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	Statutory Rules of Northern Ireland
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     4. In regulation 50 (transitional provision) there shall be inserted at the end the following paragraph -

    " (10) In any proceedings for an offence under regulation 44(a), it shall be a defence to prove that -


(a) the food concerned was sold before 1st July 2003 or marked or labelled before that date; and

(b) the matters constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulations 3 and 5 of the Food Labelling (Amendment) Regulations (Northern Ireland) 2003 had not been in operation when the food was sold.".

     5. In Schedule 3 (generic names in list of ingredients) -

(a) there shall be inserted at the beginning the following heading -

" PART I
general ";

(b) after the entries relating to herb, herbs, or mixed herbs, the following entries shall be inserted in column 1 (generic name), column 2 (ingredients) and column 3 (conditions of use of generic name) respectively -

""Meat" and the name of the animal species from which it comes, or a word which describes the meat by reference to the animal species from which it comes

Any skeletal muscle, including the diaphragm and the masseters, of a mammalian or bird species recognised as fit for human consumption with any naturally included or adherent tissue, but excluding - (a) the heart, (b) the tongue, (c) the muscles of the head (other than the masseters), (d) the muscles of the carpus, (e) the tarsus, (f) the tail, and (g) any products covered by the definition of "mechanically recovered meat" in Article 2(c) of Council Directive 64/433/EEC[5] on health conditions for the production and marketing of fresh meat, as last amended by Council Directive 95/23/EC[6].

The total fat and connective tissue content must not exceed the limits specified in Part II and the meat must constitute an ingredient of another food. If such a limit is exceeded, but the ingredient falls within the description in column 2 of this entry, any reference to the meat content must be adjusted downwards accordingly and the list of ingredients must also mention the presence of fat or connective tissue, as appropriate.";

(c) there shall be inserted at the end the following Part -

" PART II
maximum fat and connective tissue contents for ingredients for which the generic name meat or equivalent as referred to in part i is used


Species	Fat (%)	Connective tissue (%)1
Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating	25	25
Porcines	30	25
Birds and rabbits	15	10


Note

¹ The connective tissue content is calculated on the basis of the ratio between collagen content and meat protein content. The collagen content means the hydroxyproline content multiplied by a factor of 8.".

Sealed with the Official Seal of the Department of Health, Social Services and Public Safety on


11th March 2003.

L.S.

W. B. Smith
A Senior Officer of the Department of Health, Social Services and Public Safety

[2] S.I. 1991/762 (N.I. 7) as amended by S.I. 1996/1633 (N.I. 12) and paragraphs 26 to 42 of Schedule 5, and Schedule 6 to the Food Standards Act 1999 c. 28back

[3] O.J. No. L31, 1.2.2002, p. 1back

[4] S.R. 1996/383; the relevant amending Regulations are S.R. 1998 No.253, S.R. 1999 Nos.143, 244 and 286, and S.R. 2000 No. 189back

[5] O.J. No. L121, 28.7.64, p. 2012 (O.J./SE 1963-64 p. 185)back

[6] O.J. No. L243, 11.10.95, p. 7back

  © Crown copyright 2003