Editing Advanced meat recovery (section)

=== In Europe===
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Prior to 2012, desinewed meat (DSM) could be called "meat" in the UL. In 2012, European Commission reclassified DSM as a kind of [[mechanically recovered meat]] (MRM). The downgrade of DSM took effect in the UK in May 2012. Unlike other types of MRM, which have the appearance of a paste, DSM resembled minced meat.<ref name=BBC>[http://www.food.gov.uk/news-updates/news/2012/apr/dsm#.URuJLGeDrP4 ''Moratorium on desinewed meat'', Food Standards Agency, 2012-04-04, accessed 2013-02-13]</ref>

The new regulation treats DSM as "low-pressure mechanically separated meat". As a result, many of the regulations governing conventional (high-pressure, paste) MSM/MRM apply, including the 2004 ban on MSM produced from ruminants.<ref name=NFM/> However, low-pressure MSM is still subject to looser rules in recognition of the lower microbial risk.<ref name=efsa-microbe>{{cite web |title=Mechanically separated meat: EFSA advises on public health risks and detection methods {{!}} EFSA |url=https://www.efsa.europa.eu/en/press/news/130327a |website=www.efsa.europa.eu |language=en |date=27 March 2013}}</ref> While high-pressure MSM needs to be frozen immediately after production, low-pressure MSM only needs to be chilled. Low pressure MSM is also allowed in some uncooked products, while high-pressure MSM is not.<ref name=EFSA-SO/>