Institutional meat purchase specifications for cured or cured and smoked and fully-cooked pork products

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Title:
Institutional meat purchase specifications for cured or cured and smoked and fully-cooked pork products
Physical Description:
v. : ; 28 cm.
Language:
English
Creator:
United States -- Agricultural Marketing Service. -- Livestock Division
United States -- Consumer and Marketing Service. -- Livestock Division
Publisher:
United States Department of Agriculture, Agricultural Marketing Service, Livestock Division
Place of Publication:
Washington, DC

Subjects

Subjects / Keywords:
Pork -- Specifications -- Periodicals -- United States   ( lcsh )
Genre:
federal government publication   ( marcgt )

Notes

Issuing Body:
Vols. for <196?> issued by the Agricultural Marketing Service's Livestock Division; for <Mar. 1969, June 1971> by the Consumer and Marketing Service's Livestock Division.
General Note:
Description based on: 196?; title from caption.
General Note:
Latest issue consulted: 196?
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 - 023363484
oclc - 213808737
System ID:
AA00013025:00001


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INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS

FOR CURED OR CURED AND SMOKED AND FULLY-COOKED
PORK PRODUCTS--SERIES 500


APPROVED BY USDA





These specifications contain descriptions of various cured and other-
wise processed pork products customarily purchased by institutional users
of meat. They were developed in conjunction with interested procurement
agencies and suppliers and are approved for use in meat procurement pro-
grams in which the meats supplied are examined, accepted, and certified by
Federal meat graders. These specifications must be used with "Institutional
Meat Purchase Specifications--General Requirements for Use Under USDA
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 currently available include those for Fresh Beef,
Fresh Lamb and Mutton, Fresh Veal and Calf, and Fresh Pork. Copies of
specifications for these products may be purchased from the Superintendent
of Documents.

Specifications for Frozen Beef, Frozen Lamb and Mutton, Frozen Veal
and Calf, Frozen Pork, Cured Beef, Sausage, Edible Byproducts, Canned Meats,
and Portion-Control Meats will be available at a later date.











UNITED STATES DEPARTMENT OF AGR .
AGRICULTURAL MARKETING SERVICE
LIVESTOCK DIVISION
WASHINGTON, D.C.


For sale by the Superintendent of Documents, U. S. Government Printing Office
Washington 25, D. C.





INDEX OF PRODUCT AND WEIGHT RAGE TABLE

WEIGHT RANGE FOR WHOLESALE AND FABRICATED CUTS


WEIGHT RAIJGE


TABLE (POUNDS)


Lem Product 4-6 6-8 8-10 10-12 12-14 14-16 16-18 18-20
I.[,.


500
501
502
503
504

505

506

507


Ham, Regular (.'ured) ............
Ham, Regular (Cured and Smoked)..
Ham, Skinned (Cured).............
Ham, Skinned (Cured and Smoked)..
Ham, Sknls. (u ired and Smoked)
Partially Boned................
Ham, Sknls. (Cured and Smoked)
Completely Boneless............
Ham, Sknd. (Cured and Smoked)
Fully-Cooked, Dry Heat.........
Ham, Bnls., Sknls. (Cured and
Smoked) Fully-Cooked, Dry Heat.
Ham, Bnls., Sknls. (Cured)
Pressed, Fully-Cooked, Moist
Heat...........................
Ham, Bnls., Sknls. (Cured and
Smoked) Pressed, Fully-Cooked
Moist Heat.....................
Shoulder, Regular (Cured)........
Shoulder, Regular (Cured and
Smoked)........................
Shoulder, Skinned (Cured)........
Shoulder, Skinned (Cured and
Smoked)....................
Shoulder, Picnic (Cured).........
Shoulder, Picnic (Cured and
Smoked)........................
Shoulder, Picnic (Cured and
Smoked) Boneless, Skinless,
Rolled, and Tied...............
Shoulder Butt, Boneless (Cured
and Smoked)...................
Bacon (Cured)....................
Bacon, Slab (Cured and Smoked)
Skin-On........................
Bacon, Slab (Cured and Smoked)
Sknlss..........................
Bacon, Sliced (Cured and Smoked)
Sknls..........................

Bacon, Sliced (Cured and Smoked)
End Pieces.....................
Loin, Regular (Cured and Smoked).
Loin, Bladeless (Cured and
Smoked)........................
Canadian Style Bacon ( 'ured and
Smoked) ........................
Canadian Style Bacon (Cured and
Smoked) Sliced................


x
x

x

x


x

x


x


x
x

x
x

x









x

x

x


)f slices per pound
r as specified


x
x

x

x

x









x

x
x

x
x


x

x

x

(18-22;


22-26; 26-30;


509


515
516

517
518

525
526

527


530

535
536

537

539


541

545
546

550

551


-ii-


x

x







Number c
28-32, c


5- and 10- pound containers, as specified
x x x x

x x x x

3-5; 5-9 pounds

5-and 10-pound containers, as specified






INDEX OF FRO:DLIT AJ0D .VEIGljI iAlJGH TELE


WEIGHT RANGE FOR AH.LLS.AL AND FABEiICATED CUTS--Conti .jed

WEIGHT RA GJ E TiJBLE (PO'IJzID' )

Item Product 4-6 6-8 8-10 10-12 12-14 14-16 16-18 18-20
No.

