PORCINE CARCASSES AND CUTS

ECE/AGRI/135 ECONOMIC COMMISSION FOR EUROPE UN/ECE STANDARD FOR PORCINE CARCASSES AND CUTS Recommended by he Working Pary on Sandardizaion of Perishable Produce and Qualiy Developmen UNITED NATIONS New York and Geneva 1997

UN/ECE STANDARD FOR PORCINE CARCASSES AND CUTS FOREWORD The purpose of his sandard is o define and describe he commercial qualiy requiremens of porcine carcasses and cus moving ino inernaional wholesale rade, as fi for human consumpion. I is recognized ha many oher aspecs of food sandardizaion and veerinary conrol mus be complied wih in he markeing of porcine mea across inernaional borders. The sandard does no aemp o prescribe hose aspecs which are covered elsewhere and hroughou he sandard hese provisions are lef o he naional legislaion or requiremens of he imporing counry. The sandard includes phoographs of carcasses and seleced commercial cus o faciliae a beer undersanding of is provisions wih a view o ensuring a wide applicaion in inernaional rade. A summary able of requiremens laid down by he sandard has been included. SUMMARY TABLE OF REQUIREMENTS LAID DOWN BY THE STANDARD 1. QUALITY REQUIREMENTS Minimum qualiy requiremens Porcine carcasses, half carcasses, or cus shall be - inac, aking ino accoun he presenaion - clean, free of any visible foreign maer or dir Half carcasses and cus shall also be - free of offensive odours - free of visible bloodsains excep hose which are small and unobrusive - free of spinal cord Colour requiremens - colours 2, 3 and 4 on he scale of Agriculure Canada Pork Qualiy Colour Guide (publicaion 5180/B) or a similar colour range on an acceped scale Porcine carcasses or cus shall have - no race of freezerburn 2. MARKETING CONDITION Chilled or fresh - emperaure beween -1 and +7 o C Frozen Deep-frozen - emperaure no higher han -12 o C - emperaure no higher han -18 o C 1

UN/ECE STANDARD concerning he sandardizaion, markeing and commercial qualiy of PORCINE CARCASSES AND CUTS moving in inernaional rade I. SCOPE This sandard applies o individual carcasses and resuling cus of domesicaed pigs younger han 10 monhs, markeed as fi for human consumpion. Head on whole carcass weigh should be a minimum of 50 kg. II. FIELD OF APPLICATION The purpose of his sandard is o define cerain aspecs of qualiy and cuing requiremens for porcine carcasses and cus inended o be sold in inernaional wholesale rade. This sandard conains references o oher inernaional agreemens, sandards and codes of pracice which have he objecive of mainaining he qualiy afer dispach and of providing guidance o governmens on cerain aspecs of food hygiene, labelling and oher maers which fall ouside he scope of his sandard. III. PROVISIONS CONCERNING PRESENTATION AND TEMPERATURE REQUIREMENTS Markeing condiion Porcine mea may be presened in he chilled (or fresh), frozen or deep-frozen condiion. (A) Chilled porcine mea or fresh porcine mea means mea ha, following he posslaugher chilling process, is kep a a produc emperaure which, a any ime, is no less han -1 o C or more han +7 o C. (B) Frozen porcine mea means porcine mea ha, afer freezing, is kep a a produc emperaure, ha a any ime, is no higher han -12 o C. (C) Deep-frozen-porcine mea means porcine mea ha, afer freezing, is kep a a produc emperaure, ha a any ime, is no higher han -18 o C. IV. PROVISIONS CONCERNING QUALITY Minimum Requiremens Porcine carcasses, half carcasses and cus mus be: - inac, aking ino accoun he presenaion; - clean, free from any visible foreign maer, dir or blood clos; - free of offensive odours; - free of visible bloodsains excep hose which are small and unobrusive; - free of proruding broken bones; - free of severe conusions; - free from freezerburn l/; and, 2

