GOST requirements for pigs for slaughter. Meat. Pork in carcasses and half-carcasses. Technical conditions. Terms and Definitions

GOST R 53221-2008

Group H11

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

PIGS FOR SLAUGHTER

PORK IN CARCASSES AND HALF CARCASSES

Specifications

Pigs for slaughter. Pork carcasses and semi-carcasses. Specifications

OKS 67.120.10 C71
65.020.30
OKP 92 1130 N11
98 9682

Date of introduction 2010-01-01

Preface

Goals and principles of standardization in Russian Federation established by Federal Law of December 27, 2002 N 184-FZ "On Technical Regulation", and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 "Standardization in the Russian Federation. Basic provisions"

Standard information

1 DEVELOPED by the All-Russian State Research Institute of Animal Husbandry of the Russian Agricultural Academy, the State Scientific Institution All-Russian Research Institute of Meat Industry named after. V.M.Gorbatov Russian Agricultural Academy

2 INTRODUCED by the Technical Committee for Standardization TC 148 “Livestock Products and Breeding in Livestock”, Technical Committee for Standardization TC 226 “Meat and Meat Products”

3 APPROVED AND ENTERED INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated December 25, 2008 N 715-st

4 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments is published in the monthly published information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

Amendments have been made, published in IUS No. 3, 2011, IUS No. 9, 2012

Amendments made by the database manufacturer

1 area of use

This standard applies to pigs intended for slaughter, pork in carcasses and half-carcasses intended for sale in retail trade, networks Catering and industrial processing for food purposes.

Quality requirements and safety requirements are set out in Section 5, for labeling - in Section 6.

2 Normative references

This standard uses Normative references to the following standards:

GOST R 50454-92 (ISO 3811-79) Meat and meat products. Detection and recording of presumptive coliform bacteria and Escherichia coli (arbitration method)

GOST R 50455-92 (ISO 3565-75) Meat and meat products. Salmonella detection (arbitration method)

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51446-99 * (ISO 7218-96) Microbiology. Food products. General rules microbiological research
________________
* GOST R ISO 7218-2008 is in force on the territory of the Russian Federation, hereinafter in the text. - Database manufacturer's note.

GOST R 51447-99 (ISO 3100-1-91) Meat and meat products. Sampling methods

GOST R 51448-99 (ISO 3100-2-88) Meat and meat products. Methods for sample preparation for microbiological studies

GOST R 51482-99 (ISO 13730-96) Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST R 51766-2001 Raw materials and food products. Atomic absorption method for determination of arsenic

GOST R 51921-2002 Food products. Methods for identifying and identifying Listeria monocytogenes bacteria

GOST R 51962-2002 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST R 52427-2005 Meat industry. Food products. Terms and Definitions

GOST R 52814-2007 Food products. Method for isolating bacteria of the genus Salmonella

GOST R 52816-2007 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 8.453-82 State system providing measurements. Scales for static weighing. Verification methods and means

GOST 427-75 Metal measuring rulers. Specifications

GOST 7269-79 Meat. Sampling methods and organoleptic methods for determining freshness

GOST 9794-74 Meat products. Methods for determining total phosphorus content

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 19496-93 Meat. Histological examination method

GOST 21237-75 Meat. Methods of bacteriological analysis

GOST 23392-78 Meat. Methods for chemical and microscopic analysis of freshness

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Mercury determination method

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination method

GOST 26933-86 Raw materials and food products. Cadmium determination method

GOST 29329-92 Scales for static weighing. Are common technical requirements

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published index "National Standards", which was published as of January 1 of the current year, and according to the corresponding monthly information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

This standard uses terms according to GOST R 52427.

4 Classification

4.1 Pigs for slaughter are divided into categories according to live weight, backfat thickness and age-sex characteristics in accordance with 5.2.1.

4.2 Pork is divided into categories depending on carcass weight, backfat thickness and age-sex characteristics in accordance with 5.2.3 or into classes depending on muscle tissue yield and age-sex characteristics in accordance with 5.2.4 and 5.2.5.

4.3 According to the thermal state, pork is divided into steamed, cooled, chilled, frozen, and frozen.

5 Technical requirements

5.1 Pigs and pork are assessed according to the requirements of this standard.

Processing of pigs and production of pork is carried out according to technological instructions in compliance with the requirements established by regulatory legal acts of the Russian Federation*.
________________

Pork must comply with the requirements established by regulatory legal acts of the Russian Federation*.
________________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents federal executive authorities.

5.2 Characteristics

5.2.1 Pigs for slaughter, depending on age and sex characteristics, live weight and fat thickness, are divided into six categories in accordance with the requirements specified in Table 1.

Table 1


	Characteristic	Live weight*, kg
	The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. Torso without interception behind the shoulder blades	From 70 to 100 incl.	No more than 2.0
	Young pigs (gilts and hogs)	From 70 to 150 incl.	No more than 3.0
	Gilts		Not less than 1.0
	Young pigs (gilts and hogs)
Fourth			Not less than 1.0
	Sows	No limit	Not less than 1.0
	Dairy piglets. The skin is white or slightly pink without tumors, rashes, bruises, wounds, bites. The spinous processes of the dorsal vertebrae and ribs do not protrude	From 4 to 10 incl.	No limit
Sixth		No more than 60	Not less than 1.0
* Live weight refers to the weight of pigs minus duly approved discounts from the actual live weight. Notes 1 Males of the first, second, third and fourth categories must be castrated surgically no later than four months of age or immunologically using a drug approved for use in accordance with the regulations of the Russian Federation. 2 Pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category. 3 Pigs that do not meet the established requirements are classified as lean.

5.2.2 The assessment of the quality of pork when accepting pigs based on the quantity and quality of meat received, the sale of meat in the retail trade network, public catering network and during industrial processing is carried out according to the requirements established by 5.2.3 or 5.2.4 and 5.2.5.

5.2.3 Pork, depending on carcass weight, backfat thickness and age and gender characteristics, is divided into six categories in accordance with the requirements specified in Table 2.

table 2


	Characteristic	Carcass weight, kg	Thickness of backfat above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm
	Muscle tissue is well developed, especially on the dorsal and hip parts. Lard is dense, white or with a pinkish tint. The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. No more than three control cuts with a diameter of up to 3.5 cm are allowed on a half carcass	In skin* from 47 to 68 inclusive; In skin** - from 52 to 75 inclusive.	No more than 2.0
	Carcasses of young pigs (gilts and hogs)	In skin* - from 47 to 102 inclusive; in skin** - from 52 to 113 inclusive; without skin* - from 45 to 91 inclusive.	No more than 3.0
	Gilt carcasses	In skin* - from 14 to 47 inclusive; in skin** - from 15 to 52 inclusive; without skin* - from 12 to 45 inclusive.	Not less than 1.0
	Carcasses of young pigs (gilts and hogs)	In skin* - up to 102 inclusive; in skin** - up to 113 inclusive; without skin* - up to 91 incl.
Fourth	Hog carcasses	In the skin* - St. 102; in the skin** - St. 113; without skin* - St. 91	Not less than 1.0
	Sow carcasses	No limit	Not less than 1.0
		In skin** - from 3 to 7 inclusive.	No limit
	Boar carcasses	In skin* - up to 40 inclusive; in skin** - up to 45 incl.	Not less than 1.0
* Weight of carcass in a paired state without head, legs, tail, internal organs and internal fat. ** Weight of carcass in a paired state with head, legs, tail, without internal organs and internal fat. Notes 1 Carcasses of pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category. 2 Pig carcasses with indicators below the established requirements are classified as lean.

5.2.4 Pork from young animals with carcass weight from 50 to 120 kg, depending on the yield of muscle tissue, is divided into six classes in accordance with the requirements specified in Table 3.

Table 3


	Muscle tissue yield*, %
Extra
First	Over 55 to 60 incl.
Second	Over 50 to 55 inclusive.
Third	Over 45 to 50 incl.
Fourth	Over 40 to 45 inclusive.

* The yield of muscle tissue from young pigs (gilts and boars) as a percentage of the carcass weight in the skin in a paired state with head, tail and legs, without internal organs and internal fat.

5.2.5 Pork from gilts, hogs, sows, suckling piglets and boars is divided into five classes in accordance with the requirements specified in Table 4.

Table 4


	Characteristic	Carcass weight, kg	Thickness of backfat above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm
	Gilt carcasses	From 15 to 52 inclusive*	Not less than 1.0
	Carcasses of dairy pigs. The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not protrude	From 3 to 7 inclusive*	No limit
	Hog carcasses	St. 91, 102, 113	Not less than 1.0
	Sow carcasses	No limit	Not less than 1.0
	Boar carcasses	Up to 45 incl.	Not less than 1.0
* The weight of the carcass in the skin in a paired state with the head, ears, tail and legs, without internal organs and internal fat. Weight of the carcass in a paired state without skin, head, legs, tail, internal organs and internal fat. * The mass of the carcass in a paired state in the skin, without head, legs, tail, internal organs and internal fat. Note - Carcasses of pigs that do not meet the established requirements are classified as lean.

5.2.6 Pork obtained after removing the backfat along the entire length of the spinal part of the half-carcass at the level of 1/3 of the width of the half-carcass from the ridge, as well as in the upper part of the shoulder and thigh, is classified as trim. In places where the backfat is separated from the carcass, the thickness of the remaining backfat is allowed to be no more than 0.5 cm. Trimmed pork is classified in the second category or class in accordance with the yield of muscle tissue.

5.2.7 Sales in retail trade and public catering networks are subject to:

- pork that has veterinary (oval) and commodity (category or class) marks;

- pork of the first, fifth, sixth categories and gilts; classes extra, first, second, third, fourth, fifth A, B and E in skin;

- pork of the second (except for gilts) and third categories with skin and without skin;

- trimmed pork.

5.2.8 Pork of the first, second (except for gilts), third and fourth categories and extra, first, second, third, fourth, fifth, C and D classes is produced in the form of half carcasses; the second category from gilts, the sixth category and classes A and E - in the form of carcasses or half-carcasses, the fifth category and class B - in carcasses.

Pig carcasses must be divided into half carcasses along the spinal column without violating the integrity of the spinal cord, crushing the vertebrae and allowing the bodies of entire spinous processes on one of the half carcasses.

5.2.9 When evaluating pork by category (except for the fifth), carcasses and half-carcasses are produced in the skin without internal organs and internal fat, both with head, legs and tail, and without head, legs and tail. When processed without skin - only without the head, legs, tail, internal organs and internal fat.

Pork of the fifth category is produced whole carcasses in the skin, with head and legs, without internal organs and internal fat.

When assessing pork by classes (except C and D), carcasses and half-carcasses are produced in the skin with the head, legs, tail, without internal organs and internal fat.

Pork of classes C and D is produced in the skin without internal organs and internal fat, both with head, legs, tail, and without head, legs, tail; when processed without skin - only without the head, legs, tail, internal organs and internal fat.

Pork carcasses and half-carcasses intended for sale through retail and public catering must be separated from the head, tail, legs, and internal lumboiliac muscle (tenderloin).

It is allowed to sell pork in the skin with head, tail and legs through retail trade and public catering networks.

5.2.10 According to organoleptic indicators, pork must be fresh, without foreign odor or mucus on the surface. Muscle tissue on the cut (cut) is from light pink to red; lard - from white to pale pink.

Residues of bristles, internal organs, blood clots, fringes of muscle and fatty tissue, dirt, bruises and bruises are not allowed on pork carcasses and half-carcasses.

Note - Stripping of bruises and bruises on an area not exceeding 10% of the surface, or stripping of subcutaneous fat on an area not exceeding 15% of the surface of a half-carcass or carcass of the second, third, fourth categories, classes C and D is allowed.

