VIII.Time limitsU.K.
Boning, trimming and packaging must be completed within 10 calendar days of slaughter. However, the Member States may set shorter time limits.
Blast-freezing shall be carried out immediately after packing, commencing in any event on the same day; the quantity of meat boned may not exceed the daily capacity of the blast-freezers.
The internal temperature of boned meat shall be reduced to or below - 7 oC within 36 hours during blast-freezing.