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UNECE Standard: Edible Meat Co-Products – 2016

NOTE Working Party on Agricultural Quality Standards The commercial quality standards developed by the United Nations Economic Commission for Europe (UNECE) Working Party on Agricultural Quality Standards help facilitate international trade, encourage high-quality production, improve profitability and protect consumer interests. UNECE standards are used by Governments, producers, traders, importers and exporters, and other international organizations. They cover a wide range of agricultural products, including fresh fruit and vegetables, dry and dried produce, seed potatoes, meat, cut flowers, eggs and egg products. Any member of the United Nations can participate, on an equal footing, in the activities of the Working Party. For more information on agricultural standards, please visit our website <www.unece.org/trade/agr>. The present revised Standard for Edible Meat Co-Products is based on document ECE/CTCS/WP.7/2015/4, adopted by the Working Party at its seventy-first session in November 2015. Photos and descriptions were adopted by the Working Party at its seventy-second session in November 2016 based on document ECE/CTCS/WP.7/2016/30. Note:

It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of relevant Codex standards on hygiene, contaminants, residues or veterinary drugs and pesticides, traceability and labelling.

(for further information, please refer to http://www.unece.org/trade/agr/standard/meat/meat_e.html)

ACKNOWLEDGEMENTS

UNECE would like to acknowledge the contribution of the delegations of France and the United States for supplying the photographs for the standard.

The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the United Nations Secretariat concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Mention of company names or commercial products does not imply endorsement by the United Nations. All material may be freely quoted or reprinted, but acknowledgement is requested. Please contact us at the following address with any comments or enquiries: Agricultural Standards Unit Economic Cooperation and Trade Division United Nations Economic Commission for Europe Palais des Nations CH-1211 Geneva 10, Switzerland E-mail: [email protected]

UNECE Standard: Edible Meat Co-Products - 2016

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Contents

1. INTRODUCTION ....................................................................................................................................... 4 1.1 UNECE standards for meat products ....................................................................................................... 4

1.2 Scope ........................................................................................................................................................ 5

1.3 Application ............................................................................................................................................... 5

1.4 Adoption and Publication History ............................................................................................................ 5

2. MINIMUM REQUIREMENTS .................................................................................................................. 6

3. PURCHASER-SPECIFIED REQUIREMENTS ...................................................................................... 6 3.1 Additional requirements ........................................................................................................................... 6

3.2 Species ...................................................................................................................................................... 6

3.3 Product/cut ............................................................................................................................................... 6

3.4 Refrigeration............................................................................................................................................. 7

3.5 Production history .................................................................................................................................... 7

3.5.1 Traceability ..................................................................................................................................... 7

3.5.2 Co-product category ....................................................................................................................... 7

3.5.3 Production system ........................................................................................................................... 8

3.5.4 Feeding system ............................................................................................................................... 8

3.5.5 Slaughter system ............................................................................................................................. 9

3.5.6 Post-slaughter system ..................................................................................................................... 9

3.6 Edible co-product colour ........................................................................................................................ 10

3.7 Size/weight ranges of edible co-products ............................................................................................... 10

3.8 Packing, storage and transport ................................................................................................................ 11

3.8.1 Description and provisions ........................................................................................................... 11

3.8.2 Packing code ................................................................................................................................. 11

3.9 Labelling information to be mentioned on or affixed to the marketing units of edible co-products ...... 12

3.9.1 Mandatory information ................................................................................................................. 12

3.9.2 Additional information ...................................................................................................................... 12

3.10 Provisions concerning conformity-assessment requirements ............................................................ 13

4. UNECE CODE FOR PURCHASER REQUIREMENTS FOR EDIBLE CO-PRODUCTS ............... 14 4.1 Definition of the code ............................................................................................................................. 14

4.2 Example .................................................................................................................................................. 14

5. EDIBLE MEAT CO-PRODUCTS DESCRIPTIONS ............................................................................ 15 5.1 Multilingual index of products ............................................................................................................... 15

5.1.1 Bovine, species code (10) ........................................................................................................... 222

5.1.2 Veal, species code (11) ................................................................................................................. 40

5.1.3 Ovine, species code (40)/Caprine, species code (50) .................................................................... 51

5.1.4 Porcine, species code (30) ............................................................. Error! Bookmark not defined.


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UNECE Standard for Edible Meat Co-Products

1. Introduction

1.1 UNECE standards for meat products

The purpose of UNECE standards for meat products is to facilitate trade by recommending an international language for use between buyer and seller. The language describes meat items commonly traded internationally and defines a coding system for communication and electronic trade. As the texts will be updated regularly, meat industry members who believe that additional items are needed or that existing items are inaccurate or no longer being traded are encouraged to contact the UNECE secretariat.

The text of this publication has been developed under the auspices of the UNECE Specialized Section on Standardization of Meat. It is part of a series of standards which UNECE has developed or is planning to develop.

The following table contains the species for which UNECE standards exist or are being developed and their code for use in the UNECE meat code (see section 4).

For further information please visit the UNECE website at: www.unece.org/trade/agr/standard/meat/meat_e.html/. This website also includes a description of the codification system and a specific application identifier for the implementation of the UNECE Code.

Species Species code (data field 1)

Bovine (Beef) 10

Bovine (Veal) 11

Deer 20

Porcine (Pork) 30

Ovine (Sheep) 40

Caprine (Goat) 50

Llama 60

Alpaca 61

Chicken 70

Turkey 71

Duck 72

Goose 73

Rabbit 74

Equine (Horse) 80

Edible meat co-products 90

Retail meat cuts 91


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1.2 Scope

This Standard recommends an international language for edible co-products marketed as fit for human consumption. It provides purchasers with a variety of options for meat handling, packing and conformity assessment that conform to good commercial practice for meat and meat products intended to be sold in international trade.

To market edible co-products across international borders, the appropriate legislative requirements of food standardization and veterinary control must be complied with. The Standard does not attempt to prescribe those aspects, which are covered elsewhere. Throughout the Standard, such provisions are left for national or international legislation, or requirements of the importing country.

The Standard contains references to other international agreements, standards and codes of practice that have the objective of maintaining the quality after dispatch and of providing guidance to Governments on certain aspects of food hygiene, labelling and other matters that fall outside the scope of this Standard. Codex Alimentarius Commission Standards, Guidelines, and Codes of Practice should be consulted as the international reference for health and sanitation requirements.

1.3 Application

Contractors are responsible for delivering products that comply with all contractual and specification requirements and are advised to set up a quality-control system designed to assure compliance.

For assurance that items comply with these detailed requirements, buyers may choose to use the services of an independent, unbiased third party to ensure product compliance with a purchaser’s specified options. The Standard includes illustrative photographs of co-products to make it easier to understand the provisions.

1.4 Adoption and Publication History

Following the recommendation of the Specialized Section, the Working Party on Agricultural Quality Standards adopted the first version of the Standards at its sixty-fourth session (reference: ECE/TRADE/C/WP.7/2008/21). The revised Standard for Edible Meat Co-Products was adopted at its seventy-first session in November 2015 and is based on document ECE/CTCS/WP.7/2015/4. Photos and descriptions were adopted by the Working Party at its seventy-second session in November 2016 based on document ECE/CTCS/WP.7/2016/30.

UNECE standards for meat undergo a complete review three years after publication. Following the review, new editions are published as necessary. Changes requiring immediate attention are published on the UNECE website at: http://www.unece.org/trade/agr/standard/meat/meat_e.html.


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2. Minimum requirements

All edible co-products must originate from healthy animals slaughtered in establishments regularly operated under the applicable regulations pertaining to food safety and inspection.1

Edible co-products must be:

• Intact, taking into account the presentation;

• Free from visible blood clots, or bone dust;

• Free from any visible foreign matter (e.g. dirt, wood, plastic, metal particles2);

• Free of offensive odours;

• Free of unspecified bones fragments;

• Free of contusions having a material impact on the product;

• Free from freezer-burn.3

Removal and preparation of edible co-products shall be accomplished with sufficient care to maintain integrity and identity and avoid unnecessary scores.

3. Purchaser-specified requirements

The following subsections define the requirements that can be specified by the purchaser together with the codes to be used in the UNECE edible meat co-products code (see section 4).

3.1 Additional requirements

Additional purchaser-specified requirements, which are either not accounted for in the code (e.g. if code 9 “other” is used) or that provide additional clarification on the product or packing description shall be agreed between buyer and seller and be documented appropriately.

3.2 Species

The code for edible meat co-products in data field 1 as defined in section 1.1 as: 90.

3.3 Product/cut

The four-digit product code in data field 2 is defined in section 5.

1 Meet the OIE Terrestrial Animal Health Code for BSE and SRM removal:

www.oie.int/en/international-standard-setting/terrestrial-code/access-online 2 When specified by the purchaser, edible co-products will be subject to metal particle detection. 3 Freezer-burn is localized or widespread areas of irreversible surface dehydration indicated, in part or

all, by changes from original colour (usually paler) and/or tactile properties (dry, spongy).


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3.4 Refrigeration

Edible meat co-products may be presented chilled, frozen or deep-frozen. Depending on the refrigeration method used, tolerances for product weight to be agreed between buyer and seller. Ambient temperatures throughout the supply chain should be such as to ensure uniform internal product temperatures as follows:

Refrigeration code (data field 4) Category Description

0 Not specified No category specified

1 Chilled Internal product temperature maintained at not less than –1.5° C or more than +7° C at any time following the post-slaughter chilling process.

