{
  "url": "https://openlegislation.uk/food-labelling-amendment-scotland-regulations-2002/regulation-5",
  "json_url": "https://openlegislation.uk/food-labelling-amendment-scotland-regulations-2002/regulation-5.json",
  "legislation": "ssi/2002/524",
  "legislation_title": "The Food Labelling Amendment (Scotland) Regulations 2002",
  "legislation_url": "https://openlegislation.uk/food-labelling-amendment-scotland-regulations-2002",
  "path": "regulation/5",
  "kind": "regulation",
  "number": "5",
  "heading": "Amendment of the Food Labelling Regulations 1996",
  "text": "In Schedule 3 (generic names in list of ingredients)–\n(a) there shall be inserted after the heading–\n“PART I\nGENERAL”;\n(b) after the entries relating to “herb, herbs or mixed herbs”, the following entries shall be inserted in column 1 (generic name), column 2 (ingredients) and column 3 (conditions of use of generic name) respectively:–\n“\n“Meat” and the name of the animal species from which it comes, or a word which describes the meat by reference to the animal species from which it comes\nAny skeletal muscle, including the diaphragm and the masseters, of a mammalian or bird species recognised as fit for human consumption with any naturally included or adherent tissue, but excluding the heart, the tongue, the muscles of the head (other than the masseters), the muscles of the carpus, the tarsus, the tail and any products covered by the European Community definition of “mechanically recovered meat” in Article 2(c) of Council Directive 64/433/EECon health conditions for the production and marketing of fresh meat as last amended by Council Directive 95/23.\nThe total fat and connective tissue content must not exceed the limits specified in Part II of this Schedule and the meat must constitute an ingredient of another food. If such a limit is exceeded, but the ingredient falls within the description in column 2 of this entry, any reference to the meat content must be adjusted downwards accordingly and the list of ingredients must also mention the presence of fat or connective tissue.\n”;\n(c) there shall be inserted at the end–\n“PART II\nMAXIMUM FAT AND CONNECTIVE TISSUE CONTENTS FOR INGREDIENTS FOR WHICH THE GENERIC NAME MEAT OR EQUIVALENT AS REFERRED TO IN PART I OF THIS SCHEDULE IS USED\nSpecies\nFat (%)\nConnective tissue (%)\nNote\n1 The connective tissue content is calculated on the basis of the ratio between collagen content and meat protein content. The collagen content means the hydroxyproline content multiplied by a factor of 8.\nMammals (other than rabbits and porcines) and mixtures of species with mammals predominating\n25\n25\nPorcines\n30\n25\nBirds and rabbits\n15\n10\n”.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "O.J. No. L 121, 28.7.64, p.2012 (O.J./S.E. 1963–64 p.185)."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "O.J. No. L 243, 11.10.95, p.7."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "1 The connective tissue content is calculated on the basis of the ratio between collagen content and meat protein content. The collagen content means the hydroxyproline content multiplied by a factor of 8."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/ssi/2002/524/regulation/5",
    "retrieved_at": "2026-10-28T22:39:08.880071+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."
}