9.7.2014 SPSFAM Meeting Book

Guidelines and Standards

Meat is the clean flesh derived from slaughtered mammals and is limited to that part of striate muscle which is skeletal or that which is found in  the  tongue,  in the diaphragm,  in the heart, or in the esophagus;  with or without the accom‐ pagnying and  overlying fat  and  the  portions  of  the  skin, sinew, nerve, and blood vessels which normally accompany the flesh. Poultry meal is the dry rendered product from a combina‐ tion of clean flesh and skin with or without accompanying bone,  derived from the parts  of the whole carcasses  of poultry or  a  combination thereof,  exclusive  of  feathers, heads, feet, and entrails.

Association for American Feed Control Officials

Guidelines and Standards

Directive 2000/13/EC

Directive 2001/101/EC

Skeletal muscles of mammalian and bird species recognised as  fit  for  human consumption with naturally included or adherent tissue,  where the total fat  and connective tissue content  does not exceed the values indicated below and where the meat constitutes an ingredient of  another food‐ stuff.  The products covered by  the Community definition of  ‘mechanically recovered meat’  are excluded from this definition.

Connective tissue  (%)

Fat (%)

Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating Porcines Birds and rabbits

25

25

30 15

25 10