Table of Content

FSSAI REGULATIONS ON FRESH, CHILLED AND FROZEN MEAT

On November 26, 2018 FSSAI has made amendments under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 in Meat and Meat Products. It includes definitions and specifications related to the storage of ‘fresh’, ‘chilled’, and ‘frozen’ meat. Some of the definitions explained in the regulations are as below: – Fresh […]

On November 26, 2018 FSSAI has made amendments under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 in Meat and Meat Products. It includes definitions and specifications related to the storage of ‘fresh’, ‘chilled’, and ‘frozen’ meat.

Some of the definitions explained in the regulations are as below: –

Fresh Meat- Meat that has not been treated in any way to ensure its preservation.

Chilled Meat– Fresh meat subjected to chilling in such a manner that the product is maintained at a temperature between 0°C to 4 °C.

Frozen Meat- Chilled meat subjected to freezing in appropriate equipment in such a way that the product is maintained at a temperature of -18° C or lower.

The regulations amended to give an overview of pork, beef, chevon and mutton and their categories mentioned as below: –

  1. Fresh or chilled or frozen pork or pig Meat: – Edible portion of domestic pigs is ‘pork’, categorized into the following three types, namely: –

(a) fresh or chilled or frozen carcasses or carcass halves or carcass quarters

(b) fresh or chilled or frozen cuts; bone-in or bone-less, true to its type

(c) fresh or chilled or frozen edible offal.

  1. Fresh or chilled or frozen beef: – Edible portion of bovine is called as ‘beef’. It is categorized into following three types, namely: –

(a) fresh or chilled or frozen carcasses or carcass halves or carcass quarters

(b) fresh or chilled or frozen cuts; bone-in or bone-less, true to its type

(c) fresh or chilled or frozen edible offal.

  1. Fresh or chilled or frozen chevon or goat meat: – “chevon” is the edible portion of domestic goat categorized as: –

(a) fresh or chilled or frozen carcasses or carcass halves or carcass quarters

(b) fresh or chilled or frozen cuts; bone-in or bone-less, true to its type

(c) fresh or chilled or frozen edible offal

  1. Fresh or chilled or frozen mutton or sheep meat: -Edible portion of domestic sheep is mutton which can be categorized as: –

(a) fresh or chilled or frozen carcasses or carcass halves or carcass quarters

(b) fresh or chilled or frozen cuts; bone-in or bone-less, true to its type

(c) fresh or chilled or frozen edible offal

 

Comparative study on the storage conditions, moisture, protein and fat of different meats are given in Table 1:

S.No. Meat type Moisture Protein Fat Storage conditions Condition of use
  Short term Long Term
1 Boneless pork meat 70-72% 20-20% 5-6% 4°C (-18°C) or below The chilled pork shall be consumed within two to four days under normal chilling conditions of storage and frozen pork shall be consumed within ten months
2 Boneless beef meat 68-77% 17.5-23.5% 8-12%
1-3% for buffalo meat
4°C (-18°C) or below The chilled beef shall be consumed within two to four days under normal chilling conditions of storage and frozen beef shall be consumed within twelve months
3 Boneless chevon meat 74-76% 20-22% 2-4% 4°C (-18°C) or below The chilled beef shall be consumed within two to four days under normal chilling conditions of storage and frozen beef shall be consumed within twelve months
4 Boneless mutton meat 68-72% 20-22% 4-10% 4°C (-18°C) or below The chilled beef shall be consumed within two to four days under normal chilling conditions of storage and frozen beef shall be consumed within twelve months

Nowadays every person is highly health conscious and always prefer to have premium quality food that has been approved by FSSAI. Therefore, it is mandatory for every food business operator to obtain the license that will certify the food quality as per Food Safety and Standard Regulations.If you are worried for the time taking process then better hire an FSSAI consultant who will make your workeasier and quicker.

References: –

1.F. No. 1-116/Scientific Committee (Notification.)/2010-FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Fifteenth Amendment Regulations, 2018.Dated- November 26, 2018. (Accessed on: – 7/02/2019)

Enquire Now

To enquire about our services please complete the form below and we will be in tough with you as soon as possible

Error :   Please complete captcha first

Food Regulatory Services

  • Consumer Product
  • Compliance Services
  • Licenses
All rights are reserved @ 2021
Enquire now