This standard specifies the hygienic indexes and inspection methods, and hygienic requirements for production and processing, marking, packaging, transportation and storage in terms of the fresh (frozen) meat of livestock.
This standard is applicable to fresh (frozen) meat of livestock which is butchered, processed and qualified upon the veterinary sanitary inspection.
2 Normative References
The following documents contain provisions which, through reference in this standard, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, all parties coming to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards. For undated references, the latest editions of the normative documents referred to apply.
