S.L. 449.13 Art. 3Applicability and composition.

(1) These regulations shall apply to products designated as luncheon meat which have been packed in any suitable material.

(2) Luncheon meat shall be prepared from meat which has been comminuted and cured and which may have been smoked. Apart from meat, edible offal and poultry meat may be used in the preparation of the product. The product may or may not contain binders.

(3) Luncheon meat shall contain the following ingredients: meat, water, curing ingredients consisting of salt (sodium chloride) and sodium or potassium nitrite.

(4) Luncheon meat may contain any of the following: edible offal, fat, cured and uncured pork, rind, poultry meat; carbohydrate and protein binders; meal, flour or starch prepared from grain, or potato or sweet potato; bread, biscuit or bakery products; milk powder, skimmed milk powder, butter milk powder, caseinate, whey powder, egg protein, dried blood serum, soya flour, soya protein, textured vegetable protein, groundnut protein, wheat gluten, lupin meal, sunflower meal; sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn syrup); spices, seasonings and condiments; hydrolized protein.

(5) Luncheon meat shall conform with the requirements laid down in the First Schedule as regards meat and fat content.