1、“._ I -. - _ CGSB 32mb91 90 1674b.50 0015375 385 CGSB SPCIFICATION SPECIFICATION de IONGC Fresh or Cooked Saucisses fraches ou Sausages cuites 32.69M AugusAot 1990 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted
2、without license from IHS-,-,-CGSB 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. The CGSB has been accred
3、ited by the Standards Council of Canada as a national standards-writin organization. The standards that it develops and offers as Nationahtandards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. In addition to standards it publishes a
4、s national standards, the CCSB 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 the CCSB, are developed in conformance with
5、the policies described 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 determine
6、 if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the followin factors: broad application, committee balance, representation of afi vital interests or consensus approval. CGSB specifications are subject to review and revision at a
7、ny 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 of specifica
8、tions. An up-to-date listing of CCSB specifications, including detnils on latest issues and amendments, and ordering instructions, will be found in the Catalogue of Standards and Qualified Products Lists which is published annually and is available without charge upon request. Although the intended
9、primary applicntion of this 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 specifications are inherently hazardous. The CGSB neither
10、assumes nor accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. The CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expre
11、ssly advised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on the CGSB and its services may be obtained from: The Secretary Canadian General Standards Board Ottawa. Canada K1A lG6 90 m 1874b50 0015376 211 m La rsente spcificat
12、ion q g labore sous les auspices de IOFRCE DES NORMES GENERALES DU CANADA (ONGC) qui rdige des normes facultatives et des spcifications sap liquant plusieurs domaines, la demande dorganismes tant 8u secteur priv que du secteur public. Le Conseil canadien des normes a confr lON02 le titre dorganisme
13、rdacteur de normes nationales. En consquence, les normes ue lOffice labore et soumet titre de Normes nationales du Canaja se conforment aux critres et procdures tablis cette fin par le Conseil canadien des normes. Outre la publication de normes nationales, IONGC rdige galement des normes et des spci
14、fications visant des besoins particuliers, B la demande de plusieurs organismes tant du secteur priv ue du secteur public. Les normes et les spcifications de IONGC et”is normes nationales tablies par cet organisme sont conformes aux politiques nonces dans le Manuel des politiques pour llaboration et
15、 la mise jour des normes de IONGC. Les spcifications de IONGC sont tablies afin de prciser les exigences particulieres dun gouvernement ou dune industrie qui sappliquent un matriau, un produit ou un service. Une spcification prcise galement les rgles observer pour dterminer si les exigences ont t sa
16、tisfaites. Contrairement une norme de lONGC, une spcification de IONGC peut ne pas tenir compte dun ou de plusieurs des facteurs suivants: application gnrale, comit quilibr reprsentant tous les groupes dintrt importants ou approbation par voie de consensus. tant donn lvolution technique. les s cific
17、ations de IONGC font lobjet de rvisions priodiques. cutes les suggestions susceptibles den amliorer la teneur sont accueillies avec grand intrt et portes lattention des comits concerns. Les changements apports aux spcifications font lobjet de modificatifs distincts ou sont incorpors dans les nouvell
18、es ditions des spcifications. Une liste jour des spcifications de IONGC comprenant des renseignements sur les spcifications rcentes et les derniers modificatifs parus, et sur la faon de se les procurer figure au Catalogue des normes et des listes des produits homologus publi chaque anne. Cette publ.
