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The document ceased to be valid since March 18, 2021 according to Item 2 of the Order of the Government of the Republic of Moldova of August 19, 2020 No. 624

ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of June 28, 2007 No. 720

About approval of the Technical regulation "Products from Meat"

(as amended of the Order of the Government of the Republic of Moldova of 02.07.2014 No. 513)

1. Approve the Technical regulation "Products from Meat" it (is applied).

2. To impose control over the implementation of this resolution on the National agency on safety of foodstuff, the Ministry of Health and Service of standardization and metrology.

 

Prime Minister

Vasile Tarlev

Countersign:

Minister of Agriculture and food industry

 

Anatoliye Gorodenko

Minister of Economy and Trade

Igor Dodon

Minister of Health

Ion Ababy

Approved by the Order of the Government of June 28, 2007, No. 720

Technical regulation "Products from Meat"

I. Scope

1. This Technical regulation establishes the minimum requirements to quality and food safety, representation and labeling to which there shall correspond the meat products intended for realization to the population, both domestic, and import production.

2. The quality requirement and food safety, provided by this Technical regulation, do not extend to the meat products made by individual farms for private consumption.

II. Terminology

3. In this Technical regulation the used terms have the following values:

meat - edible parts of pets (cattle, pigs, sheep, goats) and poultry, received in case of slaughter, in the form of ink or parts of ink, consisting of muscular, fatty, connecting tissue with/without bone tissue;

raw meat - the meat which was not exposed to any processing for the purpose of conservation, except for chillings, freezings, bystry freezing, including packed under vacuum or in the modified atmosphere;

mincemeat - the boneless meat subjected to crushing and containing less 1,0 of % of salt;

meat of mechanical boning - the product received by department from bones of the meat which remained after boning mechanical means which destroy or change fibrous structure of muscles, with mass fraction of bones of no more 0,8 of %;

offal and blood - fresh meat, except ink, including internals and blood;

meat product - product of conversion of meat in which compounding the mass fraction of meat ingredients constitutes over 60%;

meat ingredient - foodstuff compounding component which represents the foodstuff of slaughter or foodstuff received as a result of conversion of product of slaughter;

myasosoderzhashchy product - foodstuff in which compounding the mass fraction of meat ingredients constitutes at least 5% and no more than 60% inclusive, made with use of other types of ingredients of vegetable and/or animal, and/or mineral origin;

meat and cereal product - the myasosoderzhashchy product with mass fraction of meat ingredients in compounding at least 30% and no more than 60% inclusive made with use of other types of ingredients of phytogenesis;

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