Ice and snow are not allowed on frozen and frozen pork carcasses and half-carcasses.

5.2.11 In terms of veterinary safety, pork must meet the requirements established by regulatory legal acts of the Russian Federation*.
________________

5.2.12 In terms of microbiological indicators, the content of toxic elements, antibiotics, pesticides, radionuclides, pork must meet the requirements of acceptable levels established by regulatory legal acts of the Russian Federation*.
________________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities.

5.2.13 Pork is not allowed for sale, but is used for industrial processing for food purposes:

- with yellowed bacon;

- not meeting the requirements of 5.2.3 or 5.2.5;

- fourth category and classes C, D;

- with incorrect division along the spinal column (with disruption of the spinal cord, leaving intact or fragmented vertebrae);

- with removal of bruises and bruises or subcutaneous fat loss exceeding the requirements of 5.2.10;

Frozen more than once;

Frostbitten;

- deformed half carcasses.

5.3 Requirements for raw materials

To produce pork, healthy pigs are used, raised and fattened in specialized and individual farms, in compliance with agronomic, veterinary and zoohygienic requirements.

All slaughter products must undergo veterinary and sanitary examination in accordance with the regulatory legal acts of the Russian Federation*.
________________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities.

6 Marking

6.1 Veterinary branding and merchandising labeling of pork is carried out in accordance with regulatory documents and approved in accordance with the established procedure.

6.2 Each pork carcass and half-carcass released for sale and industrial processing must be affixed with an oval-shaped veterinary mark, confirming that the veterinary and sanitary examination has been carried out in full and the product is released for food purposes without restrictions, as well as merchandising marks and stamps , indicating fatness categories or classes and age.

6.3 Pork subject to neutralization is only affixed with a veterinary stamp, which determines the direction of its use, in accordance with the current regulatory legal act of the Russian Federation*.
________________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities.

6.4 Commodity marking of carcasses is carried out only if there is a brand or stamp of the state veterinary service according to the classification.

Pork categories indicate:

- the first - with a round stamp with a diameter of 40 mm;

- the second - with a square stamp with a side size of 40 mm;

- the third - an oval stamp with a diameter of - 50 mm and - 40 mm;

- the fourth - with a triangular stamp with a side size of 45-50-50 mm;

- the fifth - with a round stamp with a diameter of 40 mm and the letter “P” 20 mm high inside the stamp;

- sixth category - a rectangular stamp with a side size of 20 by 50 mm.

Pork class is designated by:

- extra - letter "E" 20 mm high;

- the first - the number "1" with a height of 20 mm;

- the second - the number “2” with a height of 20 mm;

- the third - the number "3" with a height of 20 mm;

- fourth - number "4" 20 mm high;

- fifth - number "5" 20 mm high,

- A - the letter “A” 20 mm high;

- B - letter “B” 20 mm high;

- C - letter “C” 20 mm high;

- D - letter “D” 20 mm high;

- E - the letter "E" 20 mm high.

Pork that does not meet the requirements for categories (Table 2) or classes (Table 4), i.e. skinny, are designated with a diamond-shaped mark with a side size of 40 mm.

On carcasses and half-carcasses listed in 5.2.13, a stamp imprint of the letters “PP” 20 mm high is placed to the right of the brand.

6.5 Transport marking of packaged pork in carcasses and half-carcasses - in accordance with GOST 14192 with the application of the handling sign “Perishable cargo”, “Temperature limitation”.

6.6 Labeling of products sent to the Far North and equivalent areas is in accordance with GOST 15846.

7 Packaging

7.1 Pork carcasses and half-carcasses are produced unpacked and in packaging.

7.2 All materials used for packaging must be approved for use by the authorized body in the prescribed manner and ensure the safety and presentation of meat during transportation and storage throughout the entire shelf life, and must also be approved for use in the manner established by federal legislation for contact with products this group.

7.2 It is allowed to use containers and packaging materials purchased for import or made from imported materials, authorized in the prescribed manner for contact with this group of products, ensuring the safety and quality of the product during transportation and storage throughout the entire shelf life.

7.3 The container must be clean, dry, and free of foreign odors.

7.4 Used containers must be treated with disinfectants in accordance with veterinary and sanitary rules approved in the prescribed manner.

7.5 The net weight of products in corrugated cardboard boxes should be no more than 20 kg, in containers and packaging equipment - no more than 250 kg; Gross weight of products in reusable containers - no more than 30 kg.

7.6 Each unit of transport container is packed with products of the same name, the same thermal state and the same production date.

7.7 Packaging of products sent to the Far North and equivalent areas is in accordance with GOST 15846.

8 Acceptance rules

8.1 The preparation of pigs for acceptance and their acceptance are carried out according to technological instructions approved in the prescribed manner directly at enterprises raising livestock or at meat processing plants in compliance with the requirements established by regulatory legal acts of the Russian Federation * and.
________________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities,.

8.1.1 Pigs intended for slaughter are accepted in batches. A consignment is defined as any number of pigs arriving in one vehicle and accompanied by one waybill and one official veterinary accompanying document. Acceptance and delivery of pigs is carried out by live weight or by the quantity and quality of pork.

8.1.2 When accepting a batch of pigs, the correctness of the accompanying documents is checked, a pre-slaughter veterinary examination of all animals is carried out and their category is determined.

8.1.3 When accepting pigs by live weight, all pigs in the batch are subject to inspection and assessment. Weighing is carried out in groups of homogeneous pigs.

8.2 Acceptance of pork is carried out in batches based on the quantity and quality of carcasses. A batch is understood to mean any quantity of pork of uniform quality, of the same type of heat treatment, presented for simultaneous delivery and acceptance, issued with one document certifying the quality and one veterinary accompanying document.

The document certifying quality indicates:

- certificate number and date of issue;

- name and location of the manufacturer (legal address, including country, and, if it does not coincide with the legal address, production address) and the organization in the Russian Federation authorized by the manufacturer to accept claims from the consumer on its territory (if any);

- Name of product;

- thermal state;

- date of manufacture;

- batch number;

- best before date;

- storage conditions;

- results of current monitoring;

- designation of this standard;

- information on confirmation of conformity.

8.2.1 Acceptance of pork is carried out according to the indicators and requirements established by this standard. Upon acceptance, each carcass and half-carcass is inspected.

8.2.2 To assess the quality of pork, a sample is taken from different places in the batch in the amount of 3% of the total quantity.

8.2.3 The procedure and frequency of monitoring microbiological indicators, the content of toxic elements (mercury, lead, arsenic, cadmium), antibiotics, pesticides, radionuclides, mass fraction of total phosphorus is established by the product manufacturer in the production control program.

9 Control methods

9.1 The belonging of pigs to a certain category based on sex and age, live weight and fat thickness is established in accordance with 5.2.1.

9.2 The belonging of pork to a certain category or class based on sex and age characteristics, carcass weight and backfat thickness, or to a class based on muscle tissue yield and age and sex characteristics is established in accordance with 5.2.3-5.2.5.

9.3 Determination of mass

9.3.1 The actual live weight of pigs is determined by weighing homogeneous groups of animals on scales for static weighing with accuracy class III according to GOST 29329 and GOST 8.453 with the largest weighing limit (LWL) 500, 1000, 2000 kg, discreteness () 0.1; 0.2; 0.5 kg (respectively), with a sensitivity threshold of 1.4.

9.3.2 The actual weight of carcasses is determined by weighing on a monorail scale for static weighing with accuracy class III according to GOST 29329 and GOST 8.453 with the largest weighing limit (LW) 500.1000 kg, discreteness () 0.1; 0.2 kg (respectively), with a sensitivity threshold of 1.4.

9.4 The age of pigs is determined according to the accompanying documents of the farms.

9.5 The thickness of backfat on pigs is determined by palpation or measuring instruments, on carcasses - with a measuring ruler in accordance with GOST 427.

9.6 The yield of muscle tissue is determined using a regression equation based on carcass weight, thickness of the muscle and fat layers, measured using a device in accordance with the methodology regulating technological process.

9.7 The temperature of pork is determined in the thickness of the tissue at a depth of at least 6 cm using a digital thermometer "Zamer-1" according to.

9.8 Selection and preparation of samples for testing - according to GOST R 51446, GOST R 51447, GOST R 51448, GOST 7269, GOST 26668, GOST 26669, GOST 26670, GOST 26929.

9.9 Determination of organoleptic indicators - according to GOST 7269.

9.10 If disagreements arise in determining the freshness of meat, sampling and testing are carried out in accordance with GOST 7269, GOST 19496, GOST 23392.

9.11 Determination of microbiological indicators - according to GOST R 50454, GOST R 50455, GOST R 52814, GOST R 52816, GOST R 51921, GOST 10444.15, GOST 21237, etc.

9.12 Determination of the content of toxic elements:

mercury - according to GOST 26927;

arsenic - according to GOST R 51766,

9.17 It is permitted to use other certified control methods with metrological characteristics not lower than those of the methods specified in this section.

9.18 Monitoring of microbiological indicators, the content of toxic elements, antibiotics, pesticides and radionuclides is carried out in accredited laboratories.

10 Transportation and storage

10.1 Pigs for slaughter are transported by all types of transport in accordance with the rules for the transportation of live livestock in force for this type of transport. Vehicles must be clean and prevent the possibility of damaging the skin of pigs.

10.2 Transportation of pork is carried out by all types of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport.

10.3 Storage conditions and shelf life of pork in cooled, chilled, frozen and frozen states are given in Table 5.

Table 5


Type of thermal state of pork	Air parameters in the storage chamber		Shelf life, including transportation, no more than
	Temperature, °C	Relative humidity, %
Chilled (by hanging)	From minus 1 to 0
Frostbitten	From minus 3 to minus 2
Frozen	Minus 12
	Minus 18
	Minus 20
	Minus 25

10.4 Transportation and storage of pork shipped to the Far North and equivalent areas - in accordance with GOST 15846.

Bibliography




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Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2009

GOST 31778-2012

INTERSTATE STANDARD

MEAT. CUTTING PORK INTO CUT

Specifications

Meat. Dressing of pork into cuts. Specifications

MKS 67.120.10

Date of introduction 2013-07-01

Preface

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation"

Standard information

1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of the Meat Industry named after V.M. Gorbatov of the Russian Academy of Agricultural Sciences (GNU VNIIMP named after V.M. Gorbatov of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstandart)

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated November 15, 2012 N 42)

The following voted for adoption:


Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standardization body
Armenia		Ministry of Economic Development of the Republic of Armenia
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandard
Russia		Rosstandart
Tajikistan		Tajikstandard
Uzbekistan		Uzstandard

(Amendment. IUS No. 6-2019).

4 By Order of the Federal Agency for Technical Regulation and Metrology dated November 29, 2012 N 1492-st, the interstate standard GOST 31778-2012 was put into effect as a national standard of the Russian Federation on July 1, 2013.

5 The standard was prepared on the basis of GOST R 52986-2008

6 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly information index "National Standards". Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

An amendment has been made, published in IUS No. 6, 2019

Amendment made by database manufacturer

1 area of use

This standard applies to boneless and bone-in pork cuts (hereinafter referred to as cuts) intended for sale in trade, public catering and industrial processing.

Product safety requirements are set out in 5.3.2 and 5.3.3, quality requirements - in 5.3.1, and labeling requirements - in section 6.

