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.

“जान का अधकार, जी का अधकार” “परा को छोड न 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 नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge”

“ान एक ऐसा खजाना जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen”

IS 2131: 1"8 Reaffirmed 2009 ."7mfR:r1f1'1'" lfh1 ~ lfh1 ~.- ~ ~ ~ COT lfh1 (~flcR) - ~, ~ftfmr ~ ~ ­ ~~~ ( 4iStrli J}fft" ) 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 DELHI 110002

PrIce Group 4 AMENDMENT NO.1 MARCH 2004 TO IS 2536: 1995 MEAT AND MEAT PRODUCTS ­ MUrTON AND GOAT MEAT (CHEVON) - FRESH, CHILLED AND FROZEN - TECHNICAL REQUIREMNETS ( First Revision)

( Page 1, clause 2 ) - Insert reference of the following Indian Standard at theappropriateplace: IS No. Title 4251:1967 Quality tolerances for water for processed food industry ( Page 5, clause 6.1.3 ) - Insert the followingclause ~fter 6.1.3: '6.1.4 Quality of water used for processing shall conform to IS 4251 : 1967.'

(FAD 18)

Reprography Unit,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

(First Revision)

[Page 6, clause 8(e)]- Substitute 'Net quantity;' far 'Net mass;'.

[Page 6, clause 8(g)] - Substitute the following for the existing:

'g) Any other marking required under the Meat Food Products Order, 1973, the Standards of Weights and Measures (Packaged Commodities) Rules, 1977, and the Prevention ofFood Adulteration Act, 1954 and the Rules framed thereunder.'

(FAD 18) Reprography Unit. BlS. New Delhi, India Slaughter Houseand Meat Industry sectional Committee, FAD56 cecr

FOREWORD

This Indian Standard (First Revision) was adoptedby the Bureau of Indian Standards, after the draft finalized bytheSlaughter HouseandMeat Industry sectionalCommittee hadbeenapproved bythe Food and Agriculture Division Council.

This Indian Standard was originally pUblished in 1963. This has been revised to make the following changes/additions: . a) Two grades, namely, Choice and Cull have been deletedas these are nownot beingusedbythe llade, . b) Temperature a~d durationfor ageing have been modified, c) The microbiological requirements foreachoffresh, chilled and frozen material as recommended bycentral Avian Research Institute, lzatnagar havebeenspecified, d) The timelimitforconsumption of chilled material hasbeen reduced, and e) The timelimitfor freezing the carcass/cuts as. well as the storagetemperaturefor frozen material have been modified.

While revising the standard. its harmonization with corresponding EC Regulations/Directives was considered bythe committee but it was feltthat harmonization may not be desirable at thisstageas India is not exporting meat to Europeancountries.

In preparationof the standarddue considration hasbeengiven to the provisions of MeatFoodProducts Order, 1973 andthePrevention ofFoodAdulterationAct, 1954andtheRulesframed thereunder. However, thisstandardissubject to therestrictions imposed underthisOrderandActandRulesframed thereunder.

For the purposeofdeciding whethera particular requirement of thisstandardiscomplied with, the final value, observed or calculated, expressing the resultofa testor analysis, shallbe roundedoffinaccordance with IS 2 : 1960 'Rules for rounding off numerical values (revised)'. The Dumber of significant places retainedin the roundedoffvalue shouldbe the sameas that of the specified valuein thisstandard.

