Betekenis van:
masseter

Voorbeeldzinnen

1. No offal authorised (except bovine diaphragm and masseter muscles).
2. No offal authorised (except, in the case of bovine species, diaphragm and masseter muscles).
3. No offal authorised (except, in the case of bovine species, diaphragm and masseter muscles).’
4. Painful muscular contractions primarily of the masseter and neck muscles leading to facial spasms known as trismus and ‘risus sardonicus’
5. No offal is authorised for introduction into the Union except for bovine species, diaphragm and masseter muscles.’
6. Whole masseter muscles, incised in accordance with paragraph 41A(a) of Chapter VIII of Annex I to Directive 64/433/EEC (as last amended), are also permitted.
7. Whole masseter muscles, incised in accordance with paragraph 41, A (a) of Chapter VIII of Annex I to Council Directive 64/433/EEC (as last amended), are also permitted.
8. or [(a) contains only trimmed-offal which have matured at an ambient temperature of more than +2 °C for at least three hours, or, in the case of diaphragm and masseter muscles, for at least 24 hours;
9. (5)(14) or [(a) contains only trimmed-offal which have matured at an ambient temperature of more than + 2 °C for at least three hours, or, in the case of diaphragm and masseter muscles, for at least 24 hours;
10. either [has been obtained and prepared without contact with other meats not complying with the conditions required above;] (1) (8) or [contains [boneless meat] [and] [minced meat](1), obtained only from boned meat other than offal that was obtained from carcases in which the main accessible lymphatic glands have been removed, which have been submitted to maturation at a temperature above +2° C for at least 24 hours before the bones were removed and in which the pH value of the meat was below 6.0 when tested electronically in the middle of the longissimus-dorsi muscle after maturation and before de-boning, and has been kept strictly separate from meat not conforming to the requirements mentioned above during all stages of its production, de-boning and storage until it has been packed in boxes or cartons for further storage in dedicated areas.] (1) (9) or [contains [boneless meat] [and] [minced meat](1), obtained only from boned meat other than offal that was obtained from carcases in which the main accessible lymphatic glands have been removed, which have been submitted to maturation at a temperature above +2 °C for at least 24 hours before the bones were removed, and has been kept strictly separate from meat not conforming to the requirements mentioned above during all stages of its production, de-boning and storage until it has been packed in boxes or cartons for further storage in dedicated areas.] (1) (13) or [(a) contains only trimmed-offal which have matured at an ambient temperature of more than +2 °C for at least three hours, or, in the case of diaphragm and masseter muscles, for at least 24 hours;