555 Jowl Butts, Cellar Trim (Cured).. 1 to 2-1/2; 2-1/2 to 4 pounds
556 Jowl Squares (Cured and Smoked).. 3/4 to 2; 2 to 3 pounds
558 Spareribs (Cured)................ 3 pounds or less; 3-5; 5 pounds or more
559 Spareribs (Cured and Smoked)..... 3 pounds or less; 3-5; 5 pounds or more
560 Hocks, Shoulder (Cured).......... 1/2 to 1; 1 to 1-1/2; 1-1/2 to 2-1/2 pounds
561 Hocks, Shoulder (Cured and
Smoked)........................ 1/2 to 1; 1 to 1-1/2; 1-1/2 to 2-1/2 pounds
562 Fatback (Cured) .................. x x x x I
563 Feet, Front (Cured).............. 3/4 to 1-1/2 pounds


CLASSIFICATION

Pork items covered by these specifications must be of the following kinds, (selections,
types, weight ranges, processes, and states of refrigeration) as specified herein.

SELECTIO[N: TO BE SFECIFIiD BY PURCHASER (not applicable to jowl butts, shoulder butts, jowl
squares, spareribs, hocks, fatback, and feet)

Selection No. 1
Selection No. 2

DESCRIPTION OF SELECTION

Selection No. 1--Hams, shoulders, shoulder picnics, loins, and Canadian-style bacon
of Selection No. 1 are meaty as a result of a combination of thick muscling and a minimum
of intermuscular and external fat. The cuts are thick and plump throughout with at least
moderately thick muscling and have not more than a small amount of intermuscular fat. Ine
lean meat must be firm and must possess a bright, reasonably uniform cured color (slightly
two-toned permissible), and a fine, smooth texture. Selection No. 1 slab bacon must be
slightly thick and moderately uniform in thickness and be moderately long in relation to
width. The bacon (slab or sliced) must indicate a moderately high ratio of lean to fat, and
a uniform distribution of fat and lean layers. The exterior fat on Selection No. 1 pork
cuts must be firm, white (except for the cured or well-penetrated smoke color), and reason-
ably uniform in distribution. The skin must be thin, smooth, and pliable. The pork cuts
must be free from bruises, broken bones, dislocated or enlarged joints, or other malfor-
mation, odor, or flavor foreign to meat, and practically free from scores, miscuts, abra-
sions, hook marks, blemishes, hair roots, or other defects.

Selection No. 2--Hams, shoulders, shoulder picnics, loins, and Canadian style bacon of
Selection No. 2 lack meatiness because of either thin muscling or thick intermuscular and
external fat, or a combination of characteristics intermediate in both respects. The cuts
are slightly thick and plump throughout with slightly thick muscling. They have a slightly
high to high amount of intermuscular fat. The lean meat must be firm and must possess a
bright, reasonably uniform cured color (slightly two-toned permissible), and a fine, smooth
texture. Selection No. 2 slab bacon must be not more than moderately thick, but it may be
uneven in thickness and slightly short in relation to width. The bacon (slab or sliced) may
indicate a moderately low ratio of lean to fat and have rather thick fat deposits between
layers of lean. The exterior fat on Selection No. 2 pork cuts must be firm, white (except
for the cured or well-penetrated smoke color), and fairly uniform in distribution. The skin


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must be at least moderately thin, smooth, and pliable. Pork cuts otherwise eligible for
Jele-tion tro. 1 or Selection No. 2 but which have slight scores, abrsionrs, hook marks,
or cuts not ex-ceding 1/2 inch in depth nor more than two square inches in area on the
surface of the pork cuts used for slicing, but which do not interfere with the making of
satisfactory slices, will be acceptable. Pork cuts showing only a slight amount of hair
roots or which are only slightly miscut or mis-shaped may be included; however, pcrk cuts
which have broken bones, dislocated or enlarged joints or other malformation, bruises or
odor or flavor foreign to meat are not acceptable.

WEIGHT RANGE: TO BE SPECIFIED BY PURCHASER (see weight range table)

STATE OF REFRIGERATION: TO BE SPECIFIED BY PURCHA1, ER

A Chilled
B Frozen

PRO ESSIIcG:

Curing--In accordance with the regulations of the applicable meat inspection agen:ry,
all product items covered by these specifications must be mildly and thor:ughlly, but not
excessively, cured by an acceptable and recognized conventional method which will impart
the typical well-cured texture, cohesion, flavor, arcma, soundness, and appearance Jin-
cluding a bright, stable, cured color) to the finished product.

