CGSB 32 61M-1990 Back Bacon and Side Bacon《熏猪后背肉与熏猪肋肉 代替32-GP-61M 和32-GP-62M》.pdf

《CGSB 32 61M-1990 Back Bacon and Side Bacon《熏猪后背肉与熏猪肋肉 代替32-GP-61M 和32-GP-62M》.pdf》由会员分享，可在线阅读，更多相关《CGSB 32 61M-1990 Back Bacon and Side Bacon《熏猪后背肉与熏猪肋肉 代替32-GP-61M 和32-GP-62M》.pdf（8页珍藏版）》请在麦多课文档分享上搜索。

1、_. CGSB 32.bLM 90 L87qb50 0035353 7LY H CGSB SPCIFICATION SPECIFICATION de IONGC Back Bacon and Bacon de longe et Side Bacon bacon de flanc 32.61 M AugusAot 1990 Canacf a Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking per

2、mitted without license from IHS-,-,-The CANADIAN GENERAL STANDARDS .%OARD (CGSB), under whose auspices this specification hgs hen 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 accr

3、edited by the Standards Council of Canada as a national standards-writin organization. The standards that it develops and offers as Nationaf Standards of Canada conform w the criteria and procedures established for this purpose by the Standards Council of Canada. In addition to stndards it publishes

4、 as national standards, the 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 the CGSB, are developed in conformance wit

5、h 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 determi

6、ne 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 revision a

7、t 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 of specif

8、ications. An up-to-date listing of CGSB specifications, including details 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 intend

9、ed primary application 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 neith

10、er 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

11、 expressly 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 1G6 La rsente spcification Q t.5 labore sous

12、 les aus ices de rdige des normes facultatives et des spkifications sap Jiquant plusieurs domaines, la demande dorganismes tant tu secteur priv que du secteur public. Le Conseil canadien des normes a confr lONK le titre dorganisme rdacteur de normes nationales. En consquence, les normes que lOffice

13、labore et soumet titre de Normes nationdes du Canada se conforment aux cridres et procdures tablis cette fin par le Conseil canadien des normes. Outre la publication de normes nationales, IONGC rdige galement des normes et des spcifications visant des besoins particuliers, la demande de plusieurs or

14、ganismes tant du secteur priv que du secteur public, Les normes et les spcifications de IONGC et les normes nationales tablies par cet organisme sont conformes aux politiques nonces dans le Manuel des politiques pour llaboration et la mise jour des normes de IONGC. Les spcifications de IONGC sont ta

15、blies 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 satisfaites. Contrairement une norme de IONGC, une spcification de lONC

16、C 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 spcifications de IONCC font lobjet de rvisions priodiques. Toutes les sugges

17、tions susceptibles den amliorer la teneur sont accueillies avec grand inirt et portes lattention des comits concerns. Les changements apports aux spcifications font lobjet de modificatifs distincts ou sont incorpors dans les nouvelles ditions des spcifications. Une liste jour des spcifications de IO

18、NGC com renant des renseignements sur les spcifications rcentes et Ls 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 publication peut galement tre obtenue sur demande, sans frais. Mme si lobj

19、et de la prsente s cification rcise lapplication premire que lon peut en faire. iCaut cepengant remarquer quil incombe lutilisateur, au tout premier chef, de dcider si la spcification peut servir aux fins quil envisage. Plusieurs des tesis requis aux termes des spcifications de 1ONGC sont dan ereux.

20、 LONGC nassume ni naccepte aucune responsabitt pour les blessures ou les dommages qui pourraient survenir pendant les essais, peu importe lendroit o ceux-ci sont effectus. IOFFCE DES NORMES GENERALES DU CANADA COJGCI qui LDNGC ne se prononce pas quant la validit de la proprite industrielle de chaque

21、 article assujetti ia prsente spcification. Les utilisateurs de la spcification sont informs de fa on personnelle quil leur revient entirement de dterminer la valijite de la proprit industrielle. Pour de plus amples renseignements sur IONGC et ses services, prire de communiquer avec: Le Secrtaire Of

