{
  "url": "https://openlegislation.uk/eu-regulation-1989-226/annex/division-2",
  "json_url": "https://openlegislation.uk/eu-regulation-1989-226/annex/division-2.json",
  "legislation": "eur/1989/226",
  "legislation_title": "Commission Regulation (EEC) No 226/89 of 26 January 1989 on the procedure for determining the meat content of products falling within CN codes 1602 49 11, 1602 49 13, 1602 49 15, 1602 49 19, 1602 49 30 and 1602 49 50",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1989-226",
  "path": "annex/division/2",
  "kind": "division",
  "number": "2",
  "heading": "Calculation of the overall meat content",
  "text": "The overall meat content in a product is calculated by means of the following formula:\n% of defatted meat\nDM = NT — N x f × 100\n% meat total\n= DM + F\nwhere\nNT nitrogen determined by analysis (%)\nNx nitrogen of non-meat origin (%)\nf average nitrogen content (%) in the fat-free meat contained in the product; the value of this factor is 3,5 for any kind of meat and mixtures of meat with the exception of:\nproducts whose meat content consists solely of tongue for which the value of this factor is 3,0,\nproducts whose meat content consists solely of kidney for which the value of this factor is 2,7\nF quantity of extractable fat (%) determined by analysis.\nThe total nitrogen and extractable fat content is determined by the methods mentioned in paragraphs 1.2.1 and 1.2.3. It is also possible to assess the ash (1.2.4) and moisture (1.2.2) content and to obtain, by deduction, the other ingredients.\nIn order to correct the value of nitrogen of non-meat origin (Nx factor), it would be necessary to know the quantity of each ingredient containing nitrogen as well as the nitrogen content of these ingredients.\nThe following table shows the nitrogen content of several typical ingredients of non-meat origin containing nitrogen, which are generally found in meat products:\nNon-meat products\n% of nitrogen\nRusk\n2,0\nCasein\n15,8\nSodium caseinate\n14,8\nSoya isolate\n14,5\nTextured soya\n8,0\nSoya flour\n8,0\nMonosodium glutamate (MSG)\n8,3\nAs far as repeatability of analytical procedure is concerned, reference should be made to the relevant ISO standard.\nThe average result of at least two determinations must be taken into account.",
  "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/1989/226/annex/division/2",
    "retrieved_at": "2026-11-01T15:03:28.431283+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."
}