ARCHIVESHISTORIQUES
DELACOMMISSION
COLLECTION RELIEEDES
DOCUMENTS "COM"
COM(73)1652
Vol.1973/0282

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COMMISSION OPTHEEUROEBANCOMMUNITE
COM(73)1652 final
Brussels.4October1973
REPORT
from-theCommissiontotheCouncilonthecoordination ofthe
attitudetobeadopted "bytheMemberStateswithregardto
thestandardsbeingdraftedintheCodexCommittee
onprocessedmeatproducts
COM(73)1652final

!•Çsnaral ''
Atthe165thmeetingoftheCouncilon20and21September1971ajoint
statementwasworkedoutrelatingtotheprocedureforcoordination by
MemberStateswithregardtotheCodexAlimentarius .
1
AfternotifyingtheMemberStatesinaccordancewiththisprocedure,andas
aresultofafirstcoordination meetinginBrusselson14June1973at
whichfurthercommentsweremade,theCommissiondrewupthisreportinthe
lightofinformation obtained.TheCommissionhasdeliberately confined
itselftopointsofsomeimportance,asthepurelytechnicalquestions
canbefreelydiscussedbyexperts.Itisonthebasisofthesediscus­
sionsthatitwillbepossibletoadoptacommonattitudeatthenext.
coordination meeting.
II.Draftstandardforcookedhanis
Point2ofthedraftstandard.Definition
Broadly,therearethreetypesofprepackedhamininternational trade:
(a)traditionaltinnedham
(b)haminopenpacking
(c)slicedham
Analysisofthedetaileddiscussions whichtookplaceatthesixthsession
oftheCommitteeinCopenhagensuggestsaprocedurewhichmightproducea
solution.
It33proposedthat,atfirstthedefinitionascontainedinthedraftstandard
fortinnedhambemaintained ,wordedtoindicatethatsmokedhaminopen
packingandslicedcookedhamarenotcoveredbythestandard.
Standardsforthoseproductswouldbedrawnuplater,however.
•/•••
!.lTelextothePermanentRepresentatives N°7350/lOGref.73*2916

■2-
Thelastsentenceofthesubsidiarydefinitionsheadingcouldbesummarized
asfollows:
"Thethermaltreatment,calledcooking,combinedwithsaltingandthetype
ofpacking,mustbesufficienttoguaranteethewholesomeness oftheproduct
anditspreservationinnormalconditionsofstorage,transportandsale".
Itwouldbeadvisabletospecifyclearlythatpackagingmaterialsmustbe
suchaswillnottransmittotheproductanysubstanceofakindwhichwould
deteriorateit,
3,Essentialfactorsofcomposition andquality
3*2Optionalingredients
Thereisneedtoensurethatenhancersofflavourarenotemployedina
proportionsuchastomaskanydefectsoftheham, ,
Theiruseisnotwhollyjustified,anditisthereforeproposedtodelete
•_thewords"Hydrolysedproteinsusedasenhancersofflavour".
Furthermore ,withouttheuseofveryconsiderable resourceschemical
analysisdoesnotallowadistinctiontobemadebetweentheproteins
ofthemeatandtheaddedproteinhydrolysate.Therewouldbethesame
riskifanykindoffoodstufflikelytogivethehamcertainorganoleptic
characteristics werepermitted.Thesefoodstuffsshouldbeidentified,
3,4Meatcontent
Analysisofthefiguresgiveninparagraph23(doc,72/l6)showsthat
theminimumarithmeticmeansuggestedisquestionable.Informationresul­
tingfromthestudyofthesamplingplanofthebatchwasnotyetavailable.
ThefollowingstudycarriedoutbytheDutchdelegationisreferredto
thedelegations.
••*/•«#

-3-
"ProvidedthePFFvalueisadoptedbytheCommitteeastheexpressionof
themeatcontent,andbearinginmindthefactthatinanycasethevalues
andthesamplingplansareconnectedwitheachother,wewouldliketosuggest
bywayofexperimentthefollowingvaluesandplansfortinnedham.
1.Taiceatrandomasingleunit(sample).IfthePFFvalueis16.5$or
higherthe"batchwill"beapproved.
2.ShouldthePFFvaluenotbereachedinthissampletherearetwoalterna­
tives:
(a)Ifthevalueislessthan15.0$,thebatchwillberejectedwithoutany
othersamplebeingtakenandwithoutanalysis.
(b)Ifthevalueisbetween16.5$and15.0$,twoothersampleswillbetaken
inthesamebatch.Theymustbothbe.16.5$orhigher,orthe.batchwill
berejected(thefiguresarecalculatedonthetotalcontentsofthetin
withoutcorrectionforanygelatin)1.
(i)Fortinnedshoulderofporkthevaluesshouldberespectively 16$
and14»5$>saplingconditionsbeingthesameasforham.
(ii)IfitappeareddesirabletoadoptidenticalPFFvaluesforham
andshoulder,theymightbe16$and14.5$»samplingconditionsbeing
describedabove".

