SCHEDULE 5 Treatments to ensure the destruction of disease virus

PART 3 Fresh meat

Maturation

12.  Carcases are matured so that they fall within this paragraph if they—

(a) have been matured at a temperature of more than 2°C for at least 24 hours, and

(b) have a pH value in the middle of the Longissimus dorsi recorded at less than 6.0.