Institutional meat purchase specifications for edible by-products

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Material Information

Title:
Institutional meat purchase specifications for edible by-products
Physical Description:
v. : ; 28 cm.
Language:
English
Creator:
United States -- Consumer and Marketing Service. -- Livestock Division
Publisher:
United States Department of Agriculture, Consumer and Marketing Service, Livestock Division
Place of Publication:
Washington, D.C
Frequency:
irregular
completely irregular

Subjects

Subjects / Keywords:
Meat -- By-products -- Specifications -- Periodicals -- United States   ( lcsh )
Meat -- Specifications -- Periodicals -- United States   ( lcsh )
Genre:
serial   ( sobekcm )
federal government publication   ( marcgt )

Notes

Dates or Sequential Designation:
Began with: Dec. 1969
General Note:
Description based on: Dec 1969; title from caption.
General Note:
Latest issue consulted: Jan. 1971
General Note:
"Approved by USDA"

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 004726188
oclc - 213778176
System ID:
AA00008462:00001

Full Text





INSTITUTIONAL MEAT PURCHASE SPECIFIC 0 5

FOR EDIBLE BY-PRODUCTS--SERI 0/


APPROVED BY USDA


These specifications contain descriptions of various edible by-produc s cus-
tomarily purchased by large-volume users of meat. They were developed in
conjuction with interested procurement agencies and suppliers and are ap-
proved for use in meat procurement programs in which the meats supplied
are examined, accepted, and certified by Federal meat graders. When utilized
in such programs these specifications must be used with "Instutitional Meat
Purchase Specifications--General Requirements For Use Under USDA Meat
Acceptance Service," which may be purchased from the Superintendent of
Documents.

These specifications are one of a series approved for meat and meat products.
Others which are available include those for Fresh Beef--Series 100, Fresh
Lamb and Mutton--Series 200, FreshVeal and Calf--Series 300, Fresh Pork--
Series 400, Cured, Cured and Smoked, and Fully Cooked Pork Products--
Series 500, Cured, Dried, and Smoked Beef Products--Series 600, Sausage
Products--Series 800, and Portion-Cut Meat Products--Series 1000. Copies
of specifications for these products maybe purchased from the Superintendent
of Documents.

























EFFECTIVE DECEMBER 1969

UNITED STATES DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE
LIVESTOCK DIVISION
WASHINGTON, D.C.


For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402- Price 10 cents






INDEX OF PRODUCTS AND WEIGHT RANGES TABLE


Item I Product Range 1 Range 2
No. Pounds Pounds

701 Beef Liver 10-13 13-16
702 Beef Liver, Sliced (Frozen) 10-13 13-16
703 Beef Liver, Portion-Cut (Frozen) 5-to-the-pound 4-to-the-pound
704 Calf Liver Under 6-1/2 6-1/2 8-3/2
705 Calf Liver, Sliced (Frozen) Under 6-1/2 6-1/2 8-1/2
707 Veal Liver Under 3 3-5
708 Veal Liver, Sliced (Frozen) Under 3 3-5
710 Pork Liver Under 5
713 Lamb Liver Under 1-1/2
716 Beef Tongue 3-5
720 Beef Heart 3-5

NOTE: Because it is impractical to list all weight ranges for edible by-products that pur-
chasers may desire, those included in this table are suggested only. Other weight
ranges may be ordered if desired.

ORDERING DATA: TO BE SPECIFIED BY THE PURCHASER.

Selection: (Not applicable to beef hearts.)

Selection No. 1
Selection No. 2

Type: (Applicable only to sliced beef and calf livers.)

A Regular
B Skinned

Weight Range: (See weight range table.)

State of Refrigeration: (Not applicable to sliced or portion-cut liver.)


A Chilled
B Frozen


Style of Packaging:


(Applicable only to sliced livers.)


A Reassembled in natural sequence.
B Layer packed


DESCRIPTION OF SELECTIONS

Selection No. 1 Liver Selection No. 1 livers shall be compact, thick, short, plump, and
shall be practically free from blemishes. However, livers with'cuts or scores not exceeding
1 inch in any dimension or livers with small sections removed and excluded are acceptable,
provided such defects do not interfere with making satisfactory intact slices. Selection
No. 1 livers shall possess a bright, uniform color typical of the species.

