The rules apply to cooked ham, superior cooked ham, tender cooked ham and poultry cooked ham. The first three are made from meat from whole cuts of pork shank, cured, cooked, smoked or not, boned or not, with added ingredients. Poultry ham must be made exclusively from boneless birds, whether ground or not.
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Establishments registered on Mapa, such as meat processing plants, will have one year to comply with the standards.
more protein
Cooked ham will have more protein, depending on the 765 Ordinance. The minimum percentage will increase from 14% to 16%. For superior cooked and tender cooked ham, the percentages did not change, remaining at 16,5% and 18%, respectively.
In the case of poultry ham, the minimum protein was set at 14%.
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Additionally, ground meats can make up up to 10% of cooked ham and 5% of tender cooked ham. Meat grinding is not authorized as a raw material for superior cooked ham. The measure aims to maintain the characteristics of the traditional product.
Another definition is that products must have a maximum of 25% collagen. For cooked poultry ham, the limit is lower, at 10%.
According to the ministry, standardization is important to “maintain the quality of the meat raw materials used, as well as the characteristics of the product”.
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(With Brazil Agency)
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