{"code":"FAC","codeName":"Food and Agricultural Code","section":"19210","citation":"Food & Agr. Code, § 19210","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 9. ANIMALS GENERALLY [16301. - 19700.]","url":"https://blackletter.si/food-and-agricultural-code/division-9"},{"name":"PART 3. SLAUGHTERED ANIMALS [18201. - 19503.]","url":"https://blackletter.si/food-and-agricultural-code/division-9/part-3"},{"name":"CHAPTER 5. Horsemeat and Pet Food [19200. - 19447.]","url":"https://blackletter.si/food-and-agricultural-code/division-9/part-3/chapter-5"},{"name":"ARTICLE 1. Definitions [19200. - 19216.]","url":"https://blackletter.si/food-and-agricultural-code/division-9/part-3/chapter-5/article-1"}],"history":"Added by Stats. 1969, Ch. 815.","effective":null,"html":"<p>“Meat” means the uncooked muscle tissue of a cow, goat, sheep, swine, or poultry which is skeletal, with or without the accompanying and overlaying fat, and the portion of sinews, nerves and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing.</p>","text":"“Meat” means the uncooked muscle tissue of a cow, goat, sheep, swine, or poultry which is skeletal, with or without the accompanying and overlaying fat, and the portion of sinews, nerves and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing.","otherVersions":[],"url":"https://blackletter.si/food-and-agricultural-code/definitions-19210","source":"California Legislative Information bulk export (pubinfo)"}