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This standard is specifically designed for whole broiler chicken (not egg-laying hens) meats, its pieces and visceral organs that are fit for human consumption, and which are preserved by freezing.
Contents
1. Field and Scope of Implementation
2. Complementary References
3. Definitions
4. Requirements
5. Sampling
6. Testing Methods
7. Displaying, Packaging, Transportation and Storage
8. Labelling