Smoking--In accordance with the regulations of the applicable meat inspecti;. -gen-y
all smoked products covered by these specifications must be smoked for a sufficient time
and with temperatures as necessary to appropriately dry the product and to impart a Lri-
form, bright, well-penetrated smoke color and the characteristic aroma, flavor, firmness,
bright sheen, and appearance of a well-smoked product. Any encrusted salt, extraneous
matter and smokehouse residue other than the normal smoke color must be closely removed
(no washing), such as by careful light brushing or wiping, without damage to the product.
Stockinettes, strings, and similar hanging devices must be completely removed and excluded
prior to wrapping, packing, and delivery of the product.

Cooking--In accordance with the regulations of the applicable meat inspection 'Zgenicy
all product items covered by these specifications requiring cooking must be cooked by one
of the following means as specified for the product item.

A Dry Heat--Dry heat, fully-cooked, smoked meat items should be smoked and cooked
simultaneously without undue interruption by an acceptable conventional me-:icd or means
for sufficient time to impart a uniform, bright, well-penetrated smoke color and charac-
teristic aroma and flavor to the product, and with temperatures as necessary to reflect
the typical, fully-cooked characteristics in the finished product. The smoking and cooking
procedure must be conducted in a fairly continuous manner to appropriately dry the product
without undue rendering of fat, undercooking, overcooking, or other damage. The fully-
cooked items must be handled as necessary to remove rendered surface fat and extraneous
matter.

B Moist Heat--The cured pork items should be fully-cooked with moist (hot water, or
hot water and steam) heat in temperatures and for the time necessary to impart the typical.
fully-cooked characteristics to the finished product. After cooking, the fully-co ked
products must be lightly showered with tepid water to remove surface meat juices, jelly or
albumin and then trimmed lightly and smoothly to conform them to the specification re-
quirements.

FINISHED PRODUCT CHARACTERISTICS

The finished product as delivered must be sound and in excellent condition. The produ-t
must reflect appropriate selection, style, shape, weight range, curing, skinnring, bcning,
defatting, smoking, cooking, packaging, packing, and state of refrigeration as applicable).


-iv-





In addition, the product must meet other factors of ~'if'ormance without evidence of faulty
workmanship and harindliln. The color of tie lean meat must be fairly uniform and stable,
characteristic of well-cured prJu..t without evidence of greenir.', streaking, or other
discoloration (a ligL..Lly two-toned or irrid: ,Z.t color permissible). lean meat must
possess a fir:, smooth texture, and be tender, cohesive, firm or only slightly resilient,
but not unduly hard. m. kej products must have an acceptable flavor and aroma and a fairly,
uniform, bright, well- p..net rated smoked color, and must be f:.*. from extraneous material,
in'l:u-ding encrusted salt and smokehouse residue (except the natural smoke color). -
smoked product must be fairly dry on the exterior and interior (including a wi-li-sealed
butt on hams not smoked in artificial casings), but not excessi.vely dried or scorched. It
must not have more than a very slight amount of dripp4iT or ex liij moisture upon appreci-
able careful hand pressure without damaging the product. Cooked products must be thoroughly
cooked and practically fr.:.- from air holes, pockets of moisture, rendered fat, gelatinous
matter, ragged edse, surface strings (except closely tied necessary stiti-..iri), and ex-
traneous matter, and must be free from fermented or other odor or flavor foreign to meat,
rancidity, mold, and other deterioration or .mii.


































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INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS

FOR CURED OR CURED AND SMOKED AND FULLY-COOKED PORK

PRODUCTS-- SERIES 500
APPROVED BY USDA
DETAILED REQUIREMENTS

Material--The cured and otherwise processed pork cuts described in these specifica-
tions must be derived from sound, well-trimmed wholesale market and fabricated cuts.
The pork must show no evidence of freezerburn, mishandling, rancidity, or other detri-
mental blemish. Pork cuts which have been excessively trimmed in order to make spec-
ified weights or which are substandard for any reason with these specifications must be
excluded. They must be in excellent condition to the time of delivery.

