CGSB 32 50-1992 Pork Cuts《分割猪肉 代替32-GP-50M》.pdf

1、CGSB 32-50 92 387Yb.50 0035335 900 NATIONAL STANDARD OF CANADA 32.50 November 1992 L Supersedes 32-GP-SOM Specification Pork Cuts Canadian General Standards Board Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted w

2、ithout license from IHS-,-,-CGSB 32-50 92 LB7i.1650 0035336 BY7 The CANADIAN GENERAL STANDARDS BOARD (CGSB). under whose auspices this standard has been developed is a government agency within the Federal Department of Supply and Services. CGSB is engaged in the production of voluntary standards in

3、a wide range of subject areas through the media of standards committees and the consensus process. The standards committees are composed of representatives of relevant interests including producers, consumers and other users, retailers, governments, educational institutions, mhnical, professional an

4、d trade societies, and research and testing organizations. Any given standard is developed on the consensus of views expressed by such representatives. The Ministers Advisory Council on CGSB reviews the results of the consensus process. CGSB has been accredited by the Standards Council of Canada as

5、a national standards-writing organization. The standards that it develops and offers as National Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. In addition to standards it publishes as national standards, CGSB produces stan

6、dards to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. Both CGSB standards and national standards developed by CGSB are developed in conformance with the policies described in the Policy Manual for the Development and Maintenance of

7、Standards by CGSB. CGSB standards are subject to review and revision at any time, so as to ensure that they keep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the standards committees concerned. Changes to standards

8、 are issued either as separate amendment sheets or in new editions of standards. An upto-date listing of CGSB standards. including details on latest issues and amendments, and ordering instructions, will be found in the CCSB Catalogue, which is published annually and is available without charge upon

9、 request. Although the intended primary application of this standard is stated in its Scope, it is important to note that it remains the responsibility of the users of the standard to judge its suitability for heir particular purpose. Many tests required by CGSB standards are inherently hazardous. C

10、GSB neither assumes nor accepts any responsibility for any injury or damage that may occur during or as the result of mts, wherever performed. CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this standard. Users of this standard are expressly

11、 advised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on CGSB and its services and standaids may be obtained from: The Dimor Marketing and Corporate Services Branch Canadian General standards Board ltawa, canada KIA 1G6 The S

12、TANDARDS COUNCIL OF CANADA is the co-ordinating body of the National Standards System. a federation of independent, autonomous organizations working towards the further development and improvement of voluntary standardization in the national interest. The principal objectives of the Council are to f

13、oster and promote voluntary standardization as a means of advancing the national economy, benefiting the health, safety and welfare of the public, assisting and protecting the consumer, facilitating domestic and international trade. and furthering intemational co-operation in the field of standards.

14、 A National Standard of Canada is a standard which has been approved by the Standards Council of Canada and one which reflects a reasonable agreement among the views of a number of capable individuals whose collective interests provide, to the greatest practicable extent, a balance of representation

15、 of producers, users, consumers and others with relevant interests, as may be appropriate to the subject in hand. It normally is a standard that is capable of making a significant and timely contribution to the national interest. Approval of a standard as a National Standard of Canada indicates that

16、 a standard conforms to the criteria and procedures established by the Standards Council of Canada. Approval does not refer to the technical content of the standard; this remains the continuing responsibility of the accredited standards-writing organization. Those who have a need to apply standards

17、are encouraged to use National Standards of Canada whenever practicable. These standards are subject to periodic review; therefore, users are cautioned to obtain the latest edition from the organization preparing the standard. The responsibility for approving National Standards of Canada rests with

18、the: Standards Council of Canada 45 OConnor Street Suite 1200 Ottawa, Ontario KIP 6N7 ow to order ma Publications: by Telephone - (613) 941-8703 or - (613) 941-8704 by Fax - (613) 941-8705 by Mail - CGSB Sales Centre Ottawa, Canada KIA 1G6 in Person - Suite 1500 222 Queen Street Ottawa, Ontario Copy

19、right Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.50 92 LB74650 OOL53L7 783 Canadian General Standards Board 32.50 November 1992 Supersedes 32-GP-50M April 1982 SPECIFICATION PORK C

