CHANGES IN THE PRESENTATION OF RED AND WHITE MEAT
Turkish Food Codex Meat and Meat Products Communiqué was published in the Official Gazette on December 5, 2012.
What is it?
Within the scope of the Turkish Food Codex Meat and Meat Products Communiqué, some changes have been made in the presentation of red and white meat.
How?
- MIXED PRODUCTS ARE ELIMINATED
Poultry and red meats can only be mixed among their own groups.- Meats of large animals (cattle, buffalo, camel) and small animals (sheep, goat) can be mixed.
- Meats obtained from poultry species can be mixed with each other.
- MECHANICALLY SEPARATED MEAT, SOYA, AND STARCH WILL NOT BE USED
Previously, the use of mechanically separated meats (meat mechanically separated from bone) was allowed in emulsified meat products such as salami and sausage, but according to the new regulation, the use of these meats in products covered by the communiqué will not be permitted. Therefore, instead of the product named "heat-treated sausage-like product," the new communiqué uses the definition "heat-treated sausage." - LABELING
The product name on the label of products covered by this Communiqué must be written using characters of the same color and font throughout, with a character size of at least 3 mm in 'x' height.
'X' height: x > 3 mm.
Additionally, according to Article 6 of the communiqué, the shelf life of döner and poultry meat döner, including cooking time, is at most 24 hours. The shelf life of frozen döner and frozen poultry meat döner is at most 6 months.
When?
This communiqué will come into effect 3 months after its publication date. (March 2013)
Note: The required actions may be more than those mentioned above. Important points are indicated in the reminder, and the order of importance may vary depending on the risk situation. For more detailed information, the board decision is published in the Official Gazette dated 05.12.2012 and numbered 28488.