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.

Effective measures must be applied to avoid cross-contamination.