For the purpose of this article, the following definitions shall apply:

(a) “Meat” means the edible part of the muscle of cattle, sheep, swine, or goats which is skeletal or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. The term “meat” also shall include fish, other seafoods, fowl, or game.

(b) “Meat food products” means any article of food, or any article intended for or capable of being used as human food, which is derived or prepared, in whole or in substantial and definite part, from any portion of any cattle, sheep, swine, fish, other seafoods, fowl, game, or goat except such articles as organotherapeutic substances, meat juice, meat extract, and the like, which are only for medicinal purposes and are advertised only to the medical profession.

(c). “Meat market” means and includes any buildings, houses, or enclosures in which meats or meat products are offered for sale.

History: Pub. Health Reg. 4, eff 13 Aug 64, § 1.