Selection No. 2 Liver Selection No. 2 livers shall be at least moderately compact, thick,
short, plump, and shall be practically free from blemishes. However, livers with cuts or
scores not exceeding 2 inches in any dimension or livers with up to approximately 3/3 of the
liver removed are acceptable, provided such defects do not interfere with making satisfac-
tory intact slices. Selection No. 2 livers shall possess a bright, uniform color typical of
the species.







Selection No. 1 Tongue Selection No. 1 tongues shall ue at least moderately short in
relation to their length, shall be moderately thick and plump, and shall be firm and re-
silient. The fat covering at the base of the t.:r-e2 shall be firm and smooth and must not
exceed 1/2 inch at ar y one point. Selection No. 1 tongues may have 1 cut or score which
measures less than 1 inch in any dimension. iTr~je. with the tip end removed are not ac-
ceptable.

Selection lio. 2 Tongue Selection No. 2 tongues shall be not less than slightly short in
relation to their length, shall be at least slightly thick and plump, and shall be at least
moderately firm and. resilient. The fat covering at the base of the tongues shall be moder-
ately firm and smooth and must not exceed 1/2 inch at any one point. Selection No. 2 tongues
may have up to 3 cuts or scores which measure less than 1 inch in any dimension. Tongues
with a mall p.:rtion of the tip end removed are acceptable.

MATERIAL

The edible by-pr.:ducts described herein shall show no evidence of freezing or defrosting
and mui- be in excellent condition to the time of delivery.

All livers shall be trimmed free of ragged edges and the gall bladder shall be removed.
Whole livers ;hall have the heavy connective tissue, the large blood vessel, and ducts lying
along the liver wall trimrnmdj even with the surface.

Livers t.. bte slic.Ea -hall have the heavy connective tissue, the large blood vessel, and
oucts lying along the liver wall removed and excluded. Type B beef and calf livers shall
have the outer co-,nnect.ive tissue (capsula fibrosa) or "skin" removed and excluded except
for small piece remaining on the edges and in the crease of the small caudatee) lobe. Veal
liver.z shall not te skinned. The liver may be molded, frozen, tempered (but not thawed),
ana, or prei-se before slicing. Slices which are broken are not acceptable. Liver slices
shall be practically free from liver sawdust. As specified, they may be either (a) reas-
sembled in natural sequence, or (b) layer packed with plastic or parchment or waxed paper
separators tbetieen layers. After slicing, the liver slices must be promptly packaged and
solidly frozen.

Livers to be portion-cut must be prepared as described for livers to be sliced, except that
the small '.caudate- lobe and the "skin" must be removed and excluded. Portion-cut liver
shall be layer packed only.




UNIVERSITY OF FLORIDA

DETAILED REQUIREMENTS 32089
3 1262 085915873
Item No. 701 Beef.Liver--The color of beef liver may range from light brown, with
reddish shades predominating, to dark brown.

Item No 702 Beef Liver, Sliced (Frozen)--Sliced beef liver must be prepared from Beef
Liver Item No. 701. Liver slices shall be approximately 3/8 to 1/2 inch in thickness.

Item No.- 703 Beef Live'S Portion-Cut (Frozen)--Portion-cut liver must be sliced ap-
proximately 5/16 inch thick. Portions shall be at least moderately uniform in weight and,
for portion ize0 of 4-or lest to the pound, the total number of individual portions per 10-
pound unit shall vary riot pnore than plus or minus 2 from the number per pound specified
multiplied by 10..("'p, eianple, if the number per pound specified is 4 to the pound, then
4x 10 = 40 portions. Therefore, with the permitted tolerance of plus or minus 2 from 40, an
acceptable 10-pound unit could have from 38 to 42 individual portions.) For portion sizes
of 5 or more to the pound, the total number of individual portions per 10-pound unit shall
vary not more than plus or minus 3 from the number per pound specified multiplied by 10.

Item No. 704 Calf Liver--The color of calf liver may range from tan to light brown, with
reddish shades predominating.

Item No. 705 Calf Liver, Sliced (Frozen)--Sliced calf liver must be prepared from Calf
Liver Item No. 704. Liver slices shall be approximately 3/8 to 1/2 inch in thickness.

Item No. 707 Veal Liver--The color of veal liver may range from light reddish tan to
tan.

Item No. 708 Veal Liver, Sliced (Frozen)--Sliced veal liver must be prepared from Veal
Liver Item No. 707. Liver slices shall be approximately 3/8 to 1/2 inch in thickness.

Item No. 710 Pork Liver--The color of pork liver may range from light reddish brown
to very dark brown (not bluish or black), with reddish shades predominating.

