Classification by Species and Raw Material

Pork, beef, sheep, goat, poultry, game and mixed-species products can behave differently in flavour, colour, fat quality, connective tissue and hazard profile. Species is therefore useful for description, formulation and traceability, but it does not by itself define a complete product family.

Whole muscles, trim, fat depots, organs, blood, skin, rind and connective-tissue-rich parts have different technological roles. A raw-material class may describe function in processing even when retail-cut names differ between countries.

Mixed-species formulas should identify each material and preserve supplier and batch traceability. Substitution can alter allergens, religious or ethical suitability, legal naming, composition, sensory character and process behaviour even when the finished appearance is similar.

Documentation, segregation and approved suppliers are the primary identity controls. Analytical methods can investigate authenticity or confirm species, but method scope, sampling and interpretation matter, particularly in cooked or highly processed mixtures.

Ingredient names, species declarations and definitions of meat can be jurisdiction-specific. Product labels and Atlas identity fields should use the applicable rule rather than assuming that a generic term such as meat or sausage has the same legal meaning everywhere.

The Codex uses this classification to connect products to relevant raw-material science and product families. It should remain one axis among many and should not erase regional names, protected specifications or processing distinctions.