(At Step 3 of the Codex Accelerated Procedure[44])
Amend the definitions of “Meat”, “Mammalian Fats”, “Poultry Fats” and “Milk” contained in the Codex Classification of Foods and Animal Feeds as follows (struck-through texts to be deleted; and italicized texts to be inserted):
1. Meat (from mammals other than marine mammals)
Meats are the muscular tissues, including adhering
fatty issues such as intramuscular and subcutaneous fat from
animal carcasses or cuts of these as prepared for wholesale or retail
distribution in a “fresh” state. The cuts offered to the consumer may
include bones, connective tissues and tendons as well as nerves and lymph
nodes.
2. Mammalian fats (except fat from marine mammals)
Mammalian fats, excluding milk fats, are derived from the
fatty tissues of animals (not processed).
3. Poultry fats
Poultry fats are derived from the fatty
tissues of poultry.
4. Milks
Milks are the mammary secretions of various species of
lactating herbivorous ruminant animals, usually domesticated. Milk is
the normal mammary secretion of milking animals obtained from one or more
milkings without either addition to it or extraction from it, intended for
consumption as liquid milk or for further processing.
