{"id":2439,"date":"2026-10-04T01:13:20","date_gmt":"2026-10-04T01:13:20","guid":{"rendered":"https:\/\/hscodematch.com\/news\/turkiye-cuts-fat-limit-for-poultry-doner-and-burgers-to-15\/"},"modified":"2026-10-04T01:13:21","modified_gmt":"2026-10-04T01:13:21","slug":"turkiye-cuts-fat-limit-for-poultry-doner-and-burgers-to-15","status":"publish","type":"post","link":"https:\/\/hscodematch.com\/news\/turkiye-cuts-fat-limit-for-poultry-doner-and-burgers-to-15\/","title":{"rendered":"T\u00fcrkiye Cuts Fat Limit for Poultry D\u00f6ner and Burgers to 15%"},"content":{"rendered":"\n<p class=\"wp-block-paragraph hsn-lede\">Turkey has issued updated regulatory guidelines for <strong>meat, meat preparations, and meat products<\/strong> to enhance safety, labeling, and quality control in the domestic food sector.<\/p>\n<p class=\"wp-block-paragraph\">T\u00fcrkiye&#8217;s Ministry of Agriculture and Forestry published a new food standard for raw meat, minced meat, d\u00f6ner, sausages and other meat products in the Official Gazette on Sept. 16, 2026<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\" id=\"hsn-cite-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">The rule is the Turkish Food Codex Communiqu\u00e9 on Meat, Prepared Meat Mixtures and Meat Products, numbered 2026\/15<sup class=\"hsn-cite\"><a href=\"#hsn-ref-2\" id=\"hsn-cite-2\">2<\/a><\/sup>. It sets what these foods may contain and how they must be made, packed and sold<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">In short, meat products sold in T\u00fcrkiye now face new limits on fat, protein, calcium and fillers. Chicken and turkey d\u00f6ner, burgers and meatballs must be leaner than under the earlier rule, and some sausage and ham limits have moved.<\/p>\n<h2 class=\"wp-block-heading\">What did the Turkish ministry publish?<\/h2>\n<p class=\"wp-block-paragraph\">The communiqu\u00e9 appeared in Official Gazette issue <strong>No. 33372 of Sept. 16, 2026<\/strong><sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. The ministry&#8217;s legal services department announced the same day that communiqu\u00e9 No. 2026\/15 had been published<sup class=\"hsn-cite\"><a href=\"#hsn-ref-2\">2<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">A communiqu\u00e9 in T\u00fcrkiye is a detailed rule issued by a ministry under a wider regulation. This one rests on the Turkish Food Codex Regulation, published in the Official Gazette of Feb. 19, 2020, issue 31044<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. The Food Codex is the country&#8217;s set of binding food standards.<\/p>\n<p class=\"wp-block-paragraph\">The stated aim is to set how these products are produced, packed and placed on the market according to good technical practice<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. In practice, it fixes what a buyer gets: how much meat protein a product holds, and how much fat, salt and filler.<\/p>\n<h2 class=\"wp-block-heading\">Which meat goods does communiqu\u00e9 2026\/15 cover?<\/h2>\n<p class=\"wp-block-paragraph\">The communiqu\u00e9 covers <strong>raw meat, minced meat, minced poultry, prepared meat mixtures, mechanically separated poultry meat and meat products<\/strong><sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Prepared meat mixtures are raw meat with salt, spices or other food added, but still raw in character, such as uncooked meatballs.