Item No. 500 Ham, Short Shank, Regular (Cured)--The regular, cured, skin-on,
short shank ham is produced by separating it from the side of the hog at a point ranging
from 2 to 3 inches anterior to the exposed knob end of the aitchbone. The cut is made at
an approximate right angle to a line parallel to the shank bones, with the knife held per-
pendicular to the outside skin surface of the side of the hog carcass to avoid undercutting
in any direction on the butt end of the ham. Approximately half or more of the shank
(but not beyond the stifle joint) must be cut off at an approximate right angle to the shank
bone and be excluded. The tail bone and the tail must be removed. Practically all pelvic
fat (gut fat) and loose fat on the face of the ham must be removed without any appreciable
scoring on the muscular portion. The ham must be suitably faced without ragged edges,
and with a smooth, well-rounded skin collar on the face side extending not more than
2-1/2 inches inward from the center of the stifle joint on a line therefrom to the bone on
the butt end. The ham must be properly flanked to remove the lymph glands, fat, and
tissue close to the major lean meat of the flank and must be shapely and closely trimmed,
being well rounded at the cushion and butt end. The exterior fat thickness of the trimmed
regular ham measured directly under the bone at the edge of the butt must not exceed
that indicated in the following schedule:

Weight Range of Regular Ham Maximum Fat Thickness

Selection No. 1 Selection No. 2

10-12 pounds 1 Inch 1-1/2 Inches
12-14 pounds 1-1/4 Inches 1-3/4 Inches
14-16 pounds 1-1/2 Inches 2 Inches
16-18 pounds 1-3/4 Inches 2-1/4 Inches
18-20 pounds 2 Inches 2-1/2 Inches

Item No. 501 Ham, Short Shank, Regular (Cured and Smoked)--The regular (cured
and smoked) short shank ham must conform with the requirements specified for Ham,
Short Shank, Regular (Cured) Item No. 500, except that in addition to curing, the ham
must be well smoked.

Item No. 502 Ham, Short Shank, Partially Skinned (Cured):-The partially skinned,
(cured) short shank ham must conform with the requirements specified for a Ham, Reg-
ular, Short Shank, (Cured) Item No. 500, except that the ham must be partially skinned
leaving a well-rounded skin collar not exceeding 15 percent of the distance from the
stifle joint to the edge of the butt. The skin must be removed so that the collar line is at
a slant of at least 15 degrees toward the cushion side starting at the flank side leaving
the skin collar approximately 1 inch longer on the flank edge. Fat remaining on the
skinned surface must be fairly smooth and, except for beveling at the collar and butt
ends, reasonably uniform in thickness, not exceeding 1/2 inch in depth measured at any
point 1-1/2 inches or more from the edge of the skin collar. The fat must be neatly
beveled on the back so as to approximately meet the lean at the butt end.


-1-





Item No. 503 Ham, Short Shank, Partially Skinned (Cured and Smoked)--The par-
tially skinned (cured and smoked) short shank ham must conform with the requirements
specified for Ham, Partially Skinned, Short Shank (Cured) Item No. 502, except that in
addition to curing the ham must be well smoked.

Item No. 504 Ham, Skinless, Partially Boned (Cured and Smoked)--The skinless,
partially boned ham (cured and smoked) must conform with the requirements specified
for Ham, Regular (Cured and Smoked) Item No. 501, except that the ham must be made
completely skinless and be trimmed and defatted as necessary to produce a well-trimmed,
skinless, cured and smoked ham. Exterior surface fat in excess of three-eighths of an
inch average thickness as determined in the finished product must be closely removed
and excluded. All trimming, skinning, and defatting may be accomplished either before
or after curing but must be done prior to smoking. The fat must be neatly beveled back
for at least 1 inch at the outer periphery of the butt end from a point close to the lean
meat edge of the butt. The aitch bone and overlying flesh and shank bones must be re-
moved without excessive lacerations or other damage to the ham, leaving the femur bone
intact in the ham. The lean meat of the shank, after proper trimming--removal of major
tendons and practically all surface fat--may be left on the ham as a natural attachment
provided it is folded in and stitched. The ham mustbe encased in an artificial casing to
produce a smooth, plump, elongated, oval-shaped, skinless, partially boned, cured, and
smoked ham.

Item No. 505 Ham, Skinless, Completely Boneless (Cured and Smoked)--The skin-
less, completely boneless (cured and smoked) ham must conform with the requirements
specified for Ham, Skinless, Partially Boned (Cured and Smoked) Item No. 504, except
that the ham must be made completely boneless. The femur bone must be removed
closely without unduly lacerating or damaging the ham. The shank meat, if used, mustbe
attached naturally and after proper trimming--removal of major tendons and practically
all surface fat--must be folded back into the adjacent femur bone cavity as a "plug" (pre-
ferably stitched). The prepared cured ham must be encased in a close-fitting, artificial
casing of good transparency showing the exterior characteristics of the smoked ham.
The casing must be of suitable size, strength, and quality to withstand conventional care-
ful handling of the product to the time of delivery. The ham must be handled and placed
in the casing with the major muscle fibers running parallel (lengthwise) with the casing so
that customary slicing will be at approximate right angles thereto and in a manner to re-
sult in an acceptable, smooth, compact, cohesive (proper sliceability), ham of good
symmetry having a cylindrical, oval, or elliptical shape and without detrimental recesses
(pockets of air, moisture, rendered fat), in the finished product (close string stitching
permissible). The encased ham may be smoked in stockinettes, or a similar hanging
device.