2 Frozen Internal product temperature maintained at not exceeding –12° C at any time after freezing.

3 Deep-frozen Internal product temperature maintained at not exceeding –18° C at any time after freezing.

4-8 Codes not used

9 Other

3.5 Production history

3.5.1 Traceability

The requirements concerning production history specified by the purchaser require traceability systems to be in place. Traceability requires a verifiable method of identification of edible meat co-products, cartons and cuts at all stages of production. Traceability records must be able to substantiate the claims being made and the procedures used to certify conformity must be in accordance with provisions concerning conformity-assessment requirements of section 3.10.

3.5.2 Co-product category

Co-product category code (data field 3) Category Description

00 Not specified No category specified

10 Beef Bovine

11 Veal

30 Porcine

40 Ovine

42 Lamb

50 Caprine

52 Kid


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Co-product category code (data field 3) Category Description

80 Equine

99 Others Any other co-product category agreed between buyer and seller

3.5.3 Production system

The purchaser may specify a production system. In any case the production has to be in conformity with the regulations in force in the importing country. If no such regulation exists, the regulation of the exporting country shall be used.

Production system code (data field 6) Category Description

0 Not specified No system specified

1 Mainly indoors Production methods that are based on indoors housing

2 Restricted outdoors Production methods that are based on limited access to free movement

3 Pasture Production methods that are based on access to open land

4 Organic Production methods that are in conformity with the legislation of the importing country concerning organic production

5-8 Codes not used

9 Other Any other production system agreed between buyer and seller

3.5.4 Feeding system

The purchaser may specify a feeding system. In any case the feeding has to be in conformity with the regulations in force in the importing country. If no such regulation exists, the feeding system shall be agreed between buyer and seller.

Feeding system code (data field 7) Category Description

0 Not specified

1 Grain fed Grain is the predominant component of the diet

2 Forage fed Forage is the predominant component of the diet, with some grain supplement

3 Exclusively forage fed Forage is the only component of the diet

4 Milk fed Feeding system based on milk


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Feeding system code (data field 7) Category Description

5 Formula fed Feeding systems that are milk substitute based

6 Specialized/Functional Special enriched feeding system aimed to either change some characteristics of the product or its nutritional profile

7-8 Codes not used

9 Other Any other feeding system agreed between buyer and seller

3.5.5 Slaughter system

The purchaser may specify a slaughter system. The slaughter always has to be in conformity with the regulations in force in the importing country. If no such regulation exists, the slaughter system shall be agreed between buyer and seller.

Slaughter system code (data field 8) Category Description

0 Not specified

1 Conventional Stunning prior to bleeding

2 Kosher Appropriate ritual slaughter procedures used

3 Halal Appropriate ritual slaughter procedures used

4-8 Codes not used

9 Other Any other authorized method of slaughter must be specified by seller and buyer

3.5.6 Post-slaughter system

The purchaser may specify a post-slaughter system. In any case the post-slaughter has to be in conformity with the regulations in force in the importing country. If no such regulation exists, the post-slaughter system shall be agreed between buyer and seller.

Post-slaughter processing codes (data field 9) Category Description

0 Not specified

1 Washed Raw and washed with fresh water

2 Scalding Washing in water at a temperature of 65-75° C

3 Blanching Plunged in boiling water for a few minutes


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Post-slaughter processing codes (data field 9) Category Description

4 Cooked and bleached Plunged in boiling water for a few minutes with added bleacha

5 Scalded and bleached This processing may have bleach addeda

6 Casing fat removalb

7 Casing mucosa removal

8 Casing fat and mucosa removala

9 Other specified Post-slaughter system for edible co-products specified as agreed between buyer and seller.

a The use of added bleach is not permitted in certain countries.

b Buyer and seller should agree on the percentage of fat left on the product. Note: Individual market requirements will have specific regulations governing the removal of specified-risk material.

3.6 Edible co-product colour

Edible co-product colour code (data field 10) Category Description

0 Not specified

1 Specified Range required

2-9 Codes not used

Specific requirements regarding colour if required need to be agreed between buyer and seller and are not provided for in the coding system.

3.7 Size/weight ranges of edible co-products

Size/weight range code (data field 12) Category Description

0 Not specified

1 Weight Range required

2 Diameter Range required

3 Length Range required

4 Diameter and length Range required

5 Weight and diameter Range required

6 Weight and length Range required


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Size/weight range code (data field 12) Category Description

7 Weight, diameter and length Range required

8 Other specified Range required

9 Code not used

3.8 Packing, storage and transport

3.8.1 Description and provisions

The primary packaging is the primary covering of a product and must be of food grade materials. The secondary packaging contains products packaged in their primary packaging. During storage and transport, edible co-products must be packaged to the following minimum requirements:

• Chilled with or without packaging;

• Frozen/deep-frozen packed to protect the products;

• Salt or brine;

• Individually wrapped (I.W.);

• Bulk packaged (e.g. plastic or wax-lined container, barrels);

• Bulk sorted (e.g. in layers);

• Vacuum-packed (VAC);

• Modified atmosphere packaging (MAP);

• Other.

The conditions of storage before dispatch and the equipment used for transportation shall be appropriate to the physical and, in particular, the thermal condition of the edible co-products (chilled, chilled in a modified atmosphere, frozen, or deep-frozen) and shall be in accordance with the requirements of the importing country. Attention is drawn to the provisions of the UNECE Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for Such Carriage (ATP) (http://www.unece.org/trans/main/wp11/atp.html).

3.8.2 Packing code

Packing code (data field 13) Category

0 Not specified

1 Individually wrapped (I.W.)

2 Bulk packaged (e.g. plastic or wax-lined container, barrels)

3 Bulk sorted (e.g. in layers)

4 Vacuum-packed (VAC)

5 Modified atmosphere packaging (MAP)


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Packing code (data field 13) Category

6-8 Codes not used

9 Other

3.9 Labelling information to be mentioned on or affixed to the marketing units of edible co-products

3.9.1 Mandatory information

Without prejudice to national requirements of the importing countries, the following information must be listed on product labels:

Labelling information Packaged or packed meat

Health stamp X

Slaughter number or batch number X

Slaughter date (optional) X

Packaging date X

Name of the product X

Durability information as required by each countryd X

Use-by date, as required by each country X

Temperature or storage methods: chilled, frozen, deep-frozen, in salt or brine

X

Storage conditions (see section 3.4 Refrigeration) X

Appropriate identification of packer, processor or retailer X

Quantity (number of pieces) X

Net weight X

d Durability information is processing date; either a use-by date or a best-before date as required by each importing country.

3.9.2 Additional information

Additional information may be listed on product labels as requested by the importing country’s legislation or at the buyer’s request or as chosen by the processor. If listed, such product claims must be verifiable (see also 3.5.1).

Examples of such product claims include the following:

• Characteristics of the livestock, production and feeding systems;

• Country of birth;

• Country(ies) of raising;

• Country of slaughter;


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• Country(ies) of packing;

• Country (ies) of origin. In this standard the term “country of origin” is reserved to indicate that birth, raising, slaughter, processing/cutting and packing have taken place in the same country;

• Slaughter and post-slaughter systems;

• Production and processing systems;

• Quantity (number of pieces);

• Slaughter date;

• Slaughter number;

• Storage conditions (other than temperature).

3.10 Provisions concerning conformity-assessment requirements

The purchaser may request third-party conformity-assessment of the product’s quality/grade/classification, purchaser-specified options of the standard, and/or animal identification. Individual conformity assessments or combinations may be selected as follows:

Quality/grade/classification conformity assessment (quality): a third party examines and certifies that the product meets the quality level requested. The name of the third-party certifying authority and quality grade standard to be used must be designated as noted in section 3.1.

Trade standard conformity assessment (trade standard): a third party examines and certifies that the product meets the purchaser-specified options as specified in this trade standard, except for quality level. The name of the third-party certifying authority must be designated as noted in section 3.1. Optionally, the purchaser may indicate specific purchaser specified options to be certified after the name of the third-party certifying authority.

Animal or batch identification conformity assessment (animal/batch ID): a third party certifies that the product meets specified requirements. The name of the third-party certifying authority and the requirements must be designated as noted in section 3.1.

Conformity assessment code (data field 14) Category

0 Not specified

1 Quality/grade/classification (quality) conformity assessment

2 Trade standard conformity assessment

3 Animal/batch identification (animal/batch ID) conformity assessment

4 Quality and trade standard conformity assessment

5 Quality and animal/batch ID conformity assessment

6 Trade standard and animal/batch ID conformity assessment

7 Quality, trade standard, and animal/batch ID conformity assessment


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Conformity assessment code (data field 14) Category

8 Code not used

9 Other

4. UNECE Code for purchaser requirements for Edible Co-Products

4.1 Definition of the code

The UNECE code for purchaser requirements for edible meat co-products has 14 fields and 20 digits (3 digits not used) and is a combination of the codes defined in sections 3 and 5.

No. Name Section Code Range

1 Species 3.2 00-99

2 Product/cut 5 0000-9999

3 Co-product category 3.5.2 00-99

4 Refrigeration 3.4 0-9

5 Field not used – 0-9

6 Production system 3.5.3 0-9

7a Feeding system 3.5.4 0-9

7b Field not used – 0-9

8 Slaughter system 3.5.5 0-9

9 Post-slaughter system 3.5.6 0-9

10 Edible co-products colour 3.6 0-9

11 Field not used – 0-9

12 Size/weight ranges 3.7 0-9

13 Packing 3.8.2 0-9

14 Conformity-assessment 3.10 0-9

4.2 Example

The following example describes a chilled, vacuum packaged, heart that was third party certified, with post-slaughter processing agreed between buyer and seller and size/weight range by weight, from a beef that was pasture raised and forage fed.

