Instituto Politécnico Nacional

Escuela Superior De Comercio y

Administración

Sistema Armonizado de Codificación de

Mercancías
Alumno: Luis Ángel Castañeda Nava

Unidad 4
Actividad
Customs classification of godos

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Meat and offal

Illustration of a product

It has Legal Note 2.1 of the General and Exclusive type of chapter and the N. Compl C.A.
(A, B and C) for cuts and pieces of the birds.
Descriptor of the product
This chapter includes all meat and animal offal
classified in chapter 01 (complement) with the condition of the chapter that
must be edible, since canines and animal offal that are
Unfit for human consumption are classified in chapter 05 (supplementary chapter), tripe
and animal blood even edible by application of the NL: 2.1 b) are excluded from this
chapter and their classification corresponds to headings 05.04
and 06 11 respectively. Another condition of the chapter refers to the presentation of
these meats and offal, since they are only classified in chapter 02 when they are
presented:
Fresh, Chilled or Frozen (FROC)
Salted or in Brine, dry, Smoked (SO8SA)

Therefore, when meat and offal are presented with more advanced processes than FROC
or SOSSA, their complement is chapter 16 (Preparations of meat and edible offal)

EB chapter 02 groups its products into specific headings according to the type of meat
(species of the animal) and by its presentation:

From heading 02.01 to 02.05 for FROC meats

Item 02.06 for FROC offal

Heading 02.07 for meat and offal of animals of heading 01.05, FROC

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Item 02.on (main item) for "Other" Meat and Edible Offal FROC

Item 02.09 for bacon without lean parts FROC or SO8SA

Item 02.10 for SOSSA meat and offal.

Function, use
The FAO definition of meat refers to that of animals used for human consumption. In
production data, meat is typically bone-in and meat not fit for human consumption is
excluded. Data on meat production reported by different countries can refer to
commercial production (meat entering commercial channels), inspected production (of
slaughtered animals subjected to sanitary inspection) or total production (total of the
previous sections, plus sacrifices for personal consumption). All FAO data for annual
production refer to total production

Productive process
Production of all animals, of both indigenous and foreign origin, slaughtered within the
country.
Production of indigenous animals slaughtered plus exports of live indigenous animals
during the reference period. It is derived from meat production as follows: production of
slaughtered animals, plus the meat equivalent of all live exported animals, minus the meat
equivalent of all live imported animals. Since FAO records imports / exports of live animals
in number and not weight, the type and size of the animals plays a role.
The concept of biological production includes indigenous animals slaughtered or exported
alive, plus the net additions to the herd during the reference period. It is derived from
indigenous production as follows: indigenous production plus (or less) the meat
equivalent of the variation in the number of animals during the reference period.
Production is expressed in live weight. Variations in the total live weight of all animals are
not taken into account
Materials that compose it
Cured meats include meats that are treated with salt and often contain various additives
(such as flavorings and preservatives), and dried or smoked meat, for example, bacon and
pork ham. Pâté is a spreadable paste made from finely ground pork or poultry meat or
liver, seasoned and seasoned.
Sausages are highly seasoned products made from minced and stuffed meat (usually beef
or pork). Sausages can be fresh, marinated, dry or semi-dry, cooked or not, and smoked or
not. Sausages often contain various additives, such as salt, onion, and spices. The casing
can be made up of prepared animal intestines or synthetic material.
Other preserved meats include meat and meat offal cooked in water or steamed, broiled
or baked, fried or otherwise cooked.

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