CGSB 32 63M-1991 Jambon Fume《熏火腿 代替32-GP-63M 和 32-GP-64M》.pdf

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1、1 CGSB 32.b3M 91 W 187iSb50 00153bL 890 32.63M January 1991 Supersedes 32-GP-63M and 32-GP-64M Specification Smoked Ham Canadian General Standards Board Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without lic

2、ense from IHS-,-,-CGSB 32.6311 91 - 1874650 0015362 727 The CANADM 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. CGSB

3、 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 stand

4、ards 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 confor

5、mance 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 procedures t

6、o 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 r

7、evision at any time.= 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

8、 specifications. An up-to-date listing of CGSB specifications, 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 intended primary application of thi

9、s 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 accepts any responsibil

10、ity for any injury or damage that may oocur 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 services and standards may be obtained from: The Secretary Canadian General Standards Board Ottawa, Canada KlA 1G6 4 perforllled. I Copyright Canadian General Standards Board Provided by IHS under lice

12、nse with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGB CGSB 32.63H 91 m II874650 0015363 bb3 = 32.63M January 1991 Supersedes 32-GP-63M and May 1982 Canadian General Standards Board 32-GP-64M SPECIFICATION SMOKED HAM This specification supersedes former C

13、GSB standards 32-GP-63M and 32-GP-64M of May 1982, which are now with- drawn. Prepared by the Canadian General Standards Board CGCS Published January 1991 by the Canadian General Standards Board Ottawa, Canada K1A 1G6 Minister of Suppiy and Services Canada - 1991 No part of this publication may be r

14、eproduced in any formwithout the prior permission of the publisher. B Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.6311 91 m 1874650 001536Li 5TT m CANADIAN GENERAL STANDAR

15、DS BOARD COMMITTEE ON FRESH AND PROCESSED MEAT (Membership at date of approval) Adams, D.M. Brown, D. Clarke, Dr G. Damiani, H.A. Dargis, Ms. I? Doust, W.H. Mercer, J. Overbaugh, K. Ranger-Smith, Ms. E Thodeau, P.L. Trpanier, Capt J. Saanen, Ms. E. Secretary Canadian Meat Council Meat Consultants In

16、ternational Inc. Department of Agriculture Department of Regional Industrial Expansion 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 De

17、partment of National Defence Canadian General Standards Board Acknowledgment is made for the French transIation of this Canadian General Standards Board specification by the Tmnslation Bureau of the Depattment of the Secretaty of State. 32.63111 Copyright Canadian General Standards Board Provided by

18、 IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-1. 1.1 1.2 2. 2.1 2.1.1 2.1.2 2.1.3 2.1.4 2.1.5 2.2 CGSB 32-6311 91 m 1479650 0015365 43b m 32.63M January 1991 Supersedes 32-GP-63M and 32-GP-64M May 1982 CANADIAN GENERAL STANDARDS BOARD

19、SMOKED HAM SCOPE This specification applies to ham that has been cured and smoked or fully cooked and smoked. The ham is supplied skinless and boneless or shankless as specified. This specification is mainly intended to be used by food services in procurement of food. The testing and evaluation of a

20、 product against this specification may require the use of materials and/or equipment that could be hazardous. This document does not purport to address all the safety aspects associated with its use. Anyone using this specification has the responsibility to consult the appropriate authorities and t

21、o establish appropriate health and safety practices in conjunction with any existing applicable regulatory 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

22、, Fabricated and Portion Control Cuts. Department of Agriculture The Canada Agricultural Products Standards Act The Hog Carcass Grading Regulations The Meat Inspection Act and Regulations. Department of National Health and Welfare The Food and Drugs Act and Regulations. International Organization fo

23、r Standardization (ISO) IS0 937: 1978 - Determination of Nitrogen Content of Meat and Meat Products. The Association of Official Analytical Chemists (AOAC) The Official Method of Analysis of the AOAC. Reference to the above publications is to the latest issues. The sources for these publications are

