IS 2536: Meat and Meat Products - Mutton and Goat Meat (Chevon) - Fresh, Chilled and Frozen - Technical Requirements

16 Pages·1995·1.6 MB·English

by  Bureau of Indian Standards

इंटरनेट मानक
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Whereas the Parliament of India has set out to provide a practical regime of right to
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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 2536 (1995): Meat and Meat Products - Mutton and Goat
Meat (Chevon) - Fresh, Chilled and Frozen - Technical
Requirements [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 2131: 1"8
Reaffirmed 2009
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Indian Standard
MEAT AND MEAT PRODUCTS
MUTION AND GOAT MEAT (CHEVON)
FRESH, CHILLED AND FROZEN ~
TECHNICAL REQUIREMENTS
( FirstRevision)
ICS 67.120.10
C BIS 1995
BUREAU OF IND'IAN STANDARDS
MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARO
NEW D ELHI 110002
PrIceGroup 4
AMENDMENT NO.1 MARCH 2004
TO
IS 2536: 1995 MEAT ANDMEAT PRODUCTS
MUrTONANDGOAT MEAT (CHEVON)- FRESH,
CHILLEDANDFROZEN- TECHNICALREQUIREMNETS
(FirstRevision)
( Page 1,clause 2 )- Insertreferenceof thefollowingIndianStandardat
theappropriateplace:
IS No. Title
4251:1967 Qualitytolerancesforwaterforprocessedfoodindustry
(Page5,clause6.1.3)- Insertthefollowingclause~fter6.1.3:
'6.1.4 QualityofwaterusedforprocessingshallconformtoIS4251 :1967.'
(FAD 18)
ReprographyUnit,DIS,NewDelhi,India
AMENDMENT NO.2 APRIL 2011
TO
IS 2536: 1995 MEAT AND MEAT PRODUCTS
MUTTON AND GOAT MEAT (CHEVON)- FRESH,
CHILLED AND FROZEN- TECHNICAL
REQillREMENTS
(FirstRevision)
[Page6, clause8(e)]-Substitute'Netquantity;'far 'Netmass;'.
[Page6, clause8(g)]- Substitutethefollowing fortheexisting:
'g) Any other marking required under the Meat Food Products Order, 1973,
the
Standards ofWeights and Measures (Packaged Commodities) Rules,
1977, and the Prevention ofFood Adulteration Act, 1954 and the Rules
framed thereunder.'

(FAD 18)
ReprographyUnit.BlS.NewDelhi,India
SlaughterHouseandMeatIndustrysectionalCommittee,FAD56
cecr
FOREWORD
ThisIndianStandard(First Revision) was adoptedbytheBureauofIndianStandards, afterthedraft
finalizedbytheSlaughterHouseandMeatIndustrysectionalCommitteehadbeenapprovedbytheFood
andAgricultureDivisionCouncil.
ThisIndianStandardwas originally pUblished in 1963. Thishasbeen revised to makethe following
changes/additions: .
a) Two grades, namely, Choice andCull have beendeletedasthesearenownotbeingusedbythe
llade, .
b) Temperaturea~ddurationforageinghavebeenmodified,
c) Themicrobiologicalrequirementsforeachoffresh,chilledandfrozen materialasrecommended
bycentral AvianResearchInstitute,lzatnagarhavebeenspecified,
d) Thetimelimitforconsumptionofchilledmaterialhasbeenreduced,and
e) Thetimelimitforfreezing thecarcass/cutsas.wellasthestoragetemperatureforfrozen material
havebeenmodified.
While revising the standard. its harmonization with corresponding EC Regulations/Directives was
consideredbythecommitteebutitwasfeltthatharmonizationmaynotbedesirableatthisstageasIndia
isnotexportingmeattoEuropeancountries.