19、ication peut galement tre obtenue sur demande, sans frais. Mme si lobjet de la prsente s cification rcise lapplication premire que lon peut en faire, ipTaut cepenfant remarquer quil incombe lutilisateur, au tout premier chef, de dcider si la spcification peut servir aux fins quil envisage. Plusieurs
20、 des tests requis aux termes des spcifications de IONGC sont dan ereux. LONGC nassume ni naccepte aucune responsabiet pour les blessures ou les dommages qui pourraient survenir pendant les essais, peu importe lendroit o ceux-ci sont effectus. 1 LONGC ne se prononce pas quant la validit de la proprit
21、 industrielle de chaque article assujetti la prsente spcification. Les utilisateurs de la spcification sont informs de fa on personnelle quil leur revient entirement de dterminer la valiiit de la proprit industrielle. Pour de plus amples renseignements sur IONGC et ses services, prire de communiquer
22、 avec: Le Secrtaire Office des normes gnrales du Canada Ottawa, Canada K1A 1G6 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-69M 90 = II874650 0035377 II58 = Canadian Genera
23、l Standards Board Office des normes gnrales du Canada This CGSB specification supersedes La presente specification de IONGC former standards 32-GP-69M and remplace les anciennes normes 32-GP-69M 32-GP-71M of February 1979, which are et 32-GP-71M de fvrier 1979, qui sont now withdrawn. maintenant ret
24、ires. Fresh or Cooked Saucisses fraches ou Sausages cutes 32.69M AugusAot 1990 Supersedes 32-GP-69M and 32-GP-71 M February 1979 Published by the Canadian General Standards Board Ottawa, Canada K1 A 1 G6 Remplace 32-GP-69M et 32-GP-71 M Fvrier 1979 Publie par lOffice des normes generales du Canada O
25、ttawa, Canada K1A 1G6 OMinister of Supply and Services Canada - 1990 Winistre des Approvisionnements et Canrices Canada - 1990 No part of this pubIcabon may be reproduced in any form without the pnw permission of the publisher. Aucune parbe de cette publication ne peut elle peut comporter la graisse
26、 qui y adhere ou le recouvre, ainsi que les portions dos, de peau, de tendons, de nerfs ou de vaisseaux 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.b9M 90 = L874b50 0015
27、360 342 3.2 3.3 3.4 4. 4.1 4.1.1 4.1.2 5. 5.1 5.2 5.3 2 vessels and other tissues that normally accompany muscle and are not ordinarily removed in dressing a carcass, but does not include mechanically separated meat or muscles and accompanying tissues associated with the lips, snout, scalp or ears.
28、Meat by-product Any edible product of an animal carcass other than meat and mechanically separated meat, and includes edible blood. Mechanically separated meat The comminuted meat product that is obtained in the process of mechanical separation of muscle and other associated tissues from bone and ca
29、rtilage and that does not contain more than 0.027% of calcium for every one per cent of protein in the product nor any bone particles larger than 2 mm in diameter. Filler Any vegetable material (except tomato or beetroot), milk, egg, yeast or any derivative or combination thereof generally considere
30、d edible. CLASSIFICATION The sausages shall be supplied in the following types and sizes as specified (par. 9.1): Types Fresh (breakfast, pork, etc.) Cooked (wieners, frankfurters, knockwurst, bratwurst, liverwurst, bologna). Sizes 24 sausages per kg 32 sausages per kg Bologna: 1 or 2 kg. GENERAL RE
31、QUIREMENTS In addition to meeting the requirements of this specification, the sausages shall comply with the relevant portions of the Acts and Regulations listed in par. 2.1.2 and 2.1.3 and with the CGSB specification 32.72M. All ingredients used in the preparation of the sausages shall be clean, so
32、und and wholesome and the sausages shall have a pleasant flavour, good appearance and uniform texture. The sausages shall be prepared and packaged in an establishment that is registered under the Meat Inspection Act and Regulations, and shall be delivered sanguins et autres tissus conjonctifs, qui a
33、ccompagnent normalement le tissu musculaire et nen sont pas spars au moment de lhabillage, mais ne comprend pas la viande spare mcaniquement ou le muscle et les tissus conjonctifs trouvs dans les lvres, le groin ou le museau, la peau de la tte ou les oreilles. Sous-produit de viande Portion comestib
34、le dun animal, autre que la viande et la viande spare mcaniquement, et comprend le sang comestible. Viande spare mcaniquement * Prparation de viande finement hache obtenue lors de la sparation mcanique du muscle et des tissus conjonctifs de los et du cartilage et qui ne contient pas plus de 0.027% d
35、e calcium par pour cent de protine dans le produit ni de particules dos de plus de 2 mm de diamtre. Agent de remplissage Toute matire vgtale (sauf la tomate ou la betterave), le lait, les oeufs, la levure ou tout driv ou toute combinaison de ces produits gnralement considrs comme tant comesti bles.
