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UN/ECE STANDARD FOR POULTRY MEAT AND EXPLANATORY BROCHURE.

UN/ECE STANDARD FOR POULTRY MEAT AND EXPLANATORY BROCHURE./ NORME CEE/ONU POUR LA VIANDE DE VOLAILLE. BROCHURE EXPLICATIVE.

Type of article: Periodical article, Standard/Recommendation

Summary

THE PURPOSE OF THIS STANDARD IS TO DEFINE THE COMMERCIAL QUALITY REQUIREMENTS OF POULTRY CARCASES AND POULTRY CUTS ENTERING INTO TRADE BETWEEN AND TO EUROPEAN COUNTRIES. UNDER MARKETING CONDITION, CHILLED OR FRESH POULTRY MUST BE AT A TEMPERATURE BETWEEN -1 AND 4 DEG C, FROZEN POULTRY AT A TEMPERATURE NOT HIGHER THAN -12 DEG C AND DEEP-FROZEN POULTRY AT A TEMPERATURE NOT HIGHER THAN -18 DEG C.

Details

  • Original title: UN/ECE STANDARD FOR POULTRY MEAT AND EXPLANATORY BROCHURE./ NORME CEE/ONU POUR LA VIANDE DE VOLAILLE. BROCHURE EXPLICATIVE.
  • Record ID : 1986-2144
  • Languages: French
  • Subject: Regulation
  • Source: CEE/ECE - ECE.AGRI.86; 37 p.; 37 phot.; 5 ref.
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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