Food and Drug Regulations

B.14.021 (1) No person shall sell solid cut meat to which food additives or water have been added unless

• (a) in the case of meat, other than side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, the meat

  • (i) where cooked, contains a meat protein content of not less than 12 per cent, and

  • (ii) where uncooked, contains a meat protein content of not less than 10 per cent.

• (b) [Repealed, SOR/2024-244, s. 91]

(2) A bone or a visible fat layer shall not be included in any calculation used to determine meat protein content for the purposes of paragraph (1)(a).