20、UTS This specification supersedes former CGSB standard 32-GP-50M of April 1982 which is now withdrawn. Prepared by the Canadian General Standards Board ma Published November 1992 by the Canadian General Standards Board Ottawa, Canada KIA 1G6 OMiiiisler of Supply aiid Services Canada - 1992 No part o

21、f this publication inuy br: itproduced in any form without the prior perinksion of the. publisher. Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Adams, D.M. Audet, E. Brown, D. Burk

22、e, R. Clarke, G. Crutchlow, J.P. Dargis, P. Ed wards, J. Ivanauskas, A. Joyce, F. Trpanier, Capt J. Siikanen, E. Secretary CGSB 32-50 92 = 1874650 0015318 b1T = CANADIAN GENERAL STANDARDS BOARD FRESH AND PROCESSED MEAT (Membership at date of approval) Canadian Meat Council Department of Supply and S

23、ervices Meat Consultants International Inc. Department of National Health and Welfare Department of Agriculture Department of Regional Industrial Expansion Alberta Meat Processors Association Beef Information Centre Canadian Pork Council Department of Consumer and Corporate Affairs Department of Nat

24、ional Defence Canadian General Standards Board Acknowledgment is made for the French trcinskrtion of this Cincidimt Gewrcil Sianilarcls Board specicatioit by the Transhiion Bureau of the Departittent of rhc Secretary of Stnte. 32.50 Copyright Canadian General Standards Board Provided by IHS under li

25、cense with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-1. 1.1 2. 2.1 2.1.1 2. I .2 2. i .3 2.1.4 2.2 3. 3. 3.2 4. 4.1 4.2 32.50 November 1992 Supersedes 32-GP-50 April 1982 CANADIAN GENERAL STANDARDS BOARD PORK CUTS SCOPE This specification applies to fresh

26、 and frozen pork carcass (sides), and cuts such as primais, subprimais, roasts and portion control cuts. It is primarily intended to be used by food services in procurement of food. APPLICABLE PUBLICATIONS The following publications are applicable to this specification: Canadian General Standards Bo

27、ard (CGSB) 32.72 - Handling, Packaging and Labelling of Meat, Poultry and Fish for Food Services. Canadian Meat Council Food Service Meat Manual. Department of Agriculture The Canada Agricultural Products Act The Hog Carcass Grading Regulations The Meat Inspeciion Act and Regulations. Department of

28、National Health and Welfare The Food and Drugs Act and Regulations. Reference to the publications in par. 2. I. 1 and 2. I .2 is to the latest issues, unless otherwise specified by the authority applying this standard. The sources of all publications are shown in the Notes section. CLASSIFICATION Po

29、rk shall be supplied fresh (chilled) or frozen as specified (par. 7.1) in the grades Canada Index 100 or above (par. 2.1.3). Type and Size of Cut - Pork shall be supplied in the type and mass of cut as specified (par 7.1). Usual mass ranges and portion masses are given in tables I and 2. c size of p

30、ortion control cuts may also be specified as thickness of cut in which case the mass cannot be specified. The types of cuts are given in par. 5.5. GENERAL REQUIREMENTS In addition to meeting the requirenicnts of this specification, ille pork shall comply with the publications listed in Section 2. Po

31、rk carcasses and cuts shall be neatly butchered and trimmed, and shall be free from bruises or blemishes of any kind. However, slight cuts or small blemishes on the surface of the skin are permissible. The pork cuts shall be produced from well-dressed carcasses or sides with thick, firm muscling and

32、 minimum amount of external and inter- muscular fat. The cuis shall have brighi appearance and reasonably uniform colour ranging from light pink to light red and a smooth (not coarse) texture. Pork cuis and carcasses shall be delivered in good condition and shall show no evidence of detcrioration at

33、 the time of delivery. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-4.3 5. 5.1 5.1.1 5.1.2 5.2 5.2.1 5.2.2 5.3 5.4 5.4.1 5.4.2 5.4.3 5.5 5.5.1 5.5.2 2 The pork shall be prepared

34、in an establishment that is registered under the Meat Inspection Act and Regulations. DETAILED REQUIREMENTS Refrigeration Requirements Fresh (chilled) cuts shall be produced from carcasses chilled to an internal temperature of not more than 4C at the thickest portion. They shall not have been frozen