This item has the following UNECE edible meat co-product code: 90610010103200710152.


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No. Name Requirement Code value

1 Species Edible meat co-products 90

2 Product/cut Heart 6100

3 Co-product category Beef 10

4 Refrigeration Chilled 1

5 Field not used – 0

6 Production system Pasture 3

7a Feeding system Forage 2

7b Field not used – 0

8 Slaughter system Not specified 0

9 Post-slaughter system Other specified 7

10 Edible co-product colour Specified 1

11 Field not used – 0

12 Size/weight ranges Weight 1

13 Packing Vacuum-packed (VAC) 5

14 Conformity assessment Trade standard conformity assessment 2

5. Edible meat co-products descriptions

Definition of “Edible meat co-products”:

“Edible meat co-products” is defined as animal product other than red or white meat muscles. Edible co-products are identified in many countries by the following descriptions: (fancy meat items, offal meat items, and variety meat items).

5.1 Multilingual index of products

Product English Page French Russian Spanish* Chinese

BOVINE – CODE (10)

6000 Tongue long cut Langue coupe longue

6010 Tongue short cut Langue coupe courte

6030 Tongue Swiss cut Langue coupe suisse Lengua

6040 Tongue root (throat trimmings)

Racine de la langue

6045 Tongue root fillet Filets de racine de langue

6050 Cheek Joue Quijada


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6060 Cheek – papillae off Joue − sans papilles Nuez de quijada

6061 Cheek meat Viande de bajoue

6260 Papillae Papilles

6114 Head Tête Cabeza

6240 Head meat Viande de la tête

6120 Brain Cervelle Sesos

6070 Tail Queue Rabo

6080 Liver Foie Hígado

6090 Kidney Rognons Riñón

6211 Heart and lungs Basse

6210 Lungs Poumons Pulmones

6183 Trachea Trachée Tráquea

6100 Heart Cœur Corazón

6110 Thymus gland (sweetbreads) Thymus (ris) Molleja

6112 Salivary glands Glandes salivaires Parótida

6140 Rumen (paunch) Rumen (panse) Mondingo

6141 Rumen pillars (mountain chain tripe)

Piliers du rumen Pilares del rumen

6152 Reticulum (honeycomb tripe)

Réticulum (bonnet) Bonete o Redecilla

6154 Omasum (bible tripe) Feuillet Librillo

6155 Abomasum Abomasum Cuajo

2190 Thin skirt (meat spec) Hampe

2180 Thick skirt (meat spec) Onglet

6180 Testes Testicules Creadillas

6181 Pizzel Verge Pene

6182 Oesophagus Œsophage

6280 Weasand meat Viande d’œsophage Ligamentum nuchae

6190 Spleen Rate Bazo

6200 Tendons Tendons

6201 Flexor tendons Tendons fléchisseurs

6202 Achilles tendons Tendons d’Achille


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6203 Skirt sinew Tissu tendineux

6270 Diaphragm membrane Aponévrose du diaphragme Membrana del diafragma

6271 Skirt membrane (tunic tissue)

Aponévrose abdominale

6272 Membrane Aponévrose

6273 Ligamentum nuchae Ligament cervical postérieur (ligamentum nuchae)

6493 Feet Pieds

6494 Mammary glands Glandes mammaires

6495 Rectum (Bung) Rectum (anus)

6496 Small intestine Intestin grêle Chinchulín

6497 Large intestine Gros intestin Tripa gorda

6498 Intestine Intestin

6450 Blood stabilized Sang stabilisé

6451 Blood defibrinated Sang défibriné

6452 Blood plasma Plasma sanguin

6453 Blood serum Sérum du sang

VEAL – CODE (11)



6520 Tongue Swiss cut Langue coupe suisse

6620 Head Tête

6621 Skull Crâne

6570 Brain Cervelle

6524 Cheek Joue

6614 Papillae Papilles (labiales)

6624 Pluck Fressure

6582 Lungs Poumons

6550 Heart Cœur

6530 Liver Foie

6540 Kidney Rognons

6559 Salivary glands Glandes salivaires


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6560 Thymus gland (sweetbreads) Thymus (ris)

6561 Tail Queue

6580 Spleen Rate

6585 Mask Masque


6610 Thin skirt Hampe

6611 Thick skirt Onglet

6622 Feet Pieds

6623 Testes Testicules

6624 Pluck Fressure


6613 Weasand meat Viande d’œsophage


6628 Abomasum Abomasum

6629 Rumen (stomach/paunch) Rumen (estomac/panse)

6632 Rumen pillars (mountain chain tripe)

Piliers du rumen

6633 Reticulum (honeycomb tripe)

Réticulum (bonnet)

6634 Omasum (bible tripe) Feuillet (omasum)





OVINE – CODE (40)

CAPRINE – CODE (50)




7150 Head Tête

7151 Skull Crâne

7070 Brain Cervelle

7028 Cheek Joue


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7110 Head trimmings (meat) Viande de tête

7140 Pluck Fressure

7141 Heart and lungs Basse

7100 Lungs Poumons

7030 Liver Foie

7040 Kidney Rognons

7050 Heart Cœur


7080 Rumen (stomach) Rumen (estomac)

7090 Spleen Rate



7485 Intestine (casings) Intestin

7486 Small intestine Intestin grêle

7487 Caecum Cæcum

7495 Feet Pieds





PORCINE – CODE (30)




7609 Tongue root trim Parure de racine de langue

7650 Cheek Joue

7549 Head Tête

7550 Brain Cervelle

7585 Mask Masque

7586 Temples Tempes

7692 Ears Oreilles

7693 Snout Groin


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7587 Lips Lèvres

7525 Pluck Fressure

7524 Heart and lungs Cœur et poumons

7540 Heart Cœur

7526 Lungs Poumons

7528 Trachea Trachée

7520 Liver Foie

7530 Kidney Rognons

7541 Thick skirt Onglet

7542 Thin skirt Hampe

7543 Diaphragm Diaphragme

7510 Tail Queue



7560 Stomach Estomac

7561 Stomach (pepsin) lining Muqueuse (peptique) de l’estomac

7570 Stomach (butterfly cut) Estomac (coupe papillon)

7571 Small intestine Intestin grêle


7573 Large intestine (chitterling) Gros intestin

7574 Caecum Cæcum

7575 Upper colon Chaudin

7576 Robe Suivant

7577 Rectum Fuseau

7578 Anus Rosette

7579 Mensentery Ratis

7580 Bladder Vessie

7581 Uterus Utérus

7582 Ovaries Ovaires

7600 Spleen Rate



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7671 Salivary gland Glandes salivaires

7672 Pancreas gland Pancréas

7679 Bones Os

7681 Neck bone Échine

7684 Skirt sinew Tissu tendineux

7690 Skin Peau

7694 Ear root Racine d’oreille

7695 Caul fat Crépine

7696 Abdominal fat Gras abdominal

7697 Flank fat Graisse de flanc





7583 Clear plate Gras dans la longe

4175 Fore feet Pieds avant

4176 Hind feet Pieds arrière

* Translations into Spanish were proposed by the delegation of Argentina.

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ith its root; alohyal. The laryf the trachea hird tracheal ried entirely.

d); ved or incised

nspection; d; ed; e by some cousk material).

ongue long cund from the thbehind the

s. The hyoid e tip of the eps trimmed up0% of the tried, except f

ands removed;d); ved or incised

nspection.

22

ard on edi

ll of the ynx, the remain

ing; the

d

untries

ut (item hroat in thyroid bones,

piglottis p to the imming for the

;

d

ible meat co-produ

Imag

ucts

ge

Tongue Swiss

Tongue Swis6010) by thethe tongue, sublingual satongue blade

To be specifi

Colo Fat

leng

Tongue root

Tongue root soft tissue stracheal ringtissue and as

Tongue root f

Tongue rootremoving thethyroidal or h

P

s cut – 6030

ss cut is derive removal of t

the tip of alivary glandse.

ied:

our (white, blremoved, epit

gthways furthe

(throat trimm

is prepared fsurrounding s, salivary glasociated musc

fillet – 6045

t fillets are de muscles frohoyïdial musc

Bovine Product

ved from a tothe fat from ththe epiglotti

s and the M.

ack or spottedthelium remover to health in

mings) – 6040

from a tonguethe throat orands, lymph ncles).

derived from om each side cles).

ongue short cuhe ventral suris, the hyoidmylohyoideus

d); ved or incised

nspection.

e long cut andrgans (larynx

nodes, fat, con

the tongue rof the root (

23

ut (item rface of d bone, s of the

d

d is the x, three nnective

root by (sterno-

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 20166

UNECE Stand

Cheek – 6050

Cheek is the mouth, covejawbones. It the parotid include the ethe papillary

To be specifi

Paro Exte

Cheek – papi

Cheek (itempapillae (cholymph glands

To be specifi

Lym Exte

Cheek meat –

Cheek meat iremoval of thand mandibuthe muscles buccinator aninside the lolymph noderemoved from

dard: Edible Me

P

0

muscle whicers the externextends fromsalivary glan

external part ofringe of the

ied:

otid lymph/salernal fat remo

illae off – 606

m 6050) is tops) as well as and salivary

ied:

mph glands anernal fat remo

– 6061

is prepared frohe parotid lymular salivary g

derived fromnd may includower jaw). Mes, salivary m other parts

eat Co-Products

Bovine Product

ch, along withnal part of th

m the lip to behnds. The whof the lip; howmouth.

livary glands oved.

