(At Step 5 of the Accelerated Procedure)
Amend the definitions of “Meat”, “Mammalian Fats”, “Poultry Fats” and “Milk” contained in the Codex Classification of Foods and Animal Feeds as follows:
1. Meat (from mammals other than marine mammals)
Meats are the muscular tissues, including adhering fat 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 fat tissues of animals (not processed).
3. Poultry fats
Poultry fats are derived from the fat tissues of poultry.
4. Milks
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.