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 This standard prescribes the technical require­ processed meat products ments for mutton (including lamb) and goat meat 10171 : 1987 Guideon suitabilityof plasticsfor (chevon)- fresh, chilled and frozen. food packaging (first revision) 2 REFERENCES 3 TERMINOLOGY The following Indian Standards contain provisions For the purpose of this standard, the definitions which through reference in this text, constitute and the grouping of the variouscharacteristics of a provisionof this standard. At the time of publica­ carcass on the basis ofwhich the grade ofa carcass tion, the editions indicated were valid. All stand­ Js determined, shall be as given in 3.1 to 3.3. ards are subject to revision, and parties to 3.1 Conformation agreementsbased on this standard are encouraged to investigate the possibility of applying the most The term conformation refers to the general build, recent editions ofthe standards indicatedbelow: form,shape,countour or outline of the carcass or IS No. Title cuts. The most desired conformation is the one which willyield the greatestquantityofedible meat. 1982 : 1971 Codeof practicefor ante-mortem Superiorconformation implieslowset, blockyand and post-mortem inspection of compact carcass; short and thick necks; wide, meatanimals (firstrevision) roundingand moderately prominent brisket; deep, 4393: 1979 Basic requirements for an abat­ plump and squarely-set legs; thick, wide and level toir (first revision) backs carrying squareness right up to the tail; 5402 : 1969 Methods for standard plate count smooth shoulders; and thickness, evenness and of bacteria in foodstuffs firmness offlesh. This is in contrasttoranginessand 5403 : 1969 Method for yeast and mould angularity, long necks, sloping rumpst weak and count of foodstuffs narrow backs and chests, long legs too close together and soft and flabby flesh. Generally, the 5887 Method for detection of bacteria goatslackblocky conformation and their carcasses (Part 1) : 1976 responsible for food poisoning: are long, leggy and narrow with little fat covering Part 1 Isolation, identification the exterior. and enumeration of E.coli (first revision) 3.2 Finish 5887 Method for detection of bacteria The term finish refers to the quality, amount, (Part 2) : 1976 responsible for food poisoning: colour, character and distribution of fat. Indica­ Part 2 Isolation, identification tions are that fat, within certain limits, increases andenumeration of Staphylococ­ palatability including juiciness, tenderness and cusaureus and Faecal streptococci flavour of the meat; it also adds to the gerneral (first revision) attractivenessofthe carcass or cut. The best finish 5887 Method for detection of bacteria implies a smooth and even coveringof firm white (Part 3) : 1976 responsible for food poisoning: fat over most ofthe exterior surfaceofthe carcass, Part 3 Isolationand identification but not excessive at any point. It also implies a of SalmOMUa and ShigeUa (first covering ofsmooth white interiorfat overthe1tid.:­ revision) neys and much thinner covering over the inner

1 182536: 1995 surfaceof ribs. It involves relativelyh1)eral deposits form shall be Legs, Loins, Racks, Breasts,Shanks offatbetweenthe muscles and alODg theconnective and Shoulders(Fig. 2). tissueof the chucks and breasts.The loat carcasses 4.1.1 Boththe carcass andcut formsshallbe fresh, are not so wellfinished aslamb and mutton carcas­ ses and do not yieldas high a dressingpercentage chiDed or frozen. as average sheepcarcasses do. Type A- Fresh carcass Type B- Fresh, chilled carcass Lamb carcasses seldom show ally bunchiness or Type C -. Fresh, frozen carcass roughness in the distribution of external fat. In TypeD Lamband mutton cuts,fresh fact, the fat is relatively t~ and more evenly dis­ a) Legs tributed. Well-finishedmutton carcasses, however, b) Loins show much greater depth of fat, particularly over the backs andrumps. c) Racks d) Breasts finish implies in external Poor marked deficiency e) Shanks and internal fat, uneven distribution resulting in t) Shoulders bunchesor rolls, or a fat whichis soft, flabby, and TypeE Cuts, fresh,chilled(as listed yellow instead of being firm and white or cream under TypeD) coloured. A lowpercentageof kidneyfat indicates TypeF Cuts, fresh, frozen (as listed a low-grade carcass. under TypeD) 3.3 QuaUty 4.2 A chart showing the location, structure and Qualityis a characteristics of the flesh and fat in­ namesofbonesinasideoflambandmuttonis given cluded therein. It pertains primarily to the thick­ in Fig. 1. ness, firmness .ndstrength in fibreand connective tissue. It also involves the quantity, consistency, 4.3 A chan ·showing wholesale cuts is given in and character of juices and extractives which are Fig. 2. containedin the musclefibreand the fat surround­ 4.4 Annex A gives statement in relation to ing the connective tissue. wholesale and retail cuts of lamband mutton with HighqUality lamband mutton haveasmoothcover­ their characteristics. ing of clear, white, brittle fat over most of the exterior. The lean is pinkishred in lamb,dark pink 5 ClASSES AND GRADES to light red in yearling mutton and deeper red in 5.1 Classes mature mutton. The texture of the lean is fine­ grainedand velvety in appearance. Thebones are Lamb and mutton shall be classified under three porous and reddifh in colour in lamb,but in older main classes, based largely upon age, as given lamband mutton, they becomehard and white. In below: young lamb, the forefeet when broken off expose a) Lamb - Lamb is a general term which eightwell-defined ridges, knownasthe breakjoints refersto the fleshof youngovineanimalsof in yearlings, the break joint is hard and white in­ both sexes whoseage is 4-12months. Lamb steadof porous, moistand reddish. This joint can­ carcasses, asagroup,are distinguished from not be broken by the time the mutton stage is mutton carcasses bytheirsmallerandsofter reached. Thebreak joints is a sure and simpleway, bones, lighter coloured flesh, softer and therefore,of identifying lamb. whiter external and internal fats, smaller Low quality meats from all ovine animals have size of carcasses and cuts, and by the break darkerflesh, and the grainis coarseand the general joint of forelegs. Their outer covering of fat appearance, soft or watery and fibrous. The goat is smooth, relatively thin, and evenly dis­ meat fromolder goats,especially bucks,is likely to tributed, andhasacreamyor slightly pinkish possess a strong goatyflavour. colour. Lamb fats lackbrittlenessand pos­ sessin agreateror lesserdegree,thesoftness Prime lamb and mutton combine the highest de­ andsheencharacteristicof milkfat. gree of conformation,finishand qualityconsistent with palatability. Thereis, as a rule, such a close b) Yearling Munon - Yearlingmutton carcas­ relationship between conformation, finish and ses are from young sheep of both sexes qualitythat theexistence in a highdegreeof the first usuallyranging from 12to 20 monthsofage. distinguJshed from two vinually ensures a hip ~egree()fquality. Suchcaracuses are lamb carcasses byharder andwhiter bones, darker 4 1YPES and somewhat coarser flesh, firmer and 4.1 Mutton and goat meat shall be of two major somewhat thicker exterior fat, and more types, namely, the carcass formor cutform. 1becut liberalquantities of interior fat. They have

