DRAFT UGANDA STANDARD

Transcription

1 PUBLIC DRAFT REVIEW DUS 932:2012 DRAFT UGANDA STANDARD First Edition 2012-mm-dd Bovine (beef) carcass and cuts Specification Reference number UNBS 2012

2 Compliance with this standard does not, of itself confer immunity from legal obligations A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application UNBS 2012 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS. Requests for permission to reproduce this document should be addressed to The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: /689 Fax: info@unbs.co.ug ii UNBS 2012 All rights reserved

3 Contents Page 1 Scope Normative references Terms and definitions Minimum requirements for beef carcass and cuts The carcass Minimum quality requirements for carcass and cuts Bovine categories and grade Grade descriptions...error! Bookmark not defined. 4.5 Beef prime cuts...error! Bookmark not defined. 4.6 Other retail cuts...error! Bookmark not defined. 4.7 Refrigeration Ageing Food Additives Contaminants Pesticide and veterinary drug residues Other contaminants Hygiene Packaging Storage and transportation Marking and labelling Marking of carcass Labelling of cuts Specific labeling requirements... 5 UNBS 2011 All rights reserved iii

4 Foreword Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and Industry established by the Act of Parliament of 1983, of the Laws of Uganda. UNBS is mandated to coordinate the elaboration of standards and is (a) a member of International Organisation for Standardisation (ISO) and (b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and (c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO). The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders. Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council. This document is currently under discussion by the subcommittee on Meat, Poultry and related products under supervision of the technical committee on Food and Agriculture standards (UNBS/TC 2). The objective of the standard is to provide guidance to industry to produce beef that is not only safe but of good quality for consumers. The requirements for the different types of cuts including general quality requirements, limits of contaminants and labeling requirements are specified. iv UNBS 2012 All rights reserved

5 DRAFT UGANDA STANDARD Bovine (beef) carcass and cuts Specification 1 Scope This Draft Uganda Standard specifies methods of grading and grades of beef livestock and carcasses thereof, meant for human consumption. The standard also defines major portions of meat cuts from the carcasses for sale. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. US 7, General Standard for the labelling of pre-packaged foods US 28, Code of Practice for hygiene in the food and drink manufacturing industry US 201, Specification for Drinking water US 500, General requirements for nutrition labelling of foods US 508, General requirements for nutrition and health claims US 566, Requirements for use of nutritional terms US 734, Requirements for the design and operation of abattoirs and slaughterhouses US 737, Hygienic requirements for the production of packaged meat products (processed or manufactured) US 922, Meat grading system Requirements Part 1: Beef 3 Terms and definitions For the purpose of this draft standard, the following definitions shall apply: 3.1 carcass the body of any slaughtered animal after bleeding and dressing 3.2 dressed or dressing removal of head, hide or skin, viscera, genital or gums, urinary bladder and feet up to the carpal and tarsal joints and udder of lactating animals that have calved or are in advanced pregnancy and where necessary splitting of the carcass lengthwise 3.3 split dividing the carcass lengthwise into two sides UNBS 2012 All rights reserved 1

6 3.4 freezer-burn is localized or widespread areas of irreversible surface dehydration indicated, in part or all, by changes from original colour (usually paler), and / or tactile properties (dry, spongy). 4 Minimum requirements for beef carcass and cuts 4.1 The carcass The carcass shall be derived from healthy animals that have been slaughtered in a hygienically managed slaughter house that is supervised by a competent authority in accordance with US 734. The carcass shall be certified as being sound and free from contagious and infectious diseases and fit for human consumption by a competent person. The certified carcasses and cuts shall bear suitable marks of such inspection, the symbol or number or name of the establishment where they were prepared, and the legend 'PASSED' denoting wholesomeness of the carcass. The marking fluid used shall be food grade ink. 4.2 Minimum quality requirements for carcass and cuts The carcass or cuts shall be: a) Intact, taking into account the presentation. b) Free from visible blood clots, or bone dust and bone splinters. c) Free from any visible foreign matter (e.g. dirt, wood, metal particles and ingesta contamination from the viscera d) Free of offensive odours. e) Free of prominent bloodstains. f) Free of unspecified protruding or broken bones. g) Free of contusions having a material impact on the product. h) Free from freezer-burn. i) Free of spinal cord (except for whole unsplit carcases) Cutting, trimming, and boning of cuts shall be done with sufficient care to maintain cut integrity and identity, and avoid scores in the lean. Ragged edges shall be removed close to the lean surfaces. Except for cuts that are separated through natural seams, all cross-sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. For boneless cuts, all bones, cartilage, and visible surface lymph glands shall be removed. 5 Bovine categories and grading The bovine categories and grading system used for the whole carcasses shall be in accordance with US UNBS 2012 All rights reserved