4»Foodadditives
(i)Afirstproposalislimitedsolelytosubstancestheuseofwhichis
indispensable forthemanufactureofhamsandisdesignedtoeliminate
thefollowingproducts:agaragar,alginates,carrageenins ,isoas­
corbicacid,preparations ofempyrematicagents,citratesandphos­
phatesofsodium,
(ii)Asecondproposalisdesignedtoconfirmtheuseofpotassiumand
sodiumnitratesandofpotassiumandsodiumnitrites.Itisjustified
laytheinhibitingpoweroftheproductsonthedevelopmentofClos­
tridiumbottilinum..
5.Hygiene
Itisproposedthatthehygieneproblemsrelatingtothisdraftstandard
bedealtwithalongsidethoserelatingtothefreshmeatcode.
Duringthefifthsessionitwasdecidedtodeletethe.requirementsrelating
toheatingtemperature.Iftherearenorequirements relatingtostorage
conditionsintheparagraphsconcerninganalysisandsampling,thestandard
isnotappropriate.Incubationtestsandbacteriological examinations
shouldbeincluded.
6.Labelling
Itisproposedthatthedateofmanufacture (day,month,year)beshown
uncodedandthatparticulars begivenastostoragetemperature andmaximum
recommendedstorageperiod(e.g."Canbekeptuntil•••••••••••ata
temperatureof....•••••••••")•
III.Draftstandardforcookedshoulderofpork
Sameremarksasforthedraftstandardforcookedhams.

-5-
IV#Draftstandardforcannedcornedbeef
Oneproposalreferstoastudyoninternational tradeincorned "beef.
Itshowsthatthisisarangeofproductsinwhichtherequiredproper­
tiesappeartohedistributed withgreatdispersion.
/
Presentanalyticalstudiesarenotsufficienttothrowupacriterion
whichmigktallowofadefinitionofdifferentcategories.Itwould
thereforepresumablybebesttopostponethestudyofthisproblem.
Thereisanotherproposalwhich-wouldexcludecornedbeefwithcereals
andcornedbeefwithbrothfromthestandard,suggestingthattheyform
partofacategoryofproductscalled"compoundmeatproducts".
However,itisalsosuggestedthatwithinthiscategoryofcompoundmeat
productstheproductsinquestionmaystillbecalled"cornedbeef",
providedthesewordsarefollowedby"withcereals","withbroth"etc.
Thecornedbeefcontentwouldhavetosatisfytherequirements asto
composition ofthecornedbeefstandard.
Athirdproposalisthatthefollowingbeaddedtothepresentdraft'•
standard:
"2.Description
Themeatcontentshouldbeexpressedbyasystemidenticaltothat
employedforhamandcookedshoulderofpork.Thewords"theresul­
tingweightoftheproductmustnotrepresentmorethan70/°o®the
weightoftherawmeatbeforecooking"arethusredundantandmaybe
deleted.
3.Essentialfactorsofcomposition and.quality
Thepreparationofcornedbeefwithjelly,withcereals,requires
certainoptionalingredients whichmustbeaddedtothelistofingre­
dientsalreadymentioned.
•••/•••

-6-
3.1Ingredients
3.1.1Essentialingredients
unsalted "beef
saltingagents glucosesyrup
3.1.2Optionalingredients
gelatin
cereals(maximumaddedproportion :5/6)
protein "binders(maximumaddedproportion :2%)"
Asubchapter must"beaddedeworded asfollows:
"Heatcontent:minimumarithmetic meanvalueforthepercentage of
proteinsinthedelipidatedproduct:20^
6.1Faneoftheprodv.ct
"Thenameoftheproductmustcontainoneofthefollowingdesignations :
cornedbeef
cornedbeefwithjelly
cornedbeefwithbroth"
Draftstandardsforcourse-groundandfine-groundmeatproducts
Atpoint71docunentAlinorm "J2/l6theCQmmitteehadaskedforanewworking
papertobeprepared.
Thishasnotyetbeendone.TheUnitedKingdomdelegationpointsoutthatit
isreadytohelpwiththepreparation ofthenewpaper.