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Meat Products (Hygiene) Regulations (Northern Ireland) 1997
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10. Rendered animal fat, depending on type, shall meet the following standards:
| Bovines | Pigs | Other animal fat | ||||||
|---|---|---|---|---|---|---|---|---|
| Edible tallow | Tallow for refining | Edible pig fat | Lard and other pork fat for refining | |||||
| Premier jus(1) | Other | Lard(2) | Other fat | Edible | For refining | |||
| FFA (m/m% oleic acid) maximum | 0.75 | 1.25 | 3.0 | 0.75 | 1.25 | 2.0 | 1.25 | 3.00 |
| Peroxyd maximum (meg/kg) | 4 | 4 | 6 | 4 | 6 | 6 | 4 | 10 |
| Moisture and impurities | maximum 0.5% | |||||||
| Odour, taste, and colour | normal | |||||||
(1) Rendered animal fat obtained by the low-temperature rendering of fresh fat from the heart, caul, kidneys and mesentery of bovine animals, and fat from cutting rooms. | ||||||||
(1) Melted fat obtained from rendering the adipose tissues of swine. | ||||||||
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