60

trimmed furthas the parotid y glands are no

nd salivary glaoved.

om cheek papmph nodes, paglands. The pam the cheek de the M. pter

Must not incluglands or otof the head.

s – 2016

h the peripheryhe upper andhind the moutole cheek do

wever, it does

retained or rem

her with all gland remove

ot removed.

ands removed;

pillae off by coarotid salivaryack can only – M. masse

rygoideus (whude any portther muscle

24

y of the d lower th up to oes not include

moved;

of the ed. The

;

omplete y glands include

eter, M. hich lies tions of

tissues

Imag

ge

Papillae – 62

Papillae (choare removedmasseter mus

To be specifi

Muc

Head – 6114

Whole skinncutting at th(cutting is pvertebrae).

To be specifi

Partmus

Ton Eye

Head meat –

Head meat ismeat removeinclude the lymph nodederived from

P

260

ops) are derived along the scle (cheek) a

ied:

cous membran

4

ned beef heae occipital jo

perpendicular

ied:

ts considered st be specifiedngue removedes removed.

– 6240

s prepared froed from the conical papill

es, salivary gm the tongue or

Bovine Product

ed from the chnatural seam

and the M. buc

ne removed.

ad removed foint and the fi

to the major

as not saleabld (specified-ris;

om a head anskull or lowlae. Head meglands, muscr neck.

heek (item 60m between tccinator (papil

from the carcfirst cervical v

axis of the c

e by some cousk material);

d includes anwer jaw but weat must not cles or trim

25

50) and the M. llae).

case by vertebra cervical

untries

ny or all will not include pieces

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 20166

UNECE Stand

Brain – 6120

The brain cothe annular pcord directly

Peeled brain

The whole membrane) hThe parts conbe specified

Tail – 6070

The tail is between the

To be specifi

Exc Num

Liver – 6080

The entire or

To be specifi

Lym Ven Liga Colo Skin Age

dard: Edible Me

P

0

onsists of (cerprotuberance)

y behind the an

n:

brain from have been remnsidered as no(specified-risk

separated frsacral and coc

ied:

cessive fat covmber of verteb

0

rgan including

ied:

mph nodes retana cava removament removeour; nned; e of the anima

eat Co-Products

Bovine Product

rebellum, lobe, and is separ

nnular protube

which the moved revealot saleable by k material).

rom the carcccygeal verteb

ver trimmed; brae.

g the Spiegel l

ained or removed; ed;

al.

s – 2016

es, the thalamrated from theerance.

meninges (sling the brainsome countri

cass at the jbrae.

lobe and the c

oved;

26

mus and e spinal

skin or n tissue. ies must

unction

apsule.

Imagge

Kidney – 609

The entire orcapsule remo

To be specifi

Exte Ren

Heart and lu

Consists of th

To be specifi

Add

Lungs – 6210

Comprising o

To be specifi

Trac Lun Diap Colo

Trachea – 61

Trachea is coof the animafrom the baswhere it subdnumber of tissue and a m

P

90

rgan with the oved.

ied:

ernal fats retanal hilus and in

ungs – 6211

he lung and h

ied:

ditional trim to

0

of the whole o

ied:

chea removedngs separated; phragmatic loour.

183

ommonly refeal’s respiratoryse of the laryndivides into thcartilaginous mucous memb

Bovine Product

blood vessels

ined or removnternal fats re

eart attached.

o removed att

organ.

d;

obe only;

erred to as the y system. Thenx and extendhree parts. The

rings, muscubrane.

s, the urethra

ved; moved or reta

ached organs.

windpipe ande trachea is reds down to the trachea compular and con

27

and the

ained.

.

d is part emoved

he lungs mprises a nnective

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 2016

6

UNECE Stand

Heart – 6100

The whole henter the org

To be specifi

Aurrem

Fat hear

Unt

Thymus glan

Thymus glanis covered bsurrounding

Salivary glan

The salivary

dard: Edible Me

P

0

heart with blan. The bones

ied:

ricles, aorta anmoved;

cover retainedrt; trimmed – blo

nd (sweetbread

nd (derived froby its throat afat is removed

nd – 6112

gland include

eat Co-Products

Bovine Product

ood vessels ts (ossa cordis)

nd the pulmon

d or removed

od vessels and

ds) – 6110

om young malattachment alod.

es the interior

s – 2016

trimmed whe) are removed

nary truncus ar

at the base of

d fat retained.

le or female aong the trache

lining of the c

28

ere they d.

re

f the

.

animals) ea. The

cheek.

Imag

ge

Rumen (paun

Green paunc

Rumen is ramembrane redeposits.

To be specifi

Reti Dar Salt

Blanched pau

When the pblanched anthrough a ref

To be specifi

Reti Wh

cord Wh

tem Coo Wh

prod Wh

been

Rumen pillar

Rumen pillarand are remremoved.

P

nch) – 6140

ch:

aw, washed, etained. Exter

ied:

iculum removrk inner layer rted.

unch:

paunch is to bd stiffened (wfiner).

ied:

iculum removether the fat hd has been incether the fat h

mperature of 80oled in water oether the prodduction; ether the prodn blanched.

rs (mountain c

rs are derivedmoved in one

Bovine Product

unscalded parnal surface is

ved or retainedremoved;

be processedwashed with

ved or retainedhas been remocised; has been remo0° C; or in refrigeratduct is to be fr

duct is of natur

chain tripe) –

d from the rumpiece. Exter

aunch with ths trimmed fre

d;

further, it ishot water an

d; ved and wheth

ved with wate

ted storage; rozen the day a

ral colour or h

6141

men tripe (itemrnal fat depo

29

he dark ee of fat

s to be nd sent

her the

er at a

after

has

m 6140) sits are

UNECCE Standard: Ed

Imag

Green pa

Blanched p

dible Meat Co-P

ge

aunch

paunch:

Products - 20166

UNECE Stand

Reticulum (h

Reticulum or6140), the daprepared raw

To be specifi

Scal Reta

Omasum (bib

Omasum is thin musculaabomasum an

Abomasum –

Abomasum secretes the gand the duoduodenum by

Thin skirt - 2

Thin skirt is white tendinremoved.

To be specifi

Fat

dard: Edible Me

P

honeycomb trip

r honeycomb ark inner laye

w or scalded an

ied:

lded and/or blained in natur

ble tripe) – 61

the third stomar folds (leavnd reticulum.

– 6155

is the fourthgastric juice aodenum. The y the pyloric v

2190

the costal munous tissue n

ied:

and membran

eat Co-Products

Bovine Product

pe) – 6152

is derived frer is removednd bleached.

leached; ral shape or sp

154

mach of a ruves) and is l

h stomach ofand is located b

stomach is valve, a strong

uscle portion onot covering

ne covering ret

s – 2016

rom the rumed. The honeyc

plit.

uminant and clocated betwe

f a ruminantbetween the oseparated fro

g muscular sph

of the diaphraglean red mu

tained or remo

30

en (item comb is

contains een the

t which omasum rom the hincter.

gm. All uscle is

oved.

Imag

ge

Thick skirt -

Thick skirt connective ti

Testes – 6180

Testes are p(which is attthe cord likehead of the te

To be specifi

Cap

Pizzel – 6181

The male org

To be specifi

Roo Tip Fat

P

2180

is the lumbaissue, membra

0

prepared by tached to the ce tube in closestes.

ied:

psule retained

1

gan. The outer

ied:

ot attachment mretained or reremoved.

Bovine Product

ar portion of ane and fat are

the removalcaudal bordere proximity to

or removed.

r skin layer is

material retainemoved;

the diaphrage removed.

l of the epidr) and the remo the conical

removed.

ned or remove

31

gm. All

didymis moval of

shaped

ed;

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 2016

6

UNECE Stand

Oesophagus

The Oesophmuscular tubto the stommembrane, amoves swallo

Weasand me

The fleshy pthe rumen.

Spleen – 619

Spleen is prvessels.

Tendons – 62

Tendons are the superficifibrous tissuprepared andstructure e.g.

Flexor tendo

Tendons conand surround

dard: Edible Me

P

– 6182

hagus (Esophbe through wh

mach. The oeand is more owed food do

at – 6280

part around the

90

repared by th

200

prepared fromial and deep

ue of the fored described as. Achilles tend

ons – 6201

nsist of the suding fibrous ti

eat Co-Products

Bovine Product

hagus) or guhich food passesophagus is deeply lined wn to the stom

e oesophagus

he removal o

m a bovine caflexor tendo

e and hind fes a specific podon, flexor ten

uperficial and ssue of the for

s – 2016

ullet consistsses from the plined with mwith muscle

mach.

from the pha

of the splenic

arcase and coons and surroeet. Tendons ortion of the ndons.

deep flexor tre legs.

