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 Animal
by-product meal (US)
Made
by rendering those animal tissues which do
not fall into the US categories listed
here.
Animal
digest (US)
Powder
or liquid (soup, slurry) made from
undecomposed animal tissue, broken down
using chemical or enzymatic hydrolysis.
The type of meat used is specified e.g.
chicken, turkey, beef. Digests are
ingredients not soluble in their natural
state, but made soluble (hence useful as
ingredients) with the use of heat,
moisture and or chemicals/enzymes e.g.
"Poultry Digest" may be
processed chicken feet.
Fish
meal (UK)
Dried
processed whole fish and fish offal (e.g.
cod heads).
Highly
Pigmented Slurry (UK)
Mechanically
Recovered Meat (UK) pulp. Contains varying
amounts of bone. This slurry is
reformatted into chunks and may be
texturised.
Meal
(US)
The
ground or pulverised composite of animal
feed-grade ingredients e.g. poultry
by-product meal consists of the ground,
rendered, clean parts of the carcass of
slaughtered poultry, such as necks, feet,
undeveloped eggs, and intestines,
exclusive of feathers, except in such
amounts as might occur unavoidably in good
processing practices. Meal contains
nothing humans would term meat.
Meat
(US)
The
clean flesh of slaughtered cattle, pigs,
sheep or goats. Does include muscle meat,
tongue, some organs, fat and skin of the
animal. AAFCO define "meat" as
the "clean flesh of slaughtered
mammals as is limited to the striate
muscle with or without the accompanying
and overlying fat and the portions of the
skin, sinew, nerve and blood vessels,
which normally accompany the flesh."
Meat
(UK)
The flesh, including fat, skin, rind, gristle
and sinew in amounts naturally associated with the
flesh used, of any animal or bird normally used
for human consumption. Does include diaphragm,
head meat (muscle meat and associated fatty tissue
only), heart, kidney, liver, pancreas, tail meat,
thymus and tongue. May (depending on intended use
of product) include brains, feet, large and small
intestines, lungs, oesophagus, rectum, spinal
cord, spleen, stomach, testicles, udder. (Meat
Products and Spreadable Fish Products Regulations
1984)
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