2 Normative references

This standard uses normative references to the following standards:

GOST ISO 7218-2011 Microbiology of food products and animal feed. General requirements and recommendations for microbiological studies

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import

GOST 7269-79 Meat. Sampling methods and organoleptic methods for determining freshness

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 19496-93 Meat. Histological examination method

GOST 21237-75 Meat. Methods of bacteriological analysis

GOST 23042-86 Meat and meat products. Fat determination methods

GOST 23392-78 Meat. Methods for chemical and microscopic analysis of freshness

GOST 25011-81 Meat and meat products. Protein determination methods

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Mercury determination method

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 31476-2012 Pigs for slaughter. Pork in carcasses and half-carcasses. Specifications

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST 31747-2012 (ISO 4831:2006, ISO 4832:2006) Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

The following terms with corresponding definitions are used in this standard:

3.1 pork: Meat obtained from the processing of pigs of any sex and age, weighing over 8 kg.

3.2 fresh meat: Meat obtained directly after slaughter and processing of a carcass or half-carcass, having a temperature in the thickness of the muscles not lower than 35 ° C.

3.3 cooled meat: Meat obtained directly after slaughter and processing of the carcass, having a temperature in the thickness of the muscles not higher than 12 ° C, the surface of which has a drying crust.

3.4 chilled meat: Fresh or cooled meat, subjected to cooling to a temperature in the thickness of the muscles from 0 ° C to 4 ° C, with an unmoistened surface that has a drying crust.

3.5 frozen meat: Fresh or cooled meat, subjected to refrigeration to a temperature in the thickness of the muscles at a depth of 1 cm from minus 3 °C to minus 5 °C, at a depth of 6 cm - from 0 °C to 2 °C, during storage the temperature throughout the entire volume should be minus 2 °C - minus 3 °C.

3.6 frozen meat: Fresh, cooled or chilled meat, frozen to a temperature in the thickness of the muscles not higher than minus 8 ° C.

4 Classification

Depending on the thermal state, cuts are divided into steamed, cooled, chilled, frozen and frozen.

For sale in retail and public catering networks, cuts are used - chilled and frozen. For industrial processing - steamed, cooled, chilled, frostbitten and frozen.

5 Technical requirements

5.1 Cuts must comply with the requirements of this standard, be produced according to technological instructions regulating the production process, in compliance with the rules of veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products, veterinary and sanitary requirements when importing meat and meat products into the state that has adopted the standard products, sanitary rules for meat industry enterprises and sanitary-epidemiological rules and regulations of the state that has adopted the standard.

5.2 The diagram for cutting pork into cuts is shown in Figure 1.

1-5 - hip cut; 6-10 - medium cut; front cut: 11-15 (option 1) and 11, 15-17 (option 2)

1 - shank; 2 - outer part; 3 - side part; 4 - internal part; 5 - top part; 6 - dorso-lumbar cut; 7 - intermammary part; 8 - flank; 9 - breast cut; 10 - rib cut; 11 - subscapular ribs; 12, 13 - shoulder cut: 12 - lower part of the shoulder cut; 13 - the upper part of the shoulder cut; 14 - neck cut; 15 - shank; 16 - neck-scapula cut; 17 - shoulder cut; 18 - tenderloin

Figure 1 - Scheme of cutting pork into cuts

5.2.1 The name and boundaries of the cuts are given in Table 1.

Table 1


Number on the diagram	Cut name	Cut boundaries
	Hip bone with shank	Anterior - between the sixth and seventh lumbar vertebrae and then through a point located immediately in front of the ilium and related cartilage parallel to the femur to the knee joint
	Hind shank on bone	Anterior - from the place of transition of the lower leg muscles into the Achilles tendon towards the knee joint and further through the joint; posterior - at the site of separation of the leg
	Hind shank boneless	Obtained after deboning shanks
	Hip on the bone without shank	Anterior - between the sixth and seventh lumbar vertebrae and further through a point located directly in front of the ilium and the associated cartilage parallel to the femur to the knee joint; posterior - at the site of separation of the shank
	Hip without shank boneless	Obtained after deboning the hip cut without shank
	Outer part of a boneless hip cut	Isolated from a boneless hip cut by separation along the natural connections between the fused biceps and semitendinosus muscles and the quadriceps femoris (lateral part) on one side and the semimembranosus and adductor (internal part) on the other side. Consists of the biceps femoris and semitendinosus muscles, located on the outer (lateral) side of the thigh, covered with a superficial film and a layer of subcutaneous fat, the gastrocnemius muscle and the finger flexor group
	Side of the hip cut, boneless	Isolated from the side of the hip cut by natural connections with the semimembranosus and adductor muscles (internal part) on one side and the biceps and semitendinosus muscles (external part) on the other. Consists of the quadriceps femoris muscle and the tensor fascia lata muscle
	Internal part of a boneless hip cut	Isolated from a boneless hip cut by separation at the natural junction with the quadriceps femoris muscle (lateral part) on one side and the fused biceps and semitendinosus muscles (outer part) on the other. Consists of two thick muscles - the semimembranosus and the adductor, fused with them by the sartorius and pectineus muscles, located on the inside of the thigh, and a slender muscle covering all the muscles on the inside
	Upper part of boneless hip cut	Anterior - between the sixth and seventh lumbar vertebrae; posterior - along the natural connection with the biceps and semitendinosus muscles (outer part); lower - along the natural connection with the quadriceps femoris muscle (lateral part). Consists of the gluteal muscle group (superficial, middle, deep, accessory) and part of the dorsal vertebral muscle cord
	Medium cut	Posterior - passes between the sixth and seventh lumbar vertebrae and further through a point located immediately in front of the ilium and its associated cartilage parallel to the femur to the knee joint; anterior - between the fourth and fifth thoracic vertebrae, following the contour of the fourth rib to the ventral part of the sternum
	Dorsolumbar on bone	Option 1 Anterior - between the fourth and fifth thoracic vertebrae, following the contour of the fourth rib to the ventral part of the sternum; posterior - between the sixth and seventh lumbar vertebrae; lower - runs at a distance of 5 cm from the spinal column parallel to it. Option 2 Anterior - between the fourth and fifth thoracic vertebrae, following the contour of the fourth rib to the ventral part of the sternum; posterior - between the sixth and seventh lumbar vertebrae; lower - runs at a distance of 10 cm from the spinal column parallel to it. Consists of ten thoracic vertebrae, the dorsal part of the ribs from the fifth to the 14th, six lumbar vertebrae and muscles: the longissimus dorsi, iliocostal, spinous and semispinous, part multifidus, part trapezoid, serratus dorsal, levator ribs
	Dorsolumbar boneless	Obtained by deboning the dorso-lumbar cut
	Internipple part	Upper - 2 cm above the line (border) of the nipples
	Sternocostal with flank bone	Option 1 Anterior - between the fourth and fifth ribs; rear - along the line of separation of the hip cut; upper - runs at a distance of 5 cm from the spinal column parallel to it; the lower one - along the line of separation of the inter-nipple part. Option 2 Anterior - between the fourth and fifth ribs; rear - along the line of separation of the hip cut; the upper one - runs at a distance of ten centimeters from the spinal column parallel to it; lower - along the line of separation of the inter-nipple part Consists of the intercostal external and internal muscles, the latissimus dorsi muscle from the external oblique, internal oblique, transverse and rectus abdominal muscles, from the external, internal, rectus abdominal muscles
	Sternocostal with flank boneless	Obtained by deboning the sternum and flank
		Anterior - along the caudal edge of the last rib down to the intermammary part; rear - along the line of separation of the hip cut; upper - along the ventral edge of the spinal column; the lower one - along the line of separation of the inter-nipple part. Consists of the external oblique, internal oblique, transverse and rectus abdominis muscles
	Sternocostal on the bone	Option 1 Anterior - between the fourth and fifth ribs, posterior along the caudal edge of the last rib down to the intermamillary part; upper - runs at a distance of 5 cm from the spinal column parallel to it; the lower one - along the line of separation of the inter-nipple part. Option 2 Anterior - between the fourth and fifth ribs, posterior - along the caudal edge of the last rib down to the intermamillary part; upper - runs at a distance of 10 cm from the spinal column parallel to it; the lower one - along the line of separation of the inter-nipple part. Consists of the intercostal external and internal muscles, the latissimus dorsi, the external, internal, and rectus abdominal muscles
	Sternocostal boneless	Obtained by deboning the sternum rib cut
	Chest on bone	Rear - along the flank separation line; upper - along the costal cartilages; the lower one - along the line of separation of the inter-nipple part. Consists of external, internal, rectus abdominal muscles
	Breast boneless	Obtained by deboning the breast cut
	Rib on the bone	Option 1 Anterior - between the fourth and fifth ribs; posterior - along the caudal edge of the last rib; upper - runs at a distance of 5 cm from the spinal column parallel to it; lower - along the cartilages of the costal arch. Option 2 Anterior - between the fourth and fifth ribs; upper - runs at a distance of 10 cm from the spinal column parallel to it; posterior - along the caudal edge of the last rib; lower - along the cartilages of the costal arch. Consists of the intercostal external and internal muscles, the latissimus dorsi muscle
	Rib boneless	Obtained by deboning the rib cut
	Front cut	Anterior - along the line of head separation; posterior - between the fourth and fifth thoracic vertebrae, following the contour of the fourth rib
Option 1
12, 13, 15	Humeroscapular with anterior shank on bone	Separated from the front cut by a circular cut starting at the level of the middle of the humerus, along a line passing through the pectoral muscles (superficial and deep), then along the natural connections of the serratus ventral muscle with the subscapularis and latissimus dorsi, then at the place of attachment of the serratus muscle with the scapular cartilage . The trapezius and brachiocephalic muscles are separated along the anterior edge of the scapula
	Humeroscapular without shank on bone	Separated from the front cut by a circular cut starting at the level of the middle of the humerus, along a line passing through the pectoral muscles (superficial and deep), then along the natural connections of the serratus ventral muscle with the subscapularis and latissimus dorsi, at the place of attachment of the serratus muscle to the dorsal point of the scapula cartilage. The trapezius and brachiocephalic muscles are separated along the anterior edge of the scapula. Lower - along the elbow joint
	Humeroscapular without shank boneless	Obtained by deboning the shoulder blade
	Lower part of boneless shoulder cut without shank	Prepared from a boneless shoulder cut without shank by dividing it along a line passing through the fossa from the shoulder joint perpendicular to the cranial and caudal edges of the cut.
	Upper part of boneless shoulder cut without shank	Prepared from a boneless shoulder cut without shank by dividing it along a line passing through the fossa from the shoulder joint perpendicular to the cranial and caudal edges of the cut.
	Neck on the bone	Anterior - along the line of head separation; posterior - between the fourth and fifth thoracic vertebrae; lower - along the ventral edge of the cervical and thoracic vertebrae, subscapular ribs
	Cervical boneless	Obtained by deboning the neck cut
	Subscapular ribs
	Front shank on bone
	Foreshank boneless
Option 2
	Cervicoscapular on bone with subscapular ribs	Anterior - along the line of head separation; posterior - between the fourth and fifth thoracic vertebrae, then along the contour of the fourth rib; lower - along a line perpendicular to the caudal and cranial edges of the cut, through the glenohumeral joint
	Cervicoscapular boneless	Obtained by deboning the upper part of the neck-scapula cut
	Shoulder without shank on bone	Anterior - along the line of head separation; posterior - between the fourth and fifth thoracic vertebrae and their corresponding ribs down to the sternum; upper - along a line perpendicular to the caudal and cranial edges of the cut through the glenohumeral joint; lower - along the elbow joint
	Shoulder without shank boneless	Obtained by deboning a shoulder cut without the shank
	Subscapular ribs	Upper - along the ventral edge of the cervical vertebrae; posterior - between the fourth and fifth ribs along the intercostal muscles; lower - along the costal cartilages. Consists of ribs 1st to 4th, intercostal extrinsic and intrinsic muscles
	Front shank on bone	Upper - along the elbow joint; lower - along the leg separation line
	Foreshank boneless	Obtained by deboning the fore shank
		Posterior - at the point of connection of the muscle head with the ilium; upper - along the line of connection of the muscle with the thoracic vertebrae and transverse costal processes of the lumbar vertebrae

5.3 Characteristics

5.3.1 In terms of organoleptic characteristics, cuts must meet the requirements specified in Table 2.

table 2


Indicator name	Characteristic feature of meat
Surface color	Pale pink or pale red
Muscles in section	Slightly damp, do not leave a wet spot on the filter paper; color from light pink to red
Consistency	When cut, the meat is dense and elastic; the hole formed when pressing with a finger quickly levels out
	Specific, characteristic of fresh meat
Condition of fat	Has a white or pale pink color; soft, elastic
Tendon condition	The tendons are elastic, dense, the surface of the joints is smooth, shiny

5.3.2 Microbiological indicators of cuts must not exceed the standards established by the regulatory legal acts of the state that has adopted the standard.

