refers to microorganisms directly or indirectlytransferred onto a carcass or edible offal; hence,
meansthose microorganisms present as a consequence of such transmission.
(MAP) refers to packaging systems in which thenatural gaseous environment around the product is intentionally altered, and thengradually changes as a consequence of the interaction between product, packagingand the external environment.
(CAP) refers to packaging systems in whichthe altered internal gaseous environment is maintained at a specified compositionregardless of product respiration, temperature or other environmental changes.
is all the edible and inedible parts of a slaughtered animal or bird other thanthe carcass.
refers to domesticated birds slaughtered for human consumption; hence,
means all edible parts of any domesticated bird slaughtered for human consumption.
is a general term describing any packaging system that prevents or restricts the growth of spoilage microorganisms.
refers to meat that has not been cooked but excludes meat treated withcuring salts and/or subjected to fermentation; hence,
raw meat products
refers touncured non-fermented whole tissue or comminuted meat products intended for sale in the raw state.
describes changes that render meat objectionable to consumers; hence,
describes an association of microorganisms that through itsdevelopment on meat renders that meat objectionable to consumers.
is a measure of the propensity of microorganisms to render meat objectionable to consumers through the production of offensive metabolic by-products.
is the killing of an animal or bird for human consumption generally, butnot necessarily performed within a premise (abattoir) that is approved andregistered for that purpose.
mean the organs of the thoracic and abdominal cavities, and include thekidneys.