Meat and meat products
In the meat products sector, a distinction is made between red and white meats. Red meats include cattle (beef and veal) and sheep (lamb, mutton etc.). White meats represent pork and poultry meats (chicken, turkey, duck).
For several years, individual meat consumption has been declining. This development is linked to increasing demands on health, animal welfare, sustainability and changes in consumption habits. These societal expectations are having an increasing impact on the meat industry and have led to the appearance of new alternative products on the market, such as meat of plant or artificial origin. The processes of the meat products industry are thus increasingly complex.
Types of meat and meat products
The different types of meat and meat products :
- Fresh processed meat products
- Carcasses and cut products
- Minced meat
- Raw- cooked meat products (frankfurt, mortadella,…)
- Precooked-cooked products (blood sausage, liver sausage, comed beef,…)
- Raw (dry) – fermented products (embutido-salami, chorizo, ham, …)
- Dry meat
Regulatory Framework of meat and meat products
Regulation (EC) No 1760/2000 labelling of beef and beef products
Regulation (EC) No 1825/2000 labelling of beef and beef products
Regulation (EC) No 853/2004 hygiene rules for food of animal origin
Regulation (EC) No 2073/2005 microbiological criteria for foodstuffs
Regulation (EU) No 37/2010 Pharmacologically active substances – veterinary drugs in foodstuffs of animal origin
Regulation (EC) No 470/2009 Residue limits of pharmacologically active substances in foodstuffs of animal origin
Regulation 1169/2011 on the provision of food information to consumers
Regulation (EC) No 1333/2008 food additives
Regulation (EC) No 1881/2006 contaminants in foodstuffs
Countries’ regulations are in place in most of the EU countries.