5.4 Requirements for raw materials

5.4.1 To produce cuts, pork of the first, second, third and fourth categories is used according to GOST 31476.

Notes

1 Cuts produced from frostbitten and frozen pork are sent for industrial processing directly at the manufacturing plant.

2 Cuts produced from fourth category pork are sent for industrial processing to meat processing plants.

3 Re-freezing of cuts is not allowed.

5.4.2 It is allowed to use half-carcass pork imported that is not inferior in quality and safety to the requirements of 5.3.1-5.3.3, approved for use in the food industry.

6 Marking

6.1 Labeling must be clear, marking agents must not affect the quality of cuts and must be made from materials approved for contact with food.

6.2 Labeling of cuts intended for sale in trade must contain the following information:

- Product name;

- name and location of the manufacturer [legal address, including the country, and, if it does not coincide with the legal address, the address(es) of production(s)] and the organization in the territory of the state that has adopted the standard, authorized by the manufacturer to accept claims from consumers on its territory (if availability);

- manufacturer's trademark (if available);

- net weight or quantity;

- nutritional value;

- date of manufacture and date of packaging;

- storage conditions;

- best before date;

6.3 Transport marking - in accordance with GOST 14192 with the application of handling signs: “Perishable cargo”, “Temperature limitation”.

Each unit of transport container is marked using a stamp, stencil or sticking a label or in another way, containing the following data:

- name and location of the manufacturer [(legal address, including the country, and, if it does not coincide with the legal address, the address(es) of production(s)] and the organization in the territory of the state that has adopted the standard, authorized by the manufacturer to accept claims from consumers on its territory ( in the presence of);

- trademark (if available);

- the name of the cuts, their thermal state and the letters “PP” for pork cuts of the fourth category;

- information on nutritional value (according to Appendix A);

- date of manufacture and packaging;

- storage conditions;

- best before date;

- net weight;

- designation of this standard;

- information on confirmation of conformity.

6.4 Labeling of cuts sent to the Far North and equivalent areas - in accordance with GOST 15846.

7 Packaging

7.1 Containers, packaging materials and fastening agents must comply with the sanitary requirements of the documents in accordance with which they are manufactured, and ensure the safety and presentation of cuts during transportation and storage throughout the entire shelf life, and must also be allowed for contact with products of this group .

7.2 It is allowed to use containers and packaging materials purchased imported or made from imported materials, approved for contact with this group of products, ensuring the safety and quality of the product during transportation and storage throughout the entire shelf life.

7.3 The container must be clean, dry, and free of foreign odors.

7.4 Used containers must be treated with disinfectants in accordance with the veterinary and sanitary rules of the state that has adopted the standard.

7.5 The net weight of cuts in corrugated cardboard boxes should be no more than 20 kg, in containers and packaging equipment - no more than 250 kg; Gross weight of products in reusable containers - no more than 30 kg.

7.6 Each unit of transport container is packed with cuts of the same name, the same thermal state and the same production date.

It is allowed to pack two or more types of cuts in one box or packaging equipment as agreed with the customer.

7.7 Packaging of cuts sent to the Far North and equivalent areas - in accordance with GOST 15846.

7.8 Negative deviations of the net weight of one packaging unit of cuts from the nominal weight must comply with the requirements of GOST 8.579.

8 Acceptance rules

8.1 Cuts are accepted in batches. A batch is understood as any number of cuts of the same name, the same type of heat treatment, the same date of production, presented for simultaneous delivery and acceptance, documented in one document certifying quality and safety; veterinary accompanying document of the state that adopted the standard.

8.2 The document certifying quality and safety indicates:

- document number and date of issue;

- name of the manufacturer;

- name of the cut;

- thermal state of the cut;

- date of manufacture;

- batch number;

- storage conditions;

- results of current monitoring;

- designation of this standard;

- information on confirmation of conformity.

8.3 To assess the quality of pork cuts, a sample is taken from different places in the batch in the amount of 3% of the total number of cuts included in the batch. From the selected samples, a combined sample weighing at least 3 kg is compiled for monitoring organoleptic indicators, determining the content of toxic elements and microbiological tests.

8.4 Organoleptic indicators according to 5.3.1 are determined in each batch.

8.5 The procedure and frequency of determining nutritional value is established by the product manufacturer in agreement with the territorial authorized body of the state that has adopted the standard.

8.6 The procedure and frequency of monitoring microbiological indicators, the content of toxic elements (mercury, lead, arsenic, cadmium), antibiotics, pesticides and radionuclides is established by the product manufacturer in the production control program.

9 Control methods

9.1 Selection and preparation of samples for testing - according to GOST ISO 7218, GOST 7269, GOST 26668, GOST 26669, GOST 26670, GOST 26929, .

9.2 Determination of organoleptic indicators - according to GOST 7269.

9.3 Determination of microbiological indicators - according to GOST 10444.15, GOST 21237, GOST 31747; identification and determination of L.monocytogenes bacteria - according to the regulatory documents of the state that has adopted the standard.

9.4 Determination of toxic elements:

mercury - according to GOST 26927;

arsenic - according to GOST 26930, GOST 30538, GOST 31628;

lead - according to GOST 26932, GOST 30178, GOST 30538;

cadmium - according to GOST 26933, GOST 30178, GOST 30538.

9.5 Definition of pesticides - according to regulatory documents of the state that has adopted the standard.

9.6 Definition of antibiotics - according to the regulatory documents of the state that has adopted the standard.

9.7 Determination of radionuclides - according to regulatory documents of the state that has adopted the standard.

9.8 Determination of freshness of cuts - according to GOST 7269, GOST 19496, GOST 21237, GOST 23392.

9.9 Determination of the mass fraction of protein - according to GOST 25011.

9.10 Determination of the mass fraction of fat - according to GOST 23042.

9.11 The temperature of the cuts is determined by a digital thermometer with a measurement range from minus 30 °C to 120 °C, with a division value of 0.1 °C, or other devices that provide temperature measurement in a given range, included in the State Register of Measuring Instruments of the state that has adopted the standard.

10 Transportation and storage

10.1 Cuts are transported by all types of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport.

10.2 The conditions and shelf life of bone-in cuts (from the moment of slaughter) in chilled, frostbitten and frozen states are given in Table 3.

Table 3


Type of thermal state of cuts	Air parameters in the meat storage chamber
	Temperature, °C	Relative humidity, %
Chilled (by hanging)
Frostbitten
Frozen

10.3 Transportation and storage of cuts sent to the Far North and equivalent areas - in accordance with GOST 15846.

10.4 Recommended shelf life of boneless chilled cuts vacuum-packed in multi-layer steam and gas-tight materials at temperatures from 0 °C to 4 °C, relative humidity 85%, is no more than 10 days.

10.5 The shelf life and storage conditions for cuts are set by the manufacturer.

Appendix A (for reference). Nutritional value of cuts

Appendix A
(informative)

A.1 The nutritional value of boneless pork cuts per 100 g of product* is given in Table A.1

Table A.1


Cut name			Energy value, kcal
Hip cut, including:
outer part
inner part
side part
top part
hind shank
Middle cut, including:
breast cut
flank
dorso-lumbar cut
rib cut
internipple part
Front cut, including:
neck-scapula cut (upper part)
shoulder cut (lower part)
neck cut
shank
Tenderloin
________________ *Indicator values for second category pork.

Bibliography


ISO 17604:2003	Microbiology of food products and animal feed. Sampling of carcasses for microbiological analysis
ISO 6887-2:2003	Microbiology of food products and animal feed. Preparation of test samples, stock suspensions and decimal dilutions for microbiological studies. Part 2. Special rules for cooking meat and meat products
ISO 13493:1998	Meat and meat products. Determination of chloramphenicol content. Liquid chromatography method

UDC 637.525:006.354 MKS 67.120.10

Key words: pork, cuts, cutting, borders, on the bone, boneless; toxic elements, antibiotics, pesticides, radionuclides, labeling, packaging, acceptance rules, control methods, transportation, storage, expiration dates
__________________________________________________________________________________

Revision of the document taking into account
changes and additions prepared
JSC "Kodeks"

GOST 31476-2012

Group H11, C71

INTERSTATE STANDARD

PIGS FOR SLAUGHTER

PORK IN CARCASSES AND HALF CARCASSES

Specifications

Pigs for slaughter. Pork carcasses and semi-carcasses. Specifications

MKS 67.120.10
ISS 65.020.30

Date of introduction 2013-07-01

Preface

1 PREPARED by the State Scientific Institution All-Russian Research Institute of the Meat Industry named after V.M. Gorbatov of the Russian Academy of Agricultural Sciences (GNU VNIIMP named after V.M. Gorbatov of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated May 23-24, 2012 N 41)

The following voted for adoption:


Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standardization body
Azerbaijan		Azstandard
		Ministry of Economy of the Republic of Armenia
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandard
		Moldova-Standard
Russian Federation		Rosstandart
Uzbekistan		Uzstandard

4 By Order of the Federal Agency for Technical Regulation and Metrology dated October 16, 2012 N 507-st was put into effect as a national standard of the Russian Federation on July 1, 2013.

5 The standard was prepared based on the application of GOST R 53221-2008

6 INTRODUCED FOR THE FIRST TIME

Information on the entry into force (termination) of this standard is published in the monthly published index “National Standards”.

Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments is published in the monthly published information index "National Standards". In case of revision or cancellation of this standard, the relevant information will be published in the monthly published information index "National Standards"

1 area of use

This standard applies to pigs intended for slaughter, pork in carcasses and half-carcasses intended for sale in retail trade, public catering networks and industrial processing for food purposes.

Quality requirements and safety requirements are set out in Section 5, for labeling - in Section 6.

2 Normative references

This standard uses references to the following interstate standards:

GOST ISO 7218-2011 Microbiology of food products and animal feed. General requirements and recommendations for microbiological studies

GOST 8.453-82 State system for ensuring measurements. Scales for static weighing. Verification methods and means

GOST 427-75 Metal measuring rulers. Specifications

GOST 7269-79 Meat. Sampling methods and organoleptic methods for determining freshness

GOST 9794-74 Meat products. Methods for determining total phosphorus content

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 19496-93 Meat. Histological examination method

GOST 21237-75 Meat. Methods of bacteriological analysis

GOST 23392-78 Meat. Methods for chemical and microscopic analysis of freshness

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Mercury determination method

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination method

GOST 26933-86 Raw materials and food products. Cadmium determination method

GOST 29329-92 Scales for static weighing. General technical requirements

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 31747-2012 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 31659-2012 Food products. Method for detecting bacteria of the genus Salmonella

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published index "National Standards", which was published as of January 1 of the current year, and according to the corresponding monthly information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

The following terms with corresponding definitions are used in this standard:

3.1 pork: Meat obtained from the processing of pigs of any sex and age, live weight St. 8 kg.