36、CLASSIFICATION Les saucisses doivent tre fournies conformment aux types et tailles suivants, selon les prescriptions (par. 9.1): Types Fraches ( djeuner, au porc, etc.) Cuites (saucisses fumes. saucisses de francfort, saucisses croquantes, saucisses de bratwurst, saucisson de foie, saucisson de Bolo
37、gne). Tailles 24 saucisses par kg 32 saucisses par kg Saucisson de Bologne: 1 ou 2 kg. EXIGENCES GNRALES En plus de satisfaire aux exigences de la prsente spcification, les saucisses doivent tre conformes aux dispositions pertinentes des Lois et Rglements mentionns aux al.2.1.2 et 2.1.3 ainsi quaux
38、exigences de la spcification 32.72M de IONGC. t Tous les ingrdients utiliss dans la prparation des saucisses doivent tre propres, en bon tat et sains et les saucisses doivent avoir un arme agrable, une apparence apptissante et une texture uniforme. Les saucisses doivent tre prpares et emballes dans
39、un tablissement enregistr en vertu de la Loi et du Rglement sur linspection des viandes et doivent tre livres en bon 32.69M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-6. 6.1 6.1.
40、1 6.1.2 6.1.3 6.2 6.2.1 6.2.2 6.2.3 6.3 7. 7.1 7.2 7.3 CGSB 32.b9M 90 in good condition, direct from the registered plant to the consignee. DETAILED REQUIREMENTS Fresh Sausages The fresh sausages shall be made of comminuted, boneless skeletal meat only, deriving from pork or beef or both as specifie
41、d (par. 9.1). Fresh trimmings, fat of the species specified, filler, seasoning and spices may be added. Meat by-products or mechanically separated meat may not be added. The total protein content shall be at least 9% and the meat-product protein content at least 7.5%, when tested as given in par. 8.
42、2. Unless a lower fat content has been specified (par. 9.1) the maximum total fat content of the finished product shall be 40% when tested as given in par. 8.2. Cooked Sausages The cooked sausages shall be made of boneless, comminuted meat, meat by-product or mechanically separated meat in any combi
43、nation deriving from beef, pork or chicken as specified (par. 9.1). The cooked sausages shall be cured and cooked andior smoked to an internal temperature of 69C to destroy viable pathogens and to prevent toxin formation. The sausages shall contain preservative and may contain filler, seasoning, spi
44、ces and smoke flavour. The total protein content of cooked sausages shall not be less than 11% and meat-product protein content not less than 9.5% when analyzed as given in par. 8.2. Unless a lower fat content has been specified (par. 9.1) the maximum total fat content of cooked sausages shall be 30
45、% when analyzed as given in par. 8.2. Unless otherwise specified, the sausages shall be supplied in casings (par. 9.1). Bologna sausage shall be capable of being sliced. PREPARATION FOR DELIVERY In addition to meeting the requirements of the CGSB specification 32.72M, normal commercial practice for
46、packaging, marking and labelling shall apply. The date of processing shall be given on the shipping container. The sausages shall be supplied in the specified package sizes or in bulk containers (specification 32.72M) as specified (par. 9.1). The fresh sausages shall be in individual links, and shal
47、l be frozen immediately after preparation in a freezer at -24C or less and stored at that tat directement de ltablissement enregistr au destinataire. EXIGENCES PARTICULIRES Saucisses fraches Les saucisses fraches doivent tre composes uniquement de viande squelettique hache et dsosse de boeuf ou de p
48、orc ou des deux, selon les prescriptions (par.9.1). Des parures fraches, du gras des espces prescrites, un agent de remplissage, un assaisonnement et des pices peuvent tre ajouts. II est interdit dajouter des sous-produits de viande ou de la viande spare mcaniquement. La teneur totale en protines doit tre dau moins 9% et celle des sous-produits de viande dau moins 7.5% lors de lessai indiqu au par. 8.2. Sauf si une teneur infrieure en gras est prescrite (par. 9.1), la teneur totale maximale en gras du produit prpar doit tre de
