CGSB 32 44-1992 Beef Cuts《分割牛肉 代替32-GP-44M 和32-GP-45M》.pdf

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1、CGSB 32-L)L) 92 W 3874b50 0035282 b34 W 32.44 Decem ber 1992 Supersedes 32-GP-44M and 32-GP-45M Specification Beef Cuts Canadian General Standards Board 1 f a Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted witho

2、ut license from IHS-,-,-CGSB 32.44 92 m l1874b50 0035283 570 m The CANADIAN GENERAL STANDARDS BOAT69 (CGSB), under whose auspices this specification has brrti dcveloped, produces voluntary standards and specifications in many subject areas, ai the request of sources in both the private and public se

3、ctors. CGSB 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 additio

4、n to standards it publishes as national standards, CGSB produces standards and specification 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

5、in conformance with 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 pro

6、cedures to 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 rev

7、iew and revision al any time, so as to ensure that they keep abreast of twhnological 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 e

8、ditions of specifications. An up-to-date listing of CGSB specifications, including details on lafest 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 intended primary applicat

9、ion of this specification is slated 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. CGSB neither assumes nor accepts

10、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 specification. Users of this specification 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 Director Marketing and Corporate Services Branch Canadian General Standards Board Ottawa, Canada KIA 1G6 I bv Telenhone - 613

12、941-8703 or I by Fax - (613) 941-8705 bv Mail - CGSB Sales Centre I in Person - Suite 1500 222 Queen Street Ottawa, Ontario Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-I I CGSB 32

13、.44 92 3874b.50 0035284 407 32.44 Drx! Canadian General Standards Board December 1992 Supersedes 32-GP-44M April 1982 and 32-GP-45M November 1979 I SPECIFICATION I BEEF CUTS I This specification supersedes former CGSB standards 32-GP-44M of April 1982 and 32-GP-45M of November 1979, which are now wi

14、thdrawn. Prepared by the Canadian General Standards Board es Published December 1992 by the Canadian General Standards Board Ottawa, Canada KIA 1G6 Minister of Supply and Services Canada - 1992 No paut of this publication my be reproduced in any form without the prior permission of the. publisher. C

15、opyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.99 72 M 3874650 0035285 343 CANADIAN GENERAL STANDARDS BOARD COMMITTEE ON FRESH AND PROCESSED MEAT (Membership at date of approv

16、al) Adams, D.M. Audet, E. Brown, D. Burke, R. Clarke, G. Crutchlow, J.P. Dargis, P. Edwards, I. Ivanauskas, A. Joyce, F. Peirson, P. Siikanen, E. Secretary Canadian Meat Council Department of Supply and Services Meat Consultants International Inc. Department of National Health and Welfare Department

17、 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 Canadian General Standards Board Acknowledgment is made for the French translatioi

18、t of this Cariadian General Startards Board specification by the Translation Bureau of the Department of the Secretary of State. 32.44 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-

19、CGSB 32.44 92 H 1874650 001528b 28T 32.44 December 1992 Supersedes 32-GP-44M April 1982 and 32-GP-45M November 1979 CANADIAN GENERAL STANDARDS BOARD BEEF CUTS SCOPE This specification applies to fresh and frozen beef carcass, and cuts such as primals. subprimals, roasts and portion control cuts. It

20、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 Board (CGSB) 32.72 - Handling, Packaging and Labelling of Meat, Poultry and Fish for Food Services. Canadian M

21、eat Council Food Service Meat Manual. Department of Agriculture The Canada Agricultural Products Standards Act The Beef Carcass Grading Regulations. The Meat Inspection Act and Regulations. Department of National Health and Welfare The Food and Drugs Act and Regulations. Reference to the publication

22、s in par. 2. I. 1 and 2.1.2 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 The beef shall be supplied fresh or frozen in the following yield classes and grades as specified (p

23、ar 7.1): YieM classes Canada Al Canada A2 Grades Canada A Canada AA Canada AAA Cuts shall derive from the above indicated carcasses as specified (par. 7.1). For ground meat products other grades may be used. Type and Size of Cut - The beef shall be supplied in the type and mass of cut as specified (

24、par 7.1). Usual mass ranges and portion masses are given in tables 1, 2 and 3. The size of portion 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 section 5.6. 1 Copyright Canadian General Standards Board Provided by I

25、HS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.44 92 3874b50 0035287 13b 4. 4.1 4.2 4.3 5. 5.1 5.2 5.2.1 5.2.2 5.3 5.3.1 5.3.2 5.4 5.5 5.5.1 5.5.2 5.5.3 5.6 5.6.1 2 GENERAL REQUIREMENTS In addition to meeting the requirements of t

26、his specification, the beef shall comply with the publications listed in Section 2. Beef carcasses and cuts shall be neatly butchered and trimmed, and shall be free from bruises or blemishes of any kind. They shall be delivered in good condition and shall show no evidence of deterioration at the tim

