PART 3 E+WFresh meat
De-boningE+W
11. Meat (together with diaphragms but excluding offal) is deboned so that it falls within this paragraph if the bone and main accessible lymphatic glands have been removed.
MaturationE+W
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.