9. The limits fixed as standard are not necessarily the extremes authentically recorded for the article in question, because such extremes are commonly due to abnormal conditions of production and are usually accompanied by marks of inferiority or abnormality readily perceived by the producer or manufacturer.
FOOD STANDARDS.
I. ANIMAL PRODUCTS.
A. Meats and the Principal Meat Products.
a. MEATS.
1. Meat, flesh, is any clean, sound, dressed, and properly prepared edible part of animals in good health at the time of slaughter, and if it bears a name descriptive of its kind, composition, or origin, it corresponds thereto. The term “animals,” as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food.
2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer.
3. Cold storage meat is meat from animals recently slaughtered and preserved by refrigeration until delivered to the consumer.[37]
[37] The establishment of proper periods of time for cold storage is reserved for future consideration when the investigations on this subject, authorized by Congress, are completed.
4. Salted, pickled, and smoked meats are unmixed meats preserved by salt, sugar, vinegar, spices, or smoke, singly or in combination, whether in bulk or in suitable containers.[38]