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इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न’ 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 13165 (1991): Meat and Meat Products - Mutton Biryani (Canned) [FAD 18: Slaughter House and Meat Industry] “!ान $ एक न’ भारत का +नम-ण” Satyanarayan Gangaram Pitroda ““IInnvveenntt aa NNeeww IInnddiiaa UUssiinngg KKnnoowwlleeddggee”” “!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै” Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS t3115 :111t ~~~~-lfGif~(~) ~ Indian Standard MEAT AND MEAT PRODUCTS - MUITON BIRYANI (CANNED) - SPECIFICATION UDC 641'S68 (540) BIRYANI :664-8'036-52 C) DIS 19'1 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUIl SHAH ZAFAR MARG NBW DELHI 110002 bplll"! PrletG,..,Z AMENDMENT NO. 1 MARCH 2004 TO IS 13165: 1991 MEATANDMEATPRODUCTS MUTTON BIRYANI (CANNED)-SPECIFIC.ATION ( Page1,clause2 )- Insertreferenceofthefollowing Indian Standard at theappropriateplace: IS No. Title 4251 : 1967 Qualitytolerancesforwaterforprocessedfoodindustry (Page1,clause4.1)- Insertthefollowingclauseafter4.1: '4.1.1 QualityofwaterusedforprocessingshallconformtoIS4251.' (FAD 18) ReprographyUnit,DIS.NewDelhi,India AMENDMENT NO.2 APRIL 2011 TO IS 13165: 1991 MEAT AND MEAT PRODUCTS MUTTON BIRYANI (CANNED) - SPECIFICAnON [Page 3, clause 5.2.2(c)] - Substitute 'Net quantity ufthe contents ofthe can;'far 'Netmass ofthe contentsofthecan;'. [Page3,clause 5.2.2(k)]~Insertthe following attheend: 'm) Anyother marking required undertheStandards ofWeights andMeasures (Packaged Commodities) Rules, 1977, and the Prevention of Food AdulterationAct, 1954andthe Rules fiamed thereunder.' (FAD 18) ReprographyUnit,SIS,NewDelhi, India MeatIndustry SectionalCommittee, FADe 7 FOREWORD ThisIndianStandardwasadoptedbythe BureauofIndian Standards, after thedraft finalized by tho MeatIndustrySectional Committeehad been approvedbytheFoodand Agriculture DivisionCouncil. Apreparationof sheepor goatmeat along withriceisknown as MuttonBiryani. Thodemandfor mutton biryanicannedis increasing daybydayincivilians aswell asin Defence. In ordertoensure thequalityand wholesomeness of thefinished product,various physical, chemical, mlcroblologicalaDd hygienic requirements havebeenprescribedinthisstandard, . Thepublication of thisstandard will notonly help theexisting manufacturers intheproduction and qualitycontrolof thisproductbutwill alsoencourage newmanufacturersto enterthemarket. While formulating thisstandard, due consideration has beengiven to relevantrulesprescribed bythe Government of IndiaunderthePrevention or Food Adulteration Act, 1954,the Meat FoodProducts Order, 1973and theStandardsof Weights and Measures ( Packaged Commodities) Rules, 1977. This standardis,however, subjectto therestrictions imposed undertheseacts,wherever applicable. Forthepurpose ofdecidingwhethera particularrequirementofthisstandardiscomplied with,thefinal value, observed orcalculated, expressing the0"result ofa testoranalysis, shallbe roundedoffinaccor dancewithlS2 : 1961) 'Rulesfor rounding numerical values ( revi"d)', Thenumberorsignificant places retained inthe rounded offvalue should bethe same asthat of the sp:cified value in this standard. IS 13165: 1"1 Indian Standard MEAT AND MEAT PRODUCTS - MUTTON . BIRYANI (CANNED) - SPECIFICATION 1 SCOPE 4 REQUIREMENTS This standard prescribes requirements, methods of 4.1 Hygienic RequiremeDts testand samplins ofmutton biryani canned. The material shall be prepared and handled under 2 REFERENCES strict hygienic conditionsasprescribed in IS2491 : 1972and IS 8182 : 1976respectively. The following Indian Standards are necessary adjuncts to this standard: 4.2 IDarecileDts IS No. Tltl, 4.2.1 Quo/ilyofMeal 253 : 1985 Edible common salt (third revision) The meat used for preparation ofbiryani shall be ofgood quality, obtained from the carcass ofonly 1070: 1977 Waterfor general laboratory use healthy animals, slaughtered in licenced premises ( secondrevtsion ) and subjected to proper ante-mortem and post mortem inspectionas prescribed in IS 1982: 1971. 