- half carcasses and cus also will be free of spinal cord and bone dus. 1/ Freezer-burn: (in he sense of a reducion in qualiy) is he local or area ype irreversible dehydraion of he produc surface which may show iself as changes: - in he original colour (mosly geing paler) and/or - in flavour and smell (flavourless or rancid) and/or - in consisency (dry, spongy). V. PROVISIONS CONCERNING COLOUR The measuremen of colour of porcine mea shall be carried ou using he Pork Qualiy Colour Guide (Agriculure Canada Publicaion 5180/B) annexed o his Sandard or a similar colour range on an acceped scale. Colour ranges 2, 3, or 4 as referenced in he colour guide are accepable. The longissimus and glueus medius, as idenified in he cu descripions, are he major muscles ha shall be used for colour evaluaion. No specific lighing requiremen (dayligh equivelan) has been included in his sandard. Dayligh is only a sric necessiy in deermining mea colour in cases of serious doub. VI. PROVISIONS CONCERNING PACKING, STORAGE, AND TRANSPORT Packing, sorage and ranspor shall be chosen in due regard o mainaining he qualiy of he carcass halves and cus. Cus shall be packed in such a manner as o proec he produc adequaely and o preven conaminaion. The condiions of sorage before dispach and he equipmen used for ransporaion shall be appropriae o he physical condiion of he mea: e.g., chilled, frozen, or deep-frozen, and shall be in accordance wih he requiremens of he imporing counry. Aenion is drawn o he provisions of he Agreemen on he Inernaional Carriage of Perishable Foodsuffs and on he Special Equipmen o be Used for Such Carriage (ATP). VII. PROVISIONS CONCERNING LABELLING Wihou prejudice o he naional requiremens of he imporing counry wih respec o he labelling of pre-packed foods, he following specific informaion shall be provided: A. The markeing condiion of he produc as described in Secion III. B. The rade descripion code as defined in VIII.B. The rade descripion of he produc as defined in Secion VIII.C. C. Dae of packing. VIII. DEFINITION OF PRODUCE A. Definiions used in he Sandard Porcine carcasses, half carcasses, and cus which do no correspond o he definiions laid down in his sandard shall be designaed in accordance wih normal rade pracice, provided ha he designaions used are no liable o be confused wih he designaions given herein. 3

B. SCHEMAT IC SYSTEM FOR DESCRIPTION AND CODIFICATION OF PORCINE CARCASSES AND CUTS For he descripions in his sandard, he grid on his page forms he same scale hroughou he documen. Reference coordinaes are expressed in alpha and numerical characers for clarificaion of he erminology used wihin he iem descripions in he sandard. 4

CODIFICATION SYSTEM FOR PORCINE CODE Species Porcine 3 S a n d a r d N o. Cu Specificaion (non-exausive) Carcass/half Leg Leg, Shor Cu Loin Shoulder Shoulder, Upper Half Shoulder, Lower Half Shoulder, Ouside Shoulder, Inside Belly Tenderloin Backribs Bellyribs Back Fa Jowl Trimmings 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 Syle (See Trade Descripion for code) P u r c h a s e r Bone Skin (Rind) Fa Limiaion Bone In Boneless Parially Boneless Skin On Skin Off Parially Skinned (See Trade Descripion for code) 1 2 3 1 2 3 O p i o n Weigh Range Trim (See Trade Descripion for code) Unrimmed Trimmed Desinewed 1 2 3 N o s. Sae of Refrigeraion Chilled Frozen Deep-Frozen 1 2 3 Addiional Purchaser Opions See conracual documens for modificaions of requiremens specified herein. 1 5

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Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s Purchaser may ener "0" for purchaser opions o indicae ha no opion is desired or is no applicable. C. Trade Descripions for Porcine Carcasses and Cus CUT SPECIFICATION NO. PAGE Carcass/half 301 10-11 Leg 302 14-15 Leg, Shor Cu 303 16-17 Loin 304 18-21 Shoulder 305 22-23 Shoulder, Upper Half 306 24-25 Shoulder, Lower Half 307 26-27 Shoulder, Ouside 308 28-29 Shoulder, Inside 309 30-31 Belly 310 32-33 Tenderloin 311 34-35 Backribs 312 34-35 Bellyribs 313 36-37 Back Fa 314 36-37 Jowl 315 36-37 Trimmings 316 36-37 Example of Descripion Code Sysem use: Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 2 4 2 2 1 2 2 3 0 Purchaser specifies: 302 42212230 - Pork Leg - 302, Syle - 4, Bone - 2, Rind - 2, Fa Limiaion Code - 1, W. Range - 2, Trim - 2, Sae of Refrigeraion - 3, Addiional Opions - 0 7