32

s of a pharynx mucous

e which

arynx to

c blood

onsist of ounding can be skeletal

tendons

Imag

ge

Achilles tend

Achilles tenconnecting an

Skirt sinew –

Skirt sinew connective thave a parchcould also tendon, and e

Diaphragm m

Diaphragm msmall amouassociated fa

To be specifi

Flesthe r

P

dons – 6202

ndons consisand surroundin

– 6203

may be the tissue when rhment (sheet)be the intacelbow tendon.

membrane – 6

membrane is tunts of muscat.

ied:

shy portions arim of the dia

Bovine Product

st of the teng fibrous tiss

yellow elastremoved from) appearance.

ct sacrociatic .

6270

the fascia. Mecular pillars

and associatedaphragm.

endonous exue of the hind

tic or white m skirt meat. . When speci

ligament, sh

embrane may or red me

parts remove

33

xtension d legs.

fibrous It will

ified, it houlder

contain eat and

ed from

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 20166

UNECE Stand

Skirt membra

Skirt membrlining or ab(diaphragm) skirt membrpillars and as

Membrane –

Membrane isenvelope for of membrancarcase. Th(perimysiumsteak, Tender

Thick fasciaseveral muscperitoneum a

To be specifi

Der Line

Nuchal ligam

The nuchal lis a large pextends alongin the neck an

To be specifi

Who Acc

dard: Edible Me

P

ane (tunic tiss

ane is the toubdominal tuni

and/or the trane may conssociated fat.

– 6272

s the sheath othe muscle o

ne located wihe outer th

m) stripped frorloin).

a membrane cle groups. Oand pleura.

ied:

rived from indea alba to be i

ment or paddynuchae) – 62

ligament or pportion of thg the vertebra

and thoracic re

ied:

ole or individuceptable level

eat Co-Products

Bovine Product

sue) – 6271

ugh fibrous meic) associatedthick skirt (hntain small am

of connective r organs. Thethin the mus

hin serous om the muscle

is silver fasOther recover

dividual musclincluded.

ywhack (ligam273

paddywhack (he supraspinoal column, beiegion of the ca

ual portions; of meat residu

s – 2016

embrane (perid with the thihanging tendemounts of m

tissue that fore are differen

scular system membrane

e surface (e.g

scia lining cable membra

le or muscle g

entum

(ligamentum nous ligament ing particular arcase.

ue portions re

34

itoneum hin skirt er). The muscular

orms an nt types

m of the is the

g. Flank

overing anes are

groups;

nuchae) t which evident

etained.

Imag

ge

Feet – 6493

Skinned or sthe joint betwcut at the join

To be specifi

Saw Sca

Mammary gl

Udders

To be specifi

Fat Coo

Bung (rectum

The bung (rintestine andin shape andthe large inte

Small intestin

The small inand the ileum

To be specifi

Partmus

Am Len Muc

P

scaled and pluween carpian nt between tar

ied:

wn or disjointealded or burnt

lands – 6494

ied:

retained or reoked.

m) – 6495

rectum) attachd terminates ad has more meestine.

ne – 6496

ntestine compm.

ied:

ts considered st be specified

mounts of fat rength of intestincous membran

Bovine Product

ucked feet: Thand radius an

rsian and tibia

ed at the joint;t.

moved;

hes to the colat the anus. It embrane cove

prises the duo

as not saleabld (high-risk metained; ne; ne removed.

he anteriors arnd the posteri

a.

lon end of this wide and b

ering as comp

odenum, the j

e by some couaterial);

35

re cut at riors are

he large bulbous pared to

ejunum

untries

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 2016

6

UNECE Stand

Large intesti

The large intrectum.

To be specifi

Partmus

Am Len Muc

Intestine – 64

Combinationtogether.

To be specifi

Partmus

Am Len Muc

Blood stabili

Stabilized bl(NaCl), coole

Blood defibri

Defibrinated (NaC1), cool

Blood plasma

Product of spreserved orfrozen.

dard: Edible Me

P

ine – 6497

testine compri

ied:



498

n of both la

ied:



ized – 6450

lood, preserved or frozen.

inated – 6451

blood, preseled or frozen.

a – 6452

stabilized blor not with so

eat Co-Products

Bovine Product

ises the caecu


arge and sma


ved or not w

rved or not w

ood after remdium chloride

s – 2016

um, the colon


all intestine


with sodium c

with sodium c

moval of blooe (NaC1), co

36

and the

untries

packed

untries

chloride

chloride

od cells ooled or

Imag

ge


37

Bovine Product

Image

Blood serum – 6453

Product of defibrinated blood after removal of blood cells preserved or not with sodium chloride (NaC1), cooled or frozen.

Lean prostate

Retractor muscle (or meat) at the base of the prostate.

Veal mask

The mask is derived from a head by the removal of all bone (skull) in one piece. The tongue is removed.

To be specified:

Fur removed.

Muzzle

Mask cut including the nostrils.

To be specified:

With or without chops.

UNECE Stand

5.1.2

Tongue long c

The entire orexcept for thethree rings of at the third trremoved entir

To be specifie

Partsmust

Colo Fat r

lengt Appr Lym

Tongue short

Tongue is preseparated froepiglottis andthe hyoid bonare left and tthe tongue approximatelyare removed,

To be specifie

Lym Colo Fat r

lengt

dard: Edible Me

Veal, spec

cut – 6500

rgan with its re stylohyal. Thf the trachea reracheal ring; threly.

ed:

s considered at be specified our (white, blaremoved, epiththways furtheroximate fat d

mph/salivary gl

cut – 6510

epared from aom the root ad directly behines. The hyothe tip of the is trimmed y 10% of theexcept for the

ed:

mph glands andour (white, blaremoved, epiththways furthe

eat Co-Products

cies code (1

Veal Product

root, all of thehe larynx, the emain attachedhe oesophagu

as not saleable(specified-ris

ack or spottedhelium remov

er to health insdepth; lands removed

a tongue long and from the ind the thyroiid bones, excepiglottis is rup to the “

e trimming fae sublingual g

d salivary glanack or spottedhelium remov

er to health ins

s – 2016

11)

e hyoid bonesepiglottis andd. The root is

us and the pha

e by some couk material); );

ved or incised spection;

d.

cut (item 650throat in frond process (urocept for the sremoved. The“false lean”, at; the salivarglands.

nds removed;);

ved or incised spection.

38

s are left d the first trimmed

arynx are

untries

00) and is nt of the ohyal) of stylohyal, e base of

leaving ry glands

Imagge

Tongue Swiss

Tongue Swis6510) by the tongue, the tsalivary gland

To be specifie

Colo Fat r

lengt

Head – 6620

Whole veal hthe first cervmajor axis of

To be specifie

Pluc Skin Pluc The

coun Colo

Skull – 6621

Skull (withou

To be specifie

The coun

s cut – 6520

ss cut is derivremoval of th

tip of the epigds and the M.

ed:

our (white, blaremoved, epiththways furthe

head: removedvical vertebraf the cervical v

ed:

cked after scalnned; cked, scalded aparts consider

ntries must be our.

ut lower mand

ed:

parts considerntries must be

Veal Product

ved from a tohe fat from theglottis, the hymylohyoideu

ack or spottedhelium remov

er to health ins

d by cutting at a (cutting is vertebrae).

ding;

and bones remred as not salespecified (spe

dible) containin

red as not salespecified (spe

ongue short ce ventral surfayoid bone, sus of the tongu

); ved or incisedspection.

the occipital jperpendicula

moved; eable by someecified-risk m

ng the brain.

eable by someecified-risk m

39

cut (item ace of the ublingual ue blade.

joint and ar to the

e material);

e material).

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 2016

6

j

UNECE Stand

Brain – 6570

The brain conannular protudirectly behin

Peeled brain:

The whole membrane) ha

The parts conbe specified (

Mask – 6585

The mask is (skull) in one

To be specifie

Reta Roll

Cheek – 6524

Cheek is the mouth, coverjawbones. It the parotid sathe external papillary fring

To be specifie

Paro With

dard: Edible Me

nsists of (cereuberance), andnd the annular

:

brain from ave been remo

nsidered as no(specified-risk

derived from piece.

ed:

ain or remove ed and tied, o

4

muscle whicrs the externextends from

alivary glandspart of the

ge of the mou

ed:

otid lymph/salihout the papill

eat Co-Products

Veal Product

bellum, lobesd is separatedr protuberance

which the oved revealing

ot saleable byk material).

a head by th

tongue; r flat.

ch, along withnal part of t

m the lip to be. The whole clip; however

uth.

ivary glands rlary fringe of

s – 2016

s, the thalamusd from the spie.

meninges (g the brain tis

y some countr

he removal of

h the peripherthe upper anehind the moucheek does no, it does inc

retained or remthe mouth.

40

s and the inal cord

(skin or ssue.

ries must

f all bone

ry of the nd lower uth up to ot include clude the

moved;

Imag

ge

Papillae (lips)

Papillae (lips)removed alonmuscle (cheek

To be specifie

Muc

Pluck – 6624

The pluck codiaphragm anare all attache

To be specifie

Thic The

coun With

Lungs – 6582

Comprising o

To be specifie

Trac Lung Diap

Heart – 6550

The whole hethe organ. Th

To be specifie

The remo

Fat cheart

Untr

s) – 6614

) are derived ng the naturak) and the M.

ed:

cous membran

onsists of livnd sweetbreaded.

ed:

ck skirt and thparts consider

ntries must be h the thymus.

2

of the whole o

ed:

chea removed;gs separated; phragmatic lob

eart with bloohe bones (ossa

ed:

auricles, aortaoved; cover retainedt; rimmed – bloo

Veal Product

from the cheeal seam betwbuccinator (p

ne removed.

ver, heart, lunds as part of tr

e spleen retainred as not salespecified (spe

rgan.

