Meat inspection is the sanitary control of slaughter animals and meat, the main purpose been to detect and prevent public health hazards such as food-borne pathogens and chemical contaminants in meat (FAO. 2019. Technical guidance principles of risk-based meat inspection and their application. Rome, FAO http://www.fao.org/3/ca5465en/ca5465en.pdf)
The dry rendered product from mammal tissues, exclusive of hair, hoof, horn and hide trimmings, manure and stomach contents, except in such amounts as may occur unavoidably in good factory practice. It shall not contain added blood meal. (Tacon, A.G.J., 1987. The nutrition and feeding of farmed fish and shrimp - A training manual 2. Nutrient sources and composition. FAO Field Document. Project GCP/RLA/075/ITA, Field Document No. 5/E Brasilia, Brazil, 129 p. https://www.fao.org/4/ab468e/AB468E00.htm)
