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Meat Processing

Volume 167: debated on Wednesday 14 February 1990

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To ask the Minister of Agriculture, Fisheries and Food what controls there are on the use of processing aids to allow meats to absorb water.

Products containing water retention agents are subject to the provisions of the Food Act 1984, the Food Labelling Regulations 1984, the Meat Products and Spreadable Fish Products Regulations 1984 and the Miscellaneous Additives in Food Regulations 1980. There are also Community regulations controlling the water content of frozen chickens. Any ingredient used to increase the water content of meat would have to be declared in the list of ingredients. Where added water comprises more than 5 per cent. of the finished product it must also be declared in the list of ingredients. There are special labelling rules covering the declaration of added water in cured meats.