# The Minced Meat and Meat Preparations (Hygiene) Regulations 1995, Paragraph 1


Compositional criteria:
Designations
Fat content (%)
Collagen content in meat protein (%)
“Lean minced”, used in relation to meat of any permitted species
<=7
<=12
“Minced pure”, used in relation to meat of bovine animals
<=20
<=15
“Minced”, used in relation to meat of any permitted species and containing pig meat
<=30
<=18
“Minced”, used on relation to sheepmeat or goat meat
<=25
<=15
For the purposes of this table “meat of any permitted species” means the meat referred to in regulation 7(1) or (2), as the case may be.

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Source: https://www.legislation.gov.uk/uksi/1995/3205/schedule/11/paragraph/1 (the official version)
Page: https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-11/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.