Canada Approved the Use of Calcium Chloride in Some Meat Product

Recently, Health Canada announced that they approve the use of calcium chloride as the meat tenderiser in some meat products. This became active on May 3, 2017. For related exporters, they can add certain calcium chloride when producing products. What should be noticed is that producers should make clear the usage and maximum content.

Before that, Canada had approved the use of CALCIUM chloride as the Food Additives in some products, except the meat products. Health Canada holds that the use of calcium chloride in meat product will not influence the human’s body. The concrete use scope : Stabilize the edible casing’s effect and meat tenderiser in prefab meat products.   

The texture of meat is the key factor to inspect the quality and is also the key factor to attract customers. According to Jiangsu Entry-Exit inspection and Quarantine Bureau, there are three methods to change the tenderness of meat: physical method, chemical method and enzyme catalysis. Using the calcium chloride is the chemical method. Health Canada approves the use in sausage and prefab meat products.