1743 : 1973 Mutton-and goat meat canned in brine (first revision) 4.%.2 Rice 1982 : 1971 Code ofpracticefor ante-mortem Only fine variety clean, wholesome riceshall be and post-mortem inspection of used for the production of biryani. meatanimals (first revision ) 2491 : 1972 Code for hygienic conditions for 4.1.3 Salt food processing units (first Salt used shall conform to IS 253 : 1985 and shall "vision.) not exceed 3 percent (on dry basis) ofthe total 4352 : 1967 Pork Luncheon meat, canned net contents. S960 ( Part7 ): Method of test for meat and 4.2.4 Other Ingredient 1974 meat products: Part 7 Determi nation ofnitrite content Otheringredientslike spices shall be clean, sound, wholesome, fit for human consumption in all 8182: 1976 Code for hygienic conditionsfor respects and conform to the relevant Indian processed meat products Standards. 3 TERMINOLOGY 4.1.5 Fat 3.1 For the purposeofthis standard,the following Only pure, wholesome, edible, vegetable fat/oil or definitions shall apply. ghee shall be used for the frying ofspices and preparation ofbiryani. 3.2 Meat No Uncured and wholesome meat of sheep or goat 4.2.6 artificial colouring matter shall be used used for making biryani. in preparation ofbiryani. 3.3 Offal 4.2.7 No preservative other than sodium or pota ssiumnitrite up to a maximum of 100 ppm when Includesbrain,liver.lut,paunches,udders,thymus, tested as per IS 5960( Part 7 ) : 1974, shall be pancreas, spleen,lungs, salivary glands, lymphatic used. Blands, testicles, uterus, ovaries, skin, cartilage and bonytissues. 4.2.8 Tenderizing material either natural or arti ficial shall not beused. 3.4 MottoD B1r1u l A preparation containina rice, meat, spices, fat 4.2.9 Head meat, scrap meat, meat shanks, flanks and salt. andskirtsandnavelendofplates shall not be used. 1 IS 13165: 1991 4.3 PreparatioD aDd Processinl method described in A-2.1. In case the meat 4.3.1 The set meatshall befreedfrom bloodclots. chunksare with bones,the bone content in the bruised material, skin, hair, stringy and fibrous chunks shall not be more than 2 percent ofthe tissue,tendonsand excessive fat. Offalsshall not net contents of the can when testedas per the be canned. Fascia and depot fat shall be separated method describedin A-2.2. . as far as possible. 4.4.6.2 In case of mutton biryani having meat 4.3.1 The meat withor without bones shallbecut chunks withbones,extra precaution shallbetaken intochunks or cuboidsof2·5to 4cm dimensions. for proper sterilisationof the product. Also,the 4.3.3 Ricegrains beforeuseshallbe washedthor container must clearlyindicatesthat the product oughly withcleanwater. contains meatwith bones. 4.3.4 After cleaning rice shall be mixed with 4.4.7 The material shallalsoconform to the limits spicesand meatin suitable proportion and shall for metallicimpuritiesandmicrobiologicalactivity befilled in open top sanitary cans of suitablesize. as prescribed in Table I. Watershall beadded into the cansto make the net contentseither400g or 800gor as agreed to betweenthepurchaserandthesupplier.Proportion Table1Limits for Metallfc Imparitiesaud of rice and water (usually 1: 1)shall besuch Microbiological Activity that it willensurethorough cookingof rice and at thesametime willnot leave any free waterin the 81No. Characteristic Requirement Mftbod 01 finished product. Test(Rtlto 4.3.5 Thecans,after filling in therightproportion ABnexIn IS 1743: shallbehermeticallysealedand processedat such 1973) a temperature for such a length of time which shallensurethorough cooking and adequate steri (I) (2) (3) (4) lizationwithoutburning,scorchingorovercooking i) Arsenic, ppm, Max 