The Regulations prescribing minimum meat content of a wide variety of meat products, for which we have been patiently waiting several years, will soon be with us and merge with the broad current of legislation controlling the quality of food. Even the plebeian sausage, living in sin all these years, may soon be legitimately wedded to a respectable meat content. It is interesting to note that the Food Standards Committee reported on sausages as long ago as 1956. Canned Meat and Meat Pies were reported on in 1962 and 1963 respectively and the Government's new proposals for regulations for these take into account the comments of interested parties. The present proposals lay down minimum standards of meat content for meat pies, uncooked meat pies, Scottish pies and meat and vegetable pies; for all types of canned meat except those which make clear that meat is not the major ingredient; and for all sausages, including frankfurters, liver sausage and black puddings, for meat with cereal and meat with jelly products; and in each class of meat product there are labelling and advertising provisions. So, at long last, it would seem that the unflagging efforts of all those engaged in food administration, especially the work of the Food Standards Committee, have borne fruit.
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