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.
Fat (%)
Connective
tissue (%)
Mammals
(other than rabbits and
porcines)
and mixtures of species
with mammals predominating
Porcines
Birds and rabbits
25
25
30
25
15
10