Item No, 713 Lamb Liver--The color of lamb liver may range from light medium tan to
medium brown, with reddish shades predominating.

Item No. 716 Beef Tongue--The beef tongue must be well-trimmed with the tongue root
smoothly removed at the base (thick) end, immediately behind the base of the hyoid (U-
shaped) bones. Practically all glandular tissue and all of the trachea (windpipe) must be
removed and excluded. The hyoid bones and the epiglottis (soft palate) may be left on the
tongue. Major blood vessels at the base of the tongue may remain. Also, the tongue must
be free from discoloration other than natural pigmentation.

Item No. 720 Beef Heart--A beef heart shall have the "heart-cap" auricless, arteries,
and gristly material) removed and shall be trimmed practically free from fat. Hearts that
have been excessively slashed are not acceptable.


-1- -raN,U ~ t rncir* iB V 1t 4 .




Full Text



Selection No.


1 Tongue


- Selection No.


tongues


shall


be at


least moderately short in


relation
silent.
exceed 1/
measures
ceptable.


to their width, sh
The fat covering at


inch at any one point.


all be moderately thick and


plump,


the base of the tongues shall be


Selection No.


less than 1 inch in any dimension.


tongues may have


Tongues with


and shall


be firm and re-


firm and smooth and must not


cut or


score


which


the tip end removed are not


ac-


Selection No.


relation


2 Tongue


to their width,


- Selection No.


shall be at


2 tongues shall be not
least slightly thick and


less


plump,


than slightly short


and shall be


at least


moderately firm and resilient.


The fat covering at the


base of the


tongues


shall be moder-


ately firm and smooth and must not exc


eed 1/2


inch at any one


point.


Selection No.


tongues


may have up to 3
with a small por


cuts or


scores


tion of the


which measure


less


than 1 inch in any dimension.


ongues


tip end removed are acceptable.


MATERIAL


The edible
and must


e


by-products


described herein shall show no evidence of freezing or defrosting


be in excellent condition to the time of delivery.


All livers shall be


Whole


trimmed free of ragged edges and


livers shall have the heavy connective


tissue,


the gall bladder shall


the large


blood vessel,


be removed.
and ducts


lying


along the


liver wall


trimmed even with the surface.


Livers to be sliced shall have the heavy connective tissue,


the large


blood vessel,


ducts


lying along the


liver wall removed and excluded.


Type


B beef and calf livers shall


have the outer connective tissue (capsula fibrosa)


or "skin" removed and excluded except


for small


pieces remaining on the edges and in the crease


livers shall not be skinned.
and/or pressed before slicing


The liver may be molded,
. Slices which are broke


of the small caudatee)


frozen,


tempered


n are not acceptab


lobe.


Veal


(but not thawed)
le. Liver slices


shall be practically free f2
sembled in natural sequence,


'om liver sawdust.


or (b)


As specified,


layer packed with


they may be either


reas-


plastic or parchment or waxed paper


separators


between layers.


After slicing,


the liver slices


must be promptly packaged and


solidly frozen.


Livers to be portion-cut must


be prepared as described for


livers to


be sliced,


except


the small
shall be


caudatee


lobe and the


"skin" must


be removed and excluded.


Portion-cut


liver


layer packed only.




UNIVERSITY OF FLORIDA

DETAILED REQUIREMENTS 1262 08591 5865
3 1262 08591 5865


Item No.


- Beef Liver--The color of beef liver may range from light brown,


with


reddish shades predominating, to dark brown.


Item No


Liver -

Item No


Item


- Beef Liver, Sliced (Frozen)--Sliced beef liver must be prepared from Beef
No. 701. Liver slices shall be approximately 3/8 to 1/2 inch in thickness.


703 Beef Liver, Portion-Cut (Frozen)--Portion-cut liver must be sliced ap-


proximately 5/16 inch thick. Portions shall be at least moderately uniform in weight and,


for portion


sizes


of 4 or less to the pound, the total number of individual portions per 10-


pound unit shall vary not more than plus or minus


multiplied by


xlO0


= 40 por


from the number per pound specified


10. (For example, if the number per pound specified is 4 to the pound, then
tions. Therefore, with the permitted tolerance of plus or minus 2 from 40, an


accep


table 10i-pound unit could have from


38 to 42 individual portions.) For portion


sizes


or more to the pound, the total number


vary not more than plus or minus


of individual portions per


from the number per pound


10-pound unit shall


specified multiplied by 10.


