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Animal Frontiers Abstract - International Perspectives

How meat is defined in the European Union and in Germany

 

This article in

  1. Vol. 7 No. 4, p. 57-59
     
    Published: September 21, 2017


    * Corresponding author(s): ralf.lautenschlaeger@hs-owl.de
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doi:10.2527/af.2017.0446
  1. Ralf Lautenschlaeger *a and
  2. Matthias Upmanna
  1. a OWL University of Applied Sciences, Department of Life Science Technologies, Meat Technology Laboratory, Liebigstrasse 87, 32657 Lemgo, Germany

Abstract

  • Within the European Union, meat is, in principle, considered as skeletal muscle deriving from specified animal species, which may include edible offal and blood; the term meat does not include fish and seafood.

  • The meat definition becomes more restricted along the meat-processing chain.

  • Whereas the meat definition for hygiene purposes comprises all edible parts of the slaughtered animals, for processing aims, meat is restricted to skeletal muscle tissue accompanied by other tissues.

  • For declaration purposes, the definition is further narrowed, because threshold values are created for the contained fat and connective tissues.

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Copyright © 2017. © 2017 Lautenschlaeger and Upmann