COOKED YELLOW CLAM MEAT. LATIN NAME: PAPHIA UNDULATA. THE CLAM MEAT HAS BEEN COOKED IN A COOKING BELT (CHAMBER). THE COOKING TIME AND TEMPERATURE IS ABOVE 100 DEGREES C. THE COOKING TIME IS ABOVE 5 MINUTES TO ACHIEVE AN INTERNAL TEMPERATURE OF 90 DEGRESS C. BEFORE THE CLAMS LEAVE THE CHAMBER THE CLAM SHELLS ARE COOLED BY PORTABLE WATER SPRAY TO KEEP THE TEMPERATURE OF THE CLAM MEAT BELOW 50 DEGREES C. THE CLAM MEAT IS THEN SHUCKED BY HAND, THEN CLEANED AND FROZEN, THEN GLAZED.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIR)S GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1605: CRUSTACEANS, MOLLUSCS AND OTHER AQUATIC INVERTEBRATES, PREPARED OR PRESERVED. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 160556: CLAMS, COCKLES AND ARKSHELLS. ALSO CLASSIFIED IN ACCORDANCE WITH: HSEN TO HEADING 0307 NOTE 2 REFERS. HSEN TO HEADING 1605 REFERS.