<\/p>\n<p class=\"wp-block-paragraph\">The text defines many traditional products by name<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. They include:<\/p>\n<ul>\n<li><strong>sucuk<\/strong>, a dry fermented sausage, and heat-treated sucuk;<\/li>\n<li><strong>past\u0131rma<\/strong>, cured and dried beef coated with a spice paste;<\/li>\n<li><strong>kavurma<\/strong>, meat cooked in its own fat;<\/li>\n<li><strong>d\u00f6ner<\/strong>, from red meat or poultry;<\/li>\n<li>k\u00f6fte (meatballs), burgers, ham, dried ham, p\u00e2t\u00e9 and canned meat;<\/li>\n<li>emulsified products, such as frankfurter-type sausages, and breaded meat.<\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\">Some goods are outside the rule<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. These are meat extracts, rendered animal fat, tallow, gelatine, collagen, salted or dried blood and blood plasma, bone broth and bone-marrow fat.<\/p>\n<p class=\"wp-block-paragraph\">The rule also reaches further than packaged products. Raw meat, mince and meat products used in dishes such as mant\u0131, lahmacun, pide, kebab and pizza must meet it too<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<h2 class=\"wp-block-heading\">How much fat may poultry d\u00f6ner and burgers contain?<\/h2>\n<p class=\"wp-block-paragraph\">The biggest change is for poultry. Prepared poultry mixtures, such as chicken meatballs and chicken burgers, may contain <strong>at most 15% fat by weight<\/strong><sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. They also need at least 10% meat protein, at most 10% collagen in the meat protein, and at most 2% salt<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<figure class=\"hsn-fig hsn-fig--solid hsn-fig--v4\" data-at=\"how-much-fat-may-poultry-doner-and-burgers-contain\">\n  <div class=\"hsn-fig__table\">\n    <h4>Fat limits, old rule and new<\/h4>\n    <div class=\"pcrstb-wrap\"><table>\n      <thead>\n        <tr><th>Product<\/th><th>Communiqu\u00e9 2018\/52<\/th><th>Communiqu\u00e9 2026\/15<\/th><\/tr>\n      <\/thead>\n      <tbody>\n        <tr><th>Poultry burgers and meatballs<\/th><td>20%<\/td><td>15%<\/td><\/tr>\n        <tr><th>Poultry d\u00f6ner<\/th><td>20%<\/td><td>15%<\/td><\/tr>\n        <tr><th>Red-meat k\u00f6fte and burgers<\/th><td>25%<\/td><td>25%<\/td><\/tr>\n      <\/tbody>\n    <\/table><\/div>\n  <\/div>\n<\/figure>\n<p class=\"wp-block-paragraph\">Under the earlier communiqu\u00e9, No. 2018\/52, published on Jan. 29, 2019, the fat limit for these mixtures was 20%<sup class=\"hsn-cite\"><a href=\"#hsn-ref-3\" id=\"hsn-cite-3\">3<\/a><\/sup>. The same cut applies to poultry d\u00f6ner. Its fat limit falls from 20% under the earlier rule<sup class=\"hsn-cite\"><a href=\"#hsn-ref-3\">3<\/a><\/sup> to <strong>15% under the new one<\/strong><sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Red-meat products keep their fat limit. Prepared red-meat mixtures made from mince, such as k\u00f6fte and burgers, may contain at most 25% fat and 2% salt<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. That matches the earlier rule<sup class=\"hsn-cite\"><a href=\"#hsn-ref-3\">3<\/a><\/sup>. The new text adds a floor of at least 10% total meat protein for these mixtures<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<h2 class=\"wp-block-heading\">What are the new d\u00f6ner rules?<\/h2>\n<p class=\"wp-block-paragraph\">Red-meat d\u00f6ner comes in three named forms<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>:<\/p>\n<ul>\n<li><strong>leaf d\u00f6ner<\/strong>, made only from thin slices of raw red meat;<\/li>\n<li><strong>mince d\u00f6ner<\/strong>, with at most 90% mince and at least 10% sliced meat;<\/li>\n<li><strong>leaf-mince d\u00f6ner<\/strong>, with at least 60% sliced meat and at most 40% mince.