1、Specification Lamb Cuts CGSB 32-48 92 W L874b50 0022634 731 Canadian General 32.48 December 1992 Supersedes 32-GP-48M Standards Board Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-C
2、GSB 32.48 92 = L874650 0022635 678 = 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 a wide range of subject are
3、as 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, technical, professional and trade societies, and re
4、search 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 a national standards-writ
5、ing 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 standards to meet particular
6、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 Standards by CGSB. CGSB s
7、tandards 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 cornmittees concerned. Changes to standards are issued either as se
8、parate amendment sheets or in new editions of standards. An up-to-date listing of CGSB standards, including details on latest issues and amendments, and ordering instructions, will be found in the CGSB Catalogue, which is published annually and is available without charge upon request. Although the
9、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 their particular purpose. Many tests required by CGSB standards are inherently hazardous. CGSB neither assumes no
10、r accepts any responsibility for any injury or damage that may occur during or as the result of tests, 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 advised that determ
11、ination of the validity of any such patent rights are entirely their own responsibility. Further information on CGSB and its services and standards may be obtained from: The Manager Marketing and Sales Services Canadian General Standards Board Ottawa, Canada KIA 1G6 The STANDARDS COUNCIL OF CANADA i
12、s 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 foster and promote voluntary
13、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 international co-operation in the field of standards. A National Standard of Can
14、ada 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 of producers, users, consu
15、mers 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 a standard conforms to the
16、 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 are encouraged to use Natio
17、nal 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 the: Standards Council of C
18、anada 45 OConnor Street Suite 1200 Ottawa, Ontario KIP 6N7 low to order -3 Publications: by Telephone - (613) 941-8703 ar - (613) 941-8704 by Fax - (613) 941-8705 by Mail - CGSB Sales Centre Ottawa, Canada KIA 1G6 in Person - Suite 1402 222 Queen Street Ottawa, Ontario Copyright Canadian General Sta
19、ndards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-48 92 m 1874650 0022636 504 m ss Canadian General Standards Board 32.48 December 1992 Supersedes 32-GP-48M April 1982 SPECIFICATION LAMB CUTS This specificat
20、ion supersedes former CGSB standard 32-GP-48M April 1982, which is now withdrawn. Prepared by the Canadian General Standards Board -3 Published December 1992 by the Canadian General Standards Board Ottawa, Canada K1A lG6 Minister of Supply and Services Canada - 1992 No part of this publication may b
21、e reproduced in any form without the prior permission 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-,-,-CGSB 32.48 72 l1874b50 0022b37 440 W CANADIAN GENERAL STANDARDS
22、 BOARD COMMITTEE ON FRESH AND PROCESSED MEAT (Membership at date of approval) Adams, D.M. Audet, E. Brown, D. Burke, R. Clarke, G. Crutchlow, J.P. Dargis, P. Edwards, J. Ivanauskas, A. Joyce, F. Trpanier, J. Siikanen, E. Secretary Canadian Meat Council Department of Supply and Services Meat Consulta
23、nts 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 National Defence Canadia
24、n General Standards Board 4 Acknowledgment is made for the French translation of this Canadian General Standards Board specifcation by the Translation Bureau of the Department of the Secretary of State. 32.48 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for R
25、esaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-48 92 1874b50 0022b38 387 1. 1.1 2. 2. 2.1.1 2.1.2 2.1.3 2.1.4 2.2 3. 3.1 3.1. 3.2 4. 4.1 32.48 December 1992 Supersedes 32-GP-48M April 1982 CANADIAN GENERAL STANDARDS BOARD LAMB CUTS SCOPE This specification applies
26、to fresh and frozen lamb, the flesh of sheep less than one year old, in carcasses and cuts such as primals, subprimals, roasts and portion control cuts. It is primarily intended for use by food services in procurement of food. APPLICABLE PUBLICATIONS The following publications are applicable to this
27、 standard: Canadian General Standards Board (CGSB) 32.72 - Handling, Packaging and Labelling of Meat, Poultry and Fish for Food Services. Canadian Meat Council Food Scrvicc Meat Manual. Department of Agriculture Thc Canada Agricultural Products Act The Lamb and Mutton Carcass Grading Regulations The
28、 Meat Inspection Act and Regulations. Department of National Health and Welfare The Food and Drugs Act and Regulations. Reference to the publications in par. 2.1.1 and 2.1.2 is to the latest issues, unless otherwise specified by the authority applying this Specification. The sources of all publicati
29、ons are shown in the Notes section. CLASSIFICATION Lamb shall be supplied fresh or frozen in the following grades as specified (par 7.1 and 2.1.2), if produced in Canada or corresponding official grades of the country of origin. The cuts shall derive from such grades as specified (par 7.1): Grades C
