{
  "url": "https://openlegislation.uk/eu-regulation-1986-2429/annex/division-2",
  "json_url": "https://openlegislation.uk/eu-regulation-1986-2429/annex/division-2.json",
  "legislation": "eur/1986/2429",
  "legislation_title": "Commission Regulation (EEC) No 2429/86 of 31 July 1986 on the procedure for determining the meat content of meat preparations and preserves falling within subheading ex 16.02 B III b) 1) of the nomenclature contained in the Annex to Regulation (EEC) No 2184/86",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1986-2429",
  "path": "annex/division/2",
  "kind": "division",
  "number": "2",
  "heading": "Calculation of meat content",
  "text": "The meat content of meat shall be calculated by means of the following formula:\nM = NT — N x 3,55 × 100 meat-based\nNT Where NT is the total nitrogen as determined by analysis (%)\nNx is the nitrogen of extraneous origin (%)\nThe total nitrogen content shall be determined by the method referred to at point 1.2.1. Furthermore, the quantitative determination of moisture (1.2.2.), fat (1.2.3.) and ash (1.2.4.) enables the content of the other ingredients to be deduced.\nIn order to make corrections concerning the nitrogen of extraneous origin (Nx), it is necessary to know the quantity of each nitrogen-containing ingredient and the nitrogen content of these ingredients. The following table shows the average nitrogen content in a number of nitrogen-containing ingredients that may be present in meat preparations or preserves.\nNon-meat products\nNitrogen percentage\nRusk\n2,0\nCasein\n15,8\nSodium caseinate\n14,8\nSoya proteins isolate\n14,5\nTextured soya proteins\n8,0\nSoya flour\n8,0\nMonosodium glutamate (MSG)\n8,3\nBeef kidneys\n2,7\nBeef tongue\n3,0\nIn regard to the repeatability of the analysis methods, reference should be made to the above-mentioned ISO standards.\nThe result to be taken into consideration is the average of at least two determinations.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1986/2429/annex/division/2",
    "retrieved_at": "2026-11-01T15:04:54.803190+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}