Item No. 506 Ham, Partially Skinned (Cured and Smoked), Fully-Cooked, Dry
Heat--The partially skinned (cured and smoked), fully-cooked ham must conform with the
requirements for Ham, Partially Skinned (Cured) Item No. 502, except that in addition
to curing, the ham must be smoked and cooked by the dry-heat method. All trimming,
skinning, and defatting may be accomplished before or after curing, but must be done
prior to smoking and cooking so that the finished product will be well trimmed, shapely,
smooth, and uniformly smoked on the entire surface. Promptly after smoking and cook-
ing, the fully-cooked ham must be handled as necessary to remove rendered surface fat
and extraneous matter. After cooking, the fully-cooked ham must be properly chilled
prior to wrapping in suitable moisture and grease resistant paper of good quality.

Item No. 507 Ham, Boneless, Skinless (Cured and Smoked) Fully-Cooked, Dry
Heat--The boneless, skinless (cured and smoked), fully-cooked ham must conform with
the requirements for Ham, Skinless (Cured and Smoked) Completely Boneless Item No.
505, except that the ham must be fully-cooked by the dry-heat method. The dry-heat,
fully-cooked ham must be stuffed into a close, smooth-fitting artificial casing either
prior to or after smoking and cooking. Dissolved, clear gelatin may be used to momen-
tarily dip the ham to facilitate stuffing in the casing.


-2-






Item No. 508 Ham, Boneless, Skinless (Cured), Pressed, Fully-Cooked, Moist
Heat--The boneless, skinless (cured), pressed, fully-cooked ham must conform withthe
requirements for Ham, Skinless (Cured and Smoked) Completely Boneless Item No.
505, except that the ham must be cured only, and fully-cooked by the moist-heat method.
The finished product may be rectangular or pear-shaped, as specified by the purchaser.
The moist-heat, fully-cooked ham may be stuffed intact into a close-fitting, artificial
casing or may be suitably wrapped to be completely covered with paper, as specified by
the purchaser. If artificial casings are specified, the exterior of the encased ham must
be practically free of gelatinous material, rendered fat, extraneous matter, appendages,
and strings or mechanical fasteners, except as necessary to secure the ends of the tied
casings. The external end or surface of the ham may be momentarily dipped in a clear
gelatinous solution as may be necessary to facilitate stuffing in the casing.

Item No. 509 Ham, Boneless, Skinless (Cured and Smoked), Pressed, Fully-
Cooked, Moist Heat--The boneless, skinless (cured and smoked), pressed, fully-cooked
ham must conform to the requirements for Ham, Boneless, Skinless (Cured), Pressed,
Fully-Cooked, Moist Heat Item No. 508, except that in addition to curing, the ham
must be smoked in accordance with good commercial practice.

Item No. 515 Shoulder, Regular (Cured)--The cured regular shoulder is produced
by separation from the hog side by a cut starting at a point in the armpit that is not
more than 1 inch posterior to the elbow joint, but which does not expose the elbow joint,
and which continues reasonably straight across the hog side, perpendicular to the outside
skin surface. The neck bones, ribs and related cartilages and breast bone, intercostal
meat, breast flap, bloody discolorations, and loose ends must be closely and smoothly
removed and excluded. The shoulder must be well faced without undue removal of lean.
The foot must be neatly sawed and cut off in or slightly above the upper joint of the knee
at an approximate right angle to the shank bone, and, unless otherwise specified, shoul-
ders with shorter shanks (but not cut beyond the elbow joint) will be acceptable. The
jowl (neck portion) must be removed close to the body of the shoulder on a line approxi-
mately parallel to the opposite straight-cut side of the shoulder, starting behind the
"ear-dip," which must remain on the jowls, and continuing the cut so as to remove the
entire jowl section. Overhanging or protruding skin or fat at the butt must be removed
closely and on a slight bevel approximately meeting the major lean edge at the butt to
produce a shapely and closely trimmed regular shoulder. The exterior fat thickness of
the trimmed regular shoulder, measured perpendicular to the skin at the approximate
center of the butt, must not exceed that indicated in the following schedule:

Weight Range of Regular Shoulders Maximum Fat Thickness

Selection No. 1 Selection No. 2

8-10 pounds 1 Inch 1-1/2 Inches
10-12 pounds 1-1/4 Inches 1-3/4 Inches
12-14 pounds 1-1/2 Inches 2 Inches
14-16 pounds 1-3/4 Inches 2-1/4 Inches
16-18 pounds 2 Inches 2-1/2 Inches

Item No. 516 Shoulder, Regular (Cured and Smoked)--The regular (cured and
smoked) shoulder must conform with the requirements specified for Shoulder, Regular
(Cured) Item No. 515, except that in addition to curing, the sho'ilder must be well
smoked.