27、e of delivery. The beef shall be prepared in an establishment that is registered under the Meat Inspection Act and Regulations. DETAILED REQUIREMENTS Aging - Beef shall be aged preferably between 1 and 2C after the slaughter. Vacuum-packed products shall be aged at least fourteen days after packagin

28、g. The supplier shall ensure that the vacuum is intact. Dry-aged cuts with bones shall be aged at least ten days. Refrigeration Requirements Fresh (chilled) cuts shall be aged as described in par. 5.1 and shall not have been frozen at any time. Frozen cuts, after aging as described in par. 5.1, shal

29、l 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 frozen primal cuts provided no defrosting is permitted during the process. Condition on Delivery At the time of delivery, the fresh (chill

30、ed) 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. Exception shall be made for the normal confinement odour and discolouration related to aging in vacuum pac

31、kaging. 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 string-tying is required in the detail description, cuts shall be made firm and compact and held intact by individual loops of stron

32、g 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 may be used, provided it complies with the Meat Inspection Regulations. When specified (par 7.1), string-tying shall be provid

33、ed for other cuts. Portion Control Cuts (Cuts 1100 to 1190) Preparation of Portion Control Cuts - 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 approxi

34、mate right angle to the length of the major cut from which they are produced. Surface Fat - Unless otherwise specified (par. 7,l), or unless specific surface fat limits are given in the following detailed description of cuts, surface fat on cuts where present, shall be between 4 and 12 mm in thickne

35、ss. Defatting shall be effected by smoothly removing the fat by following the contour of the underlying muscle surface. Beveling 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 an evident, natural depres

36、sion 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 beef carcass and cuts shall meet the requirements specified within this section. Where indicated after the name of the cut, an illustration depicting t

37、he 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. An illustration of the primal cuts is given in Figure 1. Cut IO0 - Carcas (Quartered) - A be

38、ef carcass (quartered) shall consist of the four quarters split from a single carcass. The quarters shall be produced by “ribbing“ the sides, that is, separating the forequarters from the 32.44 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reprodu

39、ction or networking permitted without license from IHS-,-,-CGSB 32044 92 W 1874650 0015288 052 W 5.6.2 5.6.3 5.6.4 5.6.5 5.6.6 5.6.7 3244 hindquarters by cutting between the 12th and 13th ribs, the 13th rib remaining with the hindquarter. Beef carcasses shall be trimmed by removing the following par

40、ts. a. The heads, at the atlas or first cervical joint b. The foreshanks, at the knee joints nearest the body, through which a straight cut is possible, leaving only the ulna c. Tails, at not farther from the body than 3rd coccygeal or tailbone joint. d. All internal fats known as crotch or pelvic f

41、at adhering to the surface of the body cavity. e. Kidneys and all kidney fat. f. All internal brisket fats, including fat in the heart area that does not adhere to the heart when the heart is removed. g. Cod fat, udder, and udder fat, in accordance with good commercial practice. h. Blood clots and i

42、nfamed portions, leaving only the merest trace of the damaged area. Cut 101 - Side - The side of beef shall consist of one matched forequarter and hindquarter from one half the carcass prepared as described for carcass (quartered), cut 100. Cut 102 - Forequarter - The forequarter shall be all of the

43、 anterior portion of the side after severance from the 1 -rib hindquarter. Cut 102A - Forequarter, Boneless - The boneless forequarter shall be the same as a forequarter (cut 102). except that it shall be made completely boneless. The clod shall be separated and trimmed as described for a shoulder c

44、lod (cut 114). All cartilages, backstrap, fibrous tissue, bone slivers, and exposed major arteries and veins, and neck meat with dark discolouration shall be removed. The prescapular lymph gland located in the shoulder area, the serous membrane (peritoneum) over the inside of the abdominal section o

45、f the navel, and the strip of heavy connective tissue along the lower edge of the navel posterior to the brisket shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross-sectional cut shows at least 75% lean tissue. The boneless forequarter shall not con

46、tain more than a 6 mm average thickness of fat on any surface and 10 mm maximum at any point except for seam fat. Boning procedures shall be accomplished with sufficient care to allow each single cut to retain its identity and to avoid objectionable scores in the meat. and radius and the hind shanks

47、 at the back joints nearest the body between the 3rd and 4th tarsal bones. Cut 103 - Rib, Primal (Illustrated) - The primal rib shall be that portion of the forequarter remaining after the removal of the cross-cut shuck and short plate, the skeletal part of which contains part of 7 ribs (6th to 12th

48、 inclusive), the section of the backbone attached to the ribs and the posterior tip of the blade bone (scapula). The separation between the cross-cut chuck and the rib and short plate shall be made by cutting through all the flesh and bones (backbone, shoulder blade, costal cartilage and breast bone

49、) (sternum) of the forequarter in a straight line perpendicular to the outside or skin surface between the 5th and 6th ribs. The separation between the full rib and short plate shall be made by a straight cut across the ribs starting at a point determined by measuring off not more than 275 mm on the inside of the 12th rib in a straight line from the centre of the inside protruding edge (most ventral portion) of the 12th thoracic vertebrae (chine bone), and continui