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 1 CARCASS/HALF 8

Carcass - The carcass consiss of wo halves which shall be dressed wihou he kidneys or oher inernal organs and shall be pracically free of inernal fa. There shall no be any objecionable scores on he ouside of he carcass and, unless oherwise specified, he carcass shall be skin-on. Muilaed fee mus be removed a he hock or upper knee join (as applicable). Carcasses wih bloody "suck" shoulders (caused by improper severing of he caroid arery) are no accepable. The membranous porion of he diaphragm mus be removed close o he lean, alhough he lean porion (and he membrane surrounding he lean porion) may remain if firmly aached o he carcass. A he opion of he purchaser he head and jowl may remain inac wih each carcass half, minor rimming is accepable for removal of bloody porions and ragged edges. However, excessively rimmed or muilaed heads and jowls shall be removed by a reasonably sraigh cu (A21-F21) perpendicular o he lengh of he carcass and poserior o he ear dip. Carcass/halves. The carcasses shall be spli ino reasonably uniform carcass halves by cuing lenghwise hrough he backbone so ha he major muscles of he loin and shoulder are no scored and such ha he spinal cord groove is eviden hroughou he lengh of he back bone. Syle 1 - As described above. Syle 2 - Same as Syle 1 excep ha he fron foo is removed dorsal o he knee join. Syle 3 - Same as Syle 2, excep ha he hind foo is removed anerior o he hock join. Syle 4 - Same as Syle 3 excep ha he fron foo is removed a he elbow join. Fa: Back fa hickness o be specified (Measured a he las rib). 1 - Less han 1.5 cm 2 - Less han 2.5 cm 3 - Less han 3.5 cm 4 - Less han 4.5 cm Weigh range o be specified for carcasses: 1. Up o 70 kg, 2. 70 o 90 kg, 3. 90 kg or higher Weigh range o be specified for carcass/halves: 4. Up o 35 kg, 5. 35 o 45 kg, 6. 45 kg or higher 9

LEG, USE OF TERMINOLOGY 10

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 2 LEG Syle 1 - See descripion. (Syle 1) Syle 2 - Syle 3 - The foo shall be removed a or slighly anerior (D4-F4) o he hock join. The ail verebrae, flank muscle (recus abdominis), cuaneous runci, and exposed lymph glands shall be removed. The skin and collar fa over he cushion (semimembranosus) shall be smooh and well rounded such ha he innermos curvaure of he skin is rimmed back a leas half he disance from he sifle join (E6) o he poserior edge of he aich bone (C7). The skin overlying he medial side of he quadriceps femoris (fore cushion) shall be removed and fa overlying he quadriceps femoris and pelvic area shall be removed close o he lean. Same as syle 2 excep ha flank muscles muscles D, F, and G, verebrae, hip bone along wih overlying lean and fa, lean and fa overlying he quadriceps (fore cushion), psoas major, and iliacus shall be removed. The ball of he femur shall be exposed. Syle 4 - Syle 5 - Same as syle 2 excep ha he foo is removed by a cu half he disance beween he hock and sifle joins. Same as Syle 3 excep ha he foo is removed by a cu half he disance beween he hock and sifle joins. 11

Leg - The leg is separaed from he carcass/half by a sraigh cu approximaely perpendicular o a line parallel o he back bone. The cu passes hrough a poin immediaely anerior o he hip bone and relaed carilage (A10-F10). Loin/Leg separaion (A10 - F10) A Longissimus B Glueus Medius C Psoas major D Recus Abdominis E Cuaneous Trunci F Obliquus Inernus Abdominis G Obliquus Exernus Abdominis H Mulifidus Weigh Range of Leg (kgs) Maximum Fa Thickness (cm) \1 1-5.0-6.5 1-1.0 2-6.5-7.5 2-1.5 3-7.5-9.0 3-2.0 4-9.0-12.0 4-3.0 5-12.0 and up 5-4.0 \1 When Skin on opions are specified, he maximum fa hickness requiremens are applicable o he skin edge on he ouside surface of he leg. When Skin off opions are specified, maximum fa hickness requiremens are applicable o any poin over he major muscles. 12