2 IS 25": 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 LAMB CHART SHOWING LoCATION, S1RUCl'UREAND NAMES OF BONES

wider and larger abdominal cavity, and minedby theconformation, finish andqualityofthe longerbodyand legs. The breakjoint of the individual carcasses or cuts: foreleg usually breaks in ridges similar in a) Prime - Prime grade ovine carcasses are shape to a lamb joint, but the surface is practically ideal in conformation,finish and rough,porous. dry and lacksredness. Ifthe quality. Thegeneraloutlines ofcarcasses.of leg fails to break at this joint, the carcass is thisgrade arespecially attractive,beingsym­ mature mutton, metrical to a marked degree owing to an The meat from yearling mutton is darker abundance ofhighest grade palatableflesh. pink inclining to a light red in colour com­ They are compact and blocky; have short, paratively tender, but lacking somewhat in thick and plump legs; broad backs; thick, juiciness. Exteriorandinterior fats are firm, well fleshed loins, ribs and chucks; well­ somewhat brittle, and are white to slightly proportioned breasts; and full thick Danks. creamy in 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, andevenly distributedover females of theovinespecies that are over20 the backandsides..The fat covering is inter­ months in age at the time of slaughter. spresed with strips of pink flesh. Interior In mature mutton, the sides show a dis­ fats are plentifulbut not excessive or wasty. tendedor barrel-likeappearance.Thebreak The lean flesh is firm in all parts, fine­ joint fails to break due to hardening and grained, and the cut surfaces feel smooth ossification of the bonesand the separation and velvety to touch. of the foot from the foreleg is. therefore, b) Good - Good grade lamband mutton car­ madeat the ankle joint. The colour of ma­ casses have good to excellent contormauon, ture mutton ranges from llglitto-dark red. finish andquality, but aredeficientinoneor 5.2 Gradel more respects as compared with prime gradecarcasses. carcasses of this gradeare Each of the three classes given in 4.1 is apln wen-proportioned and reasonably plump. divided Into the fonowing four grades as deter- but may be sUptly deficientin breadth or

3 IS 2536 : 1995

..-..-- LEGS (OR LEG)

LOIN (OR HALF LOIN)----..-

RACK (OR HALF RACM)-~ BREAST AND SHANK

4-RIB SHOUlDER --.....