InpreparationofthestandarddueconsidrationhasbeengiventotheprovisionsofMeatFoodProducts
Order,1973andthePreventionofFoodAdulterationAct,1954andtheRulesframedthereunder. However,
thisstandardissubjecttotherestrictionsimposedunderthisOrderandActandRulesframedthereunder.
Forthepurposeofdecidingwhetheraparticularrequirementofthisstandardiscompliedwith,thefinal
value,observedorcalculated,expressingtheresultofatestoranalysis,shallberoundedoffinaccordance
withIS2: 1960 'Rulesforrounding offnumerical values (revised)'. TheDumber ofsignificant places
retainedintheroundedoffvalueshouldbethesameasthatofthespecifiedvalueinthisstandard.
IS 2536:1995
Indian Standard
MEAT AND MEAT PRODUCTS
MUTTON AND GOAT MEAT (CHEVON)
FRESH, CHILLED AND FROZEN
TECHNICAL REQUIREMENTS
( First Revision)
1 SCOPE 8182 :1976 Code of hygienic conditions for
processedmeatproducts
This standard prescribes the technical require
ments for mutton (including lamb)and goat meat 10171:1987 Guideonsuitabilityofplasticsfor
food packaging(firstrevision)
(chevon)- fresh, chilledandfrozen.
2 REFERENCES 3 TERMINOLOGY
Thefollowing IndianStandardscontainprovisions For the purpose of this standard, the definitions
which through reference in this text, constitute and thegroupingofthe variouscharacteristicsofa
provisionofthisstandard. At thetimeofpublica carcass on thebasis ofwhich thegradeofa carcass
tion, the editions indicated were valid. All stand Jsdetermined,shallbeasgivenin 3.1to 3.3.
ards are subject to revision, and parties to
3.1 Conformation
agreementsbasedonthis standardareencouraged
to investigate the possibility of applying the most Thetermconformationrefers to thegeneralbuild,
recenteditionsofthestandardsindicatedbelow: form,shape,countouror outlineofthecarcassor
ISNo. Title cuts. The most desiredconformation is the one
whichwillyieldthegreatestquantityofediblemeat.
1982 :1971 Codeofpracticeforante-mortem
Superiorconformationimplieslowset,blockyand
and post-mortem inspection of
compact carcass; short and thick necks; wide,
meatanimals(firstrevision)
roundingand moderatelyprominentbrisket;deep,
4393:1979 Basicrequirements for an abat plump andsquarely-set legs; thick,wideand level
toir(firstrevision) backs carrying squareness right up to the tail;
5402 :1969 Methodsforstandardplatecount smooth shoulders; and thickness, evenness and
ofbacteriain foodstuffs firmnessofflesh.Thisisincontrasttoranginessand
5403:1969 Method for yeast and mould angularity, long necks, sloping rumpst weak and
narrow backs and chests, long legs too close
countoffoodstuffs
togetherand softand flabby flesh. Generally,the
5887 Methodfordetectionof bacteria
goatslackblockyconformationandtheircarcasses
(Part 1):1976 responsible for food poisoning:
are long,leggy and narrowwithlittle fatcovering
Part 1 Isolation, identification
theexterior.
and enumeration of E.coli (first
revision) 3.2 Finish
5887 Method fordetectionofbacteria The term finish refers to the quality, amount,
(Part2) :1976 responsible for food poisoning: colour,character and distribution of fat. Indica
Part 2 Isolation, identification tions are that fat,within certain limits, increases
andenumerationof Staphylococ palatability including juiciness, tenderness and
cusaureusandFaecalstreptococci
flavour of the meat; it also adds to the gerneral
(firstrevision)
attractivenessofthecarcassorcut. Thebestfinish
5887 Method for detection ofbacteria impliesa smoothandevencoveringoffirmwhite
(Part3) :1976 responsible for food poisoning: fat overmostoftheexteriorsurfaceofthecarcass,
Part3Isolationandidentification but not excessive at any point. It also impliesa
of SalmOMUa and ShigeUa (fi rst coveringofsmoothwhiteinteriorfat overthe1tid.:
revision) neys and much thinner covering over the inner
1
182536:1995
surfaceofribs. Itinvolvesrelativelyh1)eraldeposits formshallbe Legs, Loins, Racks,Breasts,Shanks
offatbetweenthemusclesandalODgtheconnective andShoulders(Fig. 2).