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 1 LEG, SHORT CUT Loin/Leg, Shor Cu Separaion (B8.5 - F9) Skin (Rind) Opion 3 Page 13

Leg, Shor Cu - The leg is separaed from he carcass/half by a sraigh cu anerior o he quadriceps approximaely perpen-dicular o a line parallel o he shank bones. The cu passes hrough a region defined by he coordinaes A(8-9) - F(8-9). Syle 1 - As described in he iem descripion. Syle 2 - The foo shall be removed a or slighly anerior o he hock join (D4-F4). The ail verebrae, flank muscle (recus abdominous), cuaneous runci, and exposed lymph glands shall be removed. The skin and collar fa over he cushion (semimembranosus) shall be smooh and well rounded such ha he innermos curvaure of he skin is rimmed back a leas half he disance from he sifle join (E6) o he poserior edge of he aich bone (C7). The skin overlying he medial side (inside) of he quadriceps femoris shall be removed and fa overlying he quadriceps femoris and pelvic area shall be removed close o he lean. The fa hickness beneah he rump face measured a he skin edge and direcly under he bone shall no exceed ha indicaed in he above schedule. Syle 3 - Same as syle 2 excep ha he iliacus, verebrae, aich bone and overlying lean and fa are removed (exposing he ball of Femur). Syle 4 - Same as syle 2 excep ha he foo is removed half he disance beween he hock and sifle joins. Syle 5 - Same as syle 3 excep ha he foo is removed half he disance beween he hock and sifle joins. Weigh Range of Leg (kgs) 1-5- 6 2-6 - 7 3-7 - 8 4-8.5-11.5 5-11.5 and up Maximum Fa Thickness (cm) \1 1-1.0 2-1.5 3-2.0 4-3.0 5-4.0 \1 When Skin opion 1 is specified, he maximum fa hickness requiremens are applicable o he skin edge on he ouside surface of he leg. When Skin opion 2 is specified, maximum fa hickness requiremens are applicable o any poin over he major muscles. Skin (Rind) 1 - Skin on. 2 - Skin off. 3 - Parially Skinned. - The skin and fa on he ouside of he leg shall be rimmed. The skin shall be removed anerior o a sraigh line parallel o he rump face, which sars a poin ha does no exceed 25 percen of he disance from he sifle join o he rump face (anerior end). The fa exposed by he removal of he skin shall be rimmed o no exceed 6 mm in deph a any poin excep a he rump end of he pelvic area, which shall no exceed 1.5 cm. Page 14

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Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 4 LOIN Loin/Leg, Shor Cu Separaion (B8.5 - F9) Syles 1 & 4 STYLES LOIN/SHOULDER END (A17 - D17) A - Longissimus B - Spinalis Syles 1, 2, 4 & 5 Loin/Leg Separaion (A10 - F10) A - Longissimus B - Glueus Medius Syles 2, 3, 5 & 6 Page 17

