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Meat as described in Article 2(a) of Directive 64/433/EEC together with diaphragms but excluding offal, from which the bone and the main accessible lymphatic glands have been removed.
heart from which lymphatic glands, connective tissue and adhering fat have been completely removed;
liver from which lymphatic glands, adhering connective tissue and fat have been completely removed;
whole masseter muscles, incised in accordance with paragraph 41(a) of Chapter VIII of Annex I to Directive 64/433/EEC, from which lymphatic glands, connective tissue and adhering fat have been completely removed;
tongues with epithelium and without bone, cartilage and tonsils;
lungs from which the trachea and main bronchi and the mediastinal and bronchial lymphatic glands have been removed;
other offal without bone or cartilage from which lymphatic glands, connective tissue, adhering fat and mucous membrane have been completely removed.
maturation of carcasses at a temperature of more than + 2 °C for at least 24 hours;
pH value in the middle of Longissimus dorsi muscle recorded as less than 6,0.