P376.20
Meat – Processed meat products – part 1: Whole muscle – Specification
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| Technical Committee | Eggs and their Products Technical Committee, Fish, Meat, Poultry |
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This Botswana standard specifies requirements including compositional requirements for the production of whole muscle processed meat products intended for human consumption or for further processing into ready-to-eat, heat-and-serve items as well as high end deli items. The whole-muscle meat within this scope shall not have undergone grounding, chopping or cutting other than to develop a particular shape of the whole muscle. The whole muscle processed meat includes intact, unadulterated and non-intact whole muscle products. These products may undergo curing, heat treatment or drying processes.