Loin - The shoulder is removed by a sraigh cu made approximaely perpendicular o he spli surface of he backbone and he lengh of he loin. The leg is removed by a sraigh cu passing hrough a region defined by A(8-9) - F(8-9) leaving no less han 2 sacral and no caudal verebrae presen. There shall be no evidence of he quadriceps. The shoulder shall be removed (A17- D17) so ha no more han 11 ribs are presen. On he blade end, he longissimus dorsi shall be approximaely equal o or larger han he spinalis dorsi. The belly shall be removed by a sraigh cu from a poin (D17) ha is venral o, bu no more han 5 cm from, he longissimus dorsi a he anerior end o a poin on he poserior end (D9) venral o, bu no more han 2 cm from, he enderloin (a sligh dorsal curvaure is accepable). Lumbar fa (on he inside surface covering he enderloin) shall be rimmed o be pracically free. Syle 1. 11 Ribs - As described above. Weigh Range Code - Weigh o be Specified for Syle 1 1. 2-4 kg 2. 4-6 kg 3. 6-8 kg 4. 8-10 kg Syle 2. 11 Ribs, Cener Cu - As described above excep ha he leg is removed (A10-D10) anerior o he hip bone and associaed carilage exposing he glueus medius and longissimus dorsi. The blade bone, relaed carilage, and overlying muscles (in heir enirey) and fa shall be removed. Weigh Range Code - Weigh o be Specified for Syle 2 1. 1.5-3.5 kg 2. 3.5-5.5 kg 3. 5.5-7.5 kg 4. 7.5-9.5 kg Syle 3. 8 Ribs, cener Cu - The same as Syle 2 excep ha he blade porion shall be removed (A16-D16) o leave no more han eigh (8) ribs presen and he longissimus dorsi shall be a leas wice as large as he spinalis dorsi. Weigh Range Code - Weigh o be Specified for Syle 3 1. 1-3 kg 2. 3-5 kg 3. 5-7 kg 4. 7-9 kg Syle 4. Same as Syle 1 excep ha he enderloin is removed. Syle 5. Same as Syle 2 excep ha he enderloin is removed. Syle 6. Same as Syle 3 excep ha he enderloin is removed. Surface fa: Maximum Average Thickness Maximum A One Poin 1. 0.5 cm 1.0 cm 2. 75% lean exposed 0.5 cm Descripion Page 18

Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 5 SHOULDER Loin/Shoulder Separaion (A17 - D17) A - Longissimus B - Spinalis Syles 1, 2 & 3 Loin/Shoulder Separaion (A18.5 - G18.5) Syles 4 & 5 Page 19

Shoulder - The shoulder is separaed from he carcass/half by a sraigh cu, approximaely perpendicular o he lengh of he carcass/half (A17-G17, beween he fourh and sixh rib). The longissimus dorsi shall be wice he size of he spinalis dorsi. The head and jowl shall be removed by a sraigh cu approximaely parallel wih he loin/shoulder separaion (A21 - F21). Syle 1 - As described above. Syle 2 - Syle 3 - As Described above excep ha he foo shall be removed a or slighly dorsal o he mena carpus (H21) by a sraigh cu approximaely perpendicular o he shank bones. The neck bones, ribs, breas bones, associaed carilage, and breas flap (hrough he major crease) shall be removed. The fa and skin shall be beveled o mee he lean on he dorsal edge. Same as Syle 2 excep ha he foo shall be removed by a sraigh cu (G18.5-F21) hrough he elbow join. Syle 4 - Shor Cu -Same as Syle 2 excep ha he shoulder is separaed from he carcass/half by a sraigh cu (A18.5-G18.5), approximaely perpendicular o he lengh of he side, poserior o, bu no more han 2 cm from, he ip of he elbow (G19) and shall no expose he elbow. The longissimus dorsi shall be approximaely equal o or larger han he spinalis dorsi. Syle 5 - Shor Cu - Same as Syle 4 excep he foo is removed as described in syle 3. Weigh Range of Shoulder (kgs) Maximum Fa Thickness (cm) \1 1. 3.6-5.5 1. 1 2. 5.5-7.3 2. 2 3. 7.3-9.1 3. 3 4. 9.1 and up 4. 4 1/ - For skin on or parially skinned iems, he fa shall be measured a he skin edge. For skinless iems he fa shall be measured over he major muscles. Bone code: 1 - Bone In As described above. 2 - Boneless All bones and carilages shall be removed. 3 - Parially Bnls. All bones and carilage oher han he scapula and is relaed carilage shall be removed. Page 20 Loin/Shoulder Separaion (A17 - D17) A - Longissimus B - Spinalis Syles 1, 2, & 3

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 6 SHOULDER, UPPER HALF Syle 4, Parially Boneless Loin/Shoulder Separaion (A17 - D17) A - Longissimus B - Spinalis Syles 1 & 2 Loin/Shoulder Separaion (A18.5 - G18.5) Syles 3 & 4 Page 21

