Since 2007, ALTS and DLG have been addressing traffic perceptions regarding composition, characteristics, labeling, and size regulations of cooked ham and processed poultry products. For the latter, designations like "cured and cooked turkey breast fillet" and "cured and cooked chicken breast fillet" are common.

These discussions have resulted in Section 2.341 of the Guidelines for Meat and Meat Products, where the traffic perception for cooked ham is defined.

Accordingly, the designation "ham" is only used for products of superior quality. For the production of ham, only unminced meat portions like the top and bottom round, nut, and/or hip are used.

If the ham is mechanically produced such that the portion of meat pieces weighing more than 250 g is at least 80%, there is an obligation to indicate "made from assembled ham parts" in connection with the designation "ham".

So far, there are no regulations in the guidelines for processed poultry products, and there are also differing opinions regarding the obligation to indicate assembling.

The question now arose whether, due to the many years of consistent treatment, a comparable traffic perception of cooked ham and processed poultry products and thus a unified assessment can be assumed.

At its 79th working meeting, ALTS only established that a comparable traffic perception is to be assumed for cooked ham and processed products made from whole poultry breast muscles, requiring a unified assessment. A size regulation for processed poultry products and any resulting obligation to indicate assembling remain unresolved. We will keep you updated on current developments.

If you have any questions, our customer advisors are at your disposal.

 

Source: Federal Office of Consumer Protection and Food Safety: www.bvl.bund.de