30、anada Al Canada A2 Canada A3. Type and Size of Cuts - Lamb 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 1 and 2. The size of portion control cuts may also be specified as thickness of cut in which case the mass cannot
31、be specified. The types of cuts are given in par. 5.5. GENERAL REQUIREMENTS In addition to meeting the requirements of this specification, the lamb shall comply with the applicable requirements of the publications listed in Section 2. 1 Copyright Canadian General Standards Board Provided by IHS unde
32、r license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.48 92 1874650 0022639 213 H 4.2 4.3 5. 5.1 5.1.1 5.1.2 5.2 5.2. i 5.2.2 5.3 5.4 5.4.1 5.4.2 5.5 5.5.1 5.5.2 2 Lamb carcasses and cuts shall be neatly butchered and trimmed, and shall be free
33、 from bruises or blemishes of any kind. Carcasses from caul-dressed lambs shall not be included. Carcasses and cuts shall be delivered in good condition and shall show no evidence of deterioration at the time of delivery. The lamb shall be prepared in an establishment that is registered under the Me
34、at Inspection Act and Regulations and shall be delivered direct from a registered establishment to the consignee in case of lamb produced in Canada. Imported lamb shall be prepared in establishments approved by the Canada Department of Agriculture. DETAILED REQUIREMENTS Refrigeration Requirements Fr
35、esh (chilled) cuts shall be thoroughly chilled to a temperature below 2C and shall not have been frozen at any time. Cuts to be frozen shall be 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
36、 frozen primal cuts provided no defrosting is permitted during process. Condition on Delivery At the time of delivery the cuts shall not show evidence of off-condition, including but not restricted to off odour, blood clots, sores, mutilations, rancidity, dehydration, discolouration or evidence of m
37、ishandling. Frozen cuts shall be delivered at a temperature not exceeding -18C and shall not show evidence of defrosting or freezer deterioration. Tying and Netting - When stnng-tying is required in the detailed description, cuts shall be made firm and compact and held intact by individual loops of
38、strong twine uniformly spaced at approximately 50 mm intervals girthwise. In addition some cuts may require string-tying lengthwise. In lieu of string-tying, a stretchable netting or artificial casing may be used, provided it complies with the Meat Inspection Regulations. When specified (par 7,1), s
39、tring-tying shall be provided for other cuts. Preparation of Control Cuts Preparation of Portion Control Cuts (1204-1234) - 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 o
40、uter surface at an approximate right angle to the length of the major cut from which they are produced. Surface Fat - 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 exce
41、ed an average of 6 mm in thickness, and the thickness of any point shall not be more than 13 mm. Defatting shall be effected by smoothly removing the fat in following the contour of the underlying muscle surface. Beveling the edges only is not acceptable. In determining the average thickness of surf
42、ace fat or the thickness of fat at any one point on cuts that have an 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 lamb carcass and cuts shall meet the requirements specifie
43、d within this section. Where indicated after the name of the cut, an illustration depicting the actual cut is contained in the Food Service Meat Manual. The illustration is provided to complement the detailed requirements and assist both contractor and user in identification of the required product.
44、 An illustration of the primal cuts i$ given in Figure 1. Cut 200 - Carcass - A lamb carcass shall consist of the entire unsplit well-dressed carcass without the pluck (heart, liver and lungs) melt (spleen), and caul fat. Bloody tissue and frayed ends, such as are usually at the neck, and practicall
45、y all heart fat, shall be closely removed and excluded. The skirt (diaphragm) and the hanging tender may be removed in whole or in part. Cut 202 - Foresaddle - The foresaddle shall be all of the anterior portion of the carcass produced by “ribbing” the carcass; that is, separating the foresaddle fro
46、m the hindsaddle by sawing and cutting between the 12th and i 3th 32.48 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-48 92 D 1874650 0022640 T35 ribs, the 13th rib remainin
47、g with the hindsaddle, and continuing the cut through the meat and cartilage of the flank and at right angles to the spine. Cut 203 - Bracelet (Double) - The double bracelet shall be the double hotel rack and attached plates remaining ail in one piece after separation is made from the fronts (double
48、) (Cut 206, par. 5.5.6) by cutting reasonably straight across and through the foresaddle at right angles to the spine and following the natural curvature between the 5th and 6th ribs so that the 6th through the 12th ribs remain in the hotel rack, trimmed (double) (Cut 204, par. 5.5.4). The double br
49、acelet requires no further trimming. 5.5.3 5.5.4 a. Cut 204 - Hotel Rack, Trimmed (Double) (Illustrated as single) - The double trimmed hotel rack shall be that portion of the bracelet (double) (Cut 203, par. 5.5.3) remaining after the breast portions have been removed. The breast portions shall be removed from racks by starting a cut on the 12th rib not more than 100mm from the extreme outer tip of the rib eye muscle, and continuing it in a straight line to a point on
