministry of Agriculture of the Russian Federation. The main purpose of the amendment to the regulations is to establish the limits of the acceptable deviations in the content of nutrients, taking into account the variability of the composition of meat and slaughter products, as well as the rules for indicating the nutritional value on packaging of these products.
Fat and protein in meat products intended for babies
These guidelines are detailed in paragraphs 17 and 106. The first one relates to the fat and protein content of meat products intended for infant nutrition. The actual values of these fats and proteins should not exceed the permissible levels specified in Annex 4 "Requirements for physico-chemical parameters of meat products for baby food".
Permissible nutritional variation limits
Pursuant to the provisions of the new edition of the regulations described in paragraph 106, when determining the nutritional information of meat products and slaughter products, the acceptable limits of actual nutritional values should be as follows:
- for fats, carbohydrates, energy value - not more than 120% of the value specified on the product label
- for protein, not less than 80% of the value specified on the label.
The above error tolerance limits are in accordance with international standards. Adoption of the proposed provisions will allow obtaining reliable information on the content of fats, proteins, carbohydrates and caloric value. The application of this principle also solves the problem that the requirements for the labeling of meat and slaughter products do not take into account their variability and the impossibility of strict standardization of chemical composition indicators.