35、 at any time. After cutting at a temperature below 4“C, the frozen cuts shall have been promptly and thoroughly frozen at a temperature not higher than -24C and be stored at that temperature. Frozen portion control cuts may be produced from the frozen primal cuts provided no defrosting is permitted

36、during process. Condition on Delivery At the time of delivery the fresh (chilled) cuts shall not show evidence of off condition, including but not restricted to off odour, stickiness, gassiness, rancidity, sourness, dehydration; discolouration or evidence of mishandling. Frozen cuts shall be deliver

37、ed at a temperature not exceeding -18C and shall not show evidence of defrosting or freezer deterioration. Tying and Netting - When string-tying is required in the detailed description, cuts shall be made firm and compact and held intact by individual loops of strong twine uniformly spaced at approx

38、imately 50 mm intervals girthwise. In addition some cuts may require string-tying lengthwise. In lieu of string-tying a stretchable netting may be used, provided it complies with the Meat Inspection Regulations. When specified (par 7.1), string-tying shall be provided for other cuts. Preparation of

39、Cuts Preparation of Portion Control Cuts (1400-1413) - Unless otherwise specified in the following detailed descriptions of cuts, portion control cuts shall be cut in full slices in a straight line reasonably perpendicular to the outer surface at an approximate right angle to the length of the major

40、 cut from which they are produced. Surfwe Fut - Unless otherwise specified (par. 7.1), or unless specific surface fat limits are given in the following detailed description of cuts, surface fat on cuts where present shall not exceed an average of 12 mm, in thickness and the thickness of any point sh

41、all not be more than 20 mm. Defatting shall be effected by smoothly removing the fat by following the contour of the underlying muscle surface. Bevelling the edges only is not acceptable. In determining the average thickness of surface fat or the thickness of fat at any one point on cuts that have a

42、n evident, natural depression into the lean, only the fat above the portion of the depression that is more than 20 mm in width shall be considered. Description of cuts - The pork carcass and cuts shall meet the requirements specified within this section. Where indicated after the name of the cut, an

43、 illustration depicting the actual cut is contained in the Food Service Meat Manual. The illustration is provided to complement the detailed requirements and to assist both contractor and user in identification of the required product. An illustration of the primal cuts is given in Figure 1. Cut 400

44、 - Curcuss (Sides)(IZlustruted) - The pork carcass shall consist of the two sides split from a single carcass. Pork carcasses shall be trimmed by removing the head, feet, kidneys and leaf lard. The sides shall have jowls removed unless otherwise specified (par. 7.1). Cut 402A -Ham, Regular (Leg rous

45、t)(IZZustruted) - Regular ham (commercial, trimmed) shall be produced from one side of the carcass by cutting through the side in a straight line perpendicular to the outside skin surface of the hog, from 50 to 75 mm (depending on the size of the hog) anterior to the exposed aitchbone tip, at a righ

46、t angle to a straight line beginning at the centre of the hock joint on the inside and ending at the cut surface, just missing the inside of the aitchbone tip. 32.50 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitte

47、d without license from IHS-,-,-CGSB 32.50 i92 = 3874b50 0035323 304 = 5.5.2.1 5.5.2.2 5.5.2.3 5.5.3 5.5.4 5.5.5 5.5.6 5.5.7 32.50 After the ham has been separated from the carcass, the following portions shall be removed: a. The hind foot, cut off through the hock joint so as to leave a small showin

48、g of the tarsal hones on the ham. b. The tail and sacral vertebrae. c. The surplus flank, starting on the feather edge of the ham facing, and making a straight cut to a point at the edge of the flank muscle. Surplus fat shall be trimmed off on the flank side, without damaging the fell over the muscl

49、e. d. The butt trimmings, starting on the feather edge just behind the bung, making a curved cut without damaging the muscle, continuing around the turn to the feather edge. Regular hams shall be closely trimmed and well rounded at the cushion and butt end. The fat measurement taken at the butt end, at the thickest point that occurs within 75 mm of the aitchbone, shall not exceed 13 mm. Cut 402 - Ham, Skinned, Short Shank - The skinned short shank ham shall confor