Item No. 517 Shoulder, Partially Skinned (Cured)--The partially skinned shoulder
(cured) must conform with the requirements specified for a Regular Shoulder (Cured) -
Item No. 515, except that the shoulder must be partially skinned, leaving a well-rounded
skin collar at the shank end. The skin collar must not exceed 45 percent of the lengtl of
the entire back (skin-side) surface of the shoulder, measured lengthwise from the ap-
proximate center at the edge of the butt to the extreme outer tip of the shank end when
removed at or near the upper knee joint. For shoulders in which the foot is cut shorter,


-3-





the skin collar must not exceed 25 percent of the length measured centrally on the out-
side of the shoulder along a straight line which extends from the elbow joint to the edge
at the butt end. The skin must be removed so that the collar line is at a slant of at least
15 degrees toward the jowl side starting at the elbow side. Fat remaining on the skinned
surface must be fairly smooth and, except for beveling at the collar and butt ends, rea-
sonably uniform in thickness, not exceeding 1/2 inch in depth, measured at any point
1 1/2 inches or more from the edge of the skin collar. At least traces of false lean must
be evident on the back (skinned side) surface of the shoulder. The fat must be neatly
beveled to approximately meet the lean meat at the butt and sides.

Item No. 518 Shoulder, Skinned (Cured and Smoked)--The skinned shoulder (cured
and smoked) must conform with the requirements specified for Shoulder, Partially
Skinned (Cured) Item No. 517, except that in addition to curing, the shoulder must be
well smoked.

Item No. 525 Shoulder Picnic (Cured)--The regular (skin-on) cured shoulder picnic
is that portion of the standard cut Shoulder, Regular Item No. 515, remaining after the
removal of the clear plate and the Boston butt. The shoulder picnic is separated from the
Boston butt and clear plate by a cut which is reasonably straight and perpendicular to the
outside skin surface (not slanted or undercut) and approximately parallel to the breast
side of the shoulder, leaving all the major shoulder bone (humerus) and not less than 1
nor more than 2 inches of the blade bone (scapula) in the shoulder picnic. The foot must
be neatly sawed and cut off in or slightly above the upper joint of the knee at an approxi-
mate right angle to the shank bone. Unless otherwise specified, shoulder picnics with
shorter shanks (but not cut beyond the elbow joint) will be acceptable. The shoulder pic-
nic must be well faced, including removal of practically all of the "lip" and breast flap,
and must be well rounded with the skin and fat beveled at least the equivalent of the thick-
ness of the fat at the butt end to produce a shapely and closely trimmed shoulder picnic.
The exterior fat thickness at the butt end of the trimmed shoulder picnic, measured per-
pendicular to the skin at the skin edge of the bevel directly underneath the remaining por-
tion of the scapular bone, must not exceed that indicated in the following schedule:

Weight Range of Shoulder Picnics Maximum Fat Thickness

Selection No. 1 Selection No. 2

4-6 pounds 3/4 Inch 1-1/4 Inches
6-8 pounds 7/8 Inch 1-3/8 Inches
8-10 pounds 1 Inch 1-1/2 Inches
10-12 pounds 1-1/4 Inches 1-3/4 Inches

Item No. 526 Shoulder Picnic (Cured and Smoked)--The shoulder picnic (cured and
smoked) must conform with the requirements specified for Shoulder Picnic (Cured) -
Item No. 525, except that in addition to curing, the shoulder picnic must be well smoked.

Item No. 527--Shoulder Picnic (Cured and Smoked) Bnls. Sknls. Rolled and Tied--
The shoulder picnic (cured and smoked) boneless, skinless, rolled and tied must conform
with the requirements for Shoulder Picnic (Cured and Smoked) Item No. 526, except that
the picnic must be made completely boneless and skinless. The arm bone and blade bone
must be removed closely without unduly lacerating or damaging the Shoulder Picnic. The
shank meat, if used, must be attached naturally and after proper trimming--removal of
major tendons and practically all surface fat--must be folded back into the adjacent elbow
bone cavity as a "plug" (preferably stitched). Exterior surface fat in excess of three-
eighths of aninch average thickness as determined in the finished product must be closely
removed and excluded. All trimming, skinning, and defatting may be accomplished either
before or after curing but must be done prior to smoking. The boneless, skinless, cured
and smoked picnic must be rolled to produce a firm, compact, rolled roast and must be
held together by loops of strong twine uniformly spaced girthwise and lengthwise around
the outside of the rolled roast.


