User:Aliw1234/sandbox/Canadian regulations for meat

Regulations

Canada

Solid cut meat:

It can be defined as an entire cut of meat or a product with multiple pieces of meat. 80 percent of those pieces must at least weigh 25g. Water and phosphate salts (often used for seasoning) can be added to solid cut meat if: the product is cooked and made up of at least 12% meat protein or uncooked and made up of at least 10% meat protein. The meat protein calculation cannot include bone or any visible layer of fat. For cooked and uncooked side bacon, Wiltshire bacon, pork jowls, salt pork and salt beef, there is no minimum amount of meat protein required. A list of allowed phosphate salts can be found in Section B.14.021 (1) of the Food and Drug regulations Canada website.

Vendors must tell customers when they are selling beef that is mechanically tenderized and also label it. The label must clearly and prominently include the expression “mechanically tenderized” and “attendri mécaniquement” in French.  The label should also say “Cook to a minimum internal temperature of 63°C (145°F)” and if the product is steak “Turn steak over at least twice during cooking.” The French versions should say “Faire cuire jusqu’à ce que la température interne atteigne au moins 63 °C (145 °F).” and for steak “Retourner le bifteck au moins deux fois durant la cuisson.”

Preparation methods

There are 4 common preparation methods.

In the cream butter method, cream is separated from milk and churned to produced butter. The butter then undergoes heat clarification.

Milk Butter Method:

Sour raw milk is churned into butter. The butter is boiled in an open pan to allow the water to evaporate. The hot ghee is transferred and stored.

Direct Cream Method:

Fresh, cultured or washed cream is directly converted to ghee. This method requires a long heating time and produces a caramelized flavor.

Cream Butter Method:

Milk is separated into cream which is then churned into butter. The butter undergoes heat clarification to produce ghee.

Pre-Stratification method:

Suitable for large quantities of butter. Butter is melted at 80-85°C for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of 110°C to remove moisture and develop flavor.