;

be only.

d vessels trimcordis) are re

a and the pulm

d or removed a

od vessels and

ek (item 6524)ween the M. papillae).

ngs, a portionrachea as thes

ned or removeeable by someecified-risk m

mmed where themoved.

monary truncu

at the base of t

d fat retained.

41

) and are masseter

n of the se organs

ed; e

material);

hey enter

us are

the

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 2016

6

UNECE Stand

Liver – 6530

The entire org

To be specifie

Lym Vena Liga Colo Skin

Kidney – 654

The entire orcapsule remov

To be specifie

Exte Rena

Salivary glan

The salivary g

dard: Edible Me

gan including

ed:

mph nodes retaa cava remove

ament removeour; nned.

0

rgan with the ved.

ed:

ernal kidney faal hilus and in

d – 6559

gland includes

eat Co-Products

Veal Product

the Spiegel lo

ained or removed; d;

blood vessel

at retained or rnternal fats rem

s the interior l

s – 2016

obe and the ca

ved;

s, the urethra

removed; moved or retai

lining of the c

42

apsule.

a and the

ined.

cheek.

Ki

Ki

Imag

dney, externa

idney, externa

ge

al fat removed

al fat retained

d

Thymus gland

Thymus glanis covered bysurrounding f

Kernel of vea

Hear Thro

Tail – 6561

The tail is septhe sacral and

To be specifie

Exce Num

Spleen – 6580

The elongatedconnecting tis

Tendons – 65

Tendons conand surroundcan also be pstructure.

To be specifie

Tend

d (sweetbread

nd (derived froy its throat afat is removed

al sweetbread:

rt sweetbread;oat sweetbread

parated from d coccygeal ve

ed:

essive fat covember of verteb

0

d organ is attassues have bee

590

nsist of the suing fibrous tisprepared from

ed:

dons from fore

Veal Product

ds) – 6560

om young maattachment ald.

; d.

the carcass atertebrae.

er trimmed; rae.

ached to the ren removed.

uperficial andssue of the fom specific po

e or hind legs

ale or female long the trach

t the junction

rumen, from w

d deep flexor ore/hind legs. ortions of the

.

43

animals) hea. The

between

which all

r tendons Tendons

e skeletal

UNECCE Standard: Ed

Imag

Heart swe

Throat swe

dible Meat Co-P

ge

eetbread

eetbread

Products - 2016

6

UNECE Stand

Thin skirt – 6

Thin skirts adiaphragm. Tis removed.

To be specifie

Tissu

Thick skirt – 6

Thick skirts diaphragm. Tis removed.

To be specifie

Tissu

Feet – 6622

The anteriorsand the postSkinned or sc

To be specifie

Sawn Who Bone

Testes – 6623

Testes are preis attached tolike tube in ctestes.

To be specifie

Caps

dard: Edible Me

6610

are derived fThe white tend

ed:

ue retained.

6611

are prepareThe white tend

ed:

ue retained.

s are cut at thteriors at thecaled and pluc

ed:

n or disjointedole or sliced; ed.

3

epared by theo the caudal bclose proximit

ed:

sule retained o

eat Co-Products

Veal Product

from the musdinous tissue c

ed from the dinous tissue c

he joint betwee joint betweck feet after sc

d at the joint;

e removal of tborder) and thty to the conic

or removed.

s – 2016

scular portioncovering the sk

lumbar partcovering the sk

een carpian aneen tarsian ancalding.

the epididymihe removal of cal shaped hea

44

n of the kirt meat

t of the kirt meat

nd radius nd tibia.

is (which f the cord ad of the

Imag

ge

A

Oesophagus –

The Oesophatube throughstomach. Theand is morswallowed fo

Weasand mea

The fleshy pathe rumen.

Intestine – 66

Opened intest

To be specifie

Partsmust

Scalwate

Mes

Abomasum –

Abomasum isecretes the gand the duoduodenum by

– 6625

agus (Esophagh which foode oesophagusre deeply linod down to th

at – 6613

art around th

626

tine with the a

ed:

s considered at be specified ded scraped a

er; entery remove

6628

is the fourthgastric juice anodenum. The y the pyloric v

Veal Product

gus) or gullet cd passes from is lined withned with m

he stomach.

e oesophagus

attached mese

as not saleable(specified-ris

and stiffened b

ed.

h stomach ond is located stomach is

valve, a strong

consists of a mm the pharynxh mucous me

muscle which

s from the ph

ntery.

e by some couk material);

by plunging in

of a ruminanbetween the O

separated fg muscular sph

45

muscular x to the embrane, h moves

harynx to

untries

n boiling

nt which Omasum from the hincter.

UNECCE Standard: Ed

Imag

dible Meat Co-P

ge

Products - 2016

6

UNECE Stand

Rumen (stoma

Whole paunccleaned to rem

Rumen pillars

Rumen pillarand are remremoved.

Reticulum (ho

Reticulum or6629), the daprepared raw

To be specifie

Scal Reta

Omasum (bib

Omasum is thmuscular foldand reticulum

Blood stabiliz

Stabilized blo(NaC1), coole

dard: Edible Me

ach/paunch) –

ch with the move the epith

s (mountain ch

rs are derivedmoved in one

oneycomb trip

r honeycomb ark inner layeor scalded an

ed:

ded and/or scaained in natura

ble tripe) – 663

he third stomads (leaves) and

m.

zed – 6640

ood, preserveded or frozen.

eat Co-Products

Veal Product

– 6629

reticulum, helium.

hain tripe) – 6

d from the rume piece. Exte

pe) – 6633

is derived frer is removed

nd bleached.

alded and bleaal shape or spl

34

ach of a rumind is located b

d or not with s

s – 2016

scalded, open

6632

men tripe (iternal fat depo

from the rumd. The honey

ached; lit.

nant and contetween the ab

sodium chlorid

46

ned and

em 6629) osits are

men (item ycomb is

tains thin bomasum

de

Imag

ge


47

Veal Product

Image

Blood defibrinated – 6641

Defibrinated blood, preserved or not with sodium chloride (NaC1), cooled or frozen.

Blood plasma – 6642

Product of stabilized blood after removal of blood cells preserved or not with sodium chloride (NaC1), cooled or frozen.



UNECE Stand

5.1.3 Ovin

Tongue long

The entire orexcept for ththree rings ofat the third trremoved enti

To be specifi

Partmus

App Lym

dard: Edible Me

ne, species c

Ov

cut – 7000

rgan with its he stylohyal. Tf the trachea rracheal ring. Tirely.

ied:

ts considered st be specifiedproximate fat mph/salivary g

eat Co-Products

code (40) / C

vine/Caprine Product

root; all of thThe larynx, theremain attacheThe oesophag

as not saleabld (specified-risdepth;

glands remove

s – 2016

Caprine, sp

he hyoid bonee epiglottis aned. The root isgus and the ph

e by some cousk material);

ed.

48

pecies code

es are left nd the first s trimmed harynx are

untries

e (50)

Imaage

Tongue short

The tongue ifront of the e(urohyal) ofremoved.

To be specifi

Lym

Tongue Swiss

Derived frompart of the tomost of the part making removed, resolely of the

Head – 7150

Whole ovineand the first to the ventral

To be specifi

Skin The

coun

Skull – 7151

Skull (withou

To be specifi

Thecoun

Ov

t cut – 7010

is separated fepiglottis and

f the hyoid b

ied:

mph/salivary g

s cut – 7015

m a tongue lonongue that rem

attached fat up the rootsulting in a body of the m

0

e head: removcervical vertel axis).

ied:

n on/off; e parts considentries must be

ut lower mand

ied:

e parts considentries must be


from the root d directly behibones. The ti

glands remove

ng cut (item 7mains after all

have been ret and the muboned, trimm

muscle, which

ved by cuttinebra (cutting s

ered as not sale specified (sp

dible) containi

ered as not sale specified (sp

and from theind the thyroiip of the epi

ed.

000) by the reof the hyoid b

emoved. The uscles of the med tongue cis about 95%

g at the occiphould be perp

leable by somepecified-risk m

ing the brain.


49

e throat in id process iglottis is

emoval of bones and muscular base are

consisting % lean.

pital joint pendicular

e material).

e material).

UNECCE Standard: Ed

Ima

dible Meat Co-P

age

Products - 2016

6

UNECE Stand

Brain – 7070

The Brain coannular protudirectly behin

Peeled Brain

The whole membrane) h

The parts cobe specified

Cheek – 7028

Cheek is themouth, covejawbones. It the parotid sathe external papillary frin

To be specifi

Paro Wit

Head trimmi

Head meat imeat removethe conical nodes, salivathe tongue or

dard: Edible Me

Ov

0

onsists of (ceruberance), annd the annular

n:

brain fromhave been rem

onsidered as n(specified-risk

8

e muscle whicers the exter

extends fromalivary glands

part of the nge of the mou

ied:

otid lymph/salthout the papil

ings (meat) – 7

is prepared fred from the sk

papillae. Heary glands, mr neck.

eat Co-Products


ebellum, lobend is separatedr protuberance

m which themoved revealin

not saleable bk material).

ch, along witrnal part of m the lip to bs. The whole lip; however

uth.

livary glands llary fringe of

7110

rom a head akull or lower jead meat mumuscles or trim

s – 2016

es, the thalamud from the spe.

e meninges ng the brain tis

y some count

th the periphethe upper anehind the mocheek does nor, it does in

retained or remf the mouth.

nd includes aaw but will no

ust not includm pieces deri

50

us and the pinal cord

(skin or ssue.

tries must

ery of the and lower outh up to ot include

nclude the

moved;

any or all ot include de lymph ived from

Ima

Bra

Peeled

age

ain

Brain

Pluck – 7140

Pluck consistthe diaphragm

To be specifi

Thecoun

Thic Sple Wit

Heart and lu

Consists of thand may also

To be specifi

Add

Heart – 7050

The whole hthe organ.

