These regulations apply to luncheon meat, which shall be prepared from meat comminuted and cured and which may have been smoked. Apart from meat, edible offal and poultry meat may be used in the preparation of luncheon meat. Luncheon meat shall contain meat, water, curing ingredients consisting of salt and sodium or potassium nitrite. Regulation 3(4) indicates those ingredientes that may be contained in luncheon meat. The quality and hygienic conditions established under regulation 4 shall be met. If food additives are present in luncheon meat, they shall conform with the requirements laid down in the Second Schedule. Regulation 5 deals with heat treatment; regulation 6 and 7 concern packaging and labelling respectively.
马耳他 · 1991-09-25