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Fresh Meat- Meat that has not been treated in any way to ensure its preservation.
Chilled Meat– Fresh meat subjected to chilling in such a manner that the product is maintained at a temperature between 0°C to 4 °C.
Frozen Meat- Chilled meat subjected to freezing in appropriate equipment in such a way that the product is maintained at a temperature of -18° C or lower.
The regulations amended to give an overview of pork, beef, chevon and mutton and their categories mentioned as below: –
- Fresh or chilled or frozen pork or pig Meat: – Edible portion of domestic pigs is ‘pork’, categorized into the following three types, namely: –
(a) fresh or chilled or frozen carcasses or carcass halves or carcass quarters
(b) fresh or chilled or frozen cuts; bone-in or bone-less, true to its type
(c) fresh or chilled or frozen edible offal.
- Fresh or chilled or frozen beef: – Edible portion of bovine is called as ‘beef’. It is categorized into following three types, namely: –
(a) fresh or chilled or frozen carcasses or carcass halves or carcass quarters
(b) fresh or chilled or frozen cuts; bone-in or bone-less, true to its type
(c) fresh or chilled or frozen edible offal.
- Fresh or chilled or frozen chevon or goat meat: – “chevon” is the edible portion of domestic goat categorized as: –
(a) fresh or chilled or frozen carcasses or carcass halves or carcass quarters
(b) fresh or chilled or frozen cuts; bone-in or bone-less, true to its type
(c) fresh or chilled or frozen edible offal
- Fresh or chilled or frozen mutton or sheep meat: -Edible portion of domestic sheep is mutton which can be categorized as: –
(a) fresh or chilled or frozen carcasses or carcass halves or carcass quarters
(b) fresh or chilled or frozen cuts; bone-in or bone-less, true to its type
(c) fresh or chilled or frozen edible offal
Comparative study on the storage conditions, moisture, protein and fat of different meats are given in Table 1:
| S.No. | Meat type | Moisture | Protein | Fat | Storage conditions | Condition of use | |
| Short term | Long Term | ||||||
| 1 | Boneless pork meat | 70-72% | 20-20% | 5-6% | 4°C | (-18°C) or below | The chilled pork shall be consumed within two to four days under normal chilling conditions of storage and frozen pork shall be consumed within ten months |
| 2 | Boneless beef meat | 68-77% | 17.5-23.5% | 8-12% 1-3% for buffalo meat |
4°C | (-18°C) or below | The chilled beef shall be consumed within two to four days under normal chilling conditions of storage and frozen beef shall be consumed within twelve months |
| 3 | Boneless chevon meat | 74-76% | 20-22% | 2-4% | 4°C | (-18°C) or below | The chilled beef shall be consumed within two to four days under normal chilling conditions of storage and frozen beef shall be consumed within twelve months |
| 4 | Boneless mutton meat | 68-72% | 20-22% | 4-10% | 4°C | (-18°C) or below | The chilled beef shall be consumed within two to four days under normal chilling conditions of storage and frozen beef shall be consumed within twelve months |
Nowadays every person is highly health conscious and always prefer to have premium quality food that has been approved. Therefore, it is mandatory for every food business operator to obtain the license that will certify the food quality as per Food Safety and Standard Regulations.If you are worried for the time taking process then better hire an consultant who will make your workeasier and quicker.
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