22、fice des normes gnrales du Canada Ottawa, Canada K1A lG6 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-bLM 90 = LB74b50 0015355 597 = Canadian General Standards Board Office

23、 des normes gnrales du Canada This CGSB specification supersedes former standards 32-GP-61 M and 32-GP-62M of February 1979, which are now withdrawn. Back Bacon and Side Bacon Supersedes 32-GP-61 M and 32-GP-62M February 1979 La prsente spcification de IONGC remplace les anciennes normes 32-GP-61 M

24、et 32-GP-62M de fvrier 1979, qui sont maintenant retires. Bacon de longe et bacon de flanc 32.61 M AugusAot 1990 Remplace 32-GP-61 M et 32-GP-62M Fvrier 1979 Published by the Publie par Canadian General Standards Board Ottawa, Canada KIA 1 G6 lOffice des normes gnrales du Canada Ottawa, Canada K1A G

25、6 QMinister of Supply and Services Canada - 1990 OMinistre des Approvisionnements et Services Canada - 1990 No part of this publication may be reproduced in any form without the prior permission of the publisher. Aucune partie de cette publication ne peut tre reproduite daucune manire sans la permis

26、sion pralable de lditeur. B Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32=bLM 90 L874b50 00L535b 423 CANADIAN GENERAL STANDARDS BOARD OFFICE DES NORMES GNRALES DU CANADA COM

27、MITTEE ON FRESH AND PROCESSED MEAT COMIT DE VIANDES FRACHES ET DES PRODUITS DE VIANDE PRPARE (Membership at date of approval) (Composition a la date dapprobation) Canadian Meat Council Meat Consultants International Inc. Department of Agriculture Department of Regional Industrial Alberta Meat Proces

28、sors Association Expansion Department of Supply and Services Department of National Health and Canadian Pork Council Canadian Cattlemens Association Welfare Adams, D.M. Brown, D. Clarke, Dr G. Damiani, H.A. Dargis, P. Ms./Mme Doust, W.H. Mercer, J. Overbaug h , K. Ranger-Smith, F. Ms.1Mme Department

29、 of Consumer and Corporate Department of National Defence Canadian General Standards Board Thibodeau, P.L. Trpanier, Capt J. Siikanen, E. Ms.1Mme SecretarylSecrtaire Affairs Conseil des viandes du Canada Meat Consultants International Inc. Ministre de lAgriculture Ministre de lExpansion industrielle

30、 Alberta Meat Processors Association rgionale Ministre des Approvisionnements et Ministre de la Sant nationale et du Conseil canadien du porc Canadian Cattlemens Association Services Bien-tre social Ministre de la Consommation et des Ministre de la Dfense nationale Office des normes gnrales du Canad

31、a Corporations Acknowledgment is made for the French translation of this Canadiin General Standards Board specification by the Translaton Bureau of the Department of the Secretaiy of State. Nous remercions le Bureau des traductims du SecMat dtat de la traduction franaise de la prsente spcification d

32、e lOffice des normes ghrales du Canada. 32.61 M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32=b3M 90 = 3874650 0035353 3bT m 1. 1.1 2. 2.1 2.1.1 2.1.2 2.1.3 2.1.4 2.2 3. 3.1

33、 4. 4.1 CANADIAN GENERAL STANDARDSBOARD BACK BACON AND SIDE BACON SCOPE This specification applies to cured and smoked bacon prepared from boneless pork bellies (side bacon) or from boneless pork loin (back bacon). It is intended to be used by food services in the procurement of food. APPLICABLE PUB

34、LICATIONS The following publications are applicable to this specification : Canadian General Standards Board (CGSB) 32-GP-50M - Pork, Carcass, Primal, Fabricated and 32.72M - Handling, Packaging and Labelling of Meat, Portion Control Cuts. Poultry and Fish for Food Services. Department of Agricultur

35、e The Meat Inspection Act and Meat Inspection Regulations. Department of National Health and Welfare The Food and Drugs Act and Regulations. The Association of Official Analytical Chemists (AOAC) The Official Methods of Analysis of the AOAC. Reference to the above publications is to the latest issue