<\/li>\n<\/ul>\n<figure class=\"hsn-fig hsn-fig--solid hsn-fig--v4\" data-at=\"what-are-the-new-doner-rules\">\n    <div class=\"hsn-fig__cols\">\n    <h4>Minimum meat protein in d\u00f6ner, % by weight<\/h4>\n    <div class=\"hsn-fig__col\" data-series=\"1\">\n      <span class=\"hsn-fig__num\">18%<\/span>\n      <span class=\"hsn-fig__coltrack\"><span class=\"hsn-fig__colfill\" data-v=\"100\"><\/span><\/span>\n      <span class=\"hsn-fig__lab\">Cooked poultry d\u00f6ner<\/span>\n    <\/div>\n    <div class=\"hsn-fig__col\" data-series=\"2\">\n      <span class=\"hsn-fig__num\">16%<\/span>\n      <span class=\"hsn-fig__coltrack\"><span class=\"hsn-fig__colfill\" data-v=\"90\"><\/span><\/span>\n      <span class=\"hsn-fig__lab\">Cooked red-meat d\u00f6ner<\/span>\n    <\/div>\n    <div class=\"hsn-fig__col\" data-series=\"3\">\n      <span class=\"hsn-fig__num\">14%<\/span>\n      <span class=\"hsn-fig__coltrack\"><span class=\"hsn-fig__colfill\" data-v=\"80\"><\/span><\/span>\n      <span class=\"hsn-fig__lab\">Raw poultry d\u00f6ner<\/span>\n    <\/div>\n    <div class=\"hsn-fig__col\" data-series=\"4\">\n      <span class=\"hsn-fig__num\">12%<\/span>\n      <span class=\"hsn-fig__coltrack\"><span class=\"hsn-fig__colfill\" data-v=\"65\"><\/span><\/span>\n      <span class=\"hsn-fig__lab\">Raw red-meat d\u00f6ner<\/span>\n    <\/div>\n  <\/div><\/figure>\n<p class=\"wp-block-paragraph\">The new text renames the third type. The earlier rule called it &quot;mixed d\u00f6ner&quot;<sup class=\"hsn-cite\"><a href=\"#hsn-ref-3\">3<\/a><\/sup>. Poultry d\u00f6ner has two forms: leaf poultry d\u00f6ner and leaf-mince poultry d\u00f6ner, with at least 60% sliced poultry<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Raw red-meat d\u00f6ner must contain <strong>at least 12% meat protein<\/strong> by weight, and raw poultry d\u00f6ner at least 14%<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. After cooking, d\u00f6ner must reach at least 16% meat protein and poultry d\u00f6ner at least 18%<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. D\u00f6ner may not contain nuts or cheese, and leaf d\u00f6ner may not contain dietary fibre<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Raw d\u00f6ner keeps a shelf life of <strong>12 hours at the point of sale<\/strong>, counted from when cooking starts<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. That limit was also in the earlier rule<sup class=\"hsn-cite\"><a href=\"#hsn-ref-3\">3<\/a><\/sup>.<\/p>\n<h2 class=\"wp-block-heading\">Which fillers and additives are banned?<\/h2>\n<p class=\"wp-block-paragraph\">Fillers are cheap ingredients that add bulk, such as starch or soya. The communiqu\u00e9 bars <strong>starch, soya and soya products<\/strong> in k\u00f6fte, burgers and mergez sausage<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. It also bars added protein, protein hydrolysate and protein powder, except milk and egg proteins<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Starch and plant protein from spices, bread or breadcrumbs may not exceed 5% in total<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">For d\u00f6ner the limits are tighter. Starch and plant protein from spices may not exceed <strong>1% by weight<\/strong><sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Milk, yogurt and egg proteins are again allowed where the recipe needs them<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Raw meat and mince sold as such may not contain any added ingredient, including food additives<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. The only exceptions are those allowed by the hygiene regulation for animal foods and the Food Additives Regulation<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Products that have no product description in the communiqu\u00e9 may not contain added protein or protein sources, except ingredients such as spices, milk, yogurt or eggs that the product&#8217;s nature needs<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<h2 class=\"wp-block-heading\">What other production rules apply?