Gelatin in comminuted processed meat products

The Regulations Regarding the Classification, Packing and Marking of Processed Meat Products (R.1283) may require the processed meat industry to take a closer look at their product matrices and verify an absence of gelatin. How can this be done, and to which comminuted processed meat products does this apply?

Gelatin is a protein-based food ingredient used in a wide variety of food products as a gelling, binding or thickening agent. Gelatin is produced by the partial denaturation of collagen, which is extracted from the connective tissues of animals such as cattle and pigs. Because of its unique functional properties and high resistance to denaturing agents, gelatin is sometimes used in processed meat products to improve food-textural properties.

However, under the Agricultural Product Standards (APS) Act (Act No. 119 of 1990), R.1283 has been published with specific compositional requirements for processed meat products. This regulation states that all classes of whole-muscle processed meat products and reformed processed meat products shall contain no added gelatin, unless otherwise stated (shown in detail in the table below).

The regulation came into effect in March 2020, six months after its publication on 4 October 2019.

It is important to take note of these regulations and ensure compliance with all aspects, including composition. To ensure compliance, product testing may be required.

Should you require gelatin quantification for your processed meat product, please contact us for more information.

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