Shoulder Upper Half - The shoulder upper half is separaed from he carcass/ half by a sraigh cu, approximaely perpendicular o he lengh of he carcass/half (A17 - D17 beween he fourh and sixh ribs). The upper half is separaed from he lower half by a sraigh cu (D17 - D21), approximaely perpendicular o he loin/shoulder separaion. The head and jowl shall be removed by a sraigh cu approximaely parallel wih he loin/shoulder separaion (A21 - D21). The loin/shoulder separaion should exhibi he longissimus dorsi wice he size of he spinalis dorsi. Syle - 1 Syle - 2 Syle - 3 Syle - 4 As described above. The fa and skin shall be beveled o mee he lean on he dorsal edge. Shor Cu - Same as Syle 1 excep he loin shall be removed so ha he longissimus dorsi is approximaely equal o or larger han he spinalis dorsi. Shor Cu - Same as Syle 2 excep he loin shall be removed so ha he longissimus dorsi is approximaely equal o or larger han he spinalis dorsi. Weigh Range of Upper Shoulder (kgs) Maximum Fa Thickness \1 1. 1-2 1. 1 cm 2. 2-3 2. 2 cm 3. 3-4 3. 3 cm 4. 5 and up 4. 4 cm 1/ - For skin on or parially skinned iems, he fa shall be measured a he skin edge. For skinless iems he fa shall be measured over he major muscles. Bone 1. - Bone In As described above. 2. - Boneless All bones and carilage shall be removed. 3. - Parially Boneless All bones and carilage oher han he scapula and is relaed carilage shall be removed. Page 22

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 1 SHOULDER, LOWER HALF (Syle 2) Page 23

Shoulder, Lower Half - The shoulder lower half is separaed from he carcass/half by a sraigh cu, approximaely perpendicular o he lengh of he carcass/half (D17 - G17 beween he fourh and sixh ribs). The lower half is separaed from he upper half by a sraigh cu (D17 - D21), approximaely perpendicular o he loin/shoulder separaion. The head and jowl shall be removed by a sraigh cu approximaely parallel wih he loin/shoulder separaion (D21 - F21). Lower/Upper Shoulder Separaion (D17 - D21) Syle 1 - As described above. Syle 2 - Syle 3 - The shoulder lower half is separaed from he carcass/half by a sraigh cu, approximaely perpendicular o he lengh of he carcass/half (D18.5 - G18.5). The neck bones, ribs, breas bones, associaed carilage, and breas flap shall be removed (hrough he major crease). The fa and skin shall be beveled o mee he lean on he dorsal edge. Same as syle 1 excep ha he foo shall be removed a or slighly dorsal o he mena carpus (H21) by a sraigh cu approximaely perpendicular o he shank bones. Syle 4 - Same as syle 2 excep ha he foo shall be removed as described in syle 3. Weigh Range of Lower Shoulder (kgs) Maximum Fa Thickness (cm) 1-1.5-2.5 1-1.0 2-2.5-3.5 2-1.5 3-3.5-5.5 3-2.0 4-5.5 and up 4-2.5 The fa shall be measured a he cener of he dorsal side a he skin edge. Bone 1 - Bone-in - As described above. 2 - Boneless- All bones, and carilage shall be removed. 3 - Parially Boneless- As described above excep ha rib porions, breas bones and relaed carilage shall be removed. Page 24

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 8 SHOULDER, OUTSIDE Syle 1 - As described above. Syle 2 - The foo shall be removed a or slighly above o he upper knee join by a sraigh cu approximaely perpendicular o he shank bones. Syle 3 - Foo is removed by a sraigh cu hrough he elbow join. Page 25