3.2 pig meat: Meat obtained from the processing of piglets, regardless of gender, with a live weight of 4 to 8 kg.

3.3 boar meat: Meat obtained from the processing of uncastrated male pigs with a live weight of up to 70 kg inclusive.

3.4 fresh meat: Meat obtained directly after slaughter and processing of a carcass or half-carcass, having a temperature in the thickness of the muscles not lower than 35°C.

3.5 cooled meat: Meat obtained directly after slaughter and processing of the carcass, having a temperature in the thickness of the muscles not higher than 12 ° C, the surface of which has a drying crust.

3.6 chilled meat: Fresh or cooled meat, subjected to cooling to a temperature in the thickness of the muscles from 0°C to 4°C, with an unmoistened surface having a drying crust.

3.7 frozen meat: Fresh, cooled or chilled meat, frozen to a temperature in the thickness of the muscles not higher than minus 8°C.

4 Classification

4.1 Pigs for slaughter are divided into categories according to live weight, backfat thickness and age-sex characteristics in accordance with 5.2.1.

4.3 According to the thermal state, pork is divided into steamed, cooled, chilled, frozen, and frozen.

5 Technical requirements

5.1 Processing of pigs and production of pork is carried out according to technological instructions in compliance with the requirements established by the regulatory legal acts of the state that has adopted the standard.

Pigs for slaughter and pork must meet the requirements established by the regulations of the state that has adopted the standard.

5.2 Characteristics

5.2.1 Pigs for slaughter, depending on age and sex characteristics, live weight and fat thickness, are divided into six categories in accordance with the requirements specified in Table 1.

Table 1


	Characteristic	Live weight*, kg
	The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. Torso without interception behind the shoulder blades	From 70 to 100 incl.	No more than 2.0
	Young pigs (gilts and hogs)	From 70 to 150 incl.	No more than 3.0
	Gilts		Not less than 1.0
	Young pigs (gilts and hogs)
Fourth			Not less than 1.0
	Sows	No limit	Not less than 1.0
	Dairy piglets. The skin is white or slightly pink without tumors, rashes, bruises, wounds, bites. The spinous processes of the dorsal vertebrae and ribs do not protrude	From 4 to 10 incl.	No limit
	Boars	No more than 60	Not less than 1.0
* Live weight means the weight of pigs minus discounts from the actual live weight. Notes 1 Males of the first, second, third and fourth categories must be castrated surgically no later than four months of age or immunologically using a drug approved for use in accordance with regulatory documents in force in the territory of states that have acceded to the standard. 2 Pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category. 3 Pigs that do not meet the established requirements are classified as lean.

5.2.3 Pork, depending on carcass weight, backfat thickness and age and gender characteristics, is divided into six categories in accordance with the requirements specified in Table 2.

table 2


	Characteristic	Carcass weight, kg	Thickness of backfat above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm
	Muscle tissue is well developed, especially on the dorsal and hip parts. Lard is dense, white or with a pinkish tint. The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. No more than three control cuts with a diameter of up to 3.5 cm are allowed on a half carcass	In skin* - from 47 to 68 inclusive; In skin** - from 52 to 75 inclusive.	No more than 2.0
	Carcasses of young pigs (gilts and hogs)	In skin* - from 47 to 102 inclusive; in skin** - from 52 to 113 inclusive; without skin* - from 45 to 91 inclusive.	No more than 3.0
	Gilt carcasses	In skin* - from 14 to 47 inclusive; in skin** - from 15 to 52 inclusive; without skin* - from 12 to 45 inclusive.	Not less than 1.0
	Carcasses of young pigs (gilts and hogs)	In skin* - up to 102 inclusive; in skin** - up to 113 inclusive; without skin* - up to 91 incl.
Fourth	Hog carcasses	In the skin* - St. 102; in the skin** - St. 113; without skin* - St. 91	Not less than 1.0
	Sow carcasses	No limit	Not less than 1.0
		In skin** - from 3 to 7 inclusive.	No limit
	Boar carcasses	In skin* - up to 40 inclusive; in skin** - up to 45 incl.	Not less than 1.0
* Weight of carcass in a paired state without head, legs, tail, internal organs and internal fat. ** Weight of carcass in a paired state with head, legs, tail, without internal organs and internal fat. Notes 1 Carcasses of pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category. 2 Pig carcasses with indicators below the established requirements are classified as lean.


	Muscle tissue yield*, %
Extra
First	Over 55 to 60 incl.
Second	Over 50 to 55 inclusive.
Third	Over 45 to 50 incl.
Fourth	Over 40 to 45 inclusive.

* The yield of muscle tissue from young pigs (gilts and boars) as a percentage of the carcass weight in the skin in a paired state with head, tail and legs, without internal organs and internal fat.

5.2.5 Pork from gilts, hogs, sows, suckling piglets and boars is divided into five classes in accordance with the requirements specified in Table 4.

Table 4


	Characteristic	Carcass weight, kg	Thickness of backfat above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm
	Gilt carcasses	From 15 to 52 inclusive*.	Not less than 1.0
	Carcasses of dairy pigs. The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not protrude	From 3 to 7 inclusive*.	No limit
	Hog carcasses	St. 91, 102, 113	Not less than 1.0
	Sow carcasses	No limit	Not less than 1.0
	Boar carcasses	Up to 45 incl.	Not less than 1.0
* The mass of carcasses in the skin in a paired state with the head, ears, tail and legs, without internal organs and internal fat. Weight of the carcass in a paired state without skin, head, legs, tail, internal organs and internal fat. * The mass of the carcass in a paired state in the skin, without head, legs, tail, internal organs and internal fat. Note - Carcasses of pigs that do not meet the established requirements are classified as lean.

5.2.9 When evaluating pork by category (except for the fifth), carcasses and half-carcasses are produced in the skin without internal organs and internal fat, both with head, legs and tail, and without head, legs and tail. When processed without skin - only without the head, legs, tail, internal organs and internal fat.

Pork of the fifth category is produced whole carcasses in the skin, with head and legs, without internal organs and internal fat.

When assessing pork by classes (except C and D), carcasses and half-carcasses are produced in the skin with the head, legs, tail, without internal organs and internal fat.

Pork of class C and D is produced in the skin without internal organs and internal fat, both with head, legs, tail, and without head, legs, tail; when processed without skin - only without the head, legs, tail, internal organs and internal fat.

Pork carcasses and half-carcasses intended for sale through retail and public catering must be separated from the head, tail, legs, and internal lumboiliac muscle (tenderloin).

Pork in the skin with head, tail and legs is allowed for sale through retail trade and public catering networks.

5.2.11 In terms of veterinary safety, pork must meet the requirements established by the regulatory legal acts of the state that has adopted the standard.

5.2.13 Pork is not allowed for sale, but is used for industrial processing for food purposes:

- with yellowed bacon;

- not meeting the requirements of 5.2.3 or 5.2.5;

- fourth categories and classes C, D;

- with incorrect division along the spinal column (with disruption of the spinal cord, leaving intact or fragmented vertebrae);

- with removal of bruises and bruises or subcutaneous fat loss exceeding the requirements of 5.2.10;

- frozen more than once;

- frozen;

- deformed half carcasses.

5.3 Requirements for raw materials

To produce pork, healthy pigs are used, raised and fattened in specialized and individual farms, in compliance with the agronomic, veterinary and zoohygienic requirements of the state that adopted the standard.

All slaughter products must undergo veterinary and sanitary examination in accordance with the regulatory legal acts of the state that has adopted the standard.

6 Marking

6.1 Veterinary branding and commodity labeling of pork is carried out in accordance with the regulatory documents of the state that has adopted the standard.

6.3 Only a veterinary stamp is placed on pork subject to neutralization, which determines the direction of its use, in accordance with the current regulatory legal act of the state that has adopted the standard.

6.4 Commodity marking of carcasses is carried out only if there is a mark or stamp of the veterinary service of the state that has adopted the standard, according to the classification.

Pork categories indicate:

- the first - with a round stamp with a diameter of 40 mm;

- the second - with a square stamp with a side size of 40 mm;

- the third - an oval stamp with a diameter of - 50 mm and - 40 mm;

- the fourth - with a triangular stamp with a side size of 45-50-50 mm;

- the fifth - with a round stamp with a diameter of 40 mm and the letter “P” 20 mm high inside the stamp;

- sixth category - a rectangular stamp with a side size of 20 by 50 mm.

Pork class is designated by:

- extra - letter "E" 20 mm high;

- the first - the number "1" with a height of 20 mm;

- the second - the number “2” with a height of 20 mm;

- the third - the number "3" with a height of 20 mm;

- fourth - number "4" 20 mm high;

- fifth - number "5" 20 mm high;

- A - the letter “A” 20 mm high;

- B - letter “B” 20 mm high;

- C - letter “C” 20 mm high;

- D - letter “D” 20 mm high;

- E - the letter "E" 20 mm high.

Pork that does not meet the requirements for categories (Table 2) or classes (Table 4), i.e. skinny, are designated with a diamond-shaped mark with a side size of 40 mm.

On carcasses and half-carcasses listed in 5.2.13, a stamp imprint of the letters “PP” 20 mm high is placed to the right of the brand.

6.5 Transport marking of packaged pork in carcasses and half-carcasses - in accordance with GOST 14192 with the application of handling signs: “Perishable cargo”, “Temperature limitation”.

6.6 Labeling of products sent to the Far North and equivalent areas is in accordance with GOST 15846.

7 Packaging

7.1 Pork carcasses and half-carcasses are produced unpacked and in packaging.

7.2 All materials used for packaging must be approved for use in the manner established by the state that adopted the standard, and ensure the safety and presentation of meat during transportation and storage throughout the entire shelf life, and must also be approved for use for contact with products of this group .

7.3 The container must be clean, dry, and free of foreign odors.

7.4 Used containers must be treated with disinfectants in accordance with the regulations of the state that has adopted the standard.

7.6 Each unit of transport container is packed with products of the same name, the same thermal state and the same production date.

7.7 Packaging of products sent to the Far North and equivalent areas is in accordance with GOST 15846.

8 Acceptance rules

8.1 The preparation of pigs for acceptance and their acceptance are carried out according to technological instructions directly at enterprises raising livestock or at meat processing plants in compliance with the requirements established by the regulatory legal acts of the state that has adopted the standard.

8.1.1 Pigs intended for slaughter are accepted in batches. A batch is understood as any number of pigs arriving in one vehicle and accompanied by one waybill and one veterinary accompanying document. Acceptance and delivery of pigs is carried out by live weight or by the quantity and quality of pork.

8.1.2 When accepting a batch of pigs, the correctness of the accompanying documents is checked, a pre-slaughter veterinary examination of all animals is carried out and their category is determined.

8.1.3 When accepting pigs by live weight, all pigs in the batch are subject to inspection and assessment. Weighing is carried out in groups of homogeneous pigs.

8.2 Acceptance of pork is carried out in batches based on the quantity and quality of carcasses. A batch is understood to mean any quantity of pork of uniform quality, of the same type of heat treatment, presented for simultaneous delivery and acceptance, issued with one document certifying the quality and one veterinary accompanying document.

The document certifying quality indicates:

- certificate number and date of issue;

- name and location of the manufacturer [(legal address, including the country, and, if it does not coincide with the legal address, the address(es) of production and organization in the state that has adopted the standard, authorized by the manufacturer to accept claims from consumers on its territory (if any);

- Name of product;

- thermal state;

- date of manufacture;

- batch number;

- best before date;

- storage conditions;

- results of current monitoring;

- designation of this standard;

- information on confirmation of conformity.

8.2.1 Acceptance of pork is carried out according to the indicators and requirements established by this standard. Upon acceptance, each carcass and half-carcass is inspected.

