C-05—Inspection of Meat and Poultry
C-05—Inspection of Meat and Poultry (PDF, 9 KB, 2 pages)
Date: 1995-05-10
Bulletin: C–05–E
Category: Commodity
1. The purpose of this bulletin is to outline the new policy regarding the method to be used when conducting net quantity verification of meat or poultry.
2. Effective May 1, 1995 for red meat and chicken and July 1, 1995 for turkey, the net quantity verification of these commodities is to be conducted using the dry tare method.
3. This means that moisture picked-up by meat or poultry during processing is to be considered as part of the product and of the net weight. Agriculture and Agri-Food Canada has implemented more stringent requirements and control programs to ensure that moisture absorption does not exceed the limits set out in the Meat Inspection Act.
4. Consequently, product moisture loss present in a package as free liquid is to be included in the net weight and the tare weight is to include the weight of the packaging material (box, plastic bags, soaker pads, ice, melted ice, etc.).
5. Whenever poultry is packaged with ice and poultry moisture losses are mixed with melted ice, all free liquid is to be considered as melted ice and included in the tare weight.
6. Any complaint regarding excessive brine in meat and excessive water in poultry should be directed to Agriculture and Agri-Food Canada.
7. For additional information, please contact:
Gilles P. Vinet
Vice-President
Program Development Directorate
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