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    Standard For Luncheon Meat

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    Julius Muhimbo
    This standard provides guidelines for luncheon meat products, including: 1. It applies to products called "Luncheon Meat" that have been packed in suitable packaging. 2. Luncheon meat is prepared from comminuted and cured meat, poultry meat, or a combination that may be smoked. It can contain binders. 3. The product must not pose a public health risk and remain wholesome when stored, transported, and sold. It must meet minimum meat content requirements and maximum fat content limits.

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    Standard For Luncheon Meat

    Uploaded by

    Julius Muhimbo
    46 views4 pages
    This standard provides guidelines for luncheon meat products, including: 1. It applies to products called "Luncheon Meat" that have been packed in suitable packaging. 2. Luncheon meat is prepared from comminuted and cured meat, poultry meat, or a combination that may be smoked. It can contain binders. 3. The product must not pose a public health risk and remain wholesome when stored, transported, and sold. It must meet minimum meat content requirements and maximum fat content limits.

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    This standard provides guidelines for luncheon meat products, including: 1. It applies to products called "Luncheon Meat" that have been packed in suitable packaging. 2. Luncheon meat is prepared from comminuted and cured meat, poultry meat, or a combination that may be smoked. It can contain binders. 3. The product must not pose a public health risk and remain wholesome when stored, transported, and sold. It must meet minimum meat content requirements and maximum fat content limits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    46 views4 pages

    Standard For Luncheon Meat

    Uploaded by

    Julius Muhimbo
    This standard provides guidelines for luncheon meat products, including: 1. It applies to products called "Luncheon Meat" that have been packed in suitable packaging. 2. Luncheon meat is prepared from comminuted and cured meat, poultry meat, or a combination that may be smoked. It can contain binders. 3. The product must not pose a public health risk and remain wholesome when stored, transported, and sold. It must meet minimum meat content requirements and maximum fat content limits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    STANDARD FOR LUNCHEON MEAT

    CXS 89-1981

    Adopted in 1981. Revised in 1991, 2014, 2015. Amended in 2019.


    CXS 89-1981 2

    1. SCOPE
    This standard applies to products designated as "Luncheon Meat"1 which have been packed in any suitable
    packing material.

    2. DESCRIPTION
    The product shall be prepared from meat or poultry meat or a combination of these as defined below which has
    been comminuted and cured and which may have been smoked.
    The product may or may not contain binders.
    The heat treatment to which the product has been subjected and the type of cure and packaging shall be
    sufficient to ensure that the product presents no public health hazard and remains wholesome under the
    conditions of storage, transport and sale.
    2.1 Subsidiary Definitions
    For the purpose of this standard:
    - Edible offal means such offals as have been passed as fit for human consumption including lungs (but
    not if the animal from which the lungs have been taken has been scalded by immersion in hot water) but
    not including ears, scalp, snouts (including lips and muzzle), mucous membrane, sinews, genital system,
    udders, intestines and urinary bladder. Edible offal also includes poultry skin.
    - Meat means the edible part including edible offal from any mammal slaughtered in an abattoir.
    - Packaged means packed in a container manufactured of materials which do not permit contamination
    under normal conditions of handling.
    - Poultry meat means the edible part of any domesticated birds including chickens, turkeys, ducks,
    geese, guinea-fowls or pigeons slaughtered in an abattoir.

    3. ESSENTIAL COMPOSITION AND QUALITY FACTORS


    3.1 Essential Ingredients
    - Meat or poultry meat or a combination of these excluding edible offal;
    - Water;
    - Curing ingredients consisting of food-grade salt and sodium or potassium nitrite.
    3.2 Optional Ingredients
    - Edible offal, fat per se, cured and uncured pork rind per se;
    - Carbohydrate and protein binders such as:
     meal, flour or starch prepared from grain, or potato or sweet potato;
     bread, biscuit or bakery products;
     milk powder, skim milk powder, butter milk powder, caseinate, whey powder, egg protein, dried blood
    products, vegetable protein products;
    - Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn syrup);
    - Spices, seasonings and condiments;
    - Water soluble, aromatic hydrolysed protein.
    3.3 Composition
    Product without binder and edible offal
    Product with binder (but may include heart, tongue or head
    meat from mammals)
    Minimum ingoing meat content 80%2 90%
    Maximum fat content 35% 30%