<\/h2>\n<p class=\"wp-block-paragraph\">The communiqu\u00e9 limits how meat from different animals may be mixed<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Beef, buffalo and camel meat may be mixed with sheep and goat meat. Poultry meats may be mixed with each other. Other mixes are barred, although red meat or fat may go into poultry products where the method needs it<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<figure class=\"hsn-fig hsn-fig--solid hsn-fig--v4\" data-at=\"what-other-production-rules-apply\">\n  <div class=\"hsn-fig__cards\">\n    <h4>What the meat standard forbids<\/h4>\n    <div class=\"hsn-fig__card hsn-fig--warn\">\n      <strong>Mechanically separated red meat<\/strong>\n      <span>Barred from all products under the rule<\/span>\n    <\/div>\n    <div class=\"hsn-fig__card hsn-fig--warn\">\n      <strong>Offal in sucuk, d\u00f6ner and burgers<\/strong>\n      <span>Barred, with two named exceptions<\/span>\n    <\/div>\n    <div class=\"hsn-fig__card hsn-fig--warn\">\n      <strong>Raw meat touching offal<\/strong>\n      <span>Must be kept and shipped apart<\/span>\n    <\/div>\n  <\/div>\n<\/figure>\n<p class=\"wp-block-paragraph\">Other key rules are<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>:<\/p>\n<ul>\n<li><strong>Mechanically separated red meat<\/strong> may not be used in any product under the rule.<\/li>\n<li>Mechanically separated poultry meat may be used only in poultry emulsified products, with calcium at most 750 mg\/kg.<\/li>\n<li><strong>Offal<\/strong> may not go into sucuk, past\u0131rma, kavurma, ham, k\u00f6fte, burgers, d\u00f6ner, breaded products, mergez or emulsified products, with two named exceptions.<\/li>\n<li>Raw meat and offal must be kept and shipped so they do not touch.<\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\">The new text also sets calcium limits for poultry products made without mechanically separated meat<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Calcium is a sign of bone in the meat. The limits are <strong>150 mg\/kg in poultry mince<\/strong>, 250 mg\/kg in prepared poultry mixtures, 400 mg\/kg in heat-treated poultry sucuk and 350 mg\/kg in other poultry products<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Head meat used in emulsified products must meet T\u00fcrkiye&#8217;s regulation on protection against transmissible spongiform encephalopathies, a group of brain diseases in cattle and sheep<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<h2 class=\"wp-block-heading\">How do sucuk, ham and sausage limits change?<\/h2>\n<p class=\"wp-block-paragraph\">Several limits for cured products have moved. For sucuk, minimum meat protein is now <strong>15% by weight<\/strong>, and its moisture-to-protein and fat-to-protein ratios must stay below 2.6<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. The earlier rule set 16% protein and ratios below 2.5<sup class=\"hsn-cite\"><a href=\"#hsn-ref-3\">3<\/a><\/sup>. The pH of sucuk may not exceed 5.4<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Heat-treated sucuk now needs at least 13% meat protein, with a moisture-to-protein ratio below 3.7<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. The earlier figures were 14% and 3.6<sup class=\"hsn-cite\"><a href=\"#hsn-ref-3\">3<\/a><\/sup>. Emulsified products now need at least 9% meat protein<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. The earlier rule asked for 10%<sup class=\"hsn-cite\"><a href=\"#hsn-ref-3\">3<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Ham keeps its limits of at least 13% meat protein, at most 8% fat and at most 3% salt<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. The new text adds a cap of 5% on non-meat protein and starch together in ham<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Past\u0131rma keeps its limits: moisture at most 50%, salt at most 10% of dry matter and spice coating at most 10%<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<h2 class=\"wp-block-heading\">What changes for importers and shops?