To be specifi

Therem

Fat hear

Unt

Lungs – 7100

Comprising o

To be specifi

Trac Lun Diap

Ov

0

ts of the liverm together as

ied:

e parts considentries must beck skirt retaineen retained; th the thymus.

ungs – 7141

he lung and ho include the h

ied:

ditional trim to

0

heart with bloo

ied:

e auricles, aortmoved;

cover retainedrt; trimmed – blo

0

of the whole o

ied:

chea removedngs separated; phragmatic lo


r, heart, lungs,one item.

ered as not sale specified (spned;

heart attached, heart sweetbre

o removed att

od vessels trim

ta and the pulm

d or removed

od vessels and

organ.

d;

obe only.

, trachea and p


part of the oeeads.

ached organs.

mmed where t

monary truncu

at the base of

d fat retained.

51

portion of

e material);

esophagus

.

they enter

us are

f the

.

UNECCE Standard: Ed

Ima

dible Meat Co-P

age

Products - 20166

UNECE Stand

Liver – 7030

The entire or

To be specifi

Lym Ven Liga

Kidney – 704

The entire ocapsule remo

To be specifi

Exte Ren

Thymus glan

Thymus glanfrom the cerremoved.

dard: Edible Me

Ov

0

rgan including

ied:

mph nodes retana cava removament remove

40

organ with theoved.

ied:


nd (sweetbread

nd derived frrvical and ca

eat Co-Products


g the Spiegel l

ained or removed; ed.

e blood vesse


ds) – 7060

rom young anardiac area. T

s – 2016

lobe and the c

oved;

els, the urethr

ved; moved or reta

nimals and is The surroundi

52

apsule.

ra and the

ained.

removed ing fat is

Imaage

Rumen (stom

Rumen (stomremove the edeposits.

To be specifi

Reti Salt

Blanched pau

When the pblanched anthrough a ref

To be specifi

Reti Wh

cord Wh

tem Coo Wh

prod Wh

blan

Spleen – 709

The elongateconnecting ti

To be specifi

Partmus

Tendons – 70

Tendons consurrounding also be prestructure.

To be specifi

Ten

Ov

mach) – 7080

mach) is rawepithelium. Ex

ied:

iculum removted stomach.

unch:

paunch is to nd stiffened (finer).

ied:

iculum removether the fat hd has been incether the fat h

mperature of 80oled in water oether the prodduction; ether the prodnched.

90

ed organ is attissues have be

ied:


091

nsist of the supfibrous tissue

epared from

ied:

ndons from for


w, washed anxternal surface

ved or retained

be processed(washed with

ved or retainedhas been remocised; has been remo0 ˚C; or in refrigeratduct is to be fr

duct is of natur

tached to the een removed.

as not saleabld (specified-ris

perficial and de of the fore/H

specific por

re or hind legs

nd scalded in e is trimmed f

d;

d further, it hh hot water

d; ved and wheth

ved with wate

ted storage; rozen the day a

ral colour or h

rumen, from

e by some cousk material).

deep flexor tenHind legs. Tenrtions of the

s.

53

n order to free of fat

has to be and sent

her the

er at a

after

has been

which all

untries

ndons and ndons can e skeletal

UNECCE Standard: Ed

Ima

Rumen

Rumen, b

dible Meat Co-P

age

n, raw

blanched

Products - 2016

6

UNECE Stand

Testes – 7130

Testes are pris attached tolike tube in ctestes.

To be specifi

Cap

Intestine (cas

Small intestin

Small intestin

Small intestin

Caecum – 74

Part of the la

To be specifi

Thecoun

Am Len Muc

dard: Edible Me

Ov

0

repared by tho the caudal bclose proximi

ied:

psule retained

sings) – 7485

ne and large in

ne – 7486

ne.

487

arge intestine c

ied:

e parts considentries must be


eat Co-Products


e removal of border) and thity to the coni

or removed.

ntestine packe

corresponding

ered as not sale specified (spetained; ne; ne removed.

s – 2016

the epididymhe removal ofical shaped he

ed together.

g to the caecum


54

mis (which f the cord ead of the

m.

e material);

Ima

age


55

Ovine/Caprine Product

Image

Feet – 7495

Skinned or scaled and plucked feet: the anteriors are cut at the joint between carpian and radius or tarsian and tibia.

To be specified:

Sawn or disjointed at the joint.

Blood stabilized – 7470

Stabilized blood, preserved or not with sodium chloride (NaC1), cooled or frozen.

Blood defibrinated – 7471

Defibrinated blood, preserved or not with sodium chloride (NaC1), cooled or frozen.

Blood plasma – 7472

Product of stabilized blood after removal of blood cells preserved or not with sodium chloride (NaC1), cooled or frozen.



UNECE Stand

5.1.4

Tongue short

Tongue shortstylohyal, thbehind the hhyoïd bones epiglottis and

To be specifi

Lym

Tongue Swiss

Tongue Swisbones and mroot is remomuscle, bone

Tongue long

Tongue longleft except forings of the tracheal ring

To be specifi

App Lym

dard: Edible Me

Porcine, s

t cut – 7500

rt cut is the pahe larynx and hyoïd bones. T remain in thd the tongue r

ied:

mph/salivary g

s cut – 7501

ss cut is the pamost of the attoved, resultinged, trimmed.

cut – 7502

g cut is the entfor the stylohy trachea rem; the oesophag

ied:

proximate fat mph/salivary g

eat Co-Products

species cod

PorciProdu

art of the tongthe epiglottis

This cut removhe tongue. Thremains.

glands remove

art of the tongached fat are g in a tongue

tire organ wityal. The laryn

main attached.gus and the ph

depth retainedglands remove

s – 2016

e (30)

ine uct

gue that remains. The root isves the trachehe mucous m

ed.

gue that remainremoved. Ththat includes

th its root, all nx, the epiglo The root is harynx are rem

d; ed.

56

ins after remos cut in a strea and the roomembrane bet

ns after all of he base of the s only the bo

of the hyoid ottis and the f trimmed at

moved entirely

val of the aight line

ot, but the tween the

the hyoid muscular

ody of the

bones are first three the third

y.

Image

Tongue root

Tongue Rootongue (spec

Cheek – 7650

Cheek is thethe external pbehind the mnot include papillary frin

To be specifi

Paro Exte

Head – 7549

Whole skinnjoint and theaxis of the ce

To be specifi

Jow Ton Hea

Brain – 7550

The brain coprotuberanceannular protu

trim – 7609

ot Trimming ial short cut).

0

e muscle whicpart of the upp

mouth up to ththe external

nge of the mou

ied:

otid lymph anernal fat remo

9

ned head is reme first cervicaervical vertebr

ied:

wl removed; ngue, cheek anad skinned or n

0

onsists of (cee), and is sepuberance. The

PorciProdu

is the lean

ch, along withper and lowerhe parotid sali

part of the uth.

nd salivary glaoved.

moved from thal vertebra (curae).

nd ears retainenot.

erebellum, loparated from e meninges are

ine uct

meat obtaine

h the peripheryr jawbones. It ivary glands. lip; however

ands retained o

he carcase by utting is perp

ed;

obes, the thalthe spinal coe left on.

57

ed when trim

y of the moutextends fromThe whole chr, it does in

or removed;

cutting at thependicular to t

amus and thord directly b

UNEC

mming the

th, covers m the lip to

heek does clude the

e occipital the major

e annular ehind the

CE Standard: Eddible Meat Co-P

Image

Products - 20166

UNECE Stand

Mask – 7585

The mask is piece. The to

Temples – 75

Temporal mu

Ears – 7692

Ear flap and

To be specifi

Who Squ

Snout – 7693

Nasal cartilag

Lips – 7587

Lips are derivconical papil

dard: Edible Me

5

derived fromongue is remov

586

uscles with sk

gristles (scuti

ied:

ole; uare cut.

3

ge.

ved from the llae.

eat Co-Products

PorciProdu

m a head by thved.

kin removed.

iform and auri

cheek papillae

s – 2016

ine uct

he removal of

icular) scruff a

e on and is the

58

f all bone (sku

and hair are re

e portion exhi

ull) in one

emoved.

ibiting the

Image

Pluck – 7525

Pluck consisdiaphragm to

To be specifi

Thic Sple Wit

Heart and lu

Consists of th

Heart – 7540

The whole he

To be specifi

The Fat Unt

Lungs – 7526

Comprising o

To be specifi

Trac Lun Diap

5

sts of the liogether as one

ied:

ck skirt retaineen retained; th the thymus.

ungs – 7524

he heart and lu

0

eart with bloo

ied:

e auricles, aortcover retained

trimmed – blo

6

of the whole o

ied:

chea removedngs separated; phragmatic lo

PorciProdu

iver, heart, le item.

ned;

ung and part o

od vessels trim

ta and the pulmd or removed od vessels and

organ.

d;

obe only.

ine uct

lungs, trachea

of the oesopha

mmed where th

monary truncuat the base of d fat retained.