7 6 Refrigeration The beef carcass or cuts shall be prepared, handled fresh or chilled or frozen, and then delivered fresh or chilled or frozen, under hygienic conditions. Ambient temperatures shall be maintained throughout the supply chain as to ensure uniform internal product temperatures as follows: Category Table 2 Refrigeration categories Description Chilled Internal product temperature maintained at not less than 1.5 C or more than +7 C at any time following the postslaughter chilling process. Frozen Internal product temperature maintained at not exceeding 12 C at any time after freezing Deep frozen Internal product temperature maintained at not exceeding 18 C at any time after freezing. The carcass or cuts shall show no evidence of deterioration. Fresh carcass shall be cooled to the ambient temperature when delivered. The beef carcasses sides or cuts shall be pre-chilled before freezing and the freezing shall be completed at minus (-) 12 C at the highest, within three days. Frozen beef carcasses or carcass sides shall pre chilled before freezing and stored at minus (-) 18 C at the highest. Fresh beef cuts shall be prepared from fresh carcasses and shall be well trimmed and clean with surplus fat removed. Chilled beef cuts shall be obtained from fresh or chilled carcasses and chilled Frozen beef cuts, shall be obtained from the fresh, chilled or frozen carcasses and kept frozen. The frozen material shall be consumed within 12 months under normal conditions of storage. 7 Ageing Chilled fresh beef may be aged for a period of 2 to 4 weeks at a temperature of between 1 C to 3 C. Dry aged primal and bone in fabricated cuts shall be aged at 1 C to 3 C for a minimum period of 2 weeks after slaughter. Vacuum packed primal and fabricated cuts shall be aged at 1 C to 3 C for at least 2 weeks while ensuring that the vacuum is intact the whole time. Note: Before the meat is aged, it has to be conditioned at a temperature of 15 0 C. 8 Food Additives Food additives may used in beef carcasses and cuts in accordance with US 45. UNBS 2012 All rights reserved 3

8 9 Contaminants 9.1 Pesticide and veterinary drug residues Beef carcasses and cuts shall conform to the limits for pesticide and veterinary drug residues set by the Codex Alimentarius Commission. 9.2 Other contaminants Beef carcass and cuts shall comply with those maximum levels for contaminants and toxins as stipulated in US Hygiene Beef carcasses and cuts shall be produced and handled in accordance with US 737. Beef carcasses and cuts shall not be exposed to contamination or subjected to any harmful substances that render them unfit for human consumption. 11 Packaging When packaged, carcass or cuts shall be packaged in hygienic food grade materials. The frozen material shall be wrapped either with hosiery or linen cloth, then in kraft paper or polyethylene films and finally in Hessian cloth or any other technologically appropriate and approved materials. Different cuts of beef such as steaks, patties shall be layer packed in internally waxed cartons. Vacuum-packed cuts shall be delivered with vacuum-packed containers intact. During the storage and transport, the meat shall be packaged to the following minimum requirements: Carcasses and quarters - Chilled with or without packaging - Frozen / deep frozen packaged to protect the products Cuts - chilled - Individually wrapped (I.W.) - Bulk packaged (plastic or wax-lined container) - Vacuum-packaged (VAC) - Modified atmosphere packaging (MAP) - any other technologically appropriate and approved methods. Cuts - frozen / deep frozen - Individually wrapped (I.W.) - Bulk packaged (plastic or wax-lined container) - Vacuum-packed (VAC) - any other technologically appropriate and approved methods. 4 UNBS 2012 All rights reserved

9 12 Storage and transportation The conditions of storage before dispatch shall be appropriate to the physical and in particular the thermal condition of the meat (chilled, chilled in a modified atmosphere, frozen, or deep-frozen) and shall be in accordance with US 736. US 779 Transportation of meat and meat products The frozen material shall be moved to refrigerated transport and the packages shall be handled with due care of preserving the quality and hygienic conditions of the products. The packages shall not be exposed to direct sun or rain. 13 Marking and labelling 13.1 Marking of carcass The carcass shall be marked with a health mark. The stamping ink shall be food grade. The species: beef shall be declared. The category and grade of the carcass may be declared Labelling of cuts Beef cuts shall be labeled in accordance with the requirements of US 7. Nutritional labeling and nutrition or health claims may be made in accordance with US 500, US 508 and US Specific labeling requirements In addition to 13.2, the following specific provisions shall apply: a) The name of the cut shall be declared on the label. b) The species of the animal shall be declared. c) The date of minimum durability shall be declared by the day, month and year and shall by preceded by the words use by... d) Storage and distribution instructions e) The name and physical address of the producer shall be declared. f) The Establishment approval number g) Production date shall be declared. h) Batch number i) Net weight j) Number of pieces UNBS 2012 All rights reserved 5

10 Bibliography [1] UNECE STANDARD, Bovine meat carcasses and cuts, Edition 2004, Working Party on Agricultural Quality Standards 6 UNBS 2012 All rights reserved

11 Certification marking Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below. The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard. Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards.. UNBS 2012 All rights reserved

12 DUS 932:2012 ICS nn.nnn.nn Price based on nn pages UNBS 2012 All rights reserved