PHILIPPINE NATIONAL PNS/BAFS 261:2018 ICS 67.120.10
STANDARD ICS
PNS/BAFS
PHILIPPINE NATIONAL ICS
STANDARD PNS/BAFS ICS PHILIPPINE NATIONAL Edible Offal of Swine STANDARD
PNS/BAFS
ICS PHILIPPINE NATIONAL
STANDARD PNS/BAFS ICS PHILIPPINE NATIONAL
STANDARD PNS/BAFS
ICS
PHILIPPINE NATIONAL
STANDARD PNS/BAFS ICS
PNS/BAFS ICS
BUREAU OF AGRICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Trunkline: (632) 928-8741 to 64 loc. 3301-3319 E-mail: [email protected] Website: www.bafs.da.gov.phi
BUREAU OF AGRICULTURE AND FISHERIES STANDARDS BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-
Contents Foreword ...... iii 1 Scope ...... 1 2 Normative references ...... 1 3 Terms and definitions ...... 1 4 Edible offal ...... 1 4.1 Head and cuts thereof ...... 2 4.1.1 Mask ...... 3 4.1.2 Jowl ...... 3 4.1.3 Ear ...... 4 4.1.4 Cheek meat ...... 5 4.1.5 Head meat ...... 5 4.1.6 Lips ...... 5 4.1.7 Snout ...... 6 4.1.8 Tongue, including tongue root ...... 6 4.1.9 Brain ...... 7 4.2 Feet (Trotters) ...... 7 4.3 Tail ...... 8 4.4 Heart ...... 8 4.5 Liver ...... 9 4.6 Kidneys ...... 9 4.7 Lungs with or without trachea, including throat, esophagus or weasand .... 10 4.8 Diaphragm...... 11 4.9 Edible skin (rind) ...... 12 4.10 Spleen ...... 12 4.11 Stomach (Maws, Paunch) ...... 13 4.12 Pancreas ...... 13 4.13 Omentum/mesentery ...... 14 4.14 Small intestine ...... 15 4.15 Large intestine ...... 15 4.16 Reproductive organs ...... 16 Annex A ...... 17
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 261:2018
Foreword
The Philippine National Standard (PNS) for Edible Offal of Swine has been prepared by the Technical Working Group (TWG) as per Department of Agriculture Special Orders No. 162 series of 2016 and No. 53 series of 2017.
The TWG is composed of representatives coming from government agencies such as the Bureau of Animal Industry (BAI), National Meat Inspection Service (NMIS), Policy Research Service (PRS) and Tariff Commission and the private sector represented by the Meat Importers and Traders Association (MITA).
This document may be used as a reference for trade of edible offal.
This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2.
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PHILIPPINE NATIONAL STANDARD PNS/BAFS 261:2018 Edible offal of swine
1 Scope
This standard covers only fresh, chilled or frozen edible offal of swine origin that are commonly available in the market for human consumption.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purpose of this document, the following terms and definitions apply. edible offal edible viscera (internal organs, glands, and tissues), extremities, and other by- products that are separated from the carcass of swine, and which are enumerated in Section 4.
4 Edible offal
The parts listed below are the edible offal of swine:
Heads and cuts thereof Lungs, including trachea, throat, o Mask esophagus/weasand o Jowl Diaphragm o Ear, including ear o Hanging tender drum o Skirt meat o Cheek meat o Skirt sinew o Head meat Skin o Lips Spleen o Snout Stomach o Tongue Pancreas o Brain Omentum/mesentery Feet/Trotters Small intestine Tail Large intestine, including rectum Heart Reproductive organs Liver Kidneys
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4.1 Head and cuts thereof A head (see Figure 1, 2 and 3) is derived from a carcass by cutting through the vertebral column in a straight line through the atlas joint (atlanto-occipital joint) (see Annex A for illustration).