.Itelm ,No 7-04 -


Calf Liver--The


color of calf liver may range from tan to li


ht brown,


with


re dish shades predominating.


Iteat No.


705 Calf Liver, Sliced


roze


--Sliced calf liver must be prepared from Calf


Liver


- Item N


o. 704. Liver slices


shall be approximately


to 1/2 inch in thickness.


Item No.


- Veal Liver--The


color of


veal liver may range from light reddish tan to


Item No


708 Veal Liver, Sliced


Froze


n)--Sliced veal liver must be


prepared from


Veal


Liver


- Item No.


707. Liver slices


shall be approximately


/8 to 1/


inch in thicknes


Item No


- Pork Liver--The color of pork liver may range from light reddish brown


to very dark brown (not bluish or black),


with reddish


shades predominating.


Item No. 713
medium brow:


Item No


- Lamb Liver--The color of lamb liver may range from light medium tan to
n, with reddish shades predominating.


. 716 Beef Tongue--The beef tongue must be well-trimmed with the tongue root


smoothly removed at the base (thick) end, immediately behind the base of the hyoid (U-


shaped) bones.
removed and ex


Practically all glandular tissue and all of the trachea (windpipe) must be
:cluded. The hyoid bones and the epiglottis (soft palate) may be left on the


tongue. Major blood vessels at the base of the tongue may remain. Also, the tongue must
be free from discoloration other than natural pigmentation.


Item No.


- Beef Heart--A beef heart shall have the "heart-cap" auricless, arteries,


and gristly material) removed and shall be trimmed practically free from fat. Hearts that


have been excessively slashed


are not acceptable.









INSTITUTIONAL


FOR


MEAT


EDIBLE


PURCHASE


SPECIFICATIONS


-PRODUCTS--SERIES


700


APPROVED


USDA


These


specifications


contain descriptions


various edible by-products


cus-


tomarily


purchased


-volume


users


of meat.


They


were


developed in


conjuction
proved fo:


with
use


interested


in meat


procurement


procurement


p


are examined, accepted, and certified by


agencies
programs
Federal


suppliers


are


in which the meats supplied
meat graders. When utilized


in such


programs


these


specifications must be used with "Institutional Meat


Purchase


Specifications--General


Requirements."


which


may


purchased


from


the Superintendent of


Documents.


These specifications


are


one


a series


approved for meat and meat products.


Others


which


are


Lamb and Mutton--Series


available include those for


res


200, Fresh Veal and Calf-


h Beef-
-Series


-Series


100, F


res


300, Fresh Pork--


Series
Series


400,
500,


Cured,
Cured,


Cured
Dried,


Smoked,
Smoked


Fully


Beef


Cooked Pork


Products--Series


Products--


600,


Sausage


Products --Series


800,


Portion-Cut Meat Products--Series


1000.


Copies


of specifications for these products maybe purchasedfrom the Superintendent
of Documents.


UNITED STATES DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE
LIVESTOCK DIVISION


WASHINGTON,.


D.C.


EFFECTIVE JANUARY 1971







INDEX OF PRODUCTS AND WEIGHT RANGE


TABLE


NOTE:


Because


it is


impractical


chasers may desire, those
ranges may be ordered if


to list all


weight ranges


e included in this table are


for edible by-products that pur-
suggested only. Other weight


desired.


ORDERING DATA:

Selection: (N


TO BE SPECIFIED


lot applicable to


BY THE PURCHASER.

beef hearts.)


Selection No.
Selection No.


Style:


(Applicable only to sliced beef and


calf


livers.)


- Regular
- Skinned


Weight Range:


weight range table.


tate of Refrigeration:


Not applicable


to sliced or portion-cut


liver.)


- Chilled
- Frozen


Style of Packaging:


(Applicable only to


sliced


livers.)


- Reassembled in natural


sequence.


B Layer packed


DESCRIPTION OF SELECTIONS


Selection No.


1 Liver


- Sele


action No.


1 livers shall


be compact,


thick,


short,


plump,


shall


prac


tically free


from blemishes.


However,


livers with cuts or scores not exceeding


1 inch in any dimension or


livers with small sections removed and excluded are acceptable,


provided such defects do not interfere
No. 1 livers shall possess a bright,


e with making satisfactory intact slices.
uniform color typical of the species.


Selection


Selection No.


Liver


and shall


- Selection No.


be practically


livers shall


free


be at


from blemishes.


least moderately compact,


However,


livers with cuts


thick,
or


short,


plump,