tissueofthechucksandbreasts.Theloatcarcasses
4.1.1 Boththecarcassandcutformsshallbe fresh,
are notsowellfinishedaslambandmuttoncarcas
chiDedorfrozen.
ses anddonotyieldashighadressingpercentage
TypeA - Freshcarcass
asaveragesheepcarcassesdo.
TypeB - Fresh,chilledcarcass
Lambcarcasses seldomshowally bunchiness or TypeC -. Fresh,frozencarcass
roughness in the distribution of externalfat. In TypeD Lambandmuttoncuts,fresh
fact, thefat isrelatively t~ and moreevenlydis a) Legs
tributed.Well-finishedmuttoncarcasses,however,
b) Loins
showmuch greater depth offat, particularlyover
c) Racks
thebacksandrumps.
d) Breasts
Poor finishimplies markeddeficiency in external
e) Shanks
and internal fat, unevendistributionresultingin
t) Shoulders
bunchesor rolls,or afatwhichissoft,flabby, and
TypeE Cuts,fresh,chilled(as listed
yellow instead of beingfirm and whiteor cream
underTypeD)
coloured. Alowpercentageofkidneyfatindicates
TypeF Cuts,fresh, frozen(aslisted
alow-gradecarcass.
underTypeD)
3.3 QuaUty
4.2 A chart showing the location,structure and
Qualityis a characteristics ofthe flesh and fatin namesofbonesinasideoflambandmuttonisgiven
cludedtherein. It pertains primarily to the thick
inFig.1.
ness,firmness.ndstrengthinfibreandconnective
tissue. It also involves the quantity, consistency, 4.3 Achan ·showing wholesale cuts isgiven in
and character ofjuicesandextractives which are Fig.2.
containedinthemusclefibreandthefatsurround
4.4 Annex A gives statement in relation to
ingtheconnectivetissue.
wholesaleandretailcutsoflambandmuttonwith
HighqUalitylambandmuttonhaveasmoothcover theircharacteristics.
ing of clear, white, brittle fat over most of the
5 ClASSESANDGRADES
exterior. Theleanispinkishredinlamb,darkpink
to lightred in yearling mutton anddeeper red in 5.1 Classes
mature mutton. The texture of the lean is fine
grainedandvelvetyin appearance. Thebonesare Lamband mutton shallbe classifiedunder three
main classes, based largely upon age, as given
porousandreddifhin colourin lamb,butin older
below:
lambandmutton,theybecomehardandwhite. In
younglamb,the forefeetwhenbrokenoffexpose a) Lamb - Lamb is a general term which
eightwell-definedridges,knownasthebreakjoints referstothefleshofyoungovineanimalsof
inyearlings, the breakjoint is hardandwhitein bothsexeswhoseageis4-12months. Lamb
steadofporous,moistandreddish. Thisjointcan carcasses,asagroup,aredistinguishedfrom
not be broken by the time the mutton stage is muttoncarcassesbytheirsmallerandsofter
reached. Thebreakjointsisasureandsimpleway, bones, lighter coloured flesh, softer and
therefore,ofidentifyinglamb. whiter external and internal fats, smaller
Low quality meats from all ovine animals have sizeofcarcassesandcuts,andby thebreak
darkerflesh,andthegrainiscoarseandthegeneral jointofforelegs. Theiroutercoveringoffat
appearance,softor wateryand fibrous. The goat is smooth, relatively thin, and evenly dis
meatfromoldergoats,especiallybucks,islikelyto tributed,andhasacreamyorslightlypinkish
possessastronggoatyflavour. colour. Lambfats lackbrittlenessandpos
sessinagreaterorlesserdegree,thesoftness
Prime lamband mutton combinethe highestde
andsheencharacteristicofmilkfat.