<\/h2>\n<p class=\"wp-block-paragraph\">The communiqu\u00e9 governs products placed on the Turkish market<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Imported meat products sold in T\u00fcrkiye therefore have to meet the same recipe limits as local ones. A foreign maker of chicken burgers or d\u00f6ner cones with 20% fat would need to change the recipe to sell under the new 15% cap.<\/p>\n<p class=\"wp-block-paragraph\">The rule also sets duties for retail shops<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Shops may make only uncooked k\u00f6fte and local specialities each day from red meat. Mince and other prepared mixtures may be made only at the customer&#8217;s request. Raw poultry must be sold <strong>pre-packed<\/strong>, and the shop may not open the pack before sale, except to cut it on the customer&#8217;s request<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Poultry mince and mixtures made from it may be sold <strong>only frozen<\/strong><sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. Meats from different animals must be produced and sold apart from each other and from other foods<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<p class=\"wp-block-paragraph\">Products registered as geographical indications, such as a protected regional sausage, may follow their registered specifications<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>. They must still meet the general food codex rules.<\/p>\n<h2 class=\"wp-block-heading\">Key points on T\u00fcrkiye&#8217;s meat products standard<\/h2>\n<p class=\"wp-block-paragraph\">The table sums up the main facts of communiqu\u00e9 2026\/15.<\/p>\n<div class=\"hsn-table\">\n<div class=\"pcrstb-wrap\"><table>\n<thead><tr><th>Question<\/th><th>Answer<\/th><\/tr><\/thead>\n<tbody>\n<tr><td>What changed?<\/td><td>New standard for meat and meat products<\/td><\/tr>\n<tr><td>Who issued it?<\/td><td>Ministry of Agriculture and Forestry<\/td><\/tr>\n<tr><td>Legal name<\/td><td>Communiqu\u00e9 No. 2026\/15<\/td><\/tr>\n<tr><td>When published?<\/td><td>Sept. 16, 2026, Gazette No. 33372<\/td><\/tr>\n<tr><td>Goods covered<\/td><td>Raw meat, mince, d\u00f6ner, sucuk, ham, burgers<\/td><\/tr>\n<tr><td>Goods excluded<\/td><td>Gelatine, collagen, tallow, bone broth<\/td><\/tr>\n<tr><td>Poultry d\u00f6ner fat limit<\/td><td>15%, down from 20%<\/td><\/tr>\n<tr><td>Red-meat k\u00f6fte fat limit<\/td><td>25%, unchanged<\/td><\/tr>\n<tr><td>Sucuk meat protein<\/td><td>At least 15%<\/td><\/tr>\n<tr><td>Banned input<\/td><td>Mechanically separated red meat<\/td><\/tr>\n<tr><td>Raw d\u00f6ner shelf life<\/td><td>12 hours at the point of sale<\/td><\/tr>\n<tr><td>Who must act<\/td><td>Makers, importers and shops selling meat<\/td><\/tr>\n<\/tbody>\n<\/table><\/div>\n<\/div>\n<p class=\"wp-block-paragraph\">Meat products sold in T\u00fcrkiye must now follow the limits of communiqu\u00e9 2026\/15, published on Sept. 16, 2026. For poultry d\u00f6ner, chicken burgers and chicken meatballs, the practical effect is a leaner recipe, with fat capped at 15%<sup class=\"hsn-cite\"><a href=\"#hsn-ref-1\">1<\/a><\/sup>.