59

a and portio

agus.

hey enter the o

us are removef the heart .

UNEC

on of the

organ.

ed;


Image

Products - 2016

6

UNECE Stand

Trachea – 75

Trachea is corespiratory syextends dowtrachea comptissue and a m

Liver – 7520

The entire or

To be specifi

Lym Ven Liga

Kidney – 753

The entire oremoved.

To be specifi

Exte Ren

Thick skirt –

Pillar of the d

To be specifi

Con

dard: Edible Me

528

ommonly refeystem. The tra

wn to the lungprises a numbmucous memb

0

rgan including

ied:

mph nodes retana cava removament remove

30

organ with t

ied:


7541

diaphragm wi

ied:

nnective tissue

eat Co-Products

PorciProdu

erred to as the achea is remogs where it ser of cartilagibrane.

g the Spiegel l

ained or removed; ed.

the blood ves


ith fat and con

e retained.

s – 2016

ine uct

windpipe andoved from the subdivides intnous rings, m

lobe and the c

oved;

ssels, the ure

ved; moved or reta

nnective tissue

60

d is part of thebase of the la

to three (3) pmuscular and c

apsule.

ethra and the

ained.

e removed.

e animal’s arynx and parts. The onnective

e capsule

Image

Thin skirt – 7

Fleshy periptissue is remo

To be specifi

Con

Diaphragm –

Consist of thtissue retaine

To be specifi

Fat Rem

Tail – 7510

Pork tail is retrimmed of e

To be specifi

Trim Cau

Testes – 7515

Testes are prthe caudal boto the conica

To be specifi

Cap

7542

pheral part of oved.

ied:

nnective tissue

– 7543

he whole diaped.

ied:

and connectivmoval of tendi

emoved so thaexcess fat and

ied:

mmed – caudaudal cartilage a

5

repared by theorder) and the

al shaped head

ied:

psule retained

PorciProdu

f the diaphrag

e retained.

phragm (thin

ve tissue remoinous tissue.

at 2-4 caudal vskin at the ba

al cartilages reand connectiv

e removal of te removal of td of the testes.

or removed.

ine uct

gm with pleur

and thick skir

oved;

vertebrae remase (attachmen

emoved; ve tissue retain

the epididymithe cord like t

61

ra. Fat and c

rt). Fat and c

main on the carnt to the carca

ned.

is (which is attube in close p

UNEC

onnective

onnective

rcass. It is ss).

ttached to proximity


Image

Products - 20166

UNECE Stand

Oesophagus

The Oesophawhich food lined with mmoves swallo

Stomach – 75

Stomach (raw

To be specifi

Thescaladdistiffmin

Stomach (pep

The thin linindisplays chaanimals. This

Stomach butt

The entire sto

Small intestin

Located betwjejunum and

dard: Edible Me

– 7527

agus (Esophagpasses from

mucous membrowed food do

560

w) washed and

ied:

e entire stomaclded. Specificaitives added tofened: Stiffenenutes (at 100°

psin) lining –

ng of a portioaracteristics ss item is usual

terfly cut – 75

omach, open,

ne – 7571

ween the pylorthe ileum.

eat Co-Products

PorciProdu

gus) or Gulletthe pharynx rane, and is mwn to the stom

d un-scalded.

ch, turned insiations about so scalding waed by plunginC).

7561

on of the porksimilar to thelly harvested

570

cleaned and t

rus and the ca

s – 2016

ine uct

t consists of a to the stomac

more deeply linmach.

ide out, cleanecalding: durat

ater must be spg into boiling

k stomach. It ie honeycombas washed onl

trimmed but n

aecum. It inclu

62

muscular tubch. The oesopned with mus

ed, trimmed ation, temperatpecified. Blang water for a fe

is deep red in b tripe from ly.

not scalded.

udes the duode

be through phagus is cle which

and ture and ched and ew

colour. It ruminant

enum, the

Image

Intestine – 75

Part of the dthe large inte

Large intesti

Located betwupper heloco

Caecum – 75

Part of the sm

Upper colon

Upper colon

Robe – 7576

Straight part

Rectum – 75

Part of the in

572

digestive systeestine.

ine – (chitterli

ween the caecoidal colon and

574

mall and large

– 7575

(helicoidal pa

6

or dorsal lum

77

ntestine corres

PorciProdu

em including

ing) – 7573

cum and the rd the lower co

e intestine corr

art).

mbar part of the

sponding to th

ine uct

the small inte

rectum and inolon.

responding to

e colon.

e rectum.

63

estine, the cae

ncludes two p

the caecum.

UNEC

ecum and

parts. The


Image

Products - 20166

UNECE Stand

Anus – 7578

Part of the in

Mesentery –

Mesentery.

Bladder – 75

Whole organ

Uterus – 758

Whole organ

dard: Edible Me

ntestine corres

7579

580

n.

81

n.

eat Co-Products

PorciProdu

sponding to th

s – 2016

ine uct

e anus or bung

64

ng.

Image

Ovaries – 75

Ovaries are tthe uteri at thcm in size.

Spleen – 760

The elongatetissues have b

Thymus glan

Thymus glanattachment a

Salivary glan

The salivary

Pancreas gla

The pancreasto a loop of t

The pancreasthe salivary g

582

the reproductihe furthest en

00

ed organ is atbeen removed

nd (sweetbread

nd (derived frlong the trach

nd – 7671

gland include

and – 7672

s gland is locathe duodenum

s gland is a logland.

PorciProdu

ive gland of thnds of it. They

ttached to thed.

ds) – 7670

rom young mahea. The surro

es the interior

ated to the pom into which th

obular organ, p

ine uct

he female animy are rounded

e rumen, from

ale animals) iunding fat is r

lining of the c

sterior surfacehe pancreatic d

pale in colour

65

mal, and or atand approxim

m which all co

is covered by removed.

cheek.

e of the liver duct enters.

r and closely r

UNEC

ttached to mately 2.5

onnecting

its throat

and close

resembles


Image

Products - 20166

UNECE Stand

Bones – 7679

Leg bones (fwill contain a

Shoulder bonshoulder and

To be specifi

Fem Hum

Neck bones –

A neck bonvertebrae anbone can be retained.

Skirt sinew –

Skirt sinew cmuscle to theelastic and w

Skin – 7690

Rind is skin which has be

Ear root – 76

Scutiform an

dard: Edible Me

9

femur) – Femample amount

nes (humerus)d will contain a

ied:

mur bones onlymerus bones o

– 7681

e is preparednd attached m

prepared with

– 7684

consists of thee inside of the

white fibrous ti

derived from een removed f

694

nd auricular gr

eat Co-Products

PorciProdu

mur bones are ts of bone ma

) – The humeample amount

y; only.

d from a carcmeat portions t

h the riblet (4

e connective te abdominal cissues and has

a porcine carfrom any or al

ristle.

s – 2016

ine uct

the long bonrrow.

erus bones arets of bone mar

case and consthat remain aribs) and up

tissue which aavity. It is com

s a parchment

case or side al primals.

66

nes of the hin

e the long bonarrow.

sists of the 7after boning. to 4 thoracic

attaches the dmposed of bo(sheet) appea

and consists of

nd leg and

nes of the

7 cervical The neck vertebrae

diaphragm oth yellow arance.

f the skin,

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Caul fat – 76

Epiploon or l

Abdominal fa

Abdominal f

Flank fat – 7

Fat covering

Blood stabili

Stabilized blfrozen.

Blood defibri

Defibrinated or frozen.

Blood plasma

Product of swith sodium

695

large omentum

fat – 7696

fat.

7697

the flank nea

ized – 7674

lood, preserve

inated – 7675

blood, preser

a – 7676

stabilized bloochloride (NaC

PorciProdu

m.

r the leg.

ed or not with

5

rved or not w

od after remoC1), cooled or

ine uct

h sodium chlor

with sodium ch

oval of blood r frozen.

67

ride (NaC1),

hloride (NaC1

cells preserv

UNEC

cooled or

1), cooled

ved or not


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Products - 20166

UNECE Stand

Blood serum

Product of dwith sodium

Clear plate –

Layer of porskin.

Fore feet – 4

Fore feet (trojoint, severinbe practically

To be specifi

Skin

Hind feet (hin

Hind feet (hithe hind foot

To be specifi

Skin

dard: Edible Me

– 7677

efibrinated blchloride (NaC

– 7583

rk fat removed

4175

otter) are prepng the fore foy free of hair a

ied:

n removed.

nd trotter) - 4

ind trotter) art (trotter) from

ied:

n removed.

eat Co-Products

PorciProdu

ood after remC1), cooled or

d from the loi

pared from a fot (trotter) froand hair roots

4176

re removed frm the leg. Skin

s – 2016

ine uct

moval of bloodr frozen.

in of a pork c

forequarter (itom the should. Skin shall re

om a leg at thn shall remain.

68

d cells preserv

carcass with o

tem 4021) at tder. The fore emain.

he tarsal joint.

ved or not

or without

the carpal feet shall

t severing

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UNECE STANDARD EDIBLE MEAT CO-PRODUCCTS · va, 2016 D DUCCTS . UNECE Standard: Edible Meat...

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Transcript of UNECE STANDARD EDIBLE MEAT CO-PRODUCCTS · va, 2016 D DUCCTS . UNECE Standard: Edible Meat...