greeofconformation,finishandqualityconsistent
b) YearlingMunon- Yearlingmuttoncarcas
withpalatability. Thereis,asa rule,suchaclose
ses are from young sheep of both sexes
relationship between conformation, finish and
usuallyrangingfrom12to20monthsofage.
qualitythattheexistenceinahighdegreeofthefirst
SuchcaracusesaredistinguJshedfromlamb
twovinuallyensuresahip~egree()fquality.
carcassesbyharderandwhiterbones,darker
4 1YPES and somewhat coarser flesh, firmer and
4.1 Mutton andgoat meat shallbe oftwom ajor somewhat thicker exterior fat, and more
types,namely,thecarcassformorcutform.1becut liberalquantitiesofinteriorfat. Theyhave
2
IS25":lf95
MCH lONE
~.-.---lOWER HIND
PElVIC lONE
SHANK BONES
HIP BONE '~------8REAIC JOINT
TAn. BONE I~----HN) SHANK BONE
SLIP JOINT
........---STFLE JOINT
CHINE lONE
~GER BONES
BACKBONE
FEAT.eI OR
SPINE BONES
BUTTONS
BLADE80NE BREASTBONE
CARTilAGE
ELBOYI BOt£
aAOE80NE
REAl( JOINT
RIDGE OF
ItLAOEBONE
ORE SHANK BONES
NECK 80HE
FIG. 1 LAMBCHARTSHOWING LoCATION,S1RUCl'UREANDNAMESOFBONES
wider and larger abdominal cavity, and minedbytheconformation,finishandqualityofthe
longerbodyandlegs. Thebreakjointofthe individualcarcassesorcuts:
forelegusually breaks in ridges similarin a) Prime - Primegradeovine carcasses are
shape to a lamb joint, but the surface is
practicallyidealinconformation,finishand
rough,porous.dry andlacksredness. Ifthe quality. Thegeneraloutlinesofcarcasses.of
leg fails to breakat this joint,thecarcassis thisgradearespeciallyattractive,beingsym
maturemutton,
metricalto a markeddegreeowing to an
The meat fromyearling mutton is darker abundanceofhighestgradepalatableflesh.
pinkincliningtoalightredincolourcom Theyare compactand blocky; haveshort,
paratively tender,but lackingsomewhat in thick and plump legs; broad backs; thick,
juiciness. Exteriorandinteriorfatsarefirm, well fleshed loins, ribs and chucks; well
somewhat brittle, andare white to slightly proportionedbreasts; andfullthickDanks.
creamyin colour. An fats are firm and of excellent quality.
c) Mature Muuon - It is the flesh from both TIle outer covering of fat is smooth, of
males (castrated and uncastrated) and moderatedepth,andevenlydistributedover
femalesoftheovinespeciesthatareover20 thebackandsides..Thefatcoveringisinter
monthsin ageatthetimeofslaughter. spresedwith stripsof pink flesh. Interior
In mature mutton, the sides show a dis fats areplentifulbutnotexcessiveorwasty.
tendedorbarrel-likeappearance.Thebreak The lean flesh is firm in all parts, fine
joint fails to break due to hardeningand grained,and the cut surfaces feel smooth
ossificationofthebonesandtheseparation andvelvetytotouch.
of the foot from the forelegis. therefore, b) Good - Goodgradelambandmuttoncar
madeat theanklejoint. Thecolourofma casseshavegoodtoexcellentcontormauon,
turemuttonrangesfromllglitto-darkred. finishandquality,butaredeficientinoneor
more respects as compared with prime
5.2 Gradel
gradecarcasses. carcassesofthis gradeare
Each of the three classes given in 4.1 is ap ln wen-proportioned and reasonably plump.
divided Into the fonowing four grades asdeter- but maybe sUptlydeficientin breadthor
3