91996E0751

WRITTEN QUESTION E-0751/96 by Ian White (PSE) to the Commission (26 March 1996)

Subject: Bones for meat

Mechanically recovered meat is obtained from carcasses which have been stripped in the normal way and then put through high-pressure massaging rollers to extract the shreds of tissue which cling to them.

The resulting mixture of tendon ends, gristle, connective tissue and bone fragments is pulped into a slurry and used to bulk out meat products and, can still be called meat. Does the Commission have any plans to protect the consumer by way of appropriate labelling?

Answer given by Mr Bangemann on behalf of the Commission (15 April 1996)

The Commission is aware of the problem related to labelling of mechanically recovered meat (MRM) used in meat products. Initial discussions have already taken place on this subject, a few months ago, with the Member States within the framework of the standing committee for foodstuffs. The majority consider that the consumer should in principle be informed of the use of MRM in meat products.

Further discussions with the experts of Member States on food labelling will be held shortly to examine in detail the most suitable manner of informing the consumer of the use of MRM.