Figure 1 - Whole head, side view. Some cuts 1 Figure 2 - Whole head, front view obtained from the head are indicated: (1) ears, (2) jowl, (3) cheek, (4) lips, and (5) snout
Figure 3 – Whole head, top view
1 Pictures taken from an animal weighing 85 kilograms at slaughter. Measurements are just indicative and may vary depending on the weight of the swine. 2
PNS/BAFS 261:2018
4.1.1 Mask Mask (see Figure 4) is the skin and muscles of the head, without the bone.
Figure 4 – Head mask
4.1.2 Jowl Jowl (see Figure 5) is removed from the head by following the contour of the lower jaw.
Figure 5 – Jowl, lateral view (L) and medial view (R)
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4.1.3 Ear The ear of the pig is a cartilaginous skin-covered structure; the two parts, as presented in figures 6 and 7, are the ear flaps (see Figure 6) that appear somewhat funnel-shaped and which are connected to the ear canal that contains the cartilaginous auditory tubes (ear drum - see Figure 7).
Figure 6 – Ear flaps
Figure 7 – Ear drum
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4.1.4 Cheek meat Cheek meat (see Figure 8) is harvested from the jaw area and trimmed of glandular material.
Figure 8 – Cheek meat, outer (L) and inner (R)
4.1.5 Head meat Head meat can be produced from different areas of the skull, including the temple, crown and inside cheek portion.
4.1.6 Lips Lips (see Figure 9) are produced from the pork head and consist of skin and muscle. Pork lips are flat and somewhat round in appearance.
Figure 9 – Lips, lateral (above) and medial (below) view
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4.1.7 Snout The snout (see Figure 10) is comprised of cartilage covered with a thin skin. The skin is removed from the upper jaw starting at the top front of the skull and extends the length of the nasal cavity and muzzle to include the rigid flat frontal surface which enlaces the nostrils.
Figure 10 – Snout, lateral (above) and medial (below) view
4.1.8 Tongue, including tongue root The tongue (see Figure 11) is composed of the tongue blade and root. It can be presented separately. The tongue blade is rather thin and has a pointed tip. The tongue root meat is pinkish in color.
Figure 11 – Tongue, root (above) and blade (below)
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4.1.9 Brain The brain (see Figure 12) is located inside the top front part of the skull. Pork brains are elongated and oval and somewhat bean-shaped. Due to processing requirements, they are only harvested as split into two pieces.
Figure 12 – Brain
4.2 Feet (Trotters) Trotters (see Figure 13) are derived from the carcass by removal of the hind trotter at the tarsal joint and the fore trotter at the carpal joint.
Figure 13 – Trotter, dorsal view (above) and ventral (below)
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4.3 Tail A tail (see Figure 14) is derived from a carcass by a cut through the slip joint to remove all the sacral and coccygeal vertebrae; the skin is retained.
Figure 14 – Tail
4.4 Heart The heart (see Figure 15) is a small muscular compact organ that is broader and less conical in appearance than hearts of other species. The fat is soft and white to whitish cream in color. The heart is removed from the pericardium. The arteries and veins are trimmed from the base of the heart.
Figure 15 – Heart, sliced open and spread out
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4.5 Liver The liver (see Figure 16) consists of four lobes of varying size marked with notches and indentations. The liver is a reddish-brown in color and the texture is more firm than the liver of other species. All ducts, blood vessels, lymph nodes, gall bladder and connective tissues should be trimmed even with the surface of the liver.
Figure 16 – Liver
4.6 Kidneys The kidney (see Figure 17) is a bean-shaped, smooth, firm, reddish-brown organ with a depression at the point of attachment to the blood vessels, pizzle cord, and ureter. These attachments and fat should be trimmed close to the surface of the kidney. The kidney fibrous capsule is removed.
Figure 17 – Kidneys
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4.7 Lungs with or without trachea, including throat, esophagus or weasand The lungs (see Figure 18), consisting of seven connected lobes, are pinkish in color and have a spongey texture. The lungs are usually separated from the carcass along with the throat, esophagus and weasand; the weasand is the lean muscle meat that is found along the esophagus tube.
