Code of Practice for the Harvest, Transport, Processing, and Export of Seal Products Intended for Human Consumption
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- The odour/flavour stimulus associated with ammonia production from such processes as protein breakdown and illustrated by ammonia-based cleaning compounds.
- With respect to seal, seal flesh consisting of meat, pieces of meat or minced seal which has been frozen in a uniform rectangular shape.
- Calcified skeletal material derived from seal.
- With respect to seal, seal in which the processor has removed all bones or bone chips.
- A process by which seal is changed from the frozen state to a thawed state under controlled time and temperature conditions such that the internal product temperature does not exceed 4°C after the thawing has been completed.
- A white or yellowish abnormality on the surface of frozen seal which masks the colour of the flesh and penetrates below the surface. This defect caused by the sublimation process can only be removed with a knife or other sharp instrument.
- Unhealthy condition of the animal's body or body parts.
- Capable of being readily perceived (by sight, smell, touch or taste) through a sharp clear unmistaken impression, not blurred, obscured or indefinite.
- The odour/flavour stimulus such as that associated with sewage.
- Raw seal or minced seal which has not been changed to any other state by freezing, cooking etc.
- Seal that has been changed from the fresh state to that in which the thermal centre of the product has been frozen to a temperature of -21°C or colder.
- Hydrogen Sulphide
- The odour/flavour stimulus associated with rotten eggs. A reference is hydrogen sulphide gas.
- Minced Seal
- Particles of seal flesh that have been ground from clean, sound material free from internal organs.
- A wooly or furry growth of minute fungi.
- Oxidized oil
- The odour/flavour stimulus associated with the oxidation of fats or oils.
- Existing without significant change; not fleeting.
- Product consisting of seal meat and other non-seal ingredients such as fillers and spices.
- The odour/flavour stimulus associated with the advanced decay of protein.
- The odour/flavour/colour stimulus associated with oxidized fat or an oil.
- A localized spot on the flesh usually with tissues ruptured or abraded and usually with infection.
- The odour/flavour stimulus associated with acidic compounds such as vinegar and characterized by a pungent sensation.
- A swollen, abnormal mass of tissue.
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