1 J of the product. ii) Lead. "pin, Max 2'S K 4.4 Finished Product iil) Copper,ppm, Max 20 L 4.4.1 Flavour and Appearance iv) Zinc, ppm, Max SO M Mutton biryani canned shall have characteristic v) Tin, ppm, Max 250 N flavour and taste. There shalJ beno free water in o vi) Microbiological To satisfythe thecan and the ricegrains shallnot stick to each activity requirement of other. the test 4.4.1 Fillofthe Container 5 PACKING AND MARKING The product shall occupynot lessthan 85percent oftotal volume capacity of the container when 5.1 Packiog tested according to the method prescribed in 5.1.1 PackinginCans AnnexAof IS4352 : 1967. 4.4.3 Theproductshallbefree fromforeignmatter The material shallbe canned insuitableopen top suchas hair and skin. The product shall also be sanitary cans. Ifthe cansare lacqueredthan the freefrom objectionable odour and flavour. The meat lacquerused shall be such that it doe. not product shall not show any sign of burning, impart anyforeignor unpleasanttaste, smelland scorchingand over cooking. colour to the contentsofthecan anddoesnot peel offduring processingand storage. 4.4.4 On opening of the can, the meat chunks shall not showany signsof disintegration. 5.1.2 PackinginCases 4.4.5 Vacuum The cans shallbe packed in suitablecases. The numberof cans in each case shallbe subjectto Thecanshall give a negativepressure of not Jess than 1SO mmofmercury at 27 ± 2°Cunder nor- agreementbetweenthe purchaserand vendor. . malatmospheric pressure.. 5.2 MarkiDl 4.4.6 Composition 5.2.1 Thelabellingofthecans maybedoneeither 4.4.6.1 The net content ofthe meat chunks with by printing or by stencilling or JithosraphiD8 on or without bone, in the mutton biryanicanned, the cans,or by attaching labelsprinted on paper. shall not belessthan 17± 0·5 percentof the net or subjectto agreementbetweenthepurcbaserand contents of the can when testedas per the test thevendor. 2 IS13165:1"1 5.2.2 Tbe label shallgive the following inform 5.3 The containermay alsobemarked with the ation: Standard Mark. a) Nameofmaterialalongwitbbrand name,if 6 SAMPLING any; b) Indicationofthe sourceof manufacture; Methodofdrawing representative samplesofthe c) Net mass ofthe contentsofthecan; materialsandthecriteria for conformity shallbe as prescribedinAnnexA of IS 1743 : 1973. d) Dateofmanufacture(tobeembossed); e) Batchor code number embossed indelibly 7 TESTS on the cans; 7.1 Testsshall becarriedout asprescribed in 4.4.1 f) Date of expiry, to be marked as 'Use to 4.4.7 Before ...', s) Ingredientsofthe cansindescending order 7.2 Quality ofRealeDls by weight; Unless specified otheswise, pure chemicals and h) Meat Food Product Order (MFPO) distilled water( seeIS 1070: 1977) shallbeem Licence number andcategory; ployedintests. j) Picture, ifany. should reflectthecontents; NOTE- 'Purechemicals' shall mean chemicalsthat and do not contain impuritieswhich affect the result. of k) Storale and USIIC instructions. analysis. ANNEX A ( <7/ause 4.4.6.1 ) METHOD FOR ESTIMATION OF DRAINED MASS OF CHUNKS IN BIRYANI thechunksfromricewith thehelpofa foreep in A-I APPARATUS a separate dishand calculate the weight ofmeat A-t.l 16mm ISSieve( Aperture16mm ). Asieve chunksalone. Calculatethe percentage of meat of 20·3em )( 20·3emshallbe usedfor 400gtall chunksasfollows: cans. For.biller size cans sieve size shouldbe Mas~_,.~fmea~._~hun~s_ x 100 30·5em X 30·5em. Net massof the contents A-2.2 Separatethemeatchunkswithbone. Care A-Z PROCEDURE fully remove the bone portion with the helpofa A-J.t Carefullyweighthecleanand dry sieveand scalpel. Weigh the bonesandcalculatethe bones emptythe contentsofthecanintothe sieveinsuch percentas follows: a manner as to distribute the product evenly. W.lh individual chunk with the help of warm Massof the b,ones X100 waterandallowexcesswatertodrain out. Separate Net massofthe contents 3