The third concept,biological production, would be the most complete as it also reflectschanges in the livestock herd, but it is not used because ofdifficulties in obtaining information from national reporting offices. The prices applied to indigenous meat production are derived fromprices of live animals. This covers not only the value of meat, butalso the value of offals, fats, hides and skins. Pat is a spread of finely mashed, seasoned and spiced meat or liver of pigsand poultry. Sausages may befresh, pickled, dry or semi-dry, cooked or uncooked and smoked orunsmoked.
Sausages usually contain various additives, such as salt,onions and spices.
The casings are made either of prepared animalintestines or synthetic material. Other preserved meats include meat and meat offals that have beenboiled, steamed, grilled, fried, roasted or otherwise cooked. Commontrade names are beef and veal. See Chapter 14. Beef and Veal, Dried, Salted, Smok Meat of bovine animals, whether salted, in brine, dried or smoked.