36、s. The sources for these publications are shown in the Notes section. CLASSIFICATION Bacon shall be supplied as back or side bacon and be either sliced or unsliced (slab) as specified (par. 8.1). GENERAL REQUIREMENTS In addition to meeting the requirements of this specification, the bacon shall comp

37、ly 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 (par. 2.1.1). 32.61 M AugusAoCt 1990 Supersedes/Rempace 32-GP-61 M andiet 32-GP-62M FebruaryiFvrier 1979 OFFICE DES NORMES GNRALESDUCANADA BACON DE LONGE ET BACON DE FLANC

38、OBJET La prsente norme sapplique au bacon sal et fum provenant de flancs de porc dsosss (bacon de flanc) ou de longes dsosses (bacon de longe). Elle est destine tre utilise par les services procdant lachat de denres alimentaires. PUBLICATIONS APPLICABLES Les publications suivantes sappliquent la prs

39、ente spcification: Office des normes gnrales du Canada (ONGC) 32-GP-50M - Porc en carcasse, en morceaux principaux, en morceaux secondaires et en portions individuelles. 32.72M - Manutention, conditionnement et tiquetage des viandes, de la volaille et des poissons pour les services dalimentation. Mi

40、nistre de lAgriculture Loi et Rglement sur linspection des viandes. Ministre de la Sant nationale et du Bien-tre social Loi et Rglement des aliments et drogues. The Association of Official Analytical Chemists (AOAC) The Official Methods of Analysis of the AOAC. Les publications susmentionnees senten

41、dent de ldition la plus rcente. La source de diffusion est indique dans la section intitule Remarques. CLASSIFICATION Le bacon fourni doit tre de flanc ou de longe en tranches ou entier, selon les prescriptions (par. 8.1). EXIGENCES GNRALES En plus de satisfaire aux exigences de la prsente spcificat

42、ion, le bacon doit tre conforme aux dispositions pertinentes des Lois et Rglements mentionns aux al. 2.1.2 et 2.1.3 ainsi quaux exigences de la spcification 32.72M de IONGC (al. 2.1.1). 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction

43、or networking permitted without license from IHS-,-,-CGSB 32.61M 90 1874650 0035358 2Tb 4.2 4.3 4.4 4.5 5. 5.1 5.1.1 5.1.2 5.1.3 5.1.4 5.2 5.2.1 5.2.2 5.2.3 2 Both types of bacon shall be smooth, firm, dry, clean and free from discolouration. salt deposits and any contamination due to smoke, smudge

44、or foreign material. Both types of bacon shall have a uniformly clear, well-cured and smoked colour and shall possess the aroma and flavour characteristics of freshly processed back bacon or side bacon respectively. Curing and smoking processes shall be in accordance with good commercial practice an

45、d the products shall not have any unsmoked areas. All bacon to this specification shall be prepared in an establishment that is registered under the Meat Inspection Act and Regulations, and shall be delivered chilled or frozen as specified (par. 8.1) direct from a registered plant to the consignee.

46、DETAILED REQUIREMENTS Back Bacon Back bacon shall be prepared from trimmed boneless pork loin that meets the requirements of Cut 413 in the CGSB standard 32-GP-50M. Individual unsliced bacon pieces (loins) shall weigh 3.0 to 4.5 kg. Skin, surplus fat and all bones shall be removed leaving an even co

47、vering of fat not exceeding 6.5 mm in thickness at any point. Both ends of the back bacon shall be cut fairly square and overhanging fat edges shall be trimmed. Slices of back bacon shall be produced from intact pieces. Slices from small or irregular end sections, scrap pieces or any type of product

48、 residue shall not be included. Slicing shall be approximately at right angles to major muscle fibres of the pieces to be sliced. Slices shall be reasonably uniform in thickness, ranging from 50 to 55 individual slices per kilogram. The maximum water content of back bacon shall be 75%, when measured as given in par. 7.2. Side Bacon Side bacon shall be produced from gilt or barrow pork bellies meeting the requirements of Cut 408 of the CGSB standard 32-GP-50M. Side bacon shall not have comb tears, torn hook holes, c