Origin of meat at wetmarkets

[cathwa]

For a various reasons (convenience and price) I do most of my shopping at the massive wet market in Tai Po. When it comes to veg, there are accredited stalls (ie from spot checked farms with regulations of amount of pesticides etc) which you can double check on.
However, when it comes to meat and fish, I'm a bit clueless and would prefer to be able to check on its source. Some stalls have signs assurring it is 'ng meat from HK government regulated slaughter houses', but I've no idea of what that is and nothing came up when I googled it.
Anyone in the know?
I'm not looking for a big discussion on hygene/ lack of or amount of blood and gore at the markets (I've read that thread thanks). I'd just like to know that my meat hasn't been pumped full of chemicals any more than your standard supermarket chicken!
Cheers!

[PDLM]

You can read about the HK Government regulations for slaughterhouses here, and on other pages within the site of the FEHD's Centre for Food Safety.

[jimbo]

I know that wetmarket well and the meat is usually sourced from mainland China, The Fish would be caught pretty much anywhere round the South China Seas.

As regards to pumped full of chemicals I'd hazard a guess and say yes its likely but of course no more than say from your typical local supermarket where inevitably its probably the same supplier anyway.

[PDLM]

If you bother to read the links I gave you will see exactly which chemicals are tested for in every batch of animals imported for slaughter in Hong Kong.

[cathwa]

Had a look at the links - they're great. I'll be reading them in more detail tomorrow. Thanks