Shoulder, Ouside - This iem includes he humerus, scapula and he associaed muscles. The ouside is separaed from he shoulder by a cu (separaion a) saring under (medial) he fron leg, passes hrough (1) he web muscle (pecorales superficiales), (2) he naural seam beween he serraus venralis and he laissimus dorsi, (3) he naural seam beween he serraus venralis and he subscapularis, (4) he naural seam beween he serraus venralis and he medial side of he scapula o a poin immediaely dorsal o he carilage of he scapula. All sides shall be rimmed following he naural curvaure of he major muscles and he scapula. The poserior side shall no expose he riceps brachii. The fa and skin shall be beveled o mee he lean on he dorsal edge. The breas flap shall be removed hrough he major crease. The fa shall be measured a he skin edge on he dorsal end. Weigh Range of Shoulder (kgs) Maximum Fa Thickness (cm) 1. 2.5-3.5 1 1 2. 3.5-4.5 2 2 3. 4.5-6.0 3 3 4. 6.0 and up 4 4 Skin (rind) 1 - Skin on As described above. 2 - Skin off All skin shall be removed. 3 - Parially Skinned The skin shall be removed dorsal o a sraigh line parallel o dorsal edge which sars a a poin ha does no exceed 25 percen of he disance from he elbow join o he dorsal side. Fa exposed by he removal of skin shall no exceed 6 mm in hickness a any poin. Page 26

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 0 9 SHOULDER, INSIDE LOIN, SHOULDER END (A17 - D17) A - Longissimus B - Spinalis Syles 1, & 2 Loin/Shoulder Separaion (A18.5 - G18.5) Syles 3 & 4 Page 27

Shoulder, Inside - This iem is separaed from he carcass/ half by a sraigh cu, approximaely perpendicular o he lengh of he carcass/half (A17 - D17 beween he fourh and sixh ribs). The lower half is removed by a sraigh cu (D17 - D21), approximaely perpendicular o he loin/ shoulder separaion. The head and jowl shall be removed by a sraigh cu approximaely parallel wih he loin/ shoulder separaion (A21 - D21). The loin/shoulder separaion should exhibi he longissimus dorsi wice he size of he spinalis dorsi. I is separaed from he ouside shoulder hrough he naural seams beween he serraus venralis and he subscapularis, and he serraus venralis and he medial side of he scapula. Syle - 1 As described above. Syle - 2 Syle - 3 Syle - 4 As described above, excep ha he fa and skin shall be beveled o mee he lean on he dorsal edge. Shor Cu - Same as Syle 1 excep he loin shall be removed so ha he longissimus dorsi is approximaely equal o or larger han he spinalis dorsi (A18.5 - D18.5). Shor Cu - Same as Syle 2 excep he loin shall be removed so ha he longissimus dorsi is approximaely equal o or larger han he spinalis dorsi (A18.5 - D18.5). Weigh Range of Upper Shoulder (kgs) 1. 1-2 2. 2-3 3. 3-4 4. 5 and up Page 28

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 1 0 BELLY 1 2 Syles Page 29

Belly, Bone-in, Skin-on - The belly is prepared from he carcass/half afer removal of he leg (D10 - F10), shoulder (A17 -G17), and loin (D10 - D18). Pracically all leaf fa shall be removed. The anerior (shoulder) and poserior (leg) ends of he belly shall be reasonably sraigh and parallel. No side of he belly shall be more han 5 cm longer han is opposing side. The widh of he flank muscle (recus abdominis) shall be a leas 25 percen of he widh of he belly on he leg end. The fa on he venral side of he belly and adjacen o he flank shall be rimmed o wihin 2 cm from he lean. The belly shall be free of enlarged, sof, porous, dark, or seedy mammary issue. Syle: 1 - As Described above. 2 - The belly is prepared as described above excep he ribs are individually removed from he belly leaving he cosal carilages, diaphragm and finger mea (Inercosal Mea) inac and firmly aached o he belly. 3 - The belly is prepared as described above excep he ribs are removed inac from he belly along wih he cosal carilages, diaphragm and finger mea (Inercosal Mea). The belly shall be free of scores and "snowballs" (exposed areas of fa) which measure 50 sq cm or more. 4 - Same as Syle 3 excep ha he ea line shall be removed by a sraigh cu. Skin: W. Range (kg) 1 - Skin on 1-2.5-4.5 2 - Skin off 2-4.5-5.5 3-5.5-6.5 4-6.5-7.5 5-7.5-8.5 6-8.5 and up Page 30

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 1 1 2 0 TENDERLOIN Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 1 2 1 0 0 0 BACKRIBS Page 31

