{
  "url": "https://openlegislation.uk/food-information-regulations-2014/schedule-7/paragraph-50",
  "json_url": "https://openlegislation.uk/food-information-regulations-2014/schedule-7/paragraph-50.json",
  "legislation": "uksi/2014/1855",
  "legislation_title": "The Food Information Regulations 2014",
  "legislation_url": "https://openlegislation.uk/food-information-regulations-2014",
  "path": "schedule/7/paragraph/50",
  "kind": "paragraph",
  "number": "50",
  "heading": null,
  "text": "In regulation 2(1) (interpretation), for the definition of “meat” substitute—\n““meat” means the skeletal muscles of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue but does not include mechanically separated meat (which has the meaning given in point 1.14 of Annex I to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin) ;”.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "M",
      "label": "M1",
      "text": "OJ No L 139, 30.4.2004, p 55, last amended by Commission Regulation (EU) No 633/2014 (OJ No L 175, 16.6.2014, p 6)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2014/1855/schedule/7/paragraph/50",
    "retrieved_at": "2026-10-29T00:09:49.496327+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."
}