FIG. 2 WHOLESALE CUTS OF LAMB

depth across the backs, hips or shoulders. scarce, the kidneys being only partially There maybe slight indications of paunchi­ covered. The flesh is inclined to be soft, ness or a slight tendency towards the rangy spongy and moderately fine grained. type,indicated bylong tapering shanks and d) Utility - Utility grade carcasses are low somewhat longer body. The outer covering grade carcasses which are distinguished by of fat issmooth and evenover the backand the marked lack of quality and finish, and hips, diminishing sharply towards the the high percentage ofbone as comparedto shanksandflanks. Interiorfatsmay be plen­ flesh. Theyhave poor conformationand the tiful but they are not evenly distributed. All contour of the backbone is plainly visible fatsare good quality. The fleshis moderate­ from neck to tail. There is hardly any ex­ lyfirm and fine-grained. terior fat, and interior fat is also lacking. c) Commercial- Commercial gradelamband Thefleshisgenerally moist,soft, flabby, and mutton carcasses have fair conformation, dark red in colour. Theyare angularand all finish and quality. They are usually some­ bones are prominent. Such carcasses are whatangularor rangy inconformation, with disproportionately long and narrow. The moderately long thin necksand shanksand fat may have a bluish tinge. Flesh is also relatively narrow hips, back and shoulders. coarseand fibrous. They have moderately long tapering leI' and they lack the plumpness of the better 6 REQUIREMENTS grades. Ribs and loins are lacking some­ 6.1 General what in depth of flesh. Carcasses of this grade usually have moderately thin outer 6.1.1 The animal from which meat is derived covering fat but it is not evenly distributed. shouldbe healthyand slaughteredin a hygienically Some carcassesin this grade hav~1 excessive managed slaughterhouse (see IS4393: 1979). The quantities of fat which disqualifY lhem for slaughter .should be supervised by a competent ' higher grades. Interior fats' are' relatively a~t~ority_: 1)e' ovine anipt8ls, and the carcasses '-..r,t " ,

4· IS 2S36: 1995 thereofshall be subjected to ante-mortem and post 6.2.2 'JYpe B, Fresh, Chilled Carcass mortem veterinary inspection as prescribed in IS1982: 1971andthe carcasses andthe cutsthereof The carcass shallbe chilled so that the temperature shall be certified· as being wholesome and fit for at the deepest portion of the flesh near the bone human consumption. The certified carcasses and shall be 4°C or lower and shall show no evidence of deterioration. cuts shall bear suitable marks of such inspection giving the symbol or the allotted number or name 6.2.3 Type C, Fresh, Frozen Carcass of the establishment where they are slaughtered and the legend PASSESD denoting only the The lamb and mutton carcass, shall be frozen solid wholesomeness but not denoting the grade. The (-18°C or below) when delivered and shall show marking fluid used for this stamp should be harm­ no evidence of deterioration. less (see 6.4.4). 6.2.4 Type D, Lamb and Mutton Cuts, Fresh 6.1.2 The carcasses shall be transported from the These shall be prepared from fresh carcasses of slaughter house to the processing plant in the hang­ Type A The lamb and mutton cuts shall be well ing position in a covered vehicle. If the transporta­ trimmed and clean with surplus fat removed. tion time from the slaughter house to the 6.2.5 Type E,Lamb andMuttonCuts, Fresh, Chilled processing plant is more than 2 hours, it shall be transported in a refrigerated van, failing which, in These shall be obtained from the carcasses of a vehicle maintained at low temperature. Type A and chilled (see 6.2.1). 6.1.3 The carcasses and cuts shall be handled and 6.2.6 Type F, Lamb and MuttonCuts, Fresh, Frozen delivered fresh or chilled or frozen as the case may These shall be obtained from the carcasses of bet under hygienic conditions and under proper Type A and frozen solid (see 6.2.1). The cuts shall cover ( see IS8182 : 1976). show no evidence of refreezing or deterioration. 6.2 Specific 6.3 Microbiological Requirements 6.2.1 Type A, Fresh Carcass The material drawn from fresh, chilled or frozen carcass/sides/cuts shall comply with the The fresh carcass, when delivered, shall show no microbiological requirements as prescribed in sign of deterioration. Tables 1, 2 and 3 respectively.

