1、Specification Canned or CGSB 32.b5M 90 LB74650 00153b8 145 32.65M December 1990 Canadian General Standards Board r; Supersedes 32-GP-6% Boil-in-Bag Ham Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without lice
2、nse from IHS-,-,-CGSB 32.b5M 90 = 1874650 00153b9 061 = The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed, produces voluntary standards and specifications in many subject areas, at the request of sources in both the private and public sectors. CG
3、SB has been accredited by the Standards Council of Canada as 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 sta
4、ndards it publishes as national standards, CGSB produces standards and specifications to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications, and national standards developed by CGSB, are developed in conf
5、ormance with the policies descni in the Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB specifications are developed to state the particular requirements of a government or an industry for a material, a product, or a service. A specification also states the procedures to
6、 determine if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the following factors: broad application, committee balance, representation of all vital interests or consensus approval. CGSB specifications are subject to review and re
7、vision 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 committee concerned. Changes to specifications are issued either as separate amendment sheets or in new editions o
8、f specifications. An uptodate listing of CGSB specifications, including details on latest issues and amendments, and ordering instxuctions, will be found in the CGSB Catalogue, which is published annually and is available without charge upon request. Although the intended primary application of this
9、 specification is stated in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CGSB standards are inherently hazardous. CGSB neither assumes nor acoepts any responsibili
10、ty for any injury or damage that may occur during or as the result of tests, wherever CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expressly advised that determination of the validity of
11、any such patent rights are entirely their own responsibility. Further information on CGSB and its seMces and standards may be obtained from: The Secretary Canadian General Standards Board Ottawa, Canada KU 1G6 performed. How to order y Publications: by Telephone - - by Telefax - byMail - inPerson -
12、(819) 956-0425 or (819) 956-0426 (819) 9565644 CGSB Sales Ottawa, Canada KlA 1G6 Place du Portage III, 9C1 11 Laurier Street Hull, Quebec CGSBSales (819)956-0426 in Person Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking pe
13、rmitted without license from IHS-,-,-CGSB 32.b5M 90 3874b50 0035370 8T3 cgs Canadian General Standards Board 32.65M Decem ber 1990 Supersedes 32-GP-6% June 1975 SPECIFICATION CANNED OR BOIL-IN-BAG HAM This specification supersedes former CGSB standard 32-GP-65c, of June 1975, which is now withdrawn.
14、 Prepared by the Canadian General Standards Board WS Published December 1990 by the Canadian General Standards Board Ottawa, Canada KU 1G6 Minister of Supply and Services Canada - 1990 No part of this publication may be reproduced in any form without the prior permission of the publisher. B Copyrigh
15、t Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.b5M 90 3B74b50 0035373 73T = CANADIAN GENERAL STANDARDS BOARD COMMITTEE ON FRESH AND PROCESSED MEAT (Membership at date of approval) Ad
16、ams, D.M. Brown, D. Clarke, Dr G. Damiani, H.A. Dargis, Ms. ? Doust, W.H. Mercer, J. Overbaugh, K. Ranger-Smith, Ms. E Thibodeau, P.L. npanier, Capt J. Saanen, Ms. E. Secretary Canadian Meat Council Meat Consultants International Inc. Department of Agriculture Department of Regional Industrial Expan
17、sion Alberta Meat Processors Association Department of Supply and Services Department of National Health and Welfare Canadian Pork Council Canadian Cattlemens Association Department of Consumer and Corporate Affairs Department of National Defence Canadian General Standards Board O Acknowledgment is
18、madefor the French rmns&tion of ihis Canadian Geneml StandanLr Bwrdqwcifimtion by the Translation Bureau of the Lkpamnent of the Secretary of Sae. 32.65M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without li
19、cense from IHS-,-,-CGSB 32*b5M 90 1874b50 0035372 b7b 1. 1.1 1.2 2. 2.1 2.1. 2.1.2 2.1.3 2.1.4 2.1.5 2.2 3. 3.1 3.1.1 4. 4.1 32.65M Decem ber 1990 Supersedes 32-GP-65c June 1975 CANADIAN GENERAL STANDARDS BOARD CANNED OR BOIL-IN-BAG HAM SCOPE This specification applies to ham packaged and cooked in
20、hermetically sealed containers. The ham shall be either commercially sterile or pasteurized. This specification is intended to be used by food services in the procurement of food. The testing and evaluation of a product against this specification may require the use of materials and/or equiprncnt th
21、at could be hazardous. This document does not purport to address all the safety aspects associated with its LISC. Anyone using this specification has the responsibility to consult the appropriate authorities and to establish appropriate health and safety practices in conjunction with any existing ap
22、plicable regulatoq requirements prior to its use. APPLICABLE PUBLICATIONS The following publications are applicable to this specification: Canadian General Standards Board (CGSB) 32-GP-50M - Pork Carcass, Primal, Fabricated and Portion Control Cuts. Department of Agriculture The Meat Inspection Act