8.2.2 To assess the quality of pork, a sample is taken from different places in the batch in the amount of 3% of the total quantity.

9 Control methods

9.1 The belonging of pigs to a certain category based on sex and age, live weight and fat thickness is established in accordance with 5.2.1.

9.3 Determination of mass

9.3.1 The actual live weight of pigs is determined by weighing homogeneous groups of animals on scales for static weighing with accuracy class III according to GOST 29329 and GOST 8.453 with the largest weighing limit (LWL) 500, 1000, 2000 kg, discreteness (d) 0.1; 0.2; 0.5 kg (respectively), with a sensitivity threshold of 1.4.

9.3.2 The actual weight of carcasses is determined by weighing on a monorail scale for static weighing with accuracy class III according to GOST 29329 and GOST 8.453 with the largest weighing limit (LWL) 500, 1000 kg, discreteness (d) 0.1; 0.2 kg (respectively), with a sensitivity threshold of 1.4.

9.4 The age of pigs is determined according to the accompanying documents of the farms.

9.5 The thickness of backfat on pigs is determined by palpation or measuring instruments, on carcasses - with a measuring ruler in accordance with GOST 427.

9.7 The temperature of pork is determined in the thickness of the tissue at a depth of at least 6 cm using a digital thermometer with a measurement range from minus 30°C to 120°C, with a division value of 0.1°C or other devices that provide temperature measurement in a given range.

9.8 Selection and preparation of samples for testing - according to GOST ISO 7218, GOST 7269, GOST 26668,;

9.15 Determination of radionuclides according to the regulatory documents of the state that has adopted the standard.

9.16 Determination of the mass fraction of total phosphorus - according to GOST 9794.

9.17 It is permitted to use other certified control methods with metrological characteristics not lower than those of the methods specified in this section.

10 Transportation and storage

10.2 Transportation of pork is carried out by all types of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport.


Type of thermal state of pork	Air parameters in the storage chamber		Shelf life, including transportation, no more than
	Temperature, °C	Relative humidity, %
Chilled (by hanging)	From minus 1 to 0
Frostbitten	From minus 3 to minus 2
Frozen

10.4 Transportation and storage of pork shipped to the Far North and equivalent areas - in accordance with GOST 15846.

Bibliography


	ISO 17604:2003*	Microbiology of food products and animal feed. Sampling of carcasses for microbiological analysis
________________ * Access to international and foreign documents mentioned here and further in the text can be obtained by following the link to the website http://shop.cntd.ru. - Database manufacturer's note.
	ISO 6887-2:2003	Microbiology of food products and animal feed. Preparation of test samples, stock suspensions and decimal dilutions for microbiological studies. Part 2. Special rules for cooking meat and meat products
	ISO 13493:1998	Meat and meat products. Determination of chloramphenicol content. Liquid chromatography method


UDC (636.4.033+637.5"64):006.034	MKS 67.120.10
	ISS 65.020.30

Key words: pigs for slaughter, pork, technical requirements, fatness category, backfat thickness, carcass weight, brand, slaughter products, veterinary and sanitary examination, class, thermal state of pork, toxic elements, antibiotics, pesticides, radionuclides, microbiological indicators, labeling , packaging, acceptance rules, control methods, transportation, storage

Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2013

Group till

INTERSTATE STANDARD

PORK IN CARCASSES AND HALF CARCASSES

Instead of GOST 7724-61

Specifications

Meat. Pork carcasses and semi-carcasses. Specifications

MKC 67.120.10 OKG1 1)2 1130

Resolution of the State Committee of Standards of the Council of Ministers of the USSR dated April 22, 1977 No. 1008 established the date of introduction

Tested in 1991 (the earlier validity period was removed by Decree of the USSR State Standard dated December 26, 1991.N? 2216

This standard applies to pork meat in carcasses and half-carcasses, pig meat intended for retail trade. public catering networks and for industrial processing for food purposes.

OKP codes are given in the appendix.

1. TECHNICAL REQUIREMENTS

1.1. Pork must be produced in accordance with the requirements of this standard for technological instructions in compliance with sanitary regulations for meat and poultry processing enterprises approved in the prescribed manner.

1.2. Pork quality is divided into five categories in accordance with the requirements specified in the table.

1.3. According to heat treatment, pork is divided into: cooled, cooled to a temperature not exceeding 12 °C; chilled, cooled to a temperature from 0 to plus 4.0 * C;

frozen, subjected to freezing to a temperature not higher than minus X "C;

frozen, subjected to freezing and having a temperature in the thigh at a depth of 1 cm minus 3 - minus 5 * C, and in the thickness of the thigh mouse 0 - plus 2 'C. During storage, the temperature throughout the entire volume of the half-carcass should be minus 2 - minus 3 * C.

(Changed edition, Amendment No. 3).

Official publication Reproduction prohibited

Edition with Names No. I, 2, 3, 4. 5, approved in August 1979, August 1982, December 1984, January 1986, July 1989. (NUS9-79, 12-82, J-85, 5-86. I/-89).

Continuation

	Characteristics of kakmorni	Mass l of carcass in paired state, kg	Thickness of backfat above the spinous processes between 6-7 spinal vertebrae, based on the thickness of the skin, cm
First (bacon)	The lard is dense, white or with a pinkish honey mushroom, located evenly! layer along the entire length of the utusha. the difference in the thickness of the bacon on the withers in the thickest part and on the loin in the thinnest part should not exceed 2 cm*. On a cross-section of the chest at the level between the sixth and seventh ribs there should be no less than two layers of muscle tissue; the length of the floor or the junction of the first rib with the sternum to the anterior edge of the fusion of the pubic bones is not less than 75 cm; the skin is without pigmentation, transverse folds, swollen. and also without bruising and traumatic injuries affecting the subcutaneous tissue. No more than three control cuts with a diameter of up to 3.5 cm are allowed on a half-carcass	From 53 to 72 incl. in the skin	From 1.5 to 3.5
Second (meat - young animals)	Carcasses of meat pigs (young animals)	From 39 to 98 incl. in skin From 34 to 90 incl. without skin From 37 to 91 incl. without cro-pon	From 1.5 to 4.0 From 1.5 to 4.0 From 1.5 to 4.0
	Gilt carcasses	From 12 to 39 inclusive. in skin From 10 to 34 incl. without skin	1.0 or more 1.0 or more
	Fat pig carcasses	NS limited	4.1 or more
Fourth (propera-	Pig carcasses	St. 90 without skin St. 98 in skin Ca 91 without cro-pon	From 1.5 to 4.0
Fifth (pig meat)	Carcasses of milkweed calves The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not stand out!	From 3 to 6 inclusive.

Before 01/01/1980 - 2 cm; from 01/01/19S0 - 1.5 cm.

Note:

1. The weight of the carcass is determined with an error of up to 1 kg; if the weight is 0.5 kg or more, it is taken as 1 kg. and less than 0.5 kg - are not taken into account.

2. Pork of categories I, II, III and IV does not include carcasses of boars; pork of lull categories does not include carcasses of sows.

(Changed edition, Amendment No. 1, 4).

1.4. Pork obtained after removing the backfat along the entire length of the backbone part of the carcass at the level of "/", the width of the carcass floor from the backbone, as well as in the upper part of the shoulder and thigh part, is classified as trimmed. Trimmed pork is classified as the second category.

In places where the fat has been separated on the carcass, leftover fat no more than 0.5 cm thick is allowed.

1.5. For sale in retail and public catering networks, the following are produced: pork of the first and fifth categories, as well as gilt carcasses in the skin of the second category: pork of the second and third categories without skin or with the croup removed;

trimmed pork.

1.6. Pork of the first, second, third and fourth categories is produced in the form of half-carcasses. Sawing or cutting into longitudinal half-carcasses is carried out in the middle of the spinal column, without leaving whole vertebrae in any half-carcass and without crushing them.

Note:

1. It is allowed to produce pork carcasses weighing: in the skin - less than 39 kg. without skin - less than 34 kg, not divided into half carcasses.

2. It is allowed to produce half-carcasses with the first vertebrae in the cervical part of the half-carcass, the atlas and epistorothesmus, not sawn apart.

1.7. Pork carcasses and half-carcasses of the first, second, third and fourth categories are produced without heads and legs. internal organs, internal fat.

From pork carcasses and half-carcasses intended for sale in retail trade and public catering networks, tanks with a neck cut in a straight line in a transverse direction to the position of the neck directly in front of the first cervical vertebra, as well as the internal lumboiliac muscle (tenderloin) must be separated. .

Pork carcasses and skinned half-carcasses intended for industrial processing are produced with the hind legs.

1.9. Pork half carcasses must be free of any remaining bristles, internal organs, blood clots, fringes of muscle and fatty tissue, dirt, bruises or bruises. It is allowed to remove bruises and bruises on an area not exceeding 10% of the surface, or to remove subcutaneous fat on an area not exceeding 15% of the surface of a half carcass or a carcass of the second, third and fourth categories.

The presence of ice and

(Changed edition, Amendment No. 3).

1.9a. The residual amount of pesticides should not exceed the maximum permissible levels, and the content of toxic elements and aflatoxin B should not exceed the standards approved by the USSR Ministry of Health.

1.10. Pork is not allowed for sale, but is used for industrial processing for food purposes:

with removal of bruises and bruises or subcutaneous fat removal, exceeding the requirements of clause 1.9;

with incorrect division along the spinal column; pork obtained from boars: deformed half carcasses; not meeting the requirements of clause 1.2: frozen.

Notes Gilts without skin are allowed for use in public catering establishments.

(Changed edition, Amendment No. 3).

2. ACCEPTANCE RULES

2.1. Pork is taken in batches. A batch is understood as any quantity of pork of the same fatness category, one type of technological and thermal treatment, issued with one veterinary certificate. one certificate of quality in the established form, presented for simultaneous delivery and acceptance.

2.1; 2.2. (Changed edition, Amendment No. 3).

2.3. For pork for local sale or industrial processing at production or storage sites, the enterprise issues a quality certificate or puts a corresponding stamp on the invoice.

2.4. To measure the temperature of pork, at least four carcasses or half-carcasses are selected from each batch. If unsatisfactory test results are obtained, repeat tests are carried out on a double sample taken from the same batch. The results of repeated tests apply to the entire batch.

(Changed edition, Amendment No. 3).

2.5. Determination of residual quantities of pesticides aflatoxin B. antibiotics and hormonal preparations of toxic elements is carried out in accordance with the procedure established by the USSR State Agricultural Industry and the USSR Ministry of Health.

3. TEST METHODS

3.1. Pork weight is determined by weighing< на весах с допускаемой погрешностью не более

3.2. Temperature detection

(Changed edition, Amendment No. 3).

3.2.1. Equipment

Liquid glass thermometer (non-mercury) according to GOST 2X498-90. built into

metal frame:

semiconductor temperature meter (G1 IT).

3.2.2. Carrying out the test

The temperature of cooled, chilled and frozen pork is measured in the thickness of the muscles of the thigh on the inside at a depth of at least 6 cm. In frozen pork, at the end of the freezing process, the temperature is measured at a depth of 1 and 6 cm, and during storage - at a depth of at least 6 cm.

The arithmetic mean of the measurements is taken as the test result.

3.2.1; 3.2.2. (Introduced additionally, Amendment No. 3).

3.3. To identify bruises on a half-carcass of the first category, no more than three control cuts of the skin with a diameter of no more than 3.5 cm are allowed.

3.4. In case of disagreement, the presence of layers of muscle tissue in the chest part of the half-carcases and the first category is determined by examining them on a cut made between the sixth and seventh ribs along the entire width of the half-carcases.

3.5. In cases of doubt about the freshness of pork, tests are carried out in accordance with GOST 7269-79. GOST 23392-78 or according to GOST 19496-93.

