Meat Products Regulations (Northern Ireland) 2004

10.  In the case of uncooked cured meat, added water making up not more than 10% of the weight of the product.

Notes:

For the purposes of item 1, “additive” means any substance permitted for use in food by the Colours in Food Regulations (Northern Ireland) 1996(1), the Flavourings in Food Regulations (Northern Ireland) 1992(2), the Miscellaneous Food Additives Regulations (Northern Ireland) 1996(3) or the Sweeteners in Food Regulations (Northern Ireland) 1996(4).

For the purposes of items 6 and 7, “technological purpose” means any purpose within the meaning of “technological purposes” in point 4 of Chapter V of Annex B to Council Directive 77/99/EEC on health problems affecting intra-Community trade in meat products, as amended and updated by Council Directive 92/5/EEC(5) and as further amended by Council Directive 97/76/EC(6).

(1)

S.R. 1996 No. 49, as amended by S.R. 2000 No. 188 and S.R.2001 No. 408

(2)

S.R. 1992 No. 416, as amended by S.R. 1994 No. 270 and S.R. 1996 No. 383

(3)

S.R. 1996 No. 50, as amended by S.R. 1997 No. 340, S.R. 1999 No. 244, S.R. 2001 Nos. 46 and 419 and S.R. 2003 Nos. 300, 301 and 313

(4)

S.R. 1996 No. 48, as amended by S.R. 1997 No. 257, S.R. 1999 No. 216, S.R. 2002 No. 39 and S.R. 2003 No. 257

(5)

O.J. No. L57, 2.3.92, p. 1

(6)

O.J. No. L10, 16.1.98, p. 25