1 This part of ISO 3100 gives general instructions and specifies procedures to be followed after taking a laboratory sample from meat and meat products, for the purpose of microbiological examination.
2 A distinction is made between treatments for the follow-ing categories of products:
a) consignments or lots of meat or meat products pre-pared or packed as individual units of any size (for example sausages, vacuum-packed minced meat, sliced sausages, canned cooked ham), or meat in pieces not exceeding 2 kg in mass;
b) carcasses, cuts of carcasses, or cured meat in pieces exceeding 2 kg in mass, and mechanically separated meat or dried meat.