on the fat content of routine minced beef samples analysed for enforcement purposes since 1990 and compared the data with previous data. The findings of the review and a proposal of a guidelevel of 20Yo were published in 1995(t). Subsequently, The Minced Meat and Meat Preparations (Hygiene) Regulations 1995 (the Regulations)(2) were issued. Later, Guidance Notes on the Enforcement of the Regulations(t) were also published. As a result, the review and its conclusions have been reconsidered. The review also included details of previously published work relating to minced beef which had been misquoted. The details ofcorrigenda, none of which effect the overall case for a guidelevel, are given. The Minced Meat and Meat Preparations (Hygiene) Regulations 1995 Schedule 11 of the Regulations lists certain compositional criteria for minced meats. In particular for ‘lean minced’ used in relation to meat of any permitted species a fat content ofnot more than 7% is set down and for’minced pure’used in relation to meat of bovine animals (this includes beef) a fat content of not more than 20% is set down.