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  • A23L13/00
    		•  Meat products; Meat meal; Preparation or treatment thereof [2016.01] HB CC 4B042
  • A23L13/00@A
    		•  Quality improvement HB CC 4B042
  • A23L13/00@D
    		•  Colored or coloring HB CC 4B042
  • A23L13/00@E
    		•  Manufacturing devices HB CC 4B042
  • A23L13/00@Z
    		•  Others HB CC 4B042
  • A23L13/10
    		•  .Meat meal or powder; Granules, agglomerates or flakes [2016.01] HB CC 4B042
  • A23L13/20
    		•  .from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts(glands or bones as ingredients of processed meat A23L13/60) [2016.01] HB CC 4B042
  • A23L13/30
    		•  .Meat extracts [2016.01] HB CC 4B042
  • A23L13/40
    		•  .Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor [2016.01, 2023.01] HB CC 4B042
  • A23L13/50
    		•  .Poultry products, e.g. poultry sausages [2016.01] HB CC 4B042
  • A23L13/60
    		•  .Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product [2016.01] HB CC 4B042
  • A23L13/60@A
    		•  Sausage HB CC 4B042
  • A23L13/60@B
    		•  Block meat HB CC 4B042
  • A23L13/60@Z
    		•  Others HB CC 4B042
  • A23L13/70
    		•  .Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor [2016.01, 2023.01] HB CC 4B042
  • A23L13/72
    		•  ..using additives, e.g. by injection of solutions [2023.01] HB CC 4B042
  • A23L13/74
    		•  ...using microorganisms or enzymes [2023.01] HB CC 4B042
  • A23L13/75
    		•  ...using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents [2023.01] HB CC 4B042
  • A23L13/76
    		•  .. by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment [2023.01] HB CC 4B042
  • A23L13/77
    		•  ..by mechanical treatment, e.g. kneading, rubbing or tumbling [2023.01] HB CC 4B042
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