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Item No. 530 Shoulder Butt, Boneless (Cured and Smoked)--The boneless shoulder
butt is the portion of the Boston butt on the flat (interior) side of the blade bone. It must
be removed intact and must be closely trimmed by removing loose flesh, ragged edges,
and surface fat in excess of one-fourth inch in thickness. The trimmed, boneless shoul-
der butt must be cured and stuffed into a close and smooth-fitting artificial casing either
prior to or subsequent to smoking. Dissolved clear gelatin may be used to momentarily
dip the product to facilitate stuffing in the casing. Promptly after smoking, the finished
product must be handled as necessary to remove grease and extraneous matter.

Item No. 535 Belly, Skin-On (Cured)--The skin-on (cured) belly is that portion of
the pork-side middle after removal of the loin, fat back, and spareribs. The belly must
be boneless and the major cartilages of the sternum and the ribs must be removed
closely and smoothly without deep scoring. Any remaining embedded tips of the carti-
lages must be approximately level with, or slightly lower than, the surface lean. The
longest diameter of any exposed cartilage must not exceed three-eighths of an inch. Prac-
tically all leaf fat and other abdominal surface fat of similar character must be removed.
The belly must be separated from the fat back on a straight line not more than three-
fourths of an inch beyond the outermost curvature of the scribe line. The scribe line
must not exceed 1/4 of an inch in depth. The inside surface area on the fat back side above
the scribe line must not be unduly scalped (snowballed). The sides of the belly must be
reasonably straight and parallel and at approximate right angles to the shoulder end.
The ham end of the belly may be cut on an angle so that the flank side is about 1 inch
longer than the fat back side. Any enlarged soft, porous, or seedy mammary tissue and
the pizzle recess of barrow bellies must be removed. No lean meat may be removed ex-
cept that necessary in appropriate squaring and trimming. Bellies showing any of the fol-
lowing objectionable characteristics detrimentally affecting the finished product will not
be acceptable; namely, severe or excessive trimming to make specified weights, undue
removal of lean meat, poor workmanship, or any other damage or condition adversely
affecting the end product.

Item No. 536 Bacon, Slab (Cured and Smoked) Skin-on--The skin-on (cured and
smoked) slab bacon must conform with the requirements specified for Belly, Skin-on
(Cured) Item No. 535, except that the belly must be well squared on all edges and with
approximately straight and parallel sides and ends (normal receding flesh at the brisket
and ham ends or slight distortion from smoking is acceptable), and be well adapted to
producing a high yield of full-cut acceptable slices. In addition to curing, the belly must
be well smoked.

Item No. 537 Bacon, Slab (Cured and Smoked), Skinless, Formed--The skinless
slab bacon must conform with the requirements specified for Bacon, Slab (Cured and
Smoked) Skin-on Item No. 536 except that the finished product must have the skin
removed and excluded, leaving a smooth skinned surface free of hair roots. The skin
may be removed from the belly or slab bacon, either before or after curing, but must be
done prior to smoking. The skinless slab bacon must be well-formed (usually shaped
mechanically) after smoking and cooling.

Item No. 539 Bacon, Sliced (Cured and Smoked) Skinless--The slices must be pro-
duced from skinless slab bacon. The bacon slices, as packaged in individual packages,
must be at least reasonably uniform in length, width, and thickness, ranging from 8 to
10 inches in length without underfolding. Unsliced pieces or slices showing hanger comb
marks, product residue, punctured or mutilated sections, cracked slices due to hard or
granular fat, or those cut on an appreciable slant or bias, or from small or irregular
pieces, or which have other serious damage must be excluded. One part slice may be
used per package to make exact weight. The individual packages of sliced bacon must be
of the number of slices per pound as specified. (See weight range table).

Item No. 541--Bacon, Sliced (Cured and Smoked) Ends and Pieces--The ends and
pieces must be obtained from the regular production of sliced bacon. Frayed, shredded,
broken, or otherwise damaged slices; small, unsliced pieces; slices showing string or
hanger marks; or slices from small or extreme sections and machine scrap pieces are
acceptable.
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Item No. 545 Loin, Regular (Cured and Smoked)--The regular cured and smoked
pork loin is typical of a pork loin cut from a standard hog side after the removal of the
regular shoulder, ham, belly, and backfat, thus leaving the customary blade bone por-
tion with its overlying flesh, 11 or more ribs and at least three sacral vertebrae in the
loin. The line separating the loin from the belly is fairly straight and reasonably parallel
with the major loin muscles. It must extend from a point on the first rib of the loin which
is not more than 1-3/4 inches from the junction of the foremost rib and the foremost
thoracic vertebra to a point on the ham end which is immediately adjacent to the major
tenderloin muscle, which must remain practically intact in the loin. The fleshy side of
the loin must be fairly smooth, with a well-arched, convex surface extending from a
point close to the cut tip ends of the ribs to a point fairly close to the outer extremities
of the thoracic vertebrae (feather bone tips). This smoothness and contour must continue
over the rest of the loin in a plane which is reasonably parallel with the major muscles
of the loin. The outside muscle (false lean) over the blade must be exposed lengthwise
with the loin for a distance of 4 or more inches. The fat on the loin must not exceed 1/4
inch in thickness over the major loin muscles. There must be no appreciable removal of
the lean from the major loin muscles. Except for a thicker shoulder end, the contour
(width and thickness) of the loin must be fairly uniform and symmetrical. Lumbar and
pelvic fat over 1/4 inch in thickness, and bloody portions (usually at the shoulder end)
must be closely removed and excluded. The skirt (diaphragm) and hanging tender must
be removed and excluded.

