T/CS 049-2025 General Guidelines for Clean Labeling of Low-Temperature Cooked Meat Products

Scope

Scope: This document provides guidance and recommendations on the clean labeling of low-temperature cooked meat products in terms of general principles, label identification, label claims, packaging, and storage; Main technical content: This document is applicable to the use of clean labeling for low-temperature cooked meat products that are processed from fresh (frozen) poultry and livestock meat or their edible by-products, with the addition of one or more ingredients such as potable water, soy products, cereal products, starch products, eggs and egg products, seasonings, spices, pickles, fruits and vegetables, dehydrated fruits and vegetables, edible fungi, dairy products, new resources, and foods with similar medicinal and nutritional properties.

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