3.6. Determination of the residual amount of aflatoxin B pesticides, antibiotics and hormonal drugs is carried out according to methods approved by the USSR Ministry of Health, toxic elements - according to GOST 26927-86. GOST 26930-86 - GOST 26934-86.

(Changed edition, Amendment No. 5).

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

4.1. Pork is marked in accordance with the rules approved in accordance with the established procedure, indicating the following data:

the first category (bacon) - with a round mark with a diameter of 40 mm: the second category (meat - young animals) - with a square mark with a side size of 40 mm; third category (bold) - with an oval stamp with a diameter D x - 50 mm and I), - 40 mm; fourth category (rum processing) - with a triangular stamp with sides measuring 45 50 50 mm; fifth category (pig meat) - with a round brand with a diameter of 40 mm with the letter “M* 20 mm high on the right side of the brand;

carcasses and half of pork carcasses listed in clause 1.10. with the exception of those frozen more than once, with yellowed bacon, and deformed half-docks. and also frostbitten - on the scapular part with one stamp of the appropriate quality, and to the right of the stamp an imprint of a stamp of the letters II, 20 mm high, is placed.

(Changed edition, Amendment No. 3).

4.2. Pork of the fifth category is released from enterprises packaged in wooden, planed inside boxes with lids in accordance with GOST 10131-93 or in accordance with GOST 11354-93, boxes made of corrugated cardboard in accordance with GOST 13513-86.

Boxes must be lined inside with parchment in accordance with GOST 1341-97, sub-parchment in accordance with GOST 1760-86 or cellophane film in accordance with GOST 7730-89.

By agreement with the consumer and the State Veterinary Supervision authorities, it is allowed to produce pork of the fifth category for local sale, packaged in returnable containers or bags made of plastic film in accordance with GOST 10354-82, used for packaging food products.

The net weight of the packaging unit must not exceed 30 kg.

Packaging of pork supplied to the Arctic regions. The Far North and equivalent areas are produced in accordance with GOST 15846-2002.

(Changed edition, Amendment No. 2).

4.2a. The sale of pork in the retail trade network must be carried out with information on the nutritional and energy value of 100 g of product (protein, fat and calorie content).

(Introduced additionally, Amendment No. 5).

4.3. Marking of transport containers - according to GOST 14192-% with additional data:

name of the manufacturer and its trademark;

number of places;

net weight;

gross mass;

packaging dates;

symbols of this standard.

(Changed edition, Amendment No. 4).

4.4. Pork must be transported in accordance with the rules for the transportation of perishable goods in force for this type of transport.

4.5. Pork is stored in accordance with storage rules approved in accordance with the established procedure.

APPLICATION

Mandatory

Name of product		Name of product
		chilled
	92 1131 ONO 92 11310112 92 1131 0113	frozen frozen	92 1133 0114 92 1133 0118 92 11330120 92 1133 0122
frozen		chilled
frozen		frozen
		frozen
young animals)

		cooled down
young animals)		chilled
in carcasses and half-carcasses without skin		frozen
cooled down		frozen
chilled
frozen
frozen

young animals)
in carcasses and half-carcasses with skin		in carcasses and half-carcasses without skin
cooled down		cooled down
chilled		chilled
frozen		frozen
frozen		frozen

young animals)
in carcasses and half-carcasses without croupon		in carcasses and half-carcasses with skin
cooled down		cooled down
chilled		chilled
frozen		frozen
frozen		frozen

in carcasses and half-carcasses with skin
cooled down		without croupon
chilled		cooled down
frozen		chilled
frozen		frozen
		frozen
in carcasses and half-carcasses without skin		frozen
cooled down
chilled
frozen
frozen
		in carcasses in skin
		cooled down
		chilled
in carcasses and half-carcasses without skin		frozen
cooled down		frozen

(Introduced additionally. Amendment No. 3).

INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

INTERSTATE

STANDARD

PIGS FOR SLAUGHTER PORK IN CARCASSES AND HALF-CARCASSES

Specifications

Official publication

Rtmnform 2013 stand

Preface

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Development rules. acceptance, application, renewal and cancellation"

Standard information

1 PREPARED by the State Scientific Institution All-Russian Research Institute of the Meat Industry named after. V.M. Gorbatov of the Russian Academy of Agricultural Sciences (PNU VNIIMP named after V. M. Gorbatov of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated May 23-24, 2012 No. 41)

Brief name of the country according to MK<ИСО 3166) 004-97	Code of the country according to MK (ISO 3166) 004-97	Abbreviated name of the national standardization body
Azerbaijan		Azstandard
		Ministry of Economy of the Republic of Armenia
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyestvndvrt
		Mopdovv-Standwrt
Russian Federation		Rosstandart
Uzbekistan		Westwndwrt

2012 Ne 507-st entered into force as a national standard of the Russian Federation on July 1

5 The standard was prepared based on the application of GOST R 53221-2006

6 8DRIVEN FOR THE FIRST TIME

Information on the entry into force (termination) of this standard is published in the monthly published index “National Standards”.

Information about changes to this standard is published in the annually published information index “National Standards”, and the text of changes and amendments is published in the monthly published information index “National Standards”. In case of revision or cancellation of this standard, the relevant information will be published in the monthly published information index “National Standards”

In the Russian Federation, this standard cannot be reproduced in whole or in part. replicated and distributed as an official publication without permission from the Federal Agency for Technical Regulation and Metrology

INTERSTATE STANDARD

PIGS FOR SLAUGHTER PORK IN CARCASSES AND HALF CARCASSES Technical specifications

Pigs for slaughter.

Pork carcasses and semi-carcasses. Specifications

Date of introduction - 2013-07-01

1 area of use

This standard applies to pigs intended for slaughter, pork in carcasses and half-carcasses intended for sale in retail trade, public catering networks and industrial processing for food purposes.

Quality requirements and safety requirements are set out in Section 5, for labeling - in Section 6.

2 Normative references

GOST ISO 7218-2011 Microbiology of food products and animal feed. General requirements and recommendations for microbiological studies

GOST 8.453-82 State system for ensuring measurements. Scales for static weighing. Verification methods and means

GOST 427-75 Metal measuring rulers. Specifications

GOST 7269-79 Meat. Sampling methods and organoleptic methods for determining freshness

Official publication

GOST 31476-2012

GOST 9794-74 Meat products. Methods for determining total phosphorus content

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 19496-93 Meat. Histological examination method

GOST 21237-75 Meat. Methods of bacteriological analysis

GOST 23392-78 Meat. Methods for chemical and microscopic analysis of freshness

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Mercury determination method

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination method

GOST 26933-86 Raw materials and food products. Cadmium determination method

GOST 29329-92 Scales for static weighing. General technical requirements

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements 2

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 31747-2012 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 31659-2012 Food products. Method for detecting bacteria of the genus Salmonella

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

Note When using this standard, it is advisable to check the validity of the reference standards in the public information system on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or in the annually published index “National Standards”, which was published as of January 1 of the current year, and according to corresponding monthly information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

The following terms with corresponding definitions are used in this standard:

3.1 pork: Meat obtained from the processing of pigs of any sex and age, live weight st. 8 kg.

3.2 piglet meat: Meat obtained from the processing of piglets, regardless of gender, with a live weight of 4 to 8 kg.

3.3 boar meat: Meat obtained from the processing of uncastrated male pigs with a live weight of up to 70 kg inclusive.

3.4 fresh meat: Meat obtained directly after slaughter and processing of a carcass or half-carcass, having a temperature in the thickness of the muscles of at least 35 ° C.

3.5 cooled meat: Meat obtained directly after slaughter and processing of the carcass, having a temperature in the thickness of the muscles not exceeding 12 ° C, the surface of which has a drying crust.

3.6 chilled meat: Steamed or cooled meat, subjected to cooling to a temperature in the thickness of the muscles from 0 ° C to 4 ° C, with an unmoistened surface having a drying crust.

3.7 frozen meat: Fresh, cooled or chilled meat subjected to freezing to a temperature in the thickness of the muscles not higher than minus 8 ° C.

4 Classification

4.1 Pigs for slaughter are divided into categories according to live weight, backfat thickness and age-sex characteristics in accordance with 5.2.1.

4.3 According to the thermal state, pork is divided into steamed, cooled, chilled, frozen, and frozen.

5 Technical requirements

Pigs for slaughter and pork must meet the requirements established by the regulations of the state that has adopted the standard.

5.2 Characteristics

5.2.1 Pigs for slaughter, depending on age and sex characteristics, live weight and fat thickness, are divided into six categories in accordance with the requirements specified in Table 1.

Table I

	Characteristic		Thickness of backfat above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm
	Young pigs (pigs and boletus). The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. Torso without interception behind the shoulder blades	From 70 to 100 incl.	No more than 2.0
	Young pigs (gilts and boletus)	From 70 to 150 incl.	No more than 3.0 No less than 1.0
	Young pigs (pigs and boletus)
Fourth	Sows	Over 150 No limit	Not less than 1.0 Not less than 1.0
	Dairy piglets. The skin is white or slightly pink without tumors, rashes, bruises, wounds, bites. The spinous processes of the dorsal vertebrae and ribs do not protrude	From 4 to 10 incl.	No limit
		No more than 60	Not less than 1.0
’ Live weight sex refers to the weight of pigs and deducts discounts from the actual live weight. Notes 1 Males of the first, second, third and fourth categories must be castrated surgically no later than four months of age or immunologically using a drug approved for use in accordance with regulatory documents in force in the territory of states that have acceded to the standard. 2 Pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category. 3 Pigs that do not meet the established requirements are classified as lean.

5.2.2 Assessment of the quality of pork when accepting pigs based on the quantity and quality of meat received, sales of meat in the retail trade network,

GOST 31476-2012

These catering services and industrial processing are carried out in accordance with the requirements established by 5.2.3 or 5.2.4 and 5.2.5.

5.2.3 Pork depending on carcass weight. Fat thickness and age-sex characteristics are divided into six categories in accordance with the requirements specified in Table 2.

table 2

Characteristic	Carcass weight, kg	The thickness of the bacon over the spinous processes between the 6th and 7th thoracic vertebrae. not counting the thickness of the skin, cm
Muscle tissue is well developed, especially on the dorsal and hip parts. Lard is dense, white or with a pinkish tint. The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. No more than three control cuts with a diameter of up to 3.5 cm are allowed on the iolutush.	There are from 47 to 68 incl. in the skin; In skin** - from 52 to 75 inclusive.	No more than 2.0
Carcasses of young pigs (gilts and hogs)	In skin* - from 47 to 102 inclusive; in skin** - from 52 to 113 inclusive; without skin* - from 45 to 91 inclusive.	No more than 3.0
Gilt carcasses	In skin* - from 14 to 47 inclusive; in skin** - from 15 to 52 inclusive; without skin* - from 12 to 45 inclusive.	Not less than 1.0
Carcasses of young pigs (gilts and hogs)	In skin* - up to 102 incl.: in skin** - up to 113 inclusive: without skin* - up to 91 incl.

Continuation of Table 2

	Characteristic	Carcass weight, kg	Thickness of backfat above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm
	Boar carcasses Sow carcasses	In the skin - St. 102; in the skin** - St. 113; without skin* - St. 91 Weight restrictions	Not less than 1.0 Not less than 1.0
	Carcasses of dairy pigs. The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not protrude	In the skin"* - from 3 to 7 inclusive.	No limit
	Tushn boars	In skin - up to 40 inclusive; in skin’* - up to 45 incl.	NS less than 1.0
The mass of the carcass is in park condition, including the head and legs. tail, internal organs and internal “The mass of the carcass in a paired state with the head, legs, tail, internal organs and internal fat. Notes 1 Carcasses of pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category. 2 Pig carcasses with indicators below the established requirements are classified as lean.