Item No. 546 Loin, Bladeless (Cured and Smoked)--The bladeless (cured and
smoked) loin must conform with the requirements specified for Loin, Regular (Cured
and Smoked) Item No. 545, except that the blade bone and related cartilage and the
overlying flesh must have been removed and excluded.

Item No. 550 Canadian Style Bacon (Cured and Smoked) Unsliced--Canadian style
bacon must be produced from that portion of a regular pork loin which is anterior to the
hip bone. All bones, cartilages, tenderloins, and accompanying lumbar fat and tissue,
skirts, intercostal meat (rib fingers), glandular tissue, blade meat (includes the muscle
lying directly beneath the blade bone), belly strip and the thin layers of meat (whether
exposed or covered with fat) lying over the major loin muscle must be closely removed
and excluded, leaving only the major loin muscle and closely adhering muscles on the
inside thereof. The boneless major loin muscle must be cut fairly square at both ends
and frayed and semiloose pieces of flesh and fat in excess of 1/4 inch thickness on any
exposed surface must be closely removed and excluded. The finished product may be en-
cased in artificial casings. Dissolved clear gelatin may be used to momentarily dip the
product to facilitate stuffing in the casing.

Item No. 551 Canadian Style Bacon (Cured and Smoked) Sliced--Sliced Canadian
style bacon must be produced from cured and smoked Canadian style bacon. The slices
must be reasonably uniform in thickness, and they may range in thickness from seven to
nine slices per linear inch. Slicing must be at approximate right angles to the major
muscle. Insofar as practical, the slices must be maintained in conventional layers in the
same order as produced. Slices showing string or hanger marks; slices from small or
irregular end sections; mutilated slices, machine scrap pieces, or other product residue
must not be included.

Item No. 555 Jowl Butts, Cellar Trim (Cured)--Cured jowl butts must be of stand-
ard cellar trim with boot jack points and ragged ends smoothly removed and excluded.
Slightly irregular trimming is permissible. The product must be free from dripping
moisture or exuding moisture upon appreciable hand pressure. Individual pieces of the
product delivered dry salted must be coated with clear granulated salt; however, loose
and encrusted salt must be removed and excluded. The finished product must not exhibit
evidence of over or undercuring, or of improper storage.

Item No. 556 Jowl Squares (Cured and Smoked)--Jowl squares must be reasonably
rectangular in shape and at least reasonably well squared on the sides and ends, being
reasonably symmetrical and reasonably smooth on all surfaces. They must be well faced


-6-






by close removal, before smoking, of surface glandular and loose tissue, and bloody
discoloration.

Item No. 558 Spareribs (Cured)--Cured spareribs are the entire intact rib section
as removed by neatly "ribbing" the belly portion of the pork carcass midsection extend-
ing from the scribe line at the fat back side of the belly to, and including portions of, the
rib cartilages, with or without a portion of the split breast bone, and with or without the
skirt (diaphragm) remaining.

Item No. 559 Spareribs (Cured and Smoked)--The spareribs (cured and smoked)
must conform with the requirements specified for Spareribs (Cured) Item No. 558, except
that in addition to curing, the spareribs must be well smoked.

Item No. 560 Hocks, Shoulder (Cured)--Shoulder hocks are produced in making
short shank s or shrs or shoulder picnics. They must be cut in or above the upper joint
of the knee and must include the fleshy portion of the shank as produced. They may not
be less than 2 inches in length.

Item No. 561 Hocks, Shoulder (Cured and Smoked)--The shoulder hocks (cured and
smoked) must conform with the requirements specified for Hocks, Shoulder (Cured) -
Item No. 560, except that in addition to curing, the shoulder hocks must be well smoked.

Item No. 562 Clear Fat Back (Cured)--The cured clear fat backs must be produced
from the fatty portion of the back after the removal of the loin. They must be relatively
short and thick, and the thickness must be relatively uniform throughout. All edges must
be reasonably squared. The cured product must be well drained and reasonably free from
loose and encrusted salt.

Item No. 563 Front Feet (Cured)--Front feet are removed from the shoulder at
least slightly above the knee joints. The feet must be properly scalded and cleaned and
be free from scurf. The feet must also be free from hair and hair roots and the nails
must be removed. Extra-large, coarse feet are not acceptable.


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UNIVERSITY OF FLORIDA
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