Next time you tuck into your mince and tatties you should be aware that it is meal of fat and gristle and tatties. And is doesn't seem like it will get any better.
The UK have asked for an exemption from new EU regulations that limit the amount of fat and connective tissue that can be used to bulk up minced meat.Under the regulations, lean minced meat should have up to 19 per cent fat and collagen, while pure minced beef should contain no more than 35 per cent fat and collagen ( derived from the tendons and ligaments of animals and used to help bulk out meat and also used in cosmetic surgery). In October last year, the Department for Environment, Food and Rural Affairs issued an “impact assessment” on the new EU regulations, which are due to come into force next year. The report states: “A significant proportion of mince meat currently sold in the UK contains a greater proportion of collagen than would be permitted."
The UK have asked for an exemption from new EU regulations that limit the amount of fat and connective tissue that can be used to bulk up minced meat.Under the regulations, lean minced meat should have up to 19 per cent fat and collagen, while pure minced beef should contain no more than 35 per cent fat and collagen ( derived from the tendons and ligaments of animals and used to help bulk out meat and also used in cosmetic surgery). In October last year, the Department for Environment, Food and Rural Affairs issued an “impact assessment” on the new EU regulations, which are due to come into force next year. The report states: “A significant proportion of mince meat currently sold in the UK contains a greater proportion of collagen than would be permitted."
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