23、and Meat Inspection Regulations. Department of National Health and Welfare The Food and Drugs Act and Regulations. International Organization for Standardization OSO) IS0 9321978 - Determination of Nitrogen Content of Meat and Meat Products. The Association of Official Analytical Chemists (AOAC) The
24、 Official Methods of Analysis of the AOAC. Reference to the above publications is to the latest issues. The sources for these publications are shown in the Notes section. CLAS SIFICATION Canned or boil-in-bag ham shall be supplied in the following types as specified ar. 8.1): PPes Type 1 - Pasteuriz
25、ed (needs refrigerated storage, canned or boil-in-bag) Type 2 - Commercially sterile (fully preserved, canned only). GENERAL REQUIREMENTS Canned ham or boil-in-bag shall be prepared in an establishment that is registered under the Meat Inspection Act and Regulations and shall meet the requirements o
26、f the regulations referred to in par. 2.1.2 and 2.1.3. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.65M 90 m 1874650 0015373 502 m 5. 5.1 5.2 5.3 5.4 5.5 5.6 6. 6.1 6.2 6
27、.3 7. 7.1 7.2 8. 8.1 2 DETAILED REQUIREMENTS Canned or boil-in-bag ham shall be made from the hind leg of a pig above the tarsal joint thereof and shall meet the requirements of CGSB standard 32-GP-5M, Cut 402. Ail bones, skin and cartilage shall be removed and the remaining fat shall not exceed 5%
28、by mass, when determined according to the applicable AOAC method (par. 2.1.4). The meat shall be cured before packaging and cooking. Meat Protein Content - The minimum content of meat protein on a fat-free basis shall be as specified (par. 8.1), when measured according to IS0 937, using the conversi
29、on factor 6.25 for nitrogen. (Note: lepmtein content of diffetet ham typa varies between 13 und 18% depending on quality) Canned or boil-in-bag ham shall have an odour, flavour and colour characteristic of cooked ham. It shall not have air, fat or gelatin pockets that are larger than 10 mm in diamet
30、er. Not more than 5% of the sliced area shall consist of such defects. The total drained mass of pasteurized ham shall be at least 95% of the marked net mass and for sterilized canned ham at least 75% of the marked net mass when determined as given in par. 7.2. Pasteurized Orpe 1) ham shall be proce
31、ssed in hermetically sealed containers by heat sufficient to kill all pathogenic bacteria and most of the non-spore-forming bacteria. Commercially steriie (Type 2) ham shall be processed in hermetically sealed containers by heat to render the ham free from viable forms of microorganisms, including s
32、pores, capable of growing in the unopened can under normal distribution and storage conditions. PREPARATION FOR DELIVERY Unless otherwise specified (par. 8.1), normal commercial packaging, labelling, packing and marking shall be acceptable. The ham shall be packaged in cans or bags of specified size
33、 (par. 8.1). Normal commercial can sizes (net mass) are: 454 and 680 g (pear-shape only) 4.54 and 5.44 kg (Pullman shape, i.e. rectangular, only) Usual net mass of boil-in-bag ham is 4.5 to 5.4 kg. Note: le commercially sterile ham is available on& in pearshaped cans. Each can or bag and shipping co
34、ntainer of pasteurized ham (type 1) shall be marked “Perishable - Keep under refrigeration below 4OC“ and with the date of processing. These packages shall be stored and transported under refrigeration below 4T. INSPECTION AND TESTING Sampling - Sampling for inspection and testing shall be at the di
35、scretion of the inspection authority, unless a specific sampling plan is specified (par. 8.1). Determination of net mass and drained mass - Net mass shall be determined by subtracting the dry tare mass from the gross mass. The tare mass is the mass of can, lid and bag used for packaging the ham. The
36、 drained mass is the mass of ham practically free from rendered fat, liquid and gelatinized juices when examined at normal room temperature. NOTES Options - The following options must be specified in the application of this specification: a. Type of ham and, in the case of pasteurized ham, whether c
37、anned or boil-in-bag ham is desired (par. 3.1) b. Minimum meat protein content required (par. 5.2) 32.65M O 1 O O Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-8.2 8.2.1 8.2.2 8.2.3
38、 8.2.4 c. Preparation for delivery, if other than as specified (par. 6.1) d. Size of bag or can (par. 6.2) e. Sampling, if a specific plan is required (par. 7.1). Sources of Referenced Publications The publication referred to in par. 2.1.1 may be obtained from the Canadian General Standards Board, S
39、ales Unit, Ottawa, Canada K1A 1G6. TeIephone (819) 956-0425 or 956-0426. Telefax (819) 956-5644. The publications referred to in par. 2.1.2 and 2.1.3 may be obtained from the Canadian Government Publishing Centre, Supply and Services Canada, Ottawa, Canada KIA OS9. Telephone (819) 997-2560. The publ
40、ications referred to in par. 2.1.4 may be obtained from the Standards Council of Canada, Standards Sales Branch, 350 Sparks Street, Suite 1200, Ottawa, Ontario K1P 6N7. The publications referred to in par. 2.1.5 may be obtained from the Association of Official Analytical Chemists, 1111 N. 19th Street, Suite 210, Arlington, VA 22209, U.S.A. 32.65M 3 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-
