QMS Go to MEP to Help Save Scottish Mince

UK - Quality Meat Scotland has briefed Scottish MEP Alyn Smith as part of industry wide efforts to overturn the European Commission’s ruling on the use of mature beef in mince production.

26 March 2008

2 minute read

Europe

The EC has rejected a submission by the Food Standards Agency setting out a case for maintaining traditional mince production methods in the UK. This means that no fresh red meat can be processed for mince after six days from slaughter.

QMS Industry Development Manager Andy Mcgowan said: “"With half of all beef produced in Scotland being eaten as mince it's unfortunate the FSA's efforts with the Commission have failed this time. We welcome their continued efforts, in collaboration with industry organisations, to get a sensible solution.

"QMS has also briefed Scottish MEP Alyn Smith, a member of the European Parliament's Agriculture Committee, and he has agreed to put forward a strong case for the Commission to reconsider its ruling.

"There is certainly no scientific rationale to impose a restriction in hanging times for meat that is to be minced and, for example, no evidence that seven days presents a greater risk than five days.

"Other regulations already require processors to undertake stringent microbiological testing programmes for all products and mince can only be sold if it gets the all clear. It would be preferable for enforcement to concentrate on these science based rules rather than random time limits that simply undermine the best efforts of the Scottish industry to produce meat of the finest eating quality."