Table 1 Microbiological Requirements for Mutton/Goat Meat-s-Fresh

SI Organism II m M c Method 01Test, No. ReI to (1) (2) (3) (4) (5) (6) (7) i) Aerobic plate count/g 5 1xl06 5 )(106 3 IS 5402 : 1969 ii) E. colilg S 5Xl01 5xlcr 2 IS 5887( Part 1): 1976 iii) Salmonella in SO g 5 0 0 IS 5887 (Part 3) : 1976 iv) s. aureuslg 5 lXl01 lxl02 2 IS 5887 (Part 2) : 1976 v) Yeast & mould/g 5 ixio' 5x104 2 IS 5403 : 1969

Table 2 Microbiological Requirements for Mutton/Goat Meat-Fresh, Chilled (Clause 6.3)

81 OrpnJsm ,. III M c Method 01Test, No. Ref to (1) (2) (3) (4) (S) (6) (7) i) Aerobic platecount/& 5 lXI05 5)(106 2 IS 5402 : 1969 ii) E. colilg 5 lXI01 1)( 102 1 IS 5887 (Part 1) : 1976 iii) Salmonella in SO g 5 0 0 IS 5887 (Part 3) : 1976 iv) S. aureus/g S 1)(102 1)(103 1 IS 5887 (Part 2) : 1976 v) Yeast& mouldlg S 1Xl01 1)(102 1 IS5403: 1969

s IS 2536 : 1"5

Table 3 Mlcrobloloatcal Requirements lor Mutton/Goat M.t-Fresb, Frozen (Clause 6.3) 81 OrpDllm • • JI c MethodoIT." No. .,to (1) (2) (3) (4) (S) (6) ('7) i) A.obic p1a&e coamI. s 1)(10' 1)(10' 2 IS 5402 : 1969 ii) E. cohla S 0 1)(101 1 IS 5887 (Part 1) :1976 iii) SalmonelltJ in SO I S 0 0 IS 5887 (part 3): 1976 iv) S. aumu/g S 1><101 lx102 1 IS 5887 (pan 2) : 1976 v) Yeast &. mould II 5 iX101 lx102 1 IS 5403 : 1969 where n = number of samples to be tested. m = maximum permiuible numberof relevant bacteriL The values above thiaaremarginallyacceptableor unacceptable. M = level at or above which the lot baa to be rejected. c = maximumallowable number of sample unita having microbioloaical counts between m and M. 6.4 Other Requirements Sugar is dissolved in water, and then alcohol is added and finally the methyl violet is added. The 6.4.1 Ageing solutionisstirred andallowed to standfor 12 hours The carcass may beagedfor a period of 2 weeks at before use. a temperature of 1°C. 6.4.4.3' Grade designation marks on the carcass or 6.4.2 Chilling cutsshall be applied with a rubber stamp. The carcasses or cuts, meant for chilling should be 7 PACKING AND TRANSPORT brought to a temperature of about 4°Cwithin 12 The frozen material, unless agreed to otherwise hours. The chilled material should be consumed between the purchaser and the vendor, shall be within 1 week under normal conditions ofstorage. wrapped in food grade polyethylene film or any 6.4.3 Freezing and Storage other flexible packaging material (see IS 10171 : 1987) and packed in cartons. It shall be 6.4.3.1 The carcasses, sides or cuts, shall be pre­ transported under clean and hygienic conditions. chilled before freezing and the freezing completed The frozen materialshall be moved in refrigerated at -18°C or lowertemperature within 24 hours. transport and the packages shall be handled under hygienic conditions. At the port,the loadingof the 6.4.3.2 Frozen carcass, sides or cuts, shall be packages shall be done by usingcanvas stings. The stored at -18°C or lowerand the materialshall be packages shall not be exposed to direct sun or rain. consumed within 9 months. S MARKING 6.4.4 Stamping In1c andStamping The packages/consignments shall be marked to 6.4.4.1 Thestamping inkusedforinspection marks givethe following information: or grade marks shall be of harmless material. a) Name of the material; 6.4.4.2 A suitable stamping ink is a solution con­ b) Type,classand gradeof the material; taining 1 to 2 percent fuchsine in acetic acid. The c) Batch or code number; is acetic fuchsine dissolved firstin just enough acid d) Number ofpieces; to bring about the solution and then glycerine is e) Net mass; added to make up the required quantity. Alterna­ tively, a stamping ink prepared according to the t) Date ofslaughtering/packing; and following formula may be used: g) Any other markings required under the Water 1636 m1 Meat Food Products Order, 1973 and the Ethyl alcohol 1 363 ml Prevention ofFood Adulteration Act, 1954, canesugar 4SO g and the Rules framedthereunder. Methyl violet 35 g

6 IS 2536 : 1995

ANNEX A (Clause 4.4) STATEMENT IN RELATION TO WHOLESALE AND RETAIL CUTS

Wholesale Retail Cuts Characteristics

Leg Frenched leg Shank bone is 'trenched', that is, meat is removed to expose 2.5 em or more of lower end of shank bone.

