2018/0081/HU
EC/EFTA
HU Ungarn
  • C60A - Etikettierung
2018-05-28
2018-03-02
Mechanically separated meat (MSM)

Draft Decree amending Minister for Agriculture and Rural Development Decree No 152/2009 of 12 November 2009 on the mandatory requirements of the Codex Alimentarius Hungaricus

In recent years, mainly due to economic considerations, MSM has become an increasingly common addition to fresh meat as an ingredient in meat products. Mechanically separated meat is a term defined by EU law, a product category different from fresh meat, as well as an ingredient considered to be cheaper and of lower quality. Neither EU nor Hungarian legislation bans the use of MSM. This practice has become more and more widespread also in case of traditional, high-quality products such as virsli [Vienna sausage] and párizsi [a type of cold cut that is similar to mortadella]. Under pressure from major retail chains, cheaper production means have come to the fore, which by all means implies the use of cheaper, lower-quality ingredients.

The Codex Alimentarius Hungaricus contains requirements generally applicable to meat products and certain traditional meat products. Said requirements establish the products in which MSM can be used as an ingredient and quantify the proportion of MSM in such products.

Under EU law, it applies to all meat products sold on the market within the EU that MSM used in a given meat product shall be indicated separately among its ingredients.

The need for a measurable parameter that improves the effectiveness of verifying compliance with the existing requirements is justified. During a survey coordinated between experts and industry representatives, it was concluded that measuring the Ca content of fresh meat and meat products is a fast and relatively easy method that may satisfy this need. Limits (50–150 mg/kg of fresh meat, 350 mg/kg of meat products) were established on the basis of the analysis of results obtained during the survey programme, with the agreement of the food inspection body as well as representatives of industry and academia. The impact of other components on Ca content (such as soy and cheese) can be clearly identified on the basis of product sheets and recipes; they do not modify the assessment as above.