24、 shown in the Notes section. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-63M 91 L74b50 0015366 372 = 3. 3.1 3.1.1 3.1.2 4. 4.1 4.2 4.3 5. 5.1 5.2 5.3 5.4 6. 6.1 6.2 7. 7

25、.1 2 CLASSIFICATION Smoked ham shall be supplied in the following types and styles, as specified (par. 7.1): Qpe 1 - Smoked, not fully cooked Type 2 - Fully cooked and smoked. Soles Style A - Skin on Style B - Shankless and skinless Style C - Boneless and skinless. GENERAL REQUIREMENTS In addition t

26、o meeting the requirements of this specificaton, smoked ham shall comply with the acts and regulations referred to in par. 2.1.2 and 2.1.3. Smoked ham shall be made of a hind leg of a pig, above the tarsal joint thereof (cut 4014 32-GP-50M) and be uniformly and thoroughly cured. Smoked ham shall be

27、prepared in an establishment that is registered under the Meat Inspection Regulations and shall be delivered in good condition directly from that plant to the consignee. DETAILED REQUIREMENTS Meat Protein Content - The minimum meat protein content on a fat-free basis shall be as specified (par. 8.1)

28、, when measured according to IS0 937, using the conversion factor 6.25 for nitrogen. (Note: 7iepmteincontent varies between 13md 15%, depending on quality.) Fully cooked, smoked ham shall be cured, smoked and cooked to an internal temperature of not less than 69“C, at the thickest point of the ham.

29、The skinless ham (Styles B and C) shall have the skin and excess surface fat removed and the remaining fat shall not exceed 5% when analyzed according to an applicable AOAC method (par. 2.1.4). In boneless ham, all bones shall be removed and in shankless ham, the shank bone shall be removed. Smoked

30、ham shall be supplied in the size (net mass) specified (par. 8.1) within a tolerance of & 250 g. (Note: The net mm of bondm ham varies between 3.5 and 6.5 kg and of the ham with bone between 6 and 9 kg) PREPARATION FOR DELIVERY Smoked ham supplied to this specification shall be individually wrapped

31、or packaged and shall be packed, marked and labelled according to normal commercial practice, unless otherwise specified (par. 8.1). When specified (par. 8.1) smoked ham shall be supplied frozen. The individually packaged or wrapped ham shall be frozen hard to its centre immediately after preparatio

32、n at a temperature not higher than -24C and stored at that temperature. During transportation, the temperature of the product shall not exceed -18C. INSPECTION Sampling - Sampling for inspection shall be at the discretion of the inspection authority unlessaspecific sampling plan is specified (par. 8

33、.1). 32.63111 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-a. 8.1 8.2 8.2.1 8.2.2 8.2.3 8.2.4 NOTES Options - The following options must be specified in the application of this spe

34、cification: a. Type of ham (par. 3.1.1) b. Style of ham (par. 3.1.2) c. Minimum meat protein content required (par. 5.1) d. Size of ham (par. 5.4) e. Preparation for delivery, if other than normal commercial practice (par. 6.1) f. If the ham shall be supplied frozen (par. 6.2) g. Sampling, is a spec

35、ific 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, Sales Unit, Ottawa, Canada K1A 1G6. Telephone (819) 956-0425 or 956-0426. Telefax (819) 956-5644. The publications referred to in

36、par. 2.1.2 and 2.1.3 may be obtained from the Canadian Government Publishing Centre, Supply and Services Canada, Ottawa, Canada K1A OS9. Telephone (819) 997-2560. The publication referred to in par. 2.1.4 may be obtained from the Standards Council of Canada, Standards Sales Branch, 350 Sparks Street

37、, Suite 1200, Ottawa, Ontario K1P 6N7. The publication referred to in par. 2.1.5 maybe obtained from the Association of Official Analytical Chemists, 1111 N. 19th Street, Suite 210, Arlington, VA 22209, U.S.A. 32.63111 3 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-