<\/p>\n<h2 class=\"wp-block-heading hsn-refs-title\">Sources<\/h2>\n<ol class=\"hsn-refs\">\n<li id=\"hsn-ref-1\"><a class=\"hsn-refs__back\" href=\"#hsn-cite-1\" aria-label=\"Back to reference 1 in the text\">\u21a9<\/a> <a href=\"https:\/\/www.resmigazete.gov.tr\/eskiler\/2026\/09\/20260916-6.htm\" rel=\"noopener\" target=\"_blank\">16 Eyl\u00fcl 2026 \u00c7AR\u015eAMBA<\/a> <span class=\"hsn-refs__url\">https:\/\/www.resmigazete.gov.tr\/eskiler\/2026\/09\/20260916-6.htm<\/span><\/li>\n<li id=\"hsn-ref-2\"><a class=\"hsn-refs__back\" href=\"#hsn-cite-2\" aria-label=\"Back to reference 2 in the text\">\u21a9<\/a> <a href=\"https:\/\/www.tarimorman.gov.tr\/HHGM\/Haber\/268\/Turk-Gida-Kodeksi-Et-Hazirlanmis-Et-Karisimlari-Ve-Et-Urunleri-Tebligi-_no-2026_15_-Yayimlanmistir\" rel=\"noopener\" target=\"_blank\">T\u00fcrk G\u0131da Kodeksi Et, Haz\u0131rlanm\u0131\u015f Et Kar\u0131\u015f\u0131mlar\u0131 ve Et \u00dcr\u00fcnleri Tebli\u011fi (No: 2026\/15) yay\u0131mlanm\u0131\u015ft\u0131r.<\/a> <span class=\"hsn-refs__url\">https:\/\/www.tarimorman.gov.tr\/HHGM\/Haber\/268\/Turk-Gida-Kodeksi-Et-Hazirlanmis-Et-Karisimlari-Ve-Et-Urunleri-Tebligi-_no-2026_15_-Yayimlanmistir<\/span><\/li>\n<li id=\"hsn-ref-3\"><a class=\"hsn-refs__back\" href=\"#hsn-cite-3\" aria-label=\"Back to reference 3 in the text\">\u21a9<\/a> <a href=\"https:\/\/www.resmigazete.gov.tr\/eskiler\/2019\/01\/20190129-4.htm\" rel=\"noopener\" target=\"_blank\">Content from www.resmigazete.gov.tr<\/a> <span class=\"hsn-refs__url\">https:\/\/www.resmigazete.gov.tr\/eskiler\/2019\/01\/20190129-4.htm<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Turkey has issued updated regulatory guidelines for meat, meat preparations, and meat products to enhance safety, labeling, and quality control in the\u2026<\/p>\n","protected":false},"author":1,"featured_media":2437,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","_regnews_id":"35635","_hsn_citations":"[{\"n\":1,\"url\":\"https:\/\/www.resmigazete.gov.tr\/eskiler\/2026\/09\/20260916-6.htm\",\"label\":\"16 Eyl\u00fcl 2026 \u00c7AR\u015eAMBA\"},{\"n\":2,\"url\":\"https:\/\/www.tarimorman.gov.tr\/HHGM\/Haber\/268\/Turk-Gida-Kodeksi-Et-Hazirlanmis-Et-Karisimlari-Ve-Et-Urunleri-Tebligi-_no-2026_15_-Yayimlanmistir\",\"label\":\"T\u00fcrk G\u0131da Kodeksi Et, Haz\u0131rlanm\u0131\u015f Et Kar\u0131\u015f\u0131mlar\u0131 ve Et \u00dcr\u00fcnleri Tebli\u011fi (No: 2026\/15) yay\u0131mlanm\u0131\u015ft\u0131r.\"},{\"n\":3,\"url\":\"https:\/\/www.resmigazete.gov.tr\/eskiler\/2019\/01\/20190129-4.htm\",\"label\":\"Content from www.resmigazete.gov.tr\"}]","_hsn_no_sources":"","_hsn_content_hash":"ce71fbc453cc4c2da6f28b364c2d815b68dc535a:bbee316079629c90e760772bcc56202e0c74e548","_yoast_wpseo_focuskw":"meat, meat preparations and meat products","footnotes":""},"categories":[150,11],"tags":[123],"class_list":["post-2439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-europe","category-food-beverage","tag-t-rkiye"],"_links":{"self":[{"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/posts\/2439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/comments?post=2439"}],"version-history":[{"count":1,"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/posts\/2439\/revisions"}],"predecessor-version":[{"id":2442,"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/posts\/2439\/revisions\/2442"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/media\/2437"}],"wp:attachment":[{"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/media?parent=2439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/categories?post=2439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hscodematch.com\/news\/wp-json\/wp\/v2\/tags?post=2439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}