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PNS/BAFS 261:2018 Offal of Swine

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PNS/BAFS 261:2018 Offal of Swine 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 ii 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. iii 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 1 PNS/BAFS 261:2018 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) 3 PNS/BAFS 261:2018 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 4 PNS/BAFS 261:2018 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 5 PNS/BAFS 261:2018 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) 6 PNS/BAFS 261:2018 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) 7 PNS/BAFS 261:2018 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 8 PNS/BAFS
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