Tenderloin - This iem is prepared from he full loin. The enderloin shall be removed inac and shall consis of he psoas major, psoas minor, and iliacus only. The carcass/half srip muscle (psoas minor) shall be removed if no firmly aached. The anerior porion (ail end) shall be rimmed so ha he ail is no spli more han 2.5 cm. The enderloin shall be pracically free of surface fa. Weigh Range (kg): Code 1-0.5 and down 2-0.5-0.7 3-0.7 and up Back Ribs - The back ribs shall consis of a leas 8 ribs and relaed inercosal mea from a loin. The back rib secions shall be inac, and he bodies of he horacic verebrae shall be removed excep ha small porions of he verebrae may remain beween he rib ends. Syle 1 - As described above Syle 2 - The "skin" (perioneum) shall be removed from he inside surface of he ribs and inercosal mea. Weigh Range (kg): 1-0.5 and down 2-0.5 and up Page 32

Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 1 3 0 BELLYRIBS Syle 1 Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 1 4 BACK FAT Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 1 5 JOWL Descripion Sandard No. Purchaser Opion Nos. Species Cu Syle Bone Skin Fa Weigh Trim Sae of Refrg. Add. Opion s 3 1 6 0 Page 33

TRIMMINGS Fa Limiaions 1 - Less han 10% 3 - Less han 20% 5 - Less han 30% 2 - Less han 15% 4 - Less han 25% 6 - Less han 50% Sampling for fa conen: 16 randomly seleced 25-27 kg. samples of adjacen boneless rimmings from he enire lo shall be used for fa analysis. Produc from each of he 16 samples shall be combined and ground hrough a plae wih no larger han 2.5 cm. holes and horoughly blended afer grinding. Four 1 kg. samples shall be seleced from he mixure. Each sample shall be divided ino hree porions. One of he porions shall be submied o he purchaser, one o a previously agreed upon laboraory and one remaining wih he producer. Bellyribs - The bellyribs are derived from he belly. They include he ribs, cosal carilages, diaphragm and finger mea (Inercosal Mea) inac. No less han 8 ribs shall be presen. Syle - 1 Syle - 2 As described above. Bellyribs, Breas off - As described above excep ha he venral porion of he cosal carilages shall be removed. Weigh Range (kg) 1-1 and down 2-1 and up Syle 2 Back Fa - Produced from he fay porion of he back afer he removal of he loin. Back fa shall be relaively hick, and he hickness shall be relaively uniform hroughou. All edges mus be reasonably squared. Weigh Range (kg): 1-0.5-1.0 2-1.0-3.5 Jowl - The jowl shall be removed from he shoulder by a sraigh cu (A21 - F21). Jowls shall be reasonably recangular in shape and a leas reasonably squared on he sides and ends, being reasonably symmerical and smooh on all surfaces. The jowl shall be faced by close removal, of surface glandular and loose issue, skin and bloody discoloraion. Weigh Range (kg): 1-0.25-1.0 2-1.0-1.75 Trimmings - Trimmings shall be prepared from any porion of he carcass. Trimmings shall be free of bones, carilages, skin, seedy mammary issue, and lymph glands (including he prefemoral, poplieal, prescapular, and oher exposed lymph glands). When rim code no. 3 (desinewed) is specified, exposed heavy (opaque) connecive issue, and endinous ends of shanks shall be removed. Page 34

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ANNEX I: color char o be added. Page 36

ANNEX II COLOUR GUIDES FOR PORCINE MEAT Conac Addresses and Accepable Colours: 1. Agriculure Canada Publicaion 5180/B. Pork Qualiy - A guide o undersanding colour and srucure of pork muscle Canadian Food Inspecion Agency Mea and Poulry Producs Division 59 Camelo Drive Nepean, Onario Canada K1A 0Y9 Tel: +1-613-225-2342 Fax: +1-613-228-6636 Accepable Colours: 2, 3 or 4 2. Japanese Sandard Models of Pork Colour (No. 5-6, 1. Chome, EBISU, SHIBUYA - KU) Japanese Ham and Sausage Processing Cooperaive Tokyo, Japan 150 Tel : 81-3-34 63 3213 Fax: 81-3-34 41 8273 Accepable colours: 2, 3, 4, or 5 Page 37