JAS
1238

Tentative Translation

JAPANESE AGRICULTURAL
STANDARD
Chilled meat ball

Date of Establishment: 1987-9-5
Date of Revision: 2019-10-18

Ministry of Agriculture, Forestry and Fisheries

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Precautions for using English version of JAS
This English translation has been made by the drafting party etc., based on the original text (Japanese version), and has
been posted on the website of the Food and Agricultural Materials Inspection Center (FAMIC), Incorporated
Administrative Agency, with permission of the publisher of the original text (Ministry of Agriculture, Forestry andFisheries).
The translation is made in consideration of technical contents, but it is aimed to provide information when using JAS
original text, and is not recognized as having the same effects as the original text.
If there is any doubt in the translation, please follow the original.
FAMIC is not responsible for inconvenience by using only the translation.
Food and Agricultural Materials Inspection Center, Incorporated Administrative Agency(2)

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ContentsPage

1

Scope..................................................................................................................................................................................... 1

2

Normative references ................................................................................................................................................... 1

3

Terms and definitions .................................................................................................................................................. 1

4Quality.................................................................................................................................................................................. 2

5

Test methods .................................................................................................................................................................... 4

5.1

General ............................................................................................................................................................................. 4

5.2

Crude fat ........................................................................................................................................................................... 4(3)

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Foreword
This Japanese Agricultural Standard has been revised by the Minister of Agriculture, Forestry and Fisheries

through deliberations at the Council for the Japanese Agricultural Standards as the result of proposal forrevision of Japanese Agricultural Standard submitted by Food and Agricultural Materials Inspection Center,

Incorporated Administrative Agency with the original bill being attached, based on the provision of Article

4, paragraph (1) of the Act on Japanese Agricultural Standards as applied mutatis mutandis pursuant toArticle 5 of the Act.

Attention is drawn to the possibility that some parts of this Standard may conflict with patent rights,

published patent application or utility model rights. The Minister of Agriculture, Forestry and Fisheries andthe Council for the Japanese Agricultural Standards are not responsible for identifying any of such patentrights, published patent application or utility model rights.

(4)

JAPANESE AGRICULTURAL STANDARD(Tentative Translation)JAS
1238：2019

Chilled meat ball
1 ScopeThis document specifies the quality of chilled meat ball.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutesrequirements of this document. The latest edition of the referenced document (including any amendments)
applies.
CODEX STAN 192, General Standard for Food Additives
JIS R 3503, Glass apparatus for chemical analysis

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.
3.1
edible meat
beef, pork, horse meat, mutton or poultry meat

3.2
offal and edible part
liver, kidneys, heart, lungs, spleen, stomach, gut, oesophagus, brain, ears, snout, skin, tongue, tail, diaphragm,
blood and fat layers

3.3
bindersubstance such as bread crumbs, flour, powdered vegetable proteins, etc. which is to be added to minced
edible meat (3.1)
3.4
sorts of sugar
sugar, molasses and sugars

3.5
sauce
seasoning solution (including those contain solid content of vegetable, etc.) prepared with animal or plant
extracts, tomato paste, fruit puree, salt, sorts of sugar (3.4), spices, etc.
3.6
chilled meat balleither of the following, packed and kept in cold storage within the chilling temperature range:a)

product prepared by mixing minced edible meat (3.1) with or without minced or shredded offal andedible parts (3.2) of cattle, pig, horse, sheep or poultry [limited to the mixture of which the amount ofoffal and edible parts used does not exceed the amount of edible meat (3.1) used] or vegetable proteins
which have meat-like tissue; kneading with or without chopped vegetables such as onions, binder (3.3),
seasonings, spices, etc.; forming the kneaded mixture into, for example,ball; deep-frying it with edible21238：2019

oils and fats, broiling it or steaming it [limited to the products of which the weight percentage of edible
meat (3.1) in the ingredients and the additives exceeds 50 %, and, the weight percentage of vegetable
protein in the ingredients and the additives is 20 % or less];b) a) with sauce (3.5)

4 Quality

The quality of chilled meat ball shall conform to the quality criteria for each classification of Table 1.
Table 1 ― Quality criteria for each classification of chilled meat ballCriteria

Category
Quality of the content
Ingredients

Superior grade

Normal grade

The color and luster, flavor and properties
being excellent

The color and luster, flavor and properties
being gooda)a)Only the following ingredients may be
used:b)c)d)

edible meat, beef, pork, horse meat,
mutton and poultry meat;
offal and edible part, fat layers ofcattle and pig

edible meat products, bacons andhams;e)binder, bread crumbs, flour, starch,
powdered vegetable protein, eggs
(including powdered eggs; the same
applies hereinafter), milk powder,milk protein and crude gelatine;f)edible oils and fats;g)vegetables, vegetables, fruits,mushrooms, seeds and seaweeds;h)seasonings, sorts of sugar, honey,
processed tomato products, salt,miso, shoyu, worcester sauces,
brewed vinegar, protein hydrolysate,animal and plant extracts, mirin-likeseasonings, fruit juice and fruit
beverage, alcoholic beverage, mirin,
rice fermented seasonings, etc.;i)

spices.

dairy products, cheese;

Only the following ingredients may beused:b)

c)
d)

e)

edible meat, same as the criterion
for the superior grade;

offal and edible part, skin, tongues,
diaphragms and fat layers of cattle,pig, horse, sheep, and poultry;
edible meat products, same as thecriterion for the superior grade;vegetable protein with meat-liketissue, granular vegetable proteinsand fibrous vegetable proteins;f)binder, same as the criterion for thesuperior grade;g)edible oils and fats;

h)
i)
j)

vegetables, same as the criterion forthe superior grade;seasonings, same as the criterion
for the superior grade;dairy products, same as thecriterion for the superior grade;
spices.

