Flesh Foods

  • F. Leslie Hart
  • Harry Johnstone Fisher

Abstract

The term “meat” is legally restricted to “the properly dressed flesh derived from cattle, from swine, from sheep, or from goats sufficiently mature and in good health at the time of slaughter”, including only “that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart, or in the esophagus”, and specifically excluding “that found in the lips, snout, or in the ears, with or without the bone, skin, sinew, nerve and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale.” Only when qualified with the name of the respective animal, e.g. “horsemeat”, may the term “meat” be applied to the flesh of animals other than cattle, swine, sheep or goats.1

Keywords

Sugar Toluene Turkey Pyrrole Pyrophosphate 

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Copyright information

© Springer-Verlag New York Inc. 1971

Authors and Affiliations

  • F. Leslie Hart
    • 1
  • Harry Johnstone Fisher
    • 2
  1. 1.U.S. Food and Drug AdministrationBoston DistrictUSA
  2. 2.The Connecticut Agricultural Experiment StationNew HavenUSA

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