Paragraph 12 Maturation

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.

Notes on the whole SSI

F1: 1981 c. 22, amended by the Animal Health Act 1981 (Amendment) Regulations 1992 (S.I. 1992/3293). The functions conferred under the 1981 Act on “the Ministers” (as defined in section 86 of that Act) are now exercisable by the Scottish Ministers. They were transferred, so far as exercisable within devolved competence, by virtue of section 53 of the Scotland Act 1998.