详情
Specifications:
a. The meat should be from young lambs free from
any disease and from live stock.
b. All lambs should be slaughtered and prepared
duly registered export licensed establishment and in full
compliance with the internationally recognized health regulations
and under proper government veterinary inspection procedures of the
producing country, a certificate to this effect issued by competent
government authority should be finished with each consignment,
slaughtering process should be done by knife and lambs are
thoroughly and externally bled according to Islamic
slaughtering, a tag with the words slaughtered according to Islamic
rites to be attached to each carcass.
c. Skinning, gutting should be done directly
after slaughtering then thorough washing in clean running water,
getting sure carcass are given sufficient time **8 hours needed for
the dripping (weeping)process to be completed.
d. All kidneys, kidney fat, adjacent fat in the
channel, abdominal cavity and tail fat of carcass which have
deposits on the tail must be removed.
e. Freezing process should be done at a
temperature not above **5 C in duration not more than *8 hours from
beginning the process, storage and transportation of seller at a
temperature not above **8 C;
f. Transportation should be in compliance with
the internationally recognized systems for frozen meat.
