The purpose of this Communiqué is to set forth the issues regarding production, packaging and market presentation of raw meat, ground meat, prepared meat mixtures and meat products in accordance with its technique.

Following subjects are covered in this Communiqué :

• Product properties of raw red meat, raw poultry meat, minced meat, minced turkey, prepared red meat mixtures and prepared poultry meat mixtures
• Product features of meat products
• Additives
• Aromatizers and aromatizing food components
• Contaminants
• Pesticide residues
• Veterinary drug residues
• Hygiene
• Packaging and Labelling
• Transportation and storage
• Sampling and analysis methods
• Composition of Minced Meat