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Table 1 ― Quality criteria for each classification of chilled meat ball（continued）
Criteria

Category
Additives

Superior grade
The additives shall be as follows:a)b)c)They conform to the provisions of 3.2 of CODEX STAN 192, and theconditions of use conform to the provisions of 3.3 of the document;
The amounts of use are accurately recorded and the record is kept;

Information that the additives conform to the provision of a) is provided togeneral consumers by one of the following methods; provided, however, that
this does not apply to the cases where additives are added to products forbusiness use:
1)

2)
3)
4)
Edible meat

Vegetable protein withmeat-like tissue

Normal grade

methods of making it available for public inspection via the internet;

methods of displaying it on brochures, leaflets and any otherpublications where it is easily seen by general consumers;

methods of displaying it at a place where it is easily seen by general
consumers in stores;

methods of providing it to general consumers at their request, while
clearly indicating the contact address on the products.

The weight percentage of edible meat in
the ingredients and additives (if a chilled
meat ball is with sauce, their weight is
excluded; the same applies hereinafter)
being 70 % or more; however, for thosewith the weight percentage of eggs andvegetables, etc. in the ingredients and theadditives being 10 % or more, the weightpercentage of edible meat in theingredients and the additives being 60 %or more, and the weight percentage ofbeef or pork in edible meats being 50 %or moreNot being included

The weight percentage of edible meat inthe ingredients and additives being morethan 50 %The weight percentage of vegetable
protein with meat-like tissue in theingredients and the additives being 20 %or lessBinder(excluding eggs)

The weight percentage of binder in the ingredients and the additives being 15 % or lessNet contents

Conform to the declared weight

Crude fat

The weight percentage of the crude fat in the product (for those with additional sauce
added to or mixed with main materials, the sauce being removed) being 25 % or less,when tested by the method specified in 5.2

4
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Table 1 ― Quality criteria for each classification of chilled meat ball（continued）
Criteria

Category
Condition of a container
or a packaging

5 Test methods

Superior grade

Normal grade

Being made of materials with moisture-proofing and enough firmness, and, for those to
be heated with being wrapped while cooking, being sealed with heat resistant materials

5.1 General
Reagents and apparatus used for the testing shall be as follows:a)

Reagents, conforming to the standards such as the special grade of the Japanese Industrial Standards.

b) Constant temperature drying oven, capable of adjusting the temperature with a precision intemperature adjustment of within ±2 ℃, when setting the constant temperature drying oven at 100 ℃.

c)Desiccator, specified in JIS R 3503, containing silica gel as a desiccant.

d) Soxhlet extractor, specified in JIS R 3503, or of equivalent or higher quality.

5.2 Crude fat

5.2.1 Preparation of sample
Prepare sample (in the case of a meat ball with sauce, the sauce shall be removed with a cloth) by grinding
and homogenizing.
5.2.2 Extraction of fat

The extraction of fat shall be as follows:a)

Dry an extraction flask with a constant temperature drying oven, which is preset at 100 ℃ for 1 h, put
the flask in a desiccator and cool it down to room temperature, repeat a weighing operation andmeasure the constant weight;b) Put 15 g of sodium sulfate into a filter paper thimble, accurately weigh 4 g of the prepared sample into
the thimble, and mix and homogenize the sodium sulfate and the sample with a glass rod. Put
absorbent cotton in the thimble as if to cover the sample, in which the glass rod remains; dry it withthe constant temperature drying oven which is preset at 100 ℃ for 1 h; and cool it down to roomtemperature in the desiccator;c)

Pour approximately 150 mL of diethyl ether into the extraction flask of a); connect the flask to an
extraction tube of Soxhlet extractor, which contains the filter paper thimble of b); attach a cooling tube
to the extraction tube; adjust the temperature of a constant temperature water bath to have the diethylether fall 5 to 6 drops per second, with seeing 55 ℃ as a rough guide, and extract the fat for 4 h;d) Finish the extraction, detach the extraction flask, and remove the diethyl ether. Dry the flask for 1 h
with the constant temperature drying oven which is preset at 100 ℃, cool it down to room temperaturein the desiccator, and weigh the flask.
5.2.3 Calculation

The crude fat content shall be given by the following formula:51238：2019

Crude fat content (%) =whereW0
W1
W2

𝑊𝑊2 − 𝑊𝑊1
× 100
𝑊𝑊0

is the mass of the sample (g);is the mass of extraction flask before extraction (g);is the mass of extraction flask after extraction (g).