Meat Standards
Meat standards serve as commercial quality standards to help facilitate
international trade, encourage high-quality production, improve
profitability and to protect consumer interests.
Internationally recognized meat standards have been developed by the Specialized Section of the UN Economic Commission for Europe (UN/ECE) Working Party on Agricultural Quality Standards. The UN/ECE language describes meat items commonly traded internationally and defines a coding system for communication and electronic trade.
In achieving agreement the Specialized Section has over the past decade contributed to a number of new internationally harmonized Standards that:
• Facilitate fair international trade and prevent technical barriers to trade
• Define a common trading language for sellers and buyers
• Promote a high quality, sustainable production
• Create market transparency for buyers and consumers
The list includes Bovine (Beef), Bovine (Veal), Porcine (Pork), Ovine (Sheep), Caprine (Goat), Llama/Alpaca, Chicken, Turkey, Duck, Edible Co-products and the revision of Edible Hen Eggs-in-Shell.
Online at http://www.unece.org/trade/agr/standard/meat/meat_e.htm.
Institutional Meat Purchase Specifications
IMPS are a series of meat product specifications maintained by AMS. They are developed as voluntary consensus specifications. Large volume purchasers such as Federal, State and Local Government agencies, schools, restaurants, hotels, and other food service users reference the IMPS for procuring meat products.
The IMPS are composed of the following series:
More Resources
Meat & Poultry XML
University of Nebraska Meat Identification Page
Internationally recognized meat standards have been developed by the Specialized Section of the UN Economic Commission for Europe (UN/ECE) Working Party on Agricultural Quality Standards. The UN/ECE language describes meat items commonly traded internationally and defines a coding system for communication and electronic trade.
In achieving agreement the Specialized Section has over the past decade contributed to a number of new internationally harmonized Standards that:
• Facilitate fair international trade and prevent technical barriers to trade
• Define a common trading language for sellers and buyers
• Promote a high quality, sustainable production
• Create market transparency for buyers and consumers
The list includes Bovine (Beef), Bovine (Veal), Porcine (Pork), Ovine (Sheep), Caprine (Goat), Llama/Alpaca, Chicken, Turkey, Duck, Edible Co-products and the revision of Edible Hen Eggs-in-Shell.
Online at http://www.unece.org/trade/agr/standard/meat/meat_e.htm.
Institutional Meat Purchase Specifications
IMPS are a series of meat product specifications maintained by AMS. They are developed as voluntary consensus specifications. Large volume purchasers such as Federal, State and Local Government agencies, schools, restaurants, hotels, and other food service users reference the IMPS for procuring meat products.
The IMPS are composed of the following series:
More Resources
Meat & Poultry XML
University of Nebraska Meat Identification Page