| Number | Name | Description |
|---|---|---|
| 9.01 | Meat mealf1 | Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content. (Minimum protein content 50% on a dry matter basis) |
| 9.02 | Meat and bone meal | Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content |
| 9.03 | Bone meal | Product obtained by drying, heating and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content |
| 9.04 | Greaves | Residual product of the manufacture of tallow and other extracted or physically removed fats of animal origin |
| 9.05 | Poultry offal meal | Product obtained by drying and grinding waste from slaughtered poultry. The product must be substantially free of feathers |
| 9.06 | Feather meal, hydrolysed | Product obtained by hydrolysing, drying and grinding poultry feathers |
| 9.07 | Blood meal | Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter |
| 9.08 | Animal fat | Product composed of fat from warm-blooded land animals |
Annotations
Footnotes
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Products containing more than 13% fat in the dry matter must be named as “rich in fat”.