5.2.4 Pork from young animals with carcass weight from 50 to 120 kg, depending

Muscle tissue yield is classified into six classes according to the requirements specified in Table 3.

Table 3

5.2.5 Pork from gilts, hogs, sows, suckling piglets and boars is divided into five classes in accordance with the requirements specified in Table 4.

Table 4

	Characteristic	Carcass weight. kg	Thickness of the shank above the spinous processes between the 6th and 7th ore vertebrae, not counting the thickness of the skin, cm
	Gilt carcasses	From 15 to 52 inclusive*.	Not less than 1.0
	Carcasses of suckling mink. The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not protrude	From 3 to 7 inclusive*.	Vez 0!ranichsnia
	Hog carcasses	St. 91", 102’, 113*	Not less than 1.0
	Sow carcasses	Carried restrictions	Not less than 1.0
	Boar carcasses	Up to 45 incl.	Not less than 1.0
A mass of skinned carcasses in a paired state with head, ears, tail and legs, without internal organs and internal fat. **Weight of the carcass in a paired state without skin, head, legs. tail, internal organs and internal fat. The mass of the carcass in a paired state in the skin, without the head, legs, tail, internal organs and internal fat. Note - Carcasses of pigs that do not meet the established requirements. classified as skinny.

5.2.6 Pork obtained after removing the backfat along the entire length of the spinal part of the half-carcass at the level of 1/3 of the width of the half-carcass from the ridge, as well as in the upper part of the shoulder and thigh, is classified as trim. In places where the fat is separated on the carcass, the thickness of the remaining fat is allowed

no more than 0.5 cm. Trimmed pork is classified into the second category or class in accordance with the yield of muscle tissue.

5.2.7 Sales in retail trade and public catering networks are subject to:

Pork that has veterinary (oval shape) and commodity (category or class) marks;

Pork of the first, fifth, sixth categories and gilts; classes extra, first, second, third, fourth, fifth A, B and E in skin;

Pork of the second (except for gilts) and third categories with skin and without skin;

Trimmed pork.

Pig carcasses must be divided into half carcasses along the spinal column without violating the integrity of the spinal cord, crushing the vertebrae and allowing the bodies of entire spinous processes on one of the half carcasses.

When assessing pork by classes (except C and D), carcasses and half-carcasses are produced in the skin with the head, legs, tail, without internal organs and internal fat.

GOST 31476-2012

Pork of class C and D is produced in the skin of beta internal organs and internal fat, both with head, legs, tail, and without head, legs, tail; when processed without skin - only without the head, legs, tail, internal organs and internal fat.

Pork carcasses and half-carcasses intended for sale through retail and public catering must be separated from the head, tail, legs, and internal lumboiliac muscle (tenderloin).

Pork in the skin with head, tail and legs is allowed for sale through retail trade and public catering networks.

Pork carcasses and pork carcasses are not allowed to contain remains of stubble, internal organs, blood clots, fringes of muscle and fatty tissue, dirt, bruises and bruises.

Note - Stripping of bruises and bruises on an area not exceeding 10% of the surface, or stripping of subcutaneous fat on an area not exceeding 1S% of the surface of a half-carcass or carcass of the second, third, fourth categories, classes C and D is allowed.

Ice and snow are not allowed on frozen and frozen pork carcasses and half-carcasses.

5.2.11 In terms of veterinary safety, pork must meet the requirements established by the regulatory legal acts of the state that has adopted the standard.

5.2.13 Pork is not allowed for sale, but is used for industrial processing for food purposes: with yellowed bacon;

not meeting the requirements of 5.2.3 or 5.2.5; fourth categories and classes C, D;

With incorrect division along the spinal column (with disruption of the spinal cord, leaving intact or fragmented vertebrae);

With clearing of bruises and bruises or loss of subcutaneous fat exceeding the requirements of 5.2.10;

frozen more than once; frozen; deformed half carcasses.

5.3 Requirements for raw materials

To produce pork, healthy pigs are used, raised and fattened in specialized and individual farms, in compliance with the agronomic, veterinary and zoohygienic requirements of the state that adopted the standard.

All slaughter products must undergo veterinary and sanitary examination in accordance with the regulatory legal acts of the state that has adopted the standard.

6 Marking

6.1 Veterinary branding and commodity labeling of pork is carried out in accordance with the regulatory documents of the state that has adopted the standard.

6.2 Each pork carcass and half-carcass released for sale and industrial processing must be affixed with an oval-shaped veterinary stamp, confirming that the veterinary and sanitary examination has been carried out in full and the product is released for food purposes without restrictions, as well as merchandising adhesives.

ma and stamps indicating fatness category or classes and age.

6.4 Commodity marking of carcasses is carried out only if there is a mark or stamp of the veterinary service of the state that has adopted the standard, according to the classification.

The first - with a round stamp with a diameter of 40 mm;

The second - with a square stamp with a side size of 40 mm;

The third - an oval stamp with a diameter of D\- 50 mm and D\- 40 mm;

The fourth - with a triangular stamp with a side size of 45-50-50 mm;

The fifth - with a round stamp with a diameter of 40 mm and the letter “P” 20 mm high inside the stamp;

Pork class is designated by:

Extra - letter “E” 20 mm high;

The first is the number “I” with a height of 20 mm;

The second - the number “2” with a height of 20 mm;

The third - the number “3” with a height of 20 mm;

The fourth - the number “4” with a height of 20 mm;

The fifth - the number “5” with a height of 20 mm,

A - the letter “A” 20 mm high;

B - letter “B” 20 mm high;

C - the letter “C” 20 mm high;

D - letter “D” 20 mm high;

E - the letter “E” 20 mm high.

Pork that does not meet the requirements for categories (Table 2) or classes (Table 4), i.e., lean, is marked with a diamond-shaped mark with a side size of 40 mm.

On carcasses and half-carcasses listed in 5.2.13, a stamp imprint of the letters “PP” 20 mm high is placed to the right of the brand.

6.5 Transport marking of packaged pork in carcasses and half-carcasses - in accordance with GOST 14192 with the application of handling signs: “Perishable cargo”, “Temperature limitation”.

6.6 Labeling of products shipped to the Far North and equivalent areas - in accordance with GOST 15846.

7 Packaging

7.1 Pork carcasses and half-carcasses are produced unpacked and in packaging.

7.3 The container must be clean, dry, and free of foreign odors.

7.4 Used containers must be treated with disinfectants in accordance with the regulations of the state that has adopted the standard.

GOST 31476-2012

7.6 Each unit of transport container is packed with products of the same name, the same thermal state and the same production date.

7.7 Packaging of products sent to the Far North and equivalent areas - in accordance with GOST 15846.

8 Acceptance rules

8.1.2 When accepting a batch of pigs, the correctness of the accompanying documents is checked, a pre-slaughter veterinary examination of all animals is carried out and their category is determined.

8.1.3 When accepting pigs by live weight, all pigs in the batch are subject to inspection and assessment. Weighing is carried out in groups of homogeneous pigs.

The document certifying quality indicates:

Certificate number and date of issue;

Name and location of the manufacturer ((legal address, including the country, and, if it does not coincide with the legal address, the address(es) of production and organization in the state that has adopted the standard, authorized by the manufacturer to accept claims from consumers on its territory (if any);

Name of product;

Thermal condition;

Date of manufacture;

Batch number;

Best before date;

Storage conditions;

Current monitoring results;

Designation of this standard;

Information about confirmation of conformity.

8.2.1 Acceptance of pork is carried out according to the indicators and requirements established by this standard. Upon acceptance, each carcass and half-carcass is inspected.

8.2.2 To assess the quality of pork, a sample is taken from different parts of the batch in the amount of 3% of the total quantity.

8.2.3 The procedure and frequency of microbiological monitoring is indicative; the content of toxic elements (mercury, lead, arsenic, cadmium), antibiotics, pesticides, radionuclides, mass fraction of total phosphorus is established by the product manufacturer in the production control program.

9 Control methods

9.1 The belonging of pigs to a certain category based on sex and age, live weight and fat thickness is established in accordance with 5.2.1.

GOST 31476-2012

9.3 Determination of mass

9.3.1 The actual live weight of pigs is determined by weighing homogeneous groups of animals on scales for static weighing with accuracy class III according to GOST 29329 and GOST 8.453 with the largest weighing limit (LWL) 500, 1000, 2000 kg, discreteness (d) 0.1; 0.2; 0.5 kg (respectively), with a sensitivity threshold of 1.4.

9.3.2 The actual weight of carcasses is determined by weighing on a monorail scale for static weighing with accuracy class III according to GOST 29329 and GOST 8.453 with the largest weighing limit (LWL) 500, 1000 kg, discreteness (d) 0.1; 0.2 kg (respectively), with a sensitivity threshold of 1.4.

9.4 The age of pigs is determined according to the accompanying documents of the farms.

9.5 The thickness of backfat on pigs is determined by palpation or measuring instruments, on carcasses - with a measuring ruler in accordance with GOST 427.

9.7 The temperature of pork is determined in the thickness of the tissue at a depth of at least 6 cm using a digital thermometer with a measurement range from minus 30 °C to 120 °C, with a division value of 0.1 °C or other devices that provide temperature measurement in a given range.

9.8 Selection and preparation of samples for testing - according to GOST ISO 7218, GOST 7269, GOST 26668, GOST 26669, GOST 26670, GOST 26929, .

9.9 Determination of organoleptic indicators - according to GOST 7269.

9.10 If disagreements arise in determining the freshness of meat, sampling and testing are carried out in accordance with GOST 7269, GOST 19496, GOST 23392.

9.11 Determination of microbiological indicators - according to GOST 10444.15, GOST 21237, GOST 31659, GOST 31747.

9.12 Determination of the content of toxic elements:

mercury - according to GOST 26927;

arsenic - according to GOST 26930, GOST 30538, GOST 31628;

lead - according to GOST 26932, GOST 30178, GOST 30538;

cadmium - according to GOST 26933, GOST 30178, GOST 30538.

9.13 Definition of pesticides - according to regulatory documents of the state that has adopted the standard.

9.14 Definition of antibiotics - according to and according to the regulatory documents of the state that has adopted the standard.

9.15 Determination of radionuclides according to the regulatory documents of the state that has adopted the standard.

9.16 Determination of the mass fraction of total phosphorus - according to GOST 9794.

9.17 It is permitted to use other certified control methods with metrological characteristics not lower than those of the methods specified in this section.

10 Transportation and storage

10.2 Transportation of pork is carried out by all types of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport.

Table 5

	Air parameters in the chamber		Expiration date-
Type of thermal state of pork	storage		sti, including
Type of thermal state of pork	Temperature, °C	Relative humidity, %	transportation, no more
Chilled (by suspension)	From minus 1 to 0
Frostbitten	From minus 3 to

Frozen

10.4 Transportation and storage of pork shipped to the Far North and equivalent areas - in accordance with GOST 15846.

Bibliography

}

GOST requirements for pigs for slaughter. Meat. Pork in carcasses and half-carcasses. Technical conditions. Terms and Definitions

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Marking

7 Packaging

8 Acceptance rules

9 Control methods

10 Transportation and storage

Bibliography

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Marking

7 Packaging

8 Acceptance rules

9 Control methods

10 Transportation and storage

Appendix A (for reference). Nutritional value of cuts

Bibliography

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Marking

7 Packaging

8 Acceptance rules

9 Control methods

10 Transportation and storage

Bibliography

Specifications

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Marking

7 Packaging

8 Acceptance rules

9 Control methods

10 Transportation and storage

1 area of use

1 area of use

1 area of use

1 area of use