    1 Only the English language shall be used whatever the language of the text.
    2 The meat content includes meat, edible offal and poultry meat.
    CXS 89-1981 3

    3.4 Essential Quality Factors


    3.4.1 Raw Material
    The ingredients from which the product is prepared shall be of a quality suitable for human consumption and
    free from objectionable odours and flavours.
    3.4.2 Final Product
    The product shall be clean and substantially free from staining and contamination from the container. The
    meat and poultry meat shall be uniformly and thoroughly cured and the product shall be capable of being
    sliced.

    4. FOOD ADDITIVES
    Preservatives, humectants and colours used in accordance with Tables 1 and 2 of the General Standard for
    Food Additives (CXS 192-1995) in food category 08.3.2 “Heat-treated processed comminuted meat, poultry,
    and game products” and its parent food categories are acceptable for use in foods conforming to this
    Standard. Only certain Table 3 food additives (as indicated in Table 3) are acceptable for use in foods
    conforming to this Standard.
    Use of flavouring substances should be consistent with the Guidelines for the Use of Flavourings (CXG 66-
    2008).
    Section 4.1 of the General Standard for Food Additives (CXS 192-1995), referring to the conditions applying
    to carry-over of food additives from ingredients and raw materials into foods, shall apply.

    5. CONTAMINANTS
    The products covered by this Standard shall comply with the Maximum Levels of the General Standard for
    Contaminants and Toxins in Food and Feed (CXS 193-1995).
    The products covered by this Standard shall comply with the maximum residue limits for pesticides and/or
    veterinary drugs established by the Codex Alimentarius Commission.

    6. HYGIENE
    It is recommended that the products covered by the provisions of this Standard be prepared and handled in
    accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), the Code of
    Hygienic Practice for Meat (CXC 58-2005), the Code of Hygienic Practice for Low-Acid and Acidified Low-Acid
    Canned Foods (CXC 23-1979), the Guidelines on the Application of General Principles of Food Hygiene to the
    Control of Listeria monocytogenes in Ready-to-Eat Foods (CXG 61-2007) and other relevant Codex texts such
    as Codes of Hygienic Practice and Codes of Practice.
    The products should comply with any microbiological criteria established in accordance with the Principles and
    Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997).

    7. LABELLING
    The provisions of the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985), shall apply:
    7.1 The Name of the Food
    The name of the food to be declared on the label shall be "Luncheon Meat".
    A declaration of the presence of binders and of edible offal and a declaration indicating the species of animal
    from which the meat, poultry meat or a combination of these is derived shall be given in connection with the
    name of the product if their omission would mislead the consumer.
    7.2 List of Ingredients
    The list of ingredients shall indicate the species of animals from which the meat, poultry meat or a combination
    of these is derived.
    7.3 Date Marking and Storage Instructions
    For shelf-stable products the date of minimum durability shall be declared by the year.
    For products which are not shelf-stable i.e. which may be expected not to keep for at least 18 months in normal
    conditions of storage and sale, and which are packaged in a container ready for offer to the consumer or for
    catering purposes, the date of minimum durability shall be declared by day, month and year.
    CXS 89-1981 4

    For products which are not shelf-stable and which are packaged in containers not sold directly to the consumer
    or for catering purposes, adequate storage and distribution instructions shall be declared.
    7.4 Labelling of Non-Retail Containers
    Information, as appropriate needed for the labelling of retail containers is given either on the non-retail
    containers or in accompanying documents except that the name of the food, date marking and storage
    instructions, lot identification and the name and address of the manufacturer or packer shall appear on the non-
    retail container.
    However, lot identification, and the name and address of the manufacturer or packer may be replaced by an
    identification mark provided that such mark is clearly identifiable with the accompanying documents.

    8. METHODS OF ANALYSIS
    For checking the compliance with this Standard, the methods of analysis and sampling contained in the
    Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this Standard
    shall be used.

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