Figure 18 – Lungs (fresh and unwashed), with esophagus, trachea, and throat
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4.8 Diaphragm The diaphragm (see Figure 19) is a thin membrane-covered muscle that is concave and dome-shaped. It is found in the carcass between the thorax and abdominal cavities. The diaphragm may be further separated into: (1) skirt meat, (2) hanging tender, and (3) skirt sinew (see Figure 20). The first two are the muscular parts of the diaphragm while the skirt sinew is a connective tissue composed of both yellow elastic and white fibrous tissues, and has a parchment like appearance.
Figure 19 – Diaphragm, intact
Figure 20 – Diaphragm parts
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4.9 Edible skin (rind) Scalded skin (see Figure 21), free of lean meat, with or without fat.
Figure 21 – Skin
4.10 Spleen The spleen (see Figure 22) is flattened dark red elongated strap like organ with a slight curvature that narrows and tapers at one end and the size can vary greatly. The spleen is attached to the stomach and is prepared by trimming off the splenic blood vessels.
Figure 22 – Spleen
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4.11 Stomach (Maws, Paunch) A stomach (see Figure 23) connects the esophagus to the small intestine is opened and rinsed clean of any paunch content leaving the brown/black mucous membrane intact.
Figure 23 – Stomach, outer (L) and inner (R)
4.12 Pancreas The pancreas (see Figure 24), a pinkish gland located near the gall bladder and similar in appearance to the thymus gland, but more irregular, elongated and less plump in shape, is usually harvested along with the intestines.
Figure 24 – Pancreas
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4.13 Omentum/mesentery The omentum (see Figure 25), or mesentery (see Figure 26), is a connective membrane that is found in the abdominal cavity surrounding the stomach and connects intestines.
Figure 25 – Omentum
Figure 26 – Mesentery
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4.14 Small intestine The small intestine (See Figure 27) connects the stomach to the large intestine. It is very moist and has a tubular shape. It may include the mesentery or flower fat.
Figure 27 – Small intestine.
4.15 Large intestine In pork, the large intestine (See Figure 28) is usually referred to as chitterlings. The large intestine connects to the small intestine and is continuous through to the rectum. It is very moist and tubular in shape when harvested. The rectum (bung) is the terminal part of the large intestine. It is more bulbous in shape, wider and has more membrane covering than is found on the large intestine.
Figure 28 – Large intestines
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4.16 Reproductive organs Ovaries (See Figure 29) are the reproductive gland of the female animal; they are rounded and are connected to the uterus. The uterus has a rounded tubular shape.
Figure 29 – Uterus and ovaries. The encircled portion of the reproductive organs are the ovaries
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Annex A (informative)
Atlanto-occipital joint
Note: The green line shows the cut of the head through the atlanto-occipital joint.
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Bibliography
Explanatory Notes, fifth edition, Harmonized Commodity Description and Coding System, World Customs Organisation
Fancy Meat. Handbook of Australian Pork, 3rd Edition, 1995
Pork Variety Meat. Canadian Pork Handbook, 1st Edition 2011
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Department of Agriculture Bureau of Agriculture and Fisheries Standards
Technical Working Group (TWG) for the Development of Philippine National Standard (PNS) Edible offal of swine
Members
1 Angel M. Guno 8 Magdiwang S. Cruz 2 Emelina Lopez 9 Paulo Q. Silarde 3 Balgamel C. Crooc National Meat Inspection 4 Raisa Mareil P. Lagrimas Service Bureau of Animal Industry
5 Tisha Pia E. Dela Rosa 10 Elvira C. Ignacio 6 Marlito C. Cabuños 11 Madonna C. Villeno DA – Policy and Research Service Tariff Commission
7 Arnel Almira Meat Importers and Traders Association
Project Manager Advisers Lara V. Navarro Vivencio R. Mamaril John Gregory V. Aquino Karen S. Bautista Gari Pellinor U. Hernandez Abbie Stephanie S. Uy Paul Andrew Texon
Bureau of Agriculture and Fisheries Standards – Department of Agriculture
BUREAU OF AGRICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines T/ (632) 928-8741 to 64 loc. 3301-3319 E-mail: [email protected] Website: www.bafs.da.gov.ph