New Regulations on Meat Products Communique from the Ministry of Agriculture and Forestry

The Ministry of Agriculture and Forestry is preparing to amend the Turkish Food Codex Communiqué on Meat, Prepared Meat Mixtures, and Meat Products in order to contribute to food safety, prevent consumer deception, and avoid unfair competition.

New Regulations for Burgers and Meat Products

Within the scope of the new regulations, a burger definition and criteria are being added to the communiqué for the first time, introducing conditions for burgers to be produced like meatballs and in compliance with meatball criteria. Definitions for döner, coated products, and meatballs are made separately for poultry meat products and products produced from red meat.

Prohibitions and Restrictions on Traditional Products

The use of the smoking process in the production of meat products is prohibited for traditional products such as sucuk, pastırma, and kavurma, with the aim of preserving the accustomed taste and aroma characteristics of these products. The use of flavoring agents such as pistachios and cheese in these same products is also prohibited.

Döner Labeling and Fat Content Innovations

It is becoming mandatory to write the name döner on the label depending on the production method as leaf döner, leaf-minced döner, and minced döner. The fat content of prepared poultry meat mixtures and poultry meat döner is being reduced from 20 percent to 15 percent.

Calcium Amount and Component Restrictions

On the other hand, the calcium amount of poultry sucuk is being increased from 350 mg/kg to 400 mg/kg. The addition of other components that could be a source of protein and nitrogen in products within the scope of the communiqué is being prevented, and the use of dietary fibers is restricted.