American leg Shank meatis removed at stiflejoint. Shank meat is tucked into pocket under fell and pinned into place.

Half of leg Either the shank halfor the loin half. Legchops (steaks) May contain cross-section of backbone and aitchbone. centre cut steaks look like miniature beef round steaks. Sirloin chops Correspond to beefsirloinsteaks. Pinbone chops haveconsiderablebone. Bonelesssirloin roast Smallboneles roll weighing from 1 to 1.75 kg. Loin Loin roast Corresponds to beef short loin. It canbe the un­ split loin but is usually one side of the split loin. Rolled loin roast Bonedand rolled loin. Loin chops Contain T-shaped bones; correspond to porter­ house,T-bone,and club beefsteaks. Englishchops Cut across the unsplit loin. Backbone removed and bonelesschop.

Rack Rib (rack) roast Contains rib bones and rib eye muscle. Crownroast Ribs are 'frenched', that is, meat is removedfrom rib ends,then twoor more rib sectionsare shaped and tied into a 'crown'. Contain rib bone and rib eye muscle. Frencbed chops Same as rib chops except meat is removed from ends of ribs. Shoulder Square-cutshoulder Thickestpart of forequarter,withshank,breast rib (rack),and neck removed. Cushionshoulder Bonedand left flat. Sewed on two sides. One side may be left open for stuffing, then skewered or sewed. Rolled shoulder Boneless roll made fromsquare-cut shoulder. Bonelessshoulder Cut from bonelessrolled shoulder. Chops Mock duck Made from outside of shoulder. Shaped like a duck. Arm chops Contain small round bone and usually the cross­ sections of 4 or S rib bones.

7 IS 2536 : 1995

Wholesale Retail Cuts Characteristics Bladechops Contain protions of rib, back and blade bones. Saratogachops Boneless chops made from the inside shoulder muscle. Neckslices Round slicewith neckvertebraein center.

Breast Breast Correspondsto vealbreast and to short plate and brisket of beef. Narrow strip of meat containing breast bone and ends of 12 ribs. Breastwith pocket Same as above but with pocket between ribs and lean. Rolled breast· Smallboneless roll. Alternatinglayers of lean and fat. Riblets Breastbone removed and breast cut betweenribs. Each small piececontains part of a rib bone.

Shank Shank Contain shank and elbowbones.

o Bureau oIlDd1aD StaDdarda

BIS is a statutory institution established under the /Jure. ofIndlall SItIndtutb A~ 1986 to promoto harmonious d~opment of the activities ofstaDclarcllzatloD, marldDJ andquality certlftcatlon of goods and attendiDa to connected matters in the COUlltry. Copyrlabt

DIS has thecopyriptof all its publications. No part of thesepublications may be reprodUced in any form without the prior permission in wrltfnl ofBIS. This does Dot preclude ,the free use. fn the course of implementing thestandard, of necessary details, such ~ symbols andsizes, type or arade designations. Enquiries relating to oopyright be addressed to the Director (PubUcatloDS), BI~ Review 01indian Staadardl

Amendments are ~11ed to standards ~ the need arises on the basis of comments. Standards are also reviewed periodically; • standard aIoDI with amendments is reaftlrmecl whensuch review indicatesthat no changes are needed;ifthe review indicates thatchanges are needed,ItIstaken up for revision. Users of1nd1aD Standards should ascertain that they are in possession of the latest amendments'or edition by referrina to the latest issueof 'BISHandboott and 'StandardsMonthly Additions'. nis IndianSlaDdard bas beencle'JeIoped froID 'Doc: No. FAD 056(0141 )

Amendments Issued Since Publication

AmendNo. Date of Issue T~Affected

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