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

(a) “Abattoir” means any slaughtering or meat processing, meat canning, curing, smoking, salting, rendering, or other similar establishment.

(b) “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 or 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. “Meat” also includes fish, other seafoods, fowl, or game.

(c) “Meat food products” means any articles 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.

(d) “Offal” means the inedible portions of animals or poultry handled in the abattoir. This includes tankage from rendering tanks, hair, bones, paunch contents, manure, and similar material.

History: Pub. Health Reg. 5, eff 23 Sep 64 § 1.