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Parliamentary questions
PDF 102kWORD 18k
13 September 2018
Question for written answer E-004629-18
to the Commission
Rule 130
Piernicola Pedicini (EFDD) , Isabella Adinolfi (EFDD)

 Subject:  Mechanically separated meat
 Answer in writing 

‘Mechanically separated meat’ (MSM) is ‘a product obtained by removing meat from flesh-bearing bones after deboning or from poultry carcases by mechanical means’. It is used in the production of chicken hot dogs, fillings for tortellini, ready-made chicken dishes such as cutlets and croquettes, lasagne, etc.

Regulation (EC) No 853/2004 distinguishes between ‘high’ and ‘low’ pressure MSM based on alterations in bone structure and calcium content. The current labelling provisions do not require the manufacturer to specify the method of production. However, high pressure MSM causes greater destruction of muscle fibres and promotes bacterial development.

With a view to promoting responsible consumption, can the Commission say:
1. Whether it intends to introduce a requirement to declare on the label whether MSM was obtained at high or low pressure?
2. Given that technological progress in the field of meat preparation has led to the creation of products which are very similar to minced meat, will the Commission set a minimum threshold for calcium content above which these products are to be classed as MSM?
3. Does it intend to update the report of 23 September 2015 on the state of implementation of Regulation (EC) No 853/2004 with regard to MSM, given that it